Shirley TI remember watching movies years ago as a child with Shirley Temple starring in them. When I hear the name, Shirley Temple, I see a little 3 or 4 year old girl with curly hair entertaining her audiences with cute songs like “On The Good Ship, Lollipop”

Shirley’s smile alone would melt anyone’s heart. She was such an innocent child and in her movies she was known to speak what was on her mind. She was just as cute as a button and everyone loved her.

Although, obviously, the well known little girl eventually had to grow up and move on with her life. She retired officially from films on December 16, 1950. After numerous career adventures, President George H. W. Bush appointed Shirley Temple Black to serve as the United States Ambassador to Czechoslovakia from August 23, 1989 – July 12, 1992.

Shirley TempleSadly Shirley Temple died on February 10, 2014 of natural causes, at the age of 85. She was at her home and she was surrounded by family and caregivers. As the world says good bye to Shirley Temple Black a recipe from has been dedicated in her memory. It was inspired by the image of the young Shirley as she was facing an enormous lobster in one of her early films.

The owner of, Mark Murrell said, “How many children find themselves in this position, attempting to eat a delicious but perhaps challenging food? To Shirley and to children everywhere we dedicate this recipe – a healthy, delicious, easy to eat alternative.”

Here is the dedicated recipe:

Shirley Temple Lobster Stew

Ingredients include 1 lb. lobster meat, cooked, roughly chopped; 1/2 lb. butter, unsalted; 2 quarts of half ½ 1/2 tsp. cayenne pepper; salt and pepper to taste.

Melt the butter in a medium-large pot over medium heat. Add in the lobster meat and sauté until it becomes a brighter red color and the butter starts to take on a pinkish hue.

Slowly stir in half & half until fully incorporated and heat over medium heat until hot. Don’t bring to a boil because this will overcook the lobster meat and break the emulsion.
Simmer for 5 minutes and season with cayenne and salt. Serve in bowls with a few cracks of fresh black pepper and mini biscuits. This recipe takes 10 minutes to prepare, 20 minutes to cook, and serves 4.

“The Shirley Temple Lobster Stew hopes to capture many of the qualities that endeared Shirley Temple to us over the years,” said Murrell. “Wholesome, American, elegant, natural goodness. We won’t forget her.”

I have to add, RIP Shirley Temple Black.

Jan Barrett

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