Tuesday, May 27, 2014

A Little Summer Kick-Off

Unless you're an international reader or your boss is a communist, you know Memorial Day was yesterday. I like to celebrate my patriotism the same as any other 'merican: with beer, titties and hot meat. I also like to watch Jaws (or even Jaws 2 in a pinch) - just feels right. If my tank top tan lines and fire roasted face aren't sure signs of summer, I'm not sure what is. And speaking of lobsters, nothing says summer like a seafood hoagie in your mouth. Lobster, and other seafoods are sort of awkward for the midwest since it's by no means fresh. I take my chances and spend a little more because I'm worth it. So far, so good, but I could also be mistaking low-quality meat for the pride of not fucking up this pricey little sea critter. Even my vegetarian plus-one broke his vow of cruelty-free dining for this rare treat. 

Lobster Rolls

I've recently fallen in love with Marianos since it just opened up in my neighborhood, replacing my beloved Dominicks (R.I.P) Now that Jewel-Osco has removed all their self-check outs I can't steal anymore, so I may as well buy the nice shit and get my money's worth. Lobster tends to make even the most adventurous home chefs nervous because it's expensive. I've made it several times many different ways and I find that cold water tails (the darker ones that turn red when cooked) are the most consistent and usually cheaper. Mariano's only sells the warm water tails (as pictured above). Frankly, I don't eat enough lobster to tell the difference, but this delicious tail was meaty enough for two and all together pretty affordable. Preparation is a less delicate task when using the meat for salad, because the only objective here is to cook it thoroughly.

you will need the following: 

1/2 lb cooked lobster meat
2 tbsp melted butter
2 tbsp sour cream (or mayo - but I hate mayo)
1/2 c chopped celery
1/4 c chopped green onion 
1 tsp fresh lime juice 
1/2 tsp dry dill 
dash of paprika
salt & pepper

Step 1: Bring a pot of salty water to a boil. Drop tail in and boil one minute per ounce. Drain in colander. Allow tail to return to room temperature (Do not rinse with cold water - this shocks the meat)

Step 2: Crack shell and pry out that sweet lobster flesh. Dowse in melted butter, lime juice and paprika. Mix in celery, green onion and sour cream (or mayo - if you must). Salt and pepper to taste. Chill for about thirty minutes to allow flavors to marinate. 

Step 3: Line a toasted bun with lettuce and fill with cold lobster salad. 

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