Lobster Fried Rice

Once again we made Lobster Fried Rice! It is definitely the best leftovers ever! We use the recipe for: Fried Rice with Crab from Thai Street Food by David Thompson. We simply substituted the crab with Lobster. It was as good or better than any Fried Rice we get a restaurants. This is a recipe (with Crab or Pork or Shrimp, or lobster) that you should try. We used the lobster shells that we brought home, plus the lobster shells from the lobster that we used in the Fried Rice and made lobster stock by just covering the shells with water and boiling for about an hour or so. We then froze the stock for future use. The fried rice was unbelievably good!

You can get the recipe for fried rice from our blog of: April 4, 2013. Click the date to get the recipe.

For dessert we baked Date Bars from the City Cuisine Cookbook. They easy to made and delicious. You must bake them!

Chewy Date Bars

City Café Cookbook

These great old-fashioned sandwich bars are crunchy on the top and bottom, and chewy insideUse them to stuff lunch boxes, serve with a bowl of vanilla ice cream for dessert, or cut into small squares for afternoon tea.

1          pound pitted dried dates, chopped

1          cup water

1          cup granulated sugar

½         cup fresh lemon juice

3          cups rolled oats

2-1/2   cups all-purpose flour

1-3/4   cups packed brown sugar

¾         teaspoon baking soda

¾         teaspoon salt

1-3/4   cups (3-1/2 sticks) unsalted butter, melted

Preheat oven to 35o0F. Generously butter a 9 x12-inch pan.

Combine dates and water in a saucepan. Cook at a low boil for 5 minutes, until mixture is as thick as mashed potatoes. Stir in sugar and remove from heat. Add lemon juice and set aside to cool.

In a large bowl, mix together oats, flour, brown sugar, baking soda, and salt. Add melted butter to dry mixture. Stir to evenly moisten.

Spread half oat mixture in baking pan to form an even layer. Cover evenly with all date mixture. Spread remaining oat mixture over top.

Bake about 40 minutes, until top is golden brown and pebbly. The edges should start caramelizing. Set aside to cool, in pan on rack, about 1 hour. Run a sharp knife along inside edges to loosen. invert, trim edges, and cut into squares.

Makes 12 Large Squares