Good food, better company

Conversation is the perfect side to any meal. Nothing beats good food and company, which is exactly what I had last Saturday. On a whim, some friends decided to make some lobster rolls.

Growing up in Boston, lobster was one of those foods that I sort of took for granted. It wasn't until I traveled a bit more around the country that I realized how hard and pricey it was to good get good lobster outside of the coast of New England. With a near continuous supply of lobsters from Maine, the quality and prices in Boston are always good.

The lobsters were quickly boiled in a large pot (the stock was used to make a salty cream soup) and shucked (the hard part). The lobster meat was then mixed simply with some mayo and a small amount of mixed greens. The rolls were lightly toasted in the broiler. The result? A nice delicious lobster roll. And hours of good conversation.


A stack of lobster rolls waiting to be devoured


Like a hotdog, except with lobsters


The salad app, with the lobster'ed mayo as dressing

Cooking the 'French Laundry Cookbook' part 1

For Vday, I had decided to cook the gf a nice meal. I broke out Thomas Keller's 'The French Laundry Cookbook', something we've owned for a couple of years now but have been too intimidated to try to cook from. The dish of the night was Keller's take on Mac & Cheese, Butter Poached Maine Lobster with Cream Lobster Broth and Marscapone-Enriched Orzo.



I have to say, that I started way too late in the day in order to do this correctly. The Creamy Lobster Broth needs to reduce twice, which left the gf and I very hungry (remedied by a quick gnocchi appetizer!). As it started late into the night, I became impatient and the Broth ended up being more watery than I had expected. Even with the wrong consistency, the broth was very strong and very rich. Its sort of scary how rich and thick its supposed to be. I can see why the portions need to be small, as opposed to my large portions.

I tried Keller's method of cooking lobster, which would have been great if I didn't overcook it in the Beurre Monté. But on the upside, now I have a quite a bit of clarified lobster butter.

I also failed on the parmesan crisp. Burning 2 patches before giving up.

The only hints I can give anyone is to give yourself plenty of time and do as Keller says and strain & skim all the time.