I’m just days away from the opening of Italian by Night and my brain is on overdrive – my body too, if the carbuncle (aka cold sore) I’ve been nursing for the past week is any indication.
I’ve always had a head down, blinders on, foot to the floor approach to work. Everyone notices. I had an email from my dad this week that said: your mother misses you – you become way to focused, child. He knows that I can’t help it. The people closest to me understand.
Everything is ready. It is anticipating the execution that has me wound up. The actual count down to blast off. I sound like an astronaut waiting to catapult into a new space. I guess I am…
Ralph and I are going to have a quiet dinner tonight. He is loving how in sync our energy levels are now that I am back to work. When I’m tired, I crave decadent food so we are having boiled lobster with a creamy potato scallop, herb biscuits and ‘I haven’t decided yet’ for dessert. For those of you who do not spend a lot of time on the computer, if you click on any word highlighted in ‘green’, you will find the recipe for that dish…
BOILED LOBSTER
1 lobster per person
Salt
In a large pot, fill it 3/4 full with water with enough salt in it to make it taste like seawater. Bring it to a rolling boil. I used 1/3 cup of sea salt
Place live lobsters head first, one at a time, in the pot. You may have to either do this in batches or have several pots going at once depending on how many lobsters you are cooking.
Once the lobsters are in the pot, cover it and wait for the water to return to a boil. Boil lobsters 15-20 minutes, depending on their size. A normal 1-1 1/2 pound lobster will take 15 minutes once the boil returns.
Remove the cooked lobsters from the boiling water and place on a platter on their backs. Do not drain liquid from shell or the lobster will be dry.
Serve hot, warm or chilled. Many people love lobster with melted butter. We like our lobster ‘au natural’. As Dad says, ‘I like my lobster to taste like lobster.’
Enjoy it as you like it!
Thanks for reading.
