Archive for October, 2011

 The Lobster Boys ……Seafood Parties  for hir

Doug & Dave with their big red lobsta trailer

As the story goes, 20 some years ago Dave Hohlfeldt , Doug Cordier and a group of close friends decided to have a “down home New England Seafood Party”   They all met at a nearby park with their gear and plenty of lobsters, clams, mussels  and shrimp.  Problem was, their method of cooking all this seafood was to employ a Coleman stove!  Needless to say……the water in their lobster pot never boiled……they ended up cooking the lobsters at a nearby friends home. . 


Embarrassed by the failure Dave and Doug, vowed to remedy the situation.  They cut the top off an old beer barrel and purchased their first 180,000 BTU burner.  From this point onward,  Dave and Doug  were now able to cook 35 lobsters at a time… mussels and shrimp!  Seafood season was looking up.

Soon, word spread, Doug and Dave were doing back yard lobster parties for other groups and became know as the ”Lobster Boys”   Soon the Lobster Boys were in high demand for local charities….donating Lobster Parties for schools and private groups.   


“What a terrific party you Lobster Boys put on for me earlier this year!!  You supplied everything —  set up, decorations and of course the most delicious seafood ever!!  I loved you were both part of the party, and especially your “Lobster 101″ class.  All of my guests were particularly impressed, but not as impressed as I was.  They have all told me I have set a new bar for parties.  I can’t wait until I have the second annual Lobster Boys party again!           Jacquie Lauth, Grosse Pointe, Michigan”

The Lobster Boys master menu always includes:

*Mussels steamed in beer & herbs (with lemon garlic cream dipping sauce) 

*Spicy Monster Shrimp 

*Seafood Chowda/crusty French bread

*Table side prepared Caesar Salad

* Live Maine Lobstas

*Corn, redskin potatoes.  

After twenty plus years of donations, the Lobster Boys have raised between $80 – $90 K for local charities. Today, the Lobster Boys hire out mostly for private corporate parties, wedding receptions, and even Tiger Baseball players.  The Lobster Boys have been featured in many newspaper and magazine articles,  TV cooking shows and most recently a full page spread in the Detroit Free Press.  Now the Lobster Boys are willing to share one of their signature recipes…….SPICY   SHRIMP SAUTE’

Bill King with a platter of Monster Spicy Shrimp
Bill King with a platter of Monster Spicy Shrimp

Spicy Shrimp Saute’

                        12 jumbo shrimp (16 -20s, shell on)                                                   

2-3 TBS Tiger Sauce  

2 TBS Crystal Hot sauce          

3 TBS fresh lemon juice

3 TBS minced fresh garlic

¼  cup chopped green onions

¼  cup chopped parsley

3 TBS olive oil

2 TBS butter

3 TBS olive oil          


1. In a large pan or wok, heat olive oil to very hot, add butter

2.  Add shrimp and toss rapidly

3. Add garlic and toss

3.  Add Tiger sauce &Crystalsauce

2. Add lemon juice, toss & thicken sauce

4. Stir in green onions

6. Turn onto platter, garnish with parsley

“They bring everything they need to cook with them. Basically, It’s worry free, and the soups are just outstanding”   “The more you have them, the more you look forward to them”    Janice and Lyle Acton, Amber Manufacturing, Frazer, MI

 CONTACT THE LOBSTER BOYS at 313-881-6699 or

About the Author  Part time chef  Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years, plus leading culinary tours to their villa in Tuscany.  For more foodie thoughts and recipes, try 


FUNGI!   Shaggy Mane Mushrooms


FUNGI…….the call that Italians love to sound when they find mushrooms growing in the wild.  

On my way to a board meeting last evening at dusk, I spied a small patch of Shaggy Manes or coprinus comatus  growing along the side of the road on Lake St. Clair, inMichigan.  Early the next morning, I snuck back to the same spot hoping no one else had seen them.  Sure enough, there they were, standing up in the dew of the new day…….lots of them.  I harvested about fifteen mushrooms, cutting them off with my Swiss Army knife….carefully leaving at least half of them to re-spore for the next season.  Like most mushrooms, Shaggys, Lawyer’s Wigs or Inkys do not pop up every year. 

Shaggy Manes coprinus comatus
Shappy Manes……just emerging

Through out history, mushrooms have been viewed as being mysterious.  Mushrooms have a large underground root system called the mycelium, the mushroom part is the fruiting body which emerges only when certain conditions occur.  Thus many mushrooms “appear” overnight like magic.  The fruiting bodies contain spores.  These spores spring forth from gills located usually under the cap. Hopefully, these spores will start new mushrooms, and the beat goes on.

When you hear the words WILD MUSHROOMS most people want to run away. Stories of people dying after eating wild mushrooms are certainly true but usually very rare. 

The reason why I love Shaggy Manes is because they are almost foolproof to indentify. The bell shaped cylindrical cap is about four inches high, covered with tan scales, looking much like a British lawyer’s wig.  Shaggy Manes can be found through out the northernUnited States, usually in the fall.  They occur in clusters, or sometimes in “fairy rings”.  Once they emerge, they grow very fast.  You have to harvest them quickly because as soon as they emerge, within hours, they start to spore.  Shaggy Mane mushrooms are also called Inkys for this reason. Literally, Shaggy Manes will become a black mass of inky goo in just hours.  This process is called “deliquesce”  Shaggy Mane ink was actually used for writing during George Washington’s day.  

Shaggys turning into Inkys
Shaggys turning into Inkys…through “deliquesce”

Now the best part. The reason why all mushroom hunters get excited about stalking these elusive delicacies.  You get to eat them!  What a treat.The flavor of shaggy manes is very delicate.  All you have to do is lightly sauté them in a little butter and enjoy.  

Shaggys sauted in butter.......the best!

Shaggys sauted in butter……the best!

About the Author  Part time chef  Doug Cordier, is a food writer, TV cook, Certified Ergonomic Consultant and business man. Doug is the owner of Cascom Group Travel and has been teaching corporate and Italian cooking classes for twenty years. For more foodie thoughts and recipes, try