In case any of my faithful readers think I may not read your comments… that’s just not true. Adam, I thought of you today as I was driving away from the grocery store with the spoils for this week’s featured adventure. Your “What? No bacon?” comment from my Tarka Dal blog came to mind as I was composing this weeks blog. So as to not disappoint you, there is bacon in this week’s recipe (courtesy of Epicurious.com). I’m really beginning to think I have some sort of an obsession with the stuff. Not that I’m willing to do anything about my addiction at present. I rather enjoy it.
I woke up this morning with two absolute certainties: 1. I’m exhausted – I worked a total of 17 hours yesterday and didn’t get home until 1:15 AM; 2. I MUST HAVE LOBSTER!!!!!! Lobster is quintessential Maine fare, particularly in the summer months. It is a beautiful thing, especially with champagne or beer. 99% of the time I have out of state guests to visit, it’s their first request, and so it inevitably gets made a lot. When I think of the number of crustaceans I’ve been responsible for murdering, it makes … well, frankly, it makes my mouth water. And around here it’s reasonably priced, easy to prepare, and incredibly versatile.
Recently I