November 11, 2011
Glosta lobsta: Braiden wrestles a 1 ¼-pound lobster
It was a small and not very interesting town, sadly. But we did enjoy lunch at the Seaport Grille, a popular waterfront restaurant and bar, before we got back on the boat.
I was drawn to this particular place (among several recommended dining options) when I saw one of the specials of the day–Steamed lobster with coleslaw, puréed squash (which reminded me of sweet potatoes at Thanksgiving) and potatoes au gratin–all for an astonishingly low $12.95.
I didn’t eat much of the starch or coleslaw, but I did manage to eat the entire lobster. Here are the poor creature’s sad remains.
Glosta lobsta eaten
After I excitedly emailed the “before” photo to a select group of family and friends, I received this response from my talented web designer, Christopher Prouty, founder of Studio 99 Creative.
“There is no better lobster than a Gloucester lobster,” he said. “And here’s a tip. A splash of vinegar in your melted butter adds some incredible flavor… got that from an old Maine lobster man.”
I was intrigued. But what kind of vinegar to use, I wondered. Balsamic would certainly be a big statement. Apple cider would add an interesting tang. Blueberry? Not so much.
Another round of emails elicited suggestions from both Chris and his wife, Amy.
“Malt vinegar for me,” Chris replied, “but Amy is a traditionalist and likes white. You know you get the right amount when it is indiscernible, yet different than regular butter. Yum-yum.”
BTW, my Gloucester lobster paired perfectly with a glass of California Sauvignon Blanc.