We’re eating lobster claw meat with oven-dried baby heirloom tomatoes in a rich prosecco butter sauce on a bed of creamy rosemary, garlic and chevre yellow corn grits.
Earlier this summer I heard a piece on NPR that the price of lobsters was so low that Lobstermen were selling their product directly to consumers in order to make enough to get by. This made me both saddened and reeeeaaaally hungry for some lobster! It might have taken me a while to actually get off of my laurels and acquire said lobster – but eventually it did happen.
This meal is exactly what I was dreaming of all of those weeks ago. Succulent lobster meat sitting in a pool of buttery sauce. MMMMM. I said MMMMMMM MMMMMMM. Seriously, if I lived in Maine I would eat lobster every week (cholesterol levels be damned)! I know we can get spiny lobsters here (who don’t have any claws!) but they just don’t taste the same to me. If you have the chance to get your hands on some lobster, I suggest you use the claw meat for this recipes. It was sooooo worth the indulgence.