Thing Eleven: Something Involving Lobster
Jun. 21st, 2012 10:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
badseed1980Last week, when I was at the NEDRA board retreat, the lunch item I ordered on the second day was a lobster grilled cheese sandwich. Doesn't that sound amazing? Well, I happened to be coming down with a 24-hour stomach bug at the time, though I didn't know it. By the time lunchtime rolled around, I was only able to force down a couple of bites before saying, "Nope. Not happening." Now, it really was delicious, but I just could not put solids into my stomach.
Last night, I went out for dinner on a sort-of date (I've now let him know I only want a platonic friendship with him, which is good), and ordered the "Lobstah Pie" at Five Horses Tavern. This is basically a pizza topped with mozzarella, lobster, pork belly, sweet corn, and green onions. The flavor combination just screamed "SUMMER" to me, and it was truly, truly wonderful. Crust could have been crispier, but it was the toppings that really did it for me.
Now, I'm thinking that I need to make something with lobster that is a little friendlier to my diet than this stuff. Clearly, that means less cheese, or low-fat cheese, or no cheese. (No, don't you dare tell me that I shouldn't eat low fat cheese because it's full of chemicals/not a real food/not as satisfying. I will not, repeat, NOT tolerate policing of my food choices in my journal. Word of warning.) But the lobster, corn, and green onions are all just dandy, and even a small amount of center-cut bacon will provide that wonderful smoky-piggy flavor that I love so much. I'm thinking this might actually make a superb salad, with the lobster, bacon, corn, and green onions all cooked and served warm over a bed of greens with cherry tomatoes. Maybe a little bit of goat cheese, too. Fresh goat cheese has a ton of flavor, so a little goes a long way. Plus, it's lower in fat and calories per ounce than most aged cheeses are (more water content, I assume). Now, what kind of dressing to go with this? I wouldn't want it to be too sharp, because it would overpower the sweetness of the lobter and corn. I wouldn't want it to be too heavily creamy. I'm thinking the flavors of Penzey's Green Goddess dressing mix might be just right. Perhaps that mixed with a little olive oil, water, and champagne vinegar would do the trick, with a little plain fat free Greek yogurt mixed in (not a lot--just enough to give it sort of a buttermilk texture).
You know, this blogging project is a nice way to simply think out loud (so to speak) and come up with ideas for the foods I want to cook. I hadn't actually thought about the particular thing I wanted to make until I started writing about it! Now I have what seems to be an excellent idea for a meal, and I'm looking forward to making it.
I think that this time, I will cook the lobster myself. The one time I bought lobster at the grocery store, I had them steam it there to save me trouble and time. They overcooked it a bit, and sauteeing it after that made it a bit rubbery. But I have a pot big enough for a lobster, for sure. I am already looking forward to this!
Last night, I went out for dinner on a sort-of date (I've now let him know I only want a platonic friendship with him, which is good), and ordered the "Lobstah Pie" at Five Horses Tavern. This is basically a pizza topped with mozzarella, lobster, pork belly, sweet corn, and green onions. The flavor combination just screamed "SUMMER" to me, and it was truly, truly wonderful. Crust could have been crispier, but it was the toppings that really did it for me.
Now, I'm thinking that I need to make something with lobster that is a little friendlier to my diet than this stuff. Clearly, that means less cheese, or low-fat cheese, or no cheese. (No, don't you dare tell me that I shouldn't eat low fat cheese because it's full of chemicals/not a real food/not as satisfying. I will not, repeat, NOT tolerate policing of my food choices in my journal. Word of warning.) But the lobster, corn, and green onions are all just dandy, and even a small amount of center-cut bacon will provide that wonderful smoky-piggy flavor that I love so much. I'm thinking this might actually make a superb salad, with the lobster, bacon, corn, and green onions all cooked and served warm over a bed of greens with cherry tomatoes. Maybe a little bit of goat cheese, too. Fresh goat cheese has a ton of flavor, so a little goes a long way. Plus, it's lower in fat and calories per ounce than most aged cheeses are (more water content, I assume). Now, what kind of dressing to go with this? I wouldn't want it to be too sharp, because it would overpower the sweetness of the lobter and corn. I wouldn't want it to be too heavily creamy. I'm thinking the flavors of Penzey's Green Goddess dressing mix might be just right. Perhaps that mixed with a little olive oil, water, and champagne vinegar would do the trick, with a little plain fat free Greek yogurt mixed in (not a lot--just enough to give it sort of a buttermilk texture).
You know, this blogging project is a nice way to simply think out loud (so to speak) and come up with ideas for the foods I want to cook. I hadn't actually thought about the particular thing I wanted to make until I started writing about it! Now I have what seems to be an excellent idea for a meal, and I'm looking forward to making it.
I think that this time, I will cook the lobster myself. The one time I bought lobster at the grocery store, I had them steam it there to save me trouble and time. They overcooked it a bit, and sauteeing it after that made it a bit rubbery. But I have a pot big enough for a lobster, for sure. I am already looking forward to this!
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no subject
Date: 2012-06-23 12:24 am (UTC)I'm sure you'll do great. Just set your timer ;-)
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Date: 2012-06-23 01:12 am (UTC)no subject
Date: 2012-06-23 02:40 am (UTC)