lobsta rolls – take 2

August 19th, 2007 · 6 Comments

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my guy humors me.  he buys me two different batches of lobster from the same place at the same time.  one batch is twice the price for half as much.  that batch comes from two freshly steamed ‘chicks’ whereas the other comes from lobsters that were ‘on their way out’ – meaning that they’re showing signs of slow decline and so they’re steamed before they just up and die.  then they get shelled and the meat is vacuum packed and frozen.

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i was agonizing, as i do, which one to buy.  i was hung up on the possibility that there might be some kind of textural difference – and we wouldn’t want a textural problem now would we?  and so while i struggled with this seemingly major culinary decision as cary both patiently and amusedly watched me thrash out all aspects of every lobster meat scenario one might come across, he came up with the decidedly brilliant idea to buy both and to taste test.  and that right there – that is so my kinda language.  that is so like whispering sweet nothings in my ear.  and that is how my guy humors me.  so if you’re reading, thank you baby. (though he rarely humors me by reading my blog…)

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bottom line.
texture/flavor – no big diff.

but the price difference was ridiculous.  again, literally twice the $ for less than half the meat. so now we know.  and armed with this info, we can guiltlessly indulge on lobster more frequently.  excellent.

we started with an arugula salad adorned with some cantelope, various cherry heirlooms and buffalo mozarella.  the final touch was some guerande salt, a grind of black pepper, olive oil and a drizzle of balsamic glaze.

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on to the lobster rolls.  i couldn’t get the ‘top split’ buns and believe me, i tried - but this time i made the wise decision to use the pepperidge farm classic’s – as opposed to the potato buns which i did not like.  i tossed the meat with a minor amount of ‘stokes blushed tomato mayo’, a small amount of diced celery and some salt and pepper.  the buns were lightly buttered and browned on my stovetop grill plate.  and then right before that first bite they were hit with a shpritz of lemon just to brighten it all up.

the roasted okra made another appearance along with some corn on the cob.  i had bought the obligatory dill pickles but forgot to serve them…

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the lobster rolls just could not have been better.  i was going to add fresh tarragon but there wasn’t any to be found – and i think it worked in my favor.  the simplicity of how this works together just can not be beat. 

hell yeah

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(inspired by ‘last nights dinner’ recent post

Tags: salad · sandwich · seafood

6 responses so far ↓

  • 1 alec // Aug 20, 2007 at 8:42 am

    Excellent looking rolls. I think I need to get on this and make some of my own. After seeing yours and these:

    http://www.lastnightsdinner.net/2007/08/16/rock-lobster/

    It’s time!

  • 2 clumsy // Aug 21, 2007 at 12:57 pm

    Hey! Thanks for the analysis—I love a reason to indulge in special items like lobster! I mean, if you buy the cheaper kind, you can just tell yourself you are SAVING money! Ha!

    Yours look amazing!!

  • 3 claudia // Aug 21, 2007 at 3:37 pm

    the frozen meat was $25 a lb. not much more than buying the locally processed grass fed steaks… and so good. so so good…

  • 4 Butta Buns // Aug 28, 2007 at 1:58 pm

    I’m going to second that-HELL YEAH!!!!

    Those salads look like worthy starters too.

    PS I like your blog too, we both seem to be in the same smart ass vein.

  • 5 claudia // Aug 28, 2007 at 3:34 pm

    god – i just love those things. and every element so very matters…

  • 6 the sloppy joe - elongated // Sep 2, 2007 at 10:12 pm

    [...] being the mother of invention, i used what i had.  leftover from my lobster rolls of two weeks ago were four frozen but perfectly good hot dog buns.  a great excuse to bust out [...]

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