It is the summer of lobster. I cannot believe I am saying that—because as a child I was lobster deprived. It was one of those things that my dad always claimed we could order the next night out to dinner. My family took a trip to the northeast coast during the month of July in the early nineties. My brothers and I were pining to order a whole lobster. The anticipation built the closer we got to Cape Cod—every night on the Cape we dined at a seafood restaurant, but for some reason it wasn’t the right place to order the lobster, but, hey, they had chowder and excellent fish & chips. My dad’s distraction techniques were at their best and we returned back to the Chicago suburbs lobster-less—Charlie, Robbie, and I felt jipped. The same thing was true of the supposed family ski trip. Year after year, it always seemed to be the next winter was the perfect time for the costly adventure. I used to tell my dad, that I was probably the world’s best skier, but no one would ever know since I was denied of hitting the slopes. My dad’s response was always, “um, I am not so sure of that.”
To date I have only ordered lobster at a restaurant once and it was average at best. I have gone skiing and realized I am extremely faint-hearted but do love to cruise those bunny hills. Somebody did know best; my dad and I are a lot alike—I can already tell that I will be frugal with future brood. I (hopefully) matured out of my bossy stage quickly, and soon realized that kids should not be ordering lobster, nor should they be able to request an Aspen vacation.
I like a meal that you have to work for and lobster does just that. I am glad I did not grow up on lobster and I am glad that I am not accustomed to ordering it at restaurants. I do like that Brian and I are making the rounds hosting two lobster dinners with our families respectively this summer. We have one down, and one on the way.
If you live in Chicago – go to Supreme Lobster in Villa Park.
Lobster Boil
water
salt
red potatoes (12-15 minutes)
live Maine lobster (1 pound: 8 minutes; 1 ¼ pounds: 9-10 minutes; 1 ½ pounds: 11-12 minutes)
fresh shucked corn (6 minutes)
green beans (6 minutes)
Heat a large pot of water until boiling; add ¼ cup salt for every gallon of water. Cook the ingredients in boiling water for the times specified above. The lobster should be placed in the water head first. The lobster will turn bright red when done. Always check the meat to ensure that it has become opaque. Let the lobsters rest for at least 5 minutes before serving.
Asian Mayonnaise
adapted from Gourmet
2/3 cup mayonnaise
1 tsp soy sauce
1 tsp sesame oil
honey to taste
Whisk ingredients together. Serve with lobster.