July 10, 2006

Oh, Wouldn’t It Be Lobsterly!


Our search for Boston cuisine took my husband and I to Vox Populi, a smokin’ hot restaurant in the heart of the Back Bay. Over Peppered Tartar, Salted Roast Beets, and Lobster Melts, we talked about how great it was to really be back on track as a couple. We talked about how exciting it would be to live someplace like Boston. We talked about how wonderful it was to be spending time with family the following week. But mostly we talked about the Lobster Melts.

Kristin’s Lobster Melts with Gruyere

Big, Crusty Bread, such as ciabatta or brioche, sliced thick (one slice per serving), toasted.

Tarragon Aioli

1 Large Egg Yolk
1 Tbsp. Fresh Tarragon, finely minced
1 Tbsp. Lemon Juice
1 Clove Garlic, finely minced
1 dash Hot Sauce
2 Tsp. Dijon Mustard
1-1/2 C. Vegetable Oil
Salt & Pepper to Taste

Make a ring on the counter with a damp dishtowel. Place a medium size bowl in the ring. In the bowl, combine all ingredients except the oil, salt and pepper. Mix with a whisk to thoroughly blend. Whisking constantly, very slowly drizzle the oil into the bowl. If you can see the oil “sitting” on top of the egg, you are adding too much at a time. Continue until all the oil has been added. Salt & pepper to taste.

Maine Lobster

1-1 Lb. Live Maine Lobster per two persons being served
1-2 Bay Leaves
5 Whole Pepper Corns
Pinch Salt
1 Tbsp. Lemon Juice

Bring a large pot of water to a boil. Add everything but the lobster. Throw the live lobster in headfirst, and cover the pot. DO NOT WORRY! The second the lobster is in the water it is in shock and cannot feel a thing. DO NOT BE FREAKED OUT! The high-pitched screeching noise you hear is not the lobster screaming! Lobsters do not have vocal chords. The noise you hear is steam escaping the shells. Boil for ten minutes and remove from water. Plunge into an ice bath to chill. When cool enough to handle, remove the meat from the shell and coarsely chop. Avoid the temptation to eat it right there and then.

To Assemble the Lobster Melt

Spread a tbsp. of the Tarragon Aioli on each piece of toast. Top with half the lobster meat. Cover the lobster with slices of Gruyere. Either place under the broiler or place in a toaster oven until the cheese just starts to get brown and bubbly.

Serve warm with a light mixed green salad with Dijon vinaigrette.