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Summer Tails-Lobster Tails & Cocktails/Mocktails
Ingredients, Equipment 

Picture
Cook along with Liz or watch and prepare the recipes on your own. Have your ingredients and equipment ready 10 minutes before the start of class if you would like to cook along.

​Recipes can be found on Liz's Recipe Blog: 
Lobster Tails w/Vanilla Butter Sauce www.thecreativefeast.com/recipeblog/category/seafood
Velvet Basil Sip 

Recipe #1 Lobster Tails w/Basil Rose' Butter Sauce

Note: Both the lobster and the cocktail recipe are using dry rose' wine and basil leaves
​
​Serves 4
(this recipe can be cut in 1/2 to serve 2)

​4 lobster tails (uncooked), about 7 ounce each or 4 whole lobsters (uncooked), about 1 ¼ pound each
**Pre-steamed lobster-you can have your lobster steamed at the grocery store if you prefer. It will taste better when cooked at home, I promise!
Note: Hard-shelled lobsters have more meat per pound, soft-shelled lobster meat is sweeter.
½ cup dry rose' wine (or dry white wine if you do not have rose')
2 tablespoons white wine vinegar
2 small shallots, finely minced
2 tablespoons heavy cream
4 oz cold butter-keep refrigerated until needed in class
salt and ground pepper to taste
4 basil leaves
2 sprigs parsley

To serve with your lobster (your choice)-cooked angel hair pasta, cooked rice, or fresh Boston lettuce  

Equipment for class:

large pot with lid to steam lobster in
cutting board
chef's knife
small sauce pan
whisk
sauté pan with lid to cook kale in
serving plates or a platter

Before class:
Measure and prep ingredients as indicated in the above ingredient list. 

Recipe#2 Velvet Basil Sip

-Note: Both the lobster and the cocktail recipe are using dry rose' wine and basil leaves
Ingredients:

​Makes 1 Cocktail
1 oz basil wine syrup-prepare before class and chill (recipe below)
4 thin slices cucumber
pinch of salt
2 oz. Gin (or Vodka)
1 oz lime juice
1 egg white
edible flower or cucumber slice for garnish
5 ice cubes


​
Basil Syrup-prepare before class
1/3 cup dry rose wine
1/3 cup sugar
6 basil leaves
​
Combine sugar and wine in a saucepan over low heat. Keep the heat level at medium-low, stirring occasionally. When the sugar is completely dissolved, remove the saucepan from the heat. Stir in the basil leaves and allow to cool to room temperature. Store in a non-reactive container and place into the refrigerator until needed. Syrup will keep in the refrigerator unto 3 weeks. It can also be frozen.


Equipment for class:
Muddler
Jigger, shot glass, or small measuring cup
Cocktail shaker
Hawthorn strainer or other small strainer-this is a double strained cocktail
Fine strainer
coupe glass or wine glass




Before class:
Prep ingredients as indicated in the above ingredient list. 
Prepare and chill the basil syrup as per the recipe above

FAQs

How long is class? Allow for 1 1/2 hour class time

Will I need anything from home to use in the class?
If you would like to participate, you will need the ingredients and/or equipment above. In addition, you will need a reliable internet connection as well as a computer or device with which you can access your virtual class. We recommend you arrive to class 5-10 minutes early to ensure you are able to set up your device and connection. 

Can I ask questions or interact with the class?
Yes, you will be able to ask Liz questions during class. To start, your microphone will be muted to allow for a steady work flow during class. 

System Requirements
Registrants DO NOT need a Zoom account nor do they need to create an account.
  • Joining via computer: A registrant can simply click on the link provided in the confirmation email.
  • Joining via smartphone or tablet: A registrant may need to download the Zoom Cloud Meetings application. The application is free and does not require that they create an account.

CONTACT US

Email

[email protected]

Telephone

Location

603-321-5011
Hollis, NH