Join us this New Year’s Eve, by the bar, as we bring in 2010 in luxury. Indulge in these London Lennie’s Signature Champagne Cocktails that will pair luxuriously with our seafood delicacies.

The Midnight Kiss $12 & Chilled Mixed Seafood Castle $64

Instead of stuffing your turkey with the same old stuffing this Thanksgiving feast, trick your guests’ taste buds with London Lennies Shuck and Bake Oyster Stuffing.  As the leading experts in fish and seafood, our oyster stuffing recipe guarantees to make your bird memorable. 

Our Shuck and Bake Oyster Stuffing will be available as a side dish at London Lennies from November 9 – 25, 2009 for $12.00.  We are CLOSED on Thanksgiving Day, however, so try out our recipe, below, at home and let us know what your guests think!

London Lennies Shuck and Bake Oyster Stuffing Recipe

Ingredients:

• 1lb cubed bread, including crust
• 1 pint fresh raw oysters
• 4-8 tablespoons of butter
• 1 cup finely chopped celery
• 2 cup of chopped onions
• ½ cup of minced fresh parsley
• 1 teaspoon minced oregano
• I tablespoon minced sage
• 1 tablespoon minced thyme
• ¾ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ freshly grated nutmeg
• 1 cup oyster juice from the freshly opened oysters (oyster broth)
• 2 eggs, well beaten (optional)

Directions:

1. Preheat oven to 400F. Toast bread until golden brown on middle rack. Put bread pieces in bowl.
2. Meanwhile, heat butter until melted and foam subsides. Add onions and celery and cook until tender. (5mins) Remove from heat and stir in spices.
3. Add bread crumbs and drained oysters. Toss well until stuffing is moist (but not packed together) and stir in eggs (optional).
4. Stuff into the turkey while moist.

*If cooked in casserole dish place in 350F oven for 25-40minutes, or until heated through to form crust on the outsides

ATTENTION:  London Lennies’ chef Jeff Baruch will be administering flu shots orally starting next Monday, October 12th

Protect yourself!

These flu shots are only being offered to adults over the age of 21…sorry kids!

Tasty Flu Shots You Won’t Mind Injecting
London Lennies Offers Happy Hour Flu Season Remedies

What:
Mary Poppins would suggest a spoonful of sugar, but the experts in seafood at London Lennies suggest a mouth full of oysters make the medicine go down. This flu season London Lennies Restaurant is serving up their special Flu Shot Menu including the Flu Shot Oyster Shooter and the Crab Cake Cure appetizer to help keep diners flu-free and healthy.

Why:
Oysters and other shellfish delicacies are jam-packed with nutrients that strengthen the immune system and fend off illness. Oysters are high in protein, zinc, calcium, iron and also contain selenium, which produces a protein that strengthens the immune system.  It is said that Zinc helps fend off colds by increasing the production of immunity-boosting white blood cells. Just like oysters, crab meat is also rich in immune boosting selenium.

When:
Monday-Thursday, 4pm – 7pm
Beginning October 12, 2009 through February 4, 2010 (flu season)

Flu Shot Menu:

Flu Shot Oyster Shooter: Shot of Jose Cuervo Especial tequila mixed with a gazpacho medley of fresh herbs, vegetables and lime juice, topped with an oyster.  $6.00

Crab Cake Cure: A trio of crabcakes including blue claw crab, dungeness crab and jonah crab served with three sauces.  $12.00

London Lennies’ Flu Shot Oyster Shooter Recipe

Makes 6

1/2 dozen oysters, shucked
1/2 cup fresh lime juice
1 tablespoon minced red bell pepper
1/2 tablespoon minced shallots
1/2 teaspoon chopped fresh cilantro leaves
1/2 teaspoon chopped fresh parsley leaves
1/2 teaspoon chopped fresh chives
6 ounces Jose Cuervo Especial tequila
Kosher salt, for rims
Ice

Coat rims of 6 shot glasses with kosher salt.  Place one oyster in each glass.

Combine lime juice, red bell paper, shallots, cilantro, parsley and chives in medium sized bowl.

Pour 1 tablespoon of lime juice mixture in each glass, over oyster.

Pour tequila into a cocktail shaker with ice and shake until tequila is chilled.

Add two tablespoons of tequila to each glass.

Serve immediately

Executive Chef Jeffery Baruch creates his signature Nantucket Bay Scallops in an instructive cooking segment for home chefs.