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Lobster Fest!

Join us on Oct. 6, 2018 for our twelfth Lobster Fest!

St. Paul’s Episcopal Church
221 Union St., Cary, NC
www.lobsterfestcary.org
Questions? Ted@LobsterFestCary.org

See pictures of Lobster Fest 2017:  Click HERE.
Read customer comments about Lobster Fest 2017: Click HERE.


Add yourself to our email list and we will remind you as it gets closer!



george_adamikGreetings from all of us at St. Paul’s Episcopal Church, and welcome to this website filled with information about our renowned Lobster Fest. I hope you enjoy the fresh Maine lobster with the knowledge that the funds raised will support many of the programs of St. Paul’s. We are a vibrant, inclusive and growing parish where “All Are Welcome.” If you would like more information about St. Paul’s please do not hesitate to contact me at: George.Adamik@stpaulscary.org.

The Rev. George Adamik, Rector


Join us for Lobster Fest , October 6, 2018

All Are Welcome at St. Paul’s Lobster Fest, at the St. Paul’s Lobster Shack and Wharf

Lobster Fest has become an annual event, held each October since 2007, and looked forward to by Triangle folks who love fresh lobsters, lobster rolls, or just a good time!

Here’s what we do: Saturday morning a truckload of large (1½ lb. beauties) MAINE LOBSTERS arrives at the St. Paul’s Wharf, lobsters that just came out of Maine waters. We offer them both live and cooked (for folks who want to hold their own lobster party).

And… our special QUARTA POUNDA LOBSTA ROLL (if you’ve been to Maine you’ll want one of these even if you take home a live or cooked lobster).

Here’s when we do it:

  • 10:00 AM – 4:00 PM: Live and Cooked, 1½ lb. Lobsters to take home
  • 11:00 AM – 3:00 PM: All Meals and Rolls, eat-in or take-home

Here’s what you get:

  • Live Lobsters (we’ll put in a bag, but cooler also recommended)
  • Cooked Lobsters (warm or we’ll chill them if you prefer)
  • Quarta Pounda Lobsta Roll (a heapin’ lot of fresh lobster meat, a little sauce, served on a La Farm Bakery brioche roll, a side of slaw, chips, and dessert).
  • Lobster Meal (cooked 1½ lb. lobster, sides, roll, dessert, drink)
  • Chicken Meal (chicken, sides, roll, dessert, drink)

Here’s our menu:

  • $19 Live 1½ lb. Lobster
  • $21 Cooked 1½ lb. Lobster
  • $17 Quarta Pounda Lobsta Roll
  • $25 Lobster Meal
  • $10 Chicken Meal ($5 kids 12 and under)

How to get here:

Lobster Fest News:

Recipes:

Bishop's Curry Lobster Bisque

Bishop’s Curry Lobster Bisque

On their way to St. Paul’s Lobster Fest Oct. 5th, Larry and Lucy Lobster respectfully meet with The Rt. Rev. Bishop Michael Curry (left, Bishop of the Episcopal Diocese of NC) and the Rev. George Adamik (Rector of St. Paul’s in Cary).
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Larry and Lucy Lobster react to the mention of their becoming the centerpiece of “The Bishop’s Curry Lobster Bisque.”
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Ingredients:

· 3 tablespoons butter
· 1/4 cup finely chopped onion
· 1/4 cup finely chopped celery
· 1 garlic clove, finely chopped
· 3 tablespoons all-purpose flour
· 1 tablespoon curry powder
· 1/4 teaspoon paprika
· 1 tablespoon tomato paste
· 3 1/2 cups lobster stock
· Lobster Meat from 1 1/2lb. LOBSTER FEST lobster
· 1/2 cup light cream
· salt and pepper to taste
· 2 fluid ounces brandy
· 2 green onions, finely chopped

Prepping the Lobster:
1. Poach lobsters in water with equal parts sugar to salt. This helps keep the natural sweetness of the lobster!
2. Poach lobsters until 145° F
3. Dis-member lobster, keeping shells
4. For lobster Stock, add 1 onion, 2 carrots, 3 stalk celery and lobster shells in stock pot and steep for 1 hour, strain, then reduce contents until flavorful or by half.
Warning: Do not salt the stock once you have started reducing it, it will be naturally salty from the poaching liquid

Directions:
1. Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in Lobster stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes.
2. Stir lobster into the pot, reserving some lobster to place on top of each serving. Mix in cream. Season with salt and pepper, and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with green onions, and top with reserved Lobster.

