Gulf Lobs n' Hogs - Page 2

Florida Sportsman

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  1. #11
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    Jun 2011
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    Pompano Beach, FL
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    90
    Atta boy, Lejon. E-mail me your stuffing recipe.

  2. #12
    Senior Member ruskinredneck's Avatar
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    Jun 2011
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    Tampa, Little Gasparilla Island, Chassahowitzka
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    Recipe please.

  3. #13
    Senior Member Bruce LB's Avatar
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    Jun 2011
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    Trout River Jax
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    Looks awesome!

  4. #14
    Senior Member Rootbeer's Avatar
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    Miami
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    yum great job!

  5. #15
    Managing Editor
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    Jun 2011
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    Stuart, Florida
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    Gatorboe,

    it would be awesome if you could post that pic and the note about hog stuffing for lobster in the Sportsman's Kitchen section.
    I think people over in that section would love it. It's cool the way hogs often come along with lobsters, of course, sort of like
    mangos and dolphin or stone crabs and flounder. Nice pairing.

  6. #16
    Junior Member
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    Aug 2011
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    10
    Quote Originally Posted by FSDavid View Post
    Gatorboe,

    it would be awesome if you could post that pic and the note about hog stuffing for lobster in the Sportsman's Kitchen section.
    I think people over in that section would love it. It's cool the way hogs often come along with lobsters, of course, sort of like
    mangos and dolphin or stone crabs and flounder. Nice pairing.
    Okay, let me clarify a few things though....i was not the cook, only the catcher. Just spoke with the "cook" and this recipe is not specific or exact, so make it your own and experiment with it for the best flavor. This originated from his italian grandmothers cookbook as a side stuffing for fish, but has morphed into something we like to call "Lobster Del Sora"..... Cook also had a few cocktails in him, so the full recipe is a little hazy....anyways, here goes.

    Lobster Del Sora
    Cut lobster in half. Remove tail vain, guts, intestines, lungs, etc...on large lobster there is significant horn and leg meat in the head. Leave all that in there!

    In a bowl add
    Rothbury Farms Seasoned italian crutons, crush crutons to smaller bits, but not crumbs
    Add 1/4" cup of true italian bread crumbs
    2 egg whites
    fresh chopped garlic to taste...2 cloves
    Parsley flakes
    fresh chopped cilantro
    lemon juice
    2 tblspoons olive oil Extra virgin
    Mix to a nice consistency

    now add the cubed hogfish, with a small amount of water to reach the right stuffing consistency, if you try to do it with all lemon juice it will be too lemony

    Stuff the lobster head cavity, leave most of tail meat exposed
    Sprinkle a little old bay....very little or too taste
    Drizzle light olive oil over entire lobster
    Slice a lemon, place over stuffing
    add butter on tail if desired

    Bake in oven at 375-400 untill done. time depends on the lobster...this 4 lber took almost 40 min to cook. i think a small lob would take at least 25 min

    Hope you enjoy!

  7. #17
    Senior Member ledslinger29's Avatar
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    Jun 2011
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    705
    Looks freakin awesome!

  8. #18
    Senior Member
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    Oct 2011
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    144
    quality bug and hog Sweet!

  9. #19
    Junior Member
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    Aug 2011
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    4
    Nice bugs! How deep were you? The only lobster I ever caught in the gulf were in 20' of water off St. Pete Beach about 15 years ago. Haven't seen any since.

  10. #20
    Senior Member
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    Feb 2012
    Posts
    172
    Nice Catch
    Do You Hunt Or Fish & Own An iPhone? http://www.TrophyRoomApp.com

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