One of my absolute favorite meals was had sitting at a picnic table in Maine. My great-grandmother had her lobsterman friend pull up one of his traps and she steamed lobsters that had been out of the ocean for all of half an hour (talk about fresh). The richest, tenderest lobster, that you ate with your bare hands, and dipped it in this fabulous melted butter sauce. You could practically taste the salt water! It was the perfect meal on a hot summer day! Sweet, ears of corn, that had a slight crunch, as a side dish, and Maine blueberries (that we handpicked in the field earlier that day) baked in a cobbler for dessert. Simple, incredibly fresh, and outstanding! Well tonight I had a meal that reminded me of those days: Maine lobster, artichoke, and Mornay (which I had no clue WHAT that was and later figured out, with some assistance from Google, that it is a cheese sauce) flatbread that was utterly delicious.
As I took the first bite, memories of my time in Maine started to come back to me. My great-grandmother would always tells us that if you eat too much lobster, you’ll get sick of it (I would ask myself—how can anyone possibly be sick of too much lobster???) It just didn’t make sense—and honestly I love lobster too much to prove her wrong. I always associate lobster with summer. It’s so fun to sit outside on your deck, a fresh, juicy lobster in front of you and a cracker for the shells by your side—oh and of course one of those always fashionable bibs! While they aren’t much of a fashion statement they are essential when consuming lobster.
Unfortunately lobsters aren’t the most practical food to cook in an on-campus apartment with windows that don’t open—seafood in general can always be very fragrant. So I’m left dreaming of those summer nights where we have lobster for dinner (and they can’t come soon enough). If you love lobster check out the Artisan Bistro, and order the Maine lobster flatbread—and while a butter sauce doesn’t accompany the dish, it was still extremely delicious. I hope there are some people out there that share my love for lobster—but until next time, keep eating!