With prices falling, lobster is no longer a splurge
YOU ALWAYS remember your first.
I was a wide-eyed 8-year-old, dining at Dome of the Sea, the only fancy seafood restaurant in the Las Vegas desert of my childhood. The taste of that first sweet morsel was a revelation, a toothsome bite shiny with drawn butter. It felt foreign and fancy, an ordeal complicated by claw crackers and a bib. But, wow, was it worth it. Even the Dome's harp-playing mermaid couldn't top that delicious experience.
For most of us, a lobster dinner has long been associated with a special-occasion splurge, though it's common in Maine and Cape Cod as a summertime treat. But with prices like this week's $5.99-a-pound deal at ShopRite, lobster doesn't have to be a stranger to your table. The prized crustacean can up the ante on dinner for family or friends, with a little planning.
And although ShopRite's prices are rock bottom (Acme was selling lobsters at $12.99 a pound last week), retail and wholesale prices should be coming down, according to Joe Lasprogata, director of purchasing for Samuels & Son Seafood.
"Because water temperatures are cooler than usual for this time of year, the Maine lobster season is a little slow to start," he said. By July Fourth, there should be plenty.
Lasprogata, who works closely with the Marine Stewardship Council, buys only from suppliers harvesting Maine and Canadian lobsters sustainably under MSC standards. Because fisheries for Homarus americanus (a/k/a the North Atlantic lobster) in both Canada and the U.S. follow well-planned, rigorous management practices, lobster is a sustainable seafood resource.
The executioners' song
Getting the lobster from the tank to your dinner plate can be accomplished in two ways. Most fishmongers, including the folks at the ShopRite seafood department, will steam the lobster for you, free of charge. Or you can do the deed yourself at home.
If you're squeamish about killing your own food, you're not alone. The debate over whether lobsters feel pain is supported by studies on all sides of the issue. What is known is that the way humans process pain is not possible in lobsters, because they don't have a cerebral cortex. However, they certainly have a flight instinct, a good reason to keep the lid tight on the pot. Bottom line: To eat a lobster, you or somebody else needs to kill it.
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All lobsters are killed to order at Cantina Feliz, which recently featured a grilled-lobster special served with a zesty Veracruz sauce on the side. Spinner's lobster fundido is the ultimate lobster indulgence, cheesy and spiced with poblano peppers
The "Fish and Seafood" chapter gets into general recipes for salt grilling (shrimp, whole sardines, salmon) and more specific recipe takes like squid with ginger-soy sauce marinade or upping your grilled lobster game with ponzu brown butter.
In a nod to manly barbecue, the $85 meal features a Kobe beef-grilled lobster slider and match stick fries paired with Pale Ale, watermelon salad paired with A-1 Pilsner, and an entrée sampler of bourbon-chile grilled hanger steak, peach-grilled
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Daniel's Food Diary » Cookyn Inc – Recipe of Grilled Slipper ...
60 Jalan Penjara, Garden Hub, Block O, Singapore 149375 (near Queenstown MRT Station)
The thing about me is that I can eat, but I may not be able to cook. Therefore, part of pastime is to sign up for a cooking lesson or experiment with ‘convenience cooking’ at home.
I was highly recommended by a girl friend to join ‘Cookyn with Mervyn’ because he was patient and personable (I guess his good looks charmed my friend, and unfortunately for her – he is taken.) Very coincidentally I had a cooking demo at Cookyn Inc – a new contemporary cooking school at Margaret Drive started by Mervyn and partners. Ten minutes walk from Queenstown MRT, it is next to where I used to borrow books and visit the polyclinic. As though it was inside an refurnished old school, there was a very retro feel.
Behind this old-looking façade is a beautiful modern kitchen hub with an outdoor herbs garden. That must be every housewife’s dream to pluck your ingredients from your backyard. Chef Ming from Cookyn Inc taught the group how to cook Grilled Slipper Lobster with Mornay Sauce. I was initially apprehensive because such a recipe was simply out of my league. It turned out to be an expensive classy looking dish that was simple to prepare, with all the ingredients easily purchased from FairPrice Finest. Now for the recipe.
Ingredients: Melt the butter in a pan over medium high heat, and add the flour in bit by bit, stirringly well with a wooden spoon. Once flour is well incorporated, let mixture bubble for 3-4 minutes, stirring constantly.
When the colour of the mixture reaches a pale golden, add the milk to the pan and stir well for 4 minutes. The mixture will thicken considerably upon reaching a boil. Add ‘pasta cheese’ if you like. Set aside when the mixture coats the back of the wooden spoon well.
Rinse the slipper lobster and cut in half, lengthwise. Pour sauce over the tops of the lobsters, then sprinkle grated cheese over.
Place in oven (Pre-heated oven @ 150 degrees Celsius) for approximately 15-20 minutes until cheese is golden brown. You can serve your lobsters now!
(Thank you to FairPrice Finest for the cooking demo and provision of ingredients.
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