This lobster came from Stew Leonard’s in Norwalk. It sought revenge on the buyer.
Spur of the moment get togethers become parties when you serve lobster. Lobsters on sale for $5 a pound at Food Bazaar http://belowthefoldblog.com/2014/03/food-bazaar/ in Bridgeport and $5.99 at Stew Leonards in Norwalk means it’s time to throw a lobster party. It only requires lobster, corn on the cob, potatoes, butter, lemons. Beer. And rosé.
Everyone who comes to the lobster party joins in the cooking. Hardened souls sent the lobsters to their hell-and-high-water deaths. And the squeamish recovered from the vapors when presented with a whole, cooked lobster. They gluttonously tore the lobsters’ rich tail meat from the shell and dipped it in melted butter. (But lobster tail is so sweet and rich, it doesn’t need butter. That’s what I think. My husband and everyone else disagrees.)
Last summer, lobster prices dropped to $3.99 a pound at Stew Leonards, as I wrote in this blog post, which linked to a Mother Jones article that attributed the increase in the lobster population (and drop in prices) to warmer waters and the over-fishing of cod. http://belowthefoldblog.com/2013/08/lobsters-on-sale/
The day after our gluttony, I set-to the remaining shells, extracting the meat from the harder-to-reach nooks and crannies. A wood skewer is a useful, easily available tool for pushing the meat through the skinny legs. I can’t pretend this wasn’t laborious work. I keenly missed my lobster party cooks and cohorts. Revenge of the lobster. But bit by bit, the lobster bits piled up. Then I made a salad composée. Jacques Pepin was in my mind as I created this dish. Like salad Nicoise, each component of the salad is dressed separately.
I began with boiled, cubed potatoes, dressed in apple-cider vinaigrette. I julienned red cabbage and dressed it in lime and apple cider vinegar, and let it sit to wilt slightly. I made red tomato salsa, with fresh jalapeño, ginger and garlic scapes. I cut up a ripe avocado, squirted lime over it and cracked sea salt over it. The lobster was dressed in olive oil, lime, salt and pepper.
It was a lovely summer lunch. The potatoes provided the base for the flavors of tangy-sweet cabbage, smooth, rich avocado, spicy tomato salsa and the star of the show: the rich, sweet, labor-of -love lobster.