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Many seafood dishes are once-a-summer treats in our kitchen. Fresh tuna comes through once, and the same goes for soft-shell crabs and swordfish. Because when your bill for the main course is more than the rest of the meal combined, you have to put the brakes on. With the price of lobster making it affordable enough to add to the weekly rotation, we set out to see what other native items showed lobster in its best light. Alas, you can turn this shellfish into a luxurious soup, cover it with a rich sauce, or dip it in melted butter. You can also let it be, with its glorious sweet meat tasting of the sea.
We ordered the lobster already cooked (unless you’re really good at getting the meat out of the shell, it’s worth paying the extra price) and added some to a dressy main-course salad with fresh corn, wedges of tomato, basil leaves, and a light vinaigrette. The rest, intended for the following day, is for sliders: miniature sandwiches in soft rolls with meat, mayo, celery, and a squeeze of lemon juice. Nothing else. Sometimes you have to show restraint.
Shopping list
(For lobster-corn salad, lobster sliders)
2 pounds cooked lobster
meat
2 large ripe tomatoes
2 small ripe tomatoes
4 ears fresh corn
2 stalks celery
1 head red or green leaf
lettuce
3 scallions
Handful fresh basil stems
Few fresh parsley sprigs
1 lemon
Salt and pepper
⅓ cup olive oil
4 tablespoons white
wine vinegar
1 teaspoon Dijon mustard
¾ cup mayonnaise
8 soft, eggy slider rolls,
dinner rolls, or brioche
buns