Lobster is one of those rare foods for special occasions. Sadly, Emily has never had lobster before and I only once. With no birthdays or anniversaries in sight, we thought we would create our own special day called “lobster day” that would be held every October 15th in celebration of … well, nothing really, aside from delicious crustacean. (As a side note, it is now also a celebration of Willow, a new member of our family; she’s a greyhound we rescued on October 16th, but more on that in a separate post). So with this idea planted in our minds, we got things started. I rode my bike down to Sun Fat Seafood (the same place I got the shrimp and scallops in “paella, per se”) and picked up two live lobsters and transported them home in a cooler strapped to my back. Needless to say it was an awkward ride home, but the thought of sweet lobster kept me going. Cooking them couldn’t be easier. Simply rinse them off, throw them in a steamer basket over a pot of boiling water, and wait. There are a few signs lobsters give you to let you know they’re ready to be devoured: their shells turn bright red, the legs come off easily, and the fat starts to ooze out of the torso right in front of the tail. We ate them with butter and bread. I think there was a salad and some wine involved too, but all I really remember was the lobster.
There was a salad by the way, I made a simple yet classic caesar salad. It was a really nice and salty counterpart to the sweet and buttery lobster.