Redondo Beach Original Lobster Festival

RECIPES

	Lobsters Steamed In Vodka lobsters fresh 4 vodka 3/4 cups water 3/4 cups tarragon dried 1/2 teaspoon butter cold, in 5 pieces, 5 tablespoons Bring water and vodka to a rapid boil in a large kettle. Add lobsters one at a time, cover and return water to boil. Cook for 16 -18 minutes. Remove lobster with tongs and save liquid. Pour remaining liquid into sauce pan and boil down until 3/4 of a cup remains. Whisk in cold butter piece by piece. Add tarragon. Serve sauce with lobsters.
	Lobster Cocktail For each cocktail, allow: 1/4 cup lobster meat, cut in pieces 2 tablespoons tomato catsup 2 tablespoons sherry 1 tablespoon lemon juice 4 drops Worcestershire sauce salt to taste chives, chopped Mix well and chill. Serve in cocktail glasses, sprinkled with chopped chives.
	Crepes Filled with Lobster Newburg 1 cup cooked lobster meat, cut into bite-sized cubes 3 tablespoons butter 2 tablespoons shallots, finely chopped 1 tablespoon paprika 1 tablespoon flour 1 cup milk 1/2 cup heavy cream salt to taste, if desired freshly ground black pepper 1 tablespoon Madeira wine 1 egg yolk pinch of cayenne pepper 8 crepes
1. Melt 2 tablespoons of the butter in a saucepan and add the shallots and paprika. Cook briefly, stirring. Sprinkle with flour, stirring with a wire whisk. 2. Add the milk, stirring rapidly with the whisk. Add the cream and any liquid that accumulated from cutting up the lobster. Add salt and pepper to taste. 3. Add the Madeira and egg yolk, stirring rapidly with the whisk. Stir in the cayenne pepper. 4. Melt the remaining tablespoon of butter and add the cubed lobster, shaking the skillet and stirring just until the lobster pieces are heated through. 5. Put the cream and egg sauce through a strainer. Pour half of the sauce over the lobster pieces and stir to blend. Use equal, small portions of the sauce with lobster pieces to fill each of 8 crepes. About 2 tablespoons of filling will suffice for each crepe. Fold the crepe over. Spoon the remaining sauce without the lobster meat over the filled crepes.
Basic Crepes (makes 5 to 6) 1/2 cup flour salt, if desired 1/2 cup plus 2 tablespoons milk 2 tablespoons butter 1. Put the egg, flour, and salt into a mixing bowl and start beating and blending with a wire whisk. Add the milk, stirring. 2. Melt 1 tablespoon of the butter in a 7- or 8-inch pan. When it is melted, pour the butter into the crepe batter. 3. Line a mixing bowl with a sieve and pour the batter into the sieve. Strain the batter, pushing any solids through with a rubber spatula. 4. Melt the remaining tablespoon of butter and use this to brush the pan each time, or as necessary, before making a crepe. 5. Brush the pan lightly and place it on the stove. When the pan is hot but not burning, add 2 tablespoons of the batter and swirl it around neatly to completely cover the bottom of the pan. Cook over moderately high heat for 30 to 40 seconds, or until lightly browned on the bottom. Turn the crepe and cook the second side for about 15 seconds. Turn the crepe out onto a sheet of waxed paper.

Festival Disclaimer and limitation of liability: Ticket sales are final. No refunds or exchanges in case of cancellation due to weather, natural catastrophe or any other event beyond the control of the Festival. Rides, games and food may cost extra. Admission does not include a lobster meal. Lobster meals are prepared by and are the sole responsibility of an independent vendor and not the Festival. Must be 21 years of age or older and properly wristbanded to consume alcohol. You may not bring alcohol into the Festival site. We reserve the right to refuse service to anyone. All food and beverage items must be purchased at the Festival. Picnic baskets and off-site food items are not permitted. Acts, prices and hours subject to change. Minors under the age of 16 must be accompanied by an adult after 8:00 p.m. Commercial activities and solicitations are prohibited without permission of the festival management.