Comments on: marinated sea bass with olive oil poached lobster tail and bottarga

By: Arizona Solar

Arizona Solar — Tue, 27 Apr 2010 17:42:53 +0000

ohhh man. I am nine months pregnant right now and lobster is definitely ON MY LIST! I love lobster.. This made me drool. I am positive I couldn’t kill it myself, but you did a great job! YUM!
-Sylvia

By: Sam

Sam — Mon, 26 Apr 2010 02:54:39 +0000

jen – i tried i tried (i failed)… but next time my knife placement will be spot on…
and well, i’ll be in nyc soon but i’m still in one of those annoying i’m not eating anything modes…

amy – the invitation, you have. it’s the airline ticket you need.

By: Claire

Claire — Thu, 25 Mar 2010 07:04:07 +0000

Miss Claudia, I’ve been reading your blog for several years now. I so enjoy your passion and irreverent sense of humor. Also, I’m completely obsessed with your bottarga. I’m dying to try it, but your initial supplier doesn’t seem to carry it any more, and I know that other than crashing the mullet smoking competition I have no chance of getting my hands on any of that! But I was hoping you might have another source for domestic mullet roe that I would be able to purchase. I’ve spent some hours out in the interwebs looking, but to no avail. Since you started this OCD train, I was hoping you might shed a bit light for a usually silent (until now) reader. Thanks!
Claire

By: Becky and the Beanstock

Becky and the Beanstock — Mon, 22 Feb 2010 23:23:53 +0000

I’m in a strange place here. I’m traumatized by your lobster and I wasn’t even there. But you know I’m a fake vegetarian who eats fish, and damn this looks beyond delishus. The colors are just leaping off the screen and knocking me in the eye — but I don’t complain ’cause, well, as the lobster knows, it gets worse than a punch in the eye. I haven’t been in blogspace much lately and this is quite a reintroduction! Tell me more about Efisio…

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Sat, 13 Feb 2010 03:38:21 +0000

That photo!! Oh my gosh. Luckily the talk of poaching stuff in butter soothed me down.

By: kristie

kristie — Fri, 12 Feb 2010 14:10:50 +0000

I cried heaving sobs in the bathroom the entire time the instructor chef was teaching people to off a lobster in class the other day. I could never do it. I’m a sissy, and that picture you posted also made me tear up. Po’ me.

By: matt - wine of the month club

matt - wine of the month club — Thu, 11 Feb 2010 21:47:21 +0000

Olive Oil poached lobster, wow. This sounds decadent but not too heavy. I just had lunch and now I am hungry again.

By: Stella

Stella — Thu, 11 Feb 2010 15:46:25 +0000

bottargabottargabottarga

I’m slowly being convinced!

By: Rose

Rose — Wed, 10 Feb 2010 20:51:01 +0000

Hahahaha! Oh my gosh that’s awful and hilarious and so something I would epically fail at (missing the correct part of the lobster). The dish looks amazing. I am new to your blog and am looking forward to checking out your other recipes.

By: Angela

Angela — Wed, 10 Feb 2010 19:37:05 +0000

meowww

By: denise (chez danisse)

denise (chez danisse) — Wed, 10 Feb 2010 18:06:47 +0000

Eek! That was intense. But it seems it all worked out just fine.

By: nancy at goodfoodmatters

nancy at goodfoodmatters — Wed, 10 Feb 2010 17:54:40 +0000

the killing of the lobster is always a trauma. I recall my daughter, then age 7, following the lobsters around the kitchen at a friend’s house–pre-boil—and the tears when she realized they were about to take their last plunge.

Regardless, this is a great recipe—love the combo of lemon and lime with the olive oil for the fish.

By: erik organic

erik organic — Wed, 10 Feb 2010 07:50:02 +0000

I was surprised with the picture there of the lobster that was killed! But the whole dish seems great.

By: Robert

Robert — Wed, 10 Feb 2010 04:54:19 +0000

Fret,

Any of that good west coast Tomalley? I guess it is a little late to ask now………..

By: Peter

Peter — Wed, 10 Feb 2010 04:04:31 +0000

Well if you’re not eating anything I’m not going to make you an apple tart.

FYI, I think it works better if you face the blade towards the front; that way, you sort of stab and then swing it down, cleaving the front half completely in two. It makes it less of an issue if you’re off by a bit with your initial, hysterical flailing jab.

Thanks for the bottarga, btw.

By: claudia

claudia — Wed, 10 Feb 2010 03:11:49 +0000

jen – i tried i tried (i failed)… but next time my knife placement will be spot on…
and well, i’ll be in nyc soon but i’m still in one of those annoying i’m not eating anything modes…

amy – the invitation, you have. it’s the airline ticket you need.

By: Amy (Minimally Invasive)

Amy (Minimally Invasive) — Wed, 10 Feb 2010 02:51:24 +0000

I will bring all the wine. I just need an invitation.

By: Jennifer Hess

Jennifer Hess — Wed, 10 Feb 2010 02:50:19 +0000

Oh sweetie. Have you seen this? It’s the only way I do it anymore.

http://www.youtube.com/watch?v=Nz4etAin564

Also, when can we share a meal again? I miss the hell out of you. xxoo