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…..plus 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          

Instructions

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 cascomgrp@aol.com

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  www.cookingwithcordier.com 

 

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