Me: "What's wrong, did he pinch you?"
SP: "No, but he's a lively one."
Me: "Well where is he? Why are you calling?"
SP: "He's on ice in a bag on his way to the car."
About a half an hour later, SP returned home.
SP: "Honey, I'm home!"
Me: "Where's Lloyd?"
SP: "You named our lobster?!"
Lloyd really wasn't much to look at. His claws were banded shut. He was on ice. In a bag. Pretty lethargic at that point. After a quick glance, Lloyd went into the freezer. SP assured me that he did the research and it was OK to put our live lobster in the freezer to kill him before we cooked him. I think we both were a little squeamish about dunking a wiggling lobster into a pot of boiling water. Somehow, freezing him first seemed... umm... nicer? For us, anyway.
Last week I saw a tweet and an ad in the newspaper for live whole lobsters $5.98/lb at Wholey's in the Strip. I mentioned it to SP, and we thought that seemed like a good price. Especially after he priced GEMD live lobsters at $14.99/lb. So Sunday afternoon, he took a drive to the Strip in search of dinner.
I made a dressing called Summer Vinaigrette. The recipe was in The Pittsburgh Tribune-Review here.
This was such a tasty meal, and light, which was great since we both feel like we've been eating a bit much lately!
Summer Vinaigrette
•1 medium-size shallot, finely chopped
•1 medium-size garlic clove, minced
•1 tablespoon finely chopped parsley
•1 tablespoon finely chopped chives
•1 teaspoon finely chopped basil
•1 teaspoon Dijon mustard
•1 tablespoon fresh lemon juice
•3 tablespoons red-wine vinegar
•3/4 cup olive oil
•Salt and freshly ground black pepper, to taste
Combine the shallot, garlic, parsley, chives, basil, Dijon mustard, lemon juice and red-wine vinegar in a medium-size bowl and whisk until well blended. (Or, place in a food processor and process until well blended.)
Slowly pour in the olive oil, whisking continuously (or processing) until blended. Add the salt and pepper, and taste for seasoning.
Makes 1 cup.
Advance preparation: This could be prepared and kept for as long as one week in the refrigerator. Whisk before using.
Actually the lobster was very much alive but sluggish coming out of the freezer - I dispatched her with the "chef's knife through the head" method before plunging her into the water.
ReplyDeleteYou were mercifully not around for that step...