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 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 25th 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
