That looks amazing, Does the tofu take in the flavor of lobster?

Wow! It's not often I'm startled by a recipe using tofu (my husband and I had a soyfoods business years ago), but I've never seen "lobster" and "tofu" together in the same sentence, much less in the same photo. Looks wonderful!

dcarch: I always enjoy your post for years. The above pics. are a work of art: beautiful and what a joy to behold. Thank you !!

Shrimp are cheaper so I'm looking for some shrimp recipes on the stove. Thank you in advance for any shrimp recipe.

dcarch — If you don’t bring me some of those lobster tails, I might have to get pugnacious and bully.

I wonder how much lobster, oyster or sea scallop is require to sufficiently infused a 12 Oz square of tofu.

How did you prepare the tofu?

I too would like to cook more shrimp.

I am a bit bewildered? ;) I am on the Kitchen Table Site, but appears that

a lot of these posts are on the Cooking Forum. Are all the forums united

as one now? I have been here since Spike under several names, but

never had this happen. Actually, can't remember ever visiting the Cooking

Forums. And, yet, appears, "here I am?"

Uptown....see the top of this post. It's an option to post a topic in more than one forum as Dcarch did.

Look at the post entry in the index, and in the top post. It'll show you the forums the poster has selected to have the thread posted in. The words are also links to their forums.

DCarch, that looks very tasty, and attractive. I always appreciate your willingness to go out on a limb for a tantalizing presentation.

Presenting opinions as facts on a subjective matter is going to be met with resistance. Perhaps the issue is more with communication style than intent. The posters voicing the strongest opinions get the strongest backlash, kind of like in life.

FWIW I often think back and regret many things I’ve said on the CF, wishing I had just let annoyances slide. Including to you, dcarch. The internet is forever but I hope that you’ve noticed a change.

Criticize your dinner? Heck. I'd like to be invited!

Aha....guess I should read the "directions better". My Dad always said, "If all

else fails...read the directions". Thanks, guys. BTW...great food pics too.

Please pardon the tangent:

Annie, two things about sous vide might help: On timing, poultry will turn to mush and can be in the bath a maximum of four hours unless it's really big and bony. Chuck can go in for three days and end up perfect, given all the connective tissue that needs to melt, but it still needs to be finished in the oven to be at its best. More tender cuts of red meat fall in between. A good steak can be ruined held too long at temperature. On texture: The temperature guides are for cookedness. You can achieve a more normal, nicer, texture just by increasing the temperature, I do this for rolled turkey breasts and get masses of compliments. It's still pink, however, so soft it's difficult to slice, but moist and tender, while having a cooked texture.

DCarch, I was always fascinated by the devices you would create!

I've been around since before you dcarch. This place has it's ups and downs. I've seen them come and go (Monique, evil Jesse, Ann T) and seen them stay (LindaC and Annie1992). These are not exclusive in my parenthesis; I appreciate them all in one way or another. Even you ;)

Bullied?? You?? :-)

Your food pictures have always been a work of art.....several things out of the norm....black garlic, black rice etc.

This foodie pic is incredible! For you, and that meal, I'd even try tofu.

Well Done, DC!

Thank you all for your kind and friendly words. They make me feel good.

I can't say I was "inspired" for this strange concoction. It was more of a "desperate measure" to deal with an emergency that I had no other options.

People showed up for dinner, I had found only four lobster tails in the freezer. Not enough protein, and one of the eaters had dental work that day and couldn't chew.

So I combined lobsters with tofu.

1. remove lobster meat from shells.

2. Sous vide lobsters (not frozen) at 135F for 40 minutes.

3. Use lobster shells to make stock, combine with lobster juice from sous vide.

4. Add garlic, thyme, pepper, butter, and teaspoons of fish sauce to lobster stock . No salt.

5. Saute tofu in stock until very little liquid is left. Plate and serve.

I can't tell you if the tofu tasted good or bad. They didn't leave any for me to taste.

dcarch

My only criticism of you and your posts is that so many are striking art in and of themselves such that eating it would be desecrating artwork.

Thank you dcarch for the above recipe & applying the "garlic, thyme, pepper, butter" combo. for shrimp. Found a discussion on shrimp recipes below. Sam's club jumbo frozen shrimp has been very fresh lately, so I find ways to make dinner with frozen shrimp. Would love to learn more shrimp recipes.

https://www.houzz.com/discussions/3399979/your-favorite-shrimp-recipes#n=24

My son is a HUGE sous vide cook!! That post hit several threads not just cooking.

I had an art professor (who specialized in watercolor) from mainland China who would take photos of meals that he prepared - mostly centered around seafood - and he would then use the photos later for making watercolor paintings after he had eaten the food.

If you photograph the food first, then there is no reason not to eat it for fear of destroying the artistic composition. I will say that I like watercolor paintings of food even more than I like the photographs, and so there is always the option to take it to another level.

We’ve done some sirloin steaks wrapped in bacon. We seared them in butter and then sous vide them to med rare. They came out like the best tenderloin I’ve had. Just excellent!

DC, I appreciate your post. I remember some of the push-back you received regarding souls vide, and I’m glad you didn’t get miffed. I always appreciate your posts and your willingness to stick with this forum. You shared a lot during the earlier days of the pandemic about what you were doing. I may not have been able or willing to go to the lengths you did, but it was good “food for thought.” To me, getting different perspectives is always a good thing — whether it’s about food or politics or whatever. It keeps us growing.

My two cents: I like the Cooking Forum. It’s fun, informative, inspirational, and helpful. Sure, we have our issues and tense moments. But that’s to be expected when you have such a diverse group contributing. But after all is said and done, this forum is a pretty nice place.

Just commenting to keep this thread on my list. Much yum :)

I don't have lobster tails. But I got a 6 pack of big ole shrimp in the freezer I've been saving for something.... kind of funny, I sous vide them up in July. and a tofu too that should get eaten up.

Think a shrimp and tofu might be on the menu for Halloween dinner this year :)

Will see what comes in the Misfits box this week. Been getting frisee, and got some baby boy choi growing out on the porch.

dcarch, you sound like a glass half full kinda guy! :)

Thank you for taking this in a positive direction. And as always I find your presentation and food combinations inspiring.

I love your food presentations. I haven't seen one yet that wasn't a work of true culinary art!

Thank you, dcarch, for contributing so much pleasure to all of us here. Please continue doing so as long as you can spare us the time - especially these days, when something that brings us together is so much appreciated.