Seafood Cook In

This picture says a lot about our household.  

This is a hand caught Lobster, he was caught on a dark winter evening from California's coast.  

 

Pretty and scary at the same time, right?

Our inspiration for our New Year's Eve Cook-out started with the above pot.  We received the pot as a gift and it was all uphill from there.

For New Year's Eve we had a small group of good friends over at our house.   Everyone brought "a pound of seafood or meat" and we had ourselves a meal.

I don't have the pictures to prove it, but we started off with oysters on the half shell, with a homemade herb enhanced butter, courtesy of one of the guests.   The other half of the oysters were barbequed up and were said to be very tastey.

This pot is almost empty, as you can see.  I got to it late and everyone had already enjoyed themselves.  You can see the holes in the bottom, which is how the clams steam from the flavored (with beer and other fun additives) broth below.

Here is one of my sampler bowls, which includes the clam broth from the spicket.  Next stop is the fresh french bread for dipping in this clam sauce.

Here is our friend the lobster, well one of them atleast. 

You would be amazed by the ways that we have cooked lobster.  This one is barbequed. 

I still think the best is the flambe's that were happenning a couple years back, I can still see and taste them now.

Here is the aftermath, what a great picture.

A little close up.

We also had a wonderful New Mexican Green Chile Pork Stew (no Picture) that cooked for about a day and a half.  It was overshadowed  a bit,  by the abundance of food and all the seafood, but it was enjoyed the next couple of days by a few.

This was first thing New Year's Day, this shows where we spent most of our evening next to the fire and under the heating lamps.  It was a great night.  Most friends stayed the night, and it was a good feeling waking up to 2012 with a house full of friends. 

2012: I am ready for you knock my socks off in comparison to the previous two years.   So far, you are not dissapointing, keep it up.