It's getting toward the end of Summer and so we just had to have a couple more of these favorites -
the well known 'boiled Maine lobster':
Photo: Gloucester, MA Aug.14, 2009
Were they fresh? Oh yes, right out of traps in the Atlantic ocean into Capt. Pete's boat. Then it's less than a 5 minute walk from his boat to the pot!
Here he is docked, on a low tide, at Capt. Joe's lobster tankhouse. The gear for unloading the totes of lobsters is at the left side of the photo:
Photo: Gloucester inner harbor, Aug.28, 2009
We like to eat one lobster hot, dipped in butter(!), with a nice chilled green salad (homemade
sweet 'n sour dressing) and a crusty bread:
The next day all remaining meat is cut into small pieces for a cold lobster salad.
A really great salad has developed, over the years, that uses the following ingredients:
Hellman's real mayonnaise, finely chopped scallion, sliced and chopped celery, crumbled blue cheese.
It's the usual prep: mix all ingredients with the lobster meat and refrigerate for at least 2 hours.
Last night it's back to a hearty meal. A sirloin cut Angus steak with mushrooms and summer squash off the barbie, with scalloped potatoes:
Photo: East Gloucester August 27, 2009
PS. I can just hear my daughters: "eat on, Dad, eat on!"
Here is daughter Karen, aka. 'gourmetk', checking the winelist before eating at the Elephant Hill Estate Winery:
Photo: Hawkes Bay, New Zealand April 2009