July 4, 2012 Broiled Lobster with Creamed Spinach and Mushrooms

Suzette bought a 3 lb. lobster for my BD, but we grilled lamb chops for Charlie Palmer last night.  We boiled the lobster on Tuesday and put it in the fridge.  Today I split the lobster open from head to tail and we stuffed slices of butter and lemon into the crack in the middle and broiled the lobster in a 500° F. oven about three inches from the overhead heat source.

I stemmed about three cups of spinach and sliced three large white mushrooms and a large shallot and 1 clove of fresh garlic and we sautéed the shallot and garlic and mushrooms in a couple of Tbsp. of butter and olive oil.  After the mushroom and shallot mixture had cooked for a few minutes to soften, we threw in the washed spinach and covered to steam the spinach   Suzette made a roux with 2 Tbsp. of flour and three Tbsp. of butter.  We then added the roux to the skillet with the vegetables.  It was a little thick so we added about 3 Tbsp. of  Amontillado Sherry.

When the Lobster had broiled about ten minutes, we plated up one half of the tail section of lobster and a puddle of the creamed plates on each plate and opened a bottle of Wellington Sauvignon Blanc 2008.  Wellington is the only Vineyard we are members of, because all of their wines are well made and they have a good variety of wines.  I am particularly fond of their Rhone style whites, like Rousanne and Marssane.

After Dinner we went to Marble Brewery to hear the Rio Grande Family Band.  Suzette is looking for a band to play at her 25^th Anniversary celebration in September.  The evening was cool and we enjoyed a glass of pilsner ($4.00/pint).

After we arrived home we watched the amazing Macy’s Fireworks display and ate BD cake with Rocky Road Ice Cream.

Simple, but festive.

Bon Appétit