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If you’re not taking advantage of this season’s low lobster prices, you’re missing the boat...
True story - I hit up Santa Monica Seafood, Co. in beautiful downtown Santa Monica, California the other day to pick up a piece of fresh fish to cook for dinner. The quality and wide variety of amazingly fresh fish there always floors me. But, as expected, Santa Monica being Santa Monica, it gets pricey. Anyway, I was checking out the assorted wild salmon, which ranged from $24.99 to $29.99 / lb. Alaskan Halibut, Chilean Sea Bass – ditto. Even the catfish was $12.99 and the Tilapia $11.99 / lb. I walked around in a dejected haze, until I found myself standing in front of the lobster tank. Live lobster for $9.99 / lb.? You’ve got to be kidding me. The decision was made for me. I went for the crustacean.
Given my time constraints that night, I went the simple route and grilled them Mario Batali-style. But with a bit more time, I could have gone any number of ways. There are so many unique ways to enjoy lobster – especially at that price point – that it’s worth digging in and trying a few different preparation methods. Here are three delicious options:
Wolfgang Puck’s Shanghai Lobster
Wolfgang Puck practically built his Asian-fusion temple - Chinois On Main – on the back of this dish. He serves it every year to the Hollywood glitterati at the Academy Awards dinner, it has been featured on The Food Network chef-driven show, The Best Thing I Ever Ate and countless chefs have attempted to copy the dish over the years. It’s that good. The fried spinach, by the way, is not an afterthought garnish. Consider it mandatory to the dish.
Ina Garten’s Lobster Pot Pie
Residing in the Hamptons, you can be sure that Ina knows lobster. She also makes a mean potpie. So, add the two together and this is the astounding result. Rich, creamy and heavenly, this is the mother of all potpies. If you’re short on time, great results can still be had with frozen puff pastry up top.
Lidia Bastianich’s Lobster Fra Diavolo with Spaghetti
Lobster Fra Diavolo, or “Brother Devil” is a spicy tomato sauce fortified with seafood stock and elevated with fresh herbs that remains one of my favorite things on Earth to eat.
It takes a while, but is so worth it, having second thoughts about taking the time to make it would be preposterous.
Lobster is cheaper than it has been for eons, people. In the immortal words of Janis Joplin, “Get it while you can.”
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