Lobster Videos and Recipes

Lobster Videos and Recipes

LOBSTER VIDEOS
Chef John Toler of Bloomsbury Bistro, Raleigh, graciously allowed us to videotape him demonstrating how to prepare lobster and how to make lobster ravioli. Thank you, John! The movies are about 20 minutes each. Click the YouTube links below.

Preparing Lobster:

Lobster Ravioli:

LOBSTER RECIPES
Lobster recipes by Chef Keith Childers, former Sous Chef at Cosmopolitan and Bloomsbury Bistro restaurants, and a parishioner of St. Paul’s.

Cooked and Frozen Maine Lobsters: We suggest this option for those who are unable to eat their lobsters the same night, and want to preserve the flavor and texture of the lobster. A cooler may be handy to transport, but not as important as having one for keeping the live ones cold or the fully cooked ones warm. Wrap and freeze these when you get home. (Below is a recipe developed for your frozen, cooked lobsters by Chef Keith Childers, former Sous Chef at Cosmopolitan and Bloomsbury Bistro restaurants, and a parishioner of St. Paul’s. It is designed to maximize texture, flavor and convenience, and is delicious!)

COOKING YOUR FROZEN LOBSTERS: IN THE BAG!
1. Use a freezer, zip lock bag, large enough to hold your lobster (or several lobsters)
2. Open the bag, add 2 tbsp of butter and half a cup of milk or cream for each lobster being cooked, and the lobster(s). You may wish to break off the cooked heads and place in the bag, they will add flavor to the base for your sauce (see below). Add a pinch of salt and black pepper to the bag as well.
3. Seal the bag back up, tightly.
4. Place the bag in boiling water for 10 – 12 min. (Yes, it is OK to put the freezer bag with lobsters in boiling water!)
5. Once the lobsters are done, remove the lobsters, baste with butter, and let them rest. Be sure to save all the juices from the lobster for making the sauce.

THE SAUCE:
1. In a cold pan add extra virgin olive oil, garlic and thyme, medium heat, and begin sweating until it becomes aromatic.
2. Add chopped onions plus a pinch of salt and pepper. Sweat the onion until it becomes translucent.
3. Add the juices from the bag into the pan and reduce by half. Then add cold butter to the mix in small amounts to make a lobster buerre blanc. Serve immediately.

Notes: Be sure to add the butter slowly. Amount of onion and butter is up to you!

Total cooking time for a live lobster, in water, is approx. 10 – 12 minutes. For frozen, cooked lobsters it is still 10 – 12 minutes because you are starting the process from frozen.


Lobster-Mango Salad

Ingredients (serving size: 4)

1/3 cup fresh orange juice
1/4 cup fresh lime juice
2 teaspoons minced peeled gingerroot
1/2 teaspoon salt
1 cup chopped peeled mango
3/4 cup minced red onion
1/4 cup finely chopped seeded serrano chili ( optional)
3 tablespoons chopped fresh mint
1 head Belgian endive (about 1/4 pound)
2 (1 1/2 lb) lobsters, cooked
8 cups gourmet salad greens
32 slices peeled jicama (julienne, 3 in. long by 1/8 in wide )
24 asparagus spears, steamed and chilled
1 teaspoon fresh ground pepper

Directions

1) Combine the first 4 ingredients in a small bowl; stir well.
2) Combine 3 tablespoons juice mixture, mango, onion, chile, and mint in a bowl, and stir well. Set mango mixture aside.
3) Separate endive into leaves, reserving 12 outer leaves. Thinly slice the remaining leaves; set aside.
4) Remove meat from lobster tails and claws; set claw meat aside. Thinly slice tail meat; set aside.
5) Drizzle 1/3 cup juice mixture over the salad greens, and toss gently to coat.
6) Divide greens evenly among 4 salad plates. Arrange 3 endive leaves, 8 jicama strips, and 6 asparagus spears on 1 side of each plate.
7) Arrange claw meat on other side of each plate. Spoon 1/2 cup mango mixture in center of each plate. Arrange tail slices, overlapping, on top of mango mixture.
8) Drizzle remaining juice mixture evenly over lobster meat. Sprinkle pepper over salads, and garnish with sliced endive.
Keith Childers 8/29/08


Thai Marinated Lobster With Avocado and Hearts of Palm

Ingredients (serving size: 4)

Hearts of Palm

1/4 cup champagne vinegar
1/4 cup rice wine vinegar
1 tablespoon mirin ( can get at Asian market )
1/4 cup granulated sugar
1/4 inch piece gingerroot, smashed
1/4 small fresh red chili pepper
1 inch piece hearts of palm, outer layer removed, sliced into thin rounds and rinsed (You can use fresh or canned)
Lobster and Dressing

2 (1 1/4 lb) lobsters, cooked
1/4 cup fresh basil, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon shallot, minced
1/2 teaspoon garlic, minced
2 tablespoons lime juice
1 tablespoon lemon juice
2 tablespoons fish sauce ( can get at Asian market)
1 tablespoon honey
2 tablespoons vegetable oil
Avocado

1 avocado, pitted and skinned
2 tablespoons lime juice
1/4 teaspoon garlic, minced
1/4 teaspoon shallot, minced
1 dash hot sauce
salt
Melon or Mango

1 1/2 cups mangoes, sliced (You may substitute melon if preferred)
1/2 cup mango, finely diced (Again, you may substitute melon)
Directions:

1) To make the hearts of palm, combine the vinegars, mirin, sugar, ginger and chili in a pot over high heat and bring to a boil.
2) Pour over the sliced hearts of palm while still hot.
3) Allow to cool and refrigerate until ready to use.
4) To make the lobster, separate each lobster into tails and claws, reserving the body for another use.
5) Peel off the shells, slice the meat into uniform pieces and refrigerate until ready to use.
6) Whisk together the basil, mint, cilantro, shallots, garlic, lime juice, lemon juice, fish sauce, honey and vegetable oil in a large bowl for the marinade.
7) Adjust the acidity, if necessary, with extra lime or lemon juice.
8) Add enough dressing to the lobster to moisten and flavor, and toss to combine.
9) Reserve the remaining dressing.
10) To make the avocado, combine the avocado, lime juice, garlic, shallots, hot sauce and salt in a bowl and mix with a fork until chunky.
11) To assemble, place a 3″ ring mold in the middle of a serving plate.
12) Place a small spoonful of avocado on the bottom of the ring mold.
13) Place a layer of sliced mango or melon on top.
14) Place pieces of lobster on top of the mango and repeat until the lobster reaches the top of the ring mold.
15) Top with marinated hearts of palm and pull off the ring mold.
16) Sprinkle diced mango or melon around the lobster stack, drizzle over dressing, and serve.
17) Repeat with the remaining plates.
Keith Childers 8/29/08


Boiled Lobster With Cilantro Butter & Basil Sea-Shell Salad

Ingredients: (serving size: 4)

1 cup packed fresh basil leaf
additional basil leaves (to garnish)
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 tablespoons extra virgin olive oil
1 cup small shell pasta
4 tablespoons butter
1/4 teaspoon cumin
2 live lobsters (1 to 1-1/4 lbs. each)
1 tablespoon finely chopped fresh cilantro leaves
fresh cilantro stem (to garnish)
1 lime, quartered

Directions

1) Fill medium saucepan with water for pasta and fill large deep pot with water for lobsters. Place both pots over high heat.
2) Make salad: place 1 cup basil, the lemon juice and zest, 1/2 t. salt, and the pepper in a food processor or blender. With machine running, pour oil through feed tube in thin stream and process until blended.
3) Add pasta and 1/4 t. salt to boiling water. Cook until tender, 12-15 minutes. Drain and rinse under cold water. Transfer pasta to bowl and toss with basil mixture. Let stand at room temperature.
4) Make cilantro butter for lobster: slowly melt butter; let stand 10 minutes. Skim off foam from surface. Reheat over low heat; stir in cumin and cook 30 seconds. Keep warm.
5) Cook lobsters: When water is at a rolling boil, remove bands from lobsters and drop headfirst into water. Cover and cook 8 minutes. Using tongs, transfer lobster to colander set in sink. Put oven mitts on and pull claws from lobsters. Crack thickest part of each claw. Pour off liquid and arrange on serving platter. Place lobsters belly-side up on cutting board and split from heat through to tip of tail. Remove veins from tails and arrange halves on serving platter. Garnish with cilantro sprigs.
6) Stir chopped cilantro into butter. Serve lobsters with butter, lime, and pasta salad.
Keith Childers 8/29/08

Here’s where the $ goes: Proceeds to Outreach, St. Paul’s Youth, and St. Paul’s Projects.

Lobster Fest has its own Facebook page: www.facebook.com/lobsterfestcary Like us!

Questions or help go to: ted@lobsterfestcary.org

Pictures: See Pictures of previous Lobster Fests