HERRING - OXLEY WEDDING - Nuptial vows were
exchanged between Leslie Susan Oxley of Beuiaville and
Stephen Floyd Herring of Scotts Store in a ceremony in the
Marriage Chapel in Dillon. S.C. on Saturday at 2:30 p.m.,
April 23rd. The Chapel minister officiated in the double
ring ceremony. The bride is the daughter of Mr. and Mrs.
Wyatt V. Oxley Jr. ot Keuiavme. Ihe bridegroom is the
son of Nannie Lou Herring of the Kornegay community
and Theodore Herring Jr. of Scotts Store community. The
bride chose a formal gown of off-white polyester crepe
with a titttd bodice, high neckline and long puffed lace
sleeves. She carried a bouquet of off-white silk roses and
pink carnations. She is a 1982 graduate of East Duplin
High School of Beuiaville and employed in Clinton. The
bridegroom is employed with Tommy Scott Millwright of
the Scotts Store area. They are living in the Scotts Store
community.
/"Thought
\ For Food
By John Ramirez
Executive Chef
When picking out your live
lobsters, look for lobsters
with tails that curl under the
body when they are picked
up; this is an indication of
freshness. Cooked lobster in
the shell should be bright red
in color and have an agree
able odor. Cooked meat
should be firm and pinkish or
reddish white.
Fresh, life lobsters should
be cooked soon after pur
chase. Do not attempt to
keep lobsters alive by placing
in water: they will suffocate
Keep frozen lobster meats
solidly frozen until ready to
use. Lobster meat, like crab
meat, has a high and
dangerout spoilage point and
should be kept in refrigera
tion at all times and even
iced down if possible. Do not
refreeze frozen lobster once
it has been thawed. If you
have too much thawed out
and must refreeze. cook it
first, then freeze.
Lobster is a good source of
protein and iron. It is low in
fat and a serving of 3'/i
ounces cooked and shelled
lobster meat has only 95
calories.
The basic preparation for
live lobster is to boil or broil.
This depends on a person's
preference. My preference is
to broil.
To broil ? fill a large
kettle with sufficient water to
cover lobsters. Add I table
spoon salt for each quart of
water. Bring water to a
rolling boil. Grab live lob
sters. one at a time, at the
back of their heads, just
behond the claws. Plunge
live lobsters head first into
boiling water. Simmer,
covered, for 5 minutes for the
first pound and 3 more
minutes for each additional
pound of lobster.
The familiar American
lobster closely resembles the
European lobster. The samll
Cape lobster of Southern
Africa is also a relation.
The Cape lobster, living in
many southern waters such
as the Gulf of Mexico and the
Caribbean, is also called the
spiny lobster or as we know
it. rock lobster.
The most famous Ameri
can lobster, which we call the
Maine lobster, is found off
the Atlantic Coast from
North Carolina to Labrador.
This lobster has five pairs of
legs. The first pair is modi
fied into huge claws or
pincers, notched on the
inside edge, with which the
lobster catches and crushes
its food. The huge hinged tail
is a powerful lever for swim
ming. The large claws and
tail contain the most meat.
The lobsters eyes are on
stacks, and have a long pair
of waving antennae used as a
sensing device. Live lobsters
are mottled and splotched
greenish blue, with touches
of orange. The vivid red
color, characteristic of
lobster, comes out in the
cooking process.
Lobsters ha-e always been
a part of one of the oldest and
most cherished of New
England customs ? The
Clambake. This fine custom
is also maintained along our
coast of North Carolina.
Fresh lobsters are avail
able year round live, cooked
whole, fresh frozen rock
lobster tails, or frozen cooked
lobster meat.
Fresh live lobsters are
available in varying sizes:
Jumbo weigh over 2 pounds:
Large w eigh from 1 Vi to 2
pounds; Quarters weigh ll/?
pounds: and the one-poun
ders are called Chicken lob
sters and are really quite
small. Do not overcook. Lob
ster cooks quickly this way
and if cooked any longer,
meat will shrink and become
tough. For example, a I'/i
pound lobster should be
cooked for 8 minutes ? no
longer.
Remove cooked lobster
from boiling water. Place it
on a board or work table on
its back. With a heavy sharp
knife, split lobster in half
lengthwise from head to tail.
Remove the stomach and
intestinal tract and discard.
The green liver (also called
"tomallev") and any reddish
deposit is the lobster roe
(also called "coral") is a
great delicacy to the eastern
lobster lovers. If you like,
you can save them for a
lobster bisque or chowder.
Crack claws with a hut
cracker. The lobster is now
ready to serve with hot
melted butter and plenty of
lemon juice.
i;..~ 11?- ?
iw uiuii, piav-c "?c muster
stomach down on :v board.
Using a large heavy pointed
knife, place point of knife on
the board right in front of
lobster's mouth. Hold the
point of knife with your left
hand and with your right
hand on handle, swing knife
downward splitting the lob
ster in half lengthwise. If you
like, save the tomally and
coral for a future chowder or
just clean out the entire head
and body section and dis- H
card. Wash out under faucet.
You may then stuff the head
and body section with your
favorite seafood dressing or
lump packfin crabmeat.
Crack the claws. Brush all
the meat surfaces with a
iuixture of half melted butter
and lemon juice. Put lobster
in sheet pan and place under
the broiler part of your oven
at least 12 inches from the
heat source and broil without
turning until lobster shel
turns read and meat becomes
white and opaque. Again
serve with plenty of melted
butter and lemon juice.
Experiment, Enjoy and
Bon Appetite!!!
Eur* To Sp*ak At Banquet
North Carolina's secretary
of state, Thad Eure, will be
the keynote speaker at the
annual installation banquet
of the Third Congressional
District Young Democrats on
May 13 in Mount Olive. The '
banquet, to be held at the
Anryrican Legion Building on
North inestnut Mrect, ?u>
begin at 7 p.m. and the H
1983-84 officers. Tim Bartlett
of Goldsboro and Bob Kor- H
negay of Glisson Township in
Duplin County will be in- H
stalled.
Tickets may be purchased H
for S6 frqm the Young
Democrat members.
I
SSTcoTT"
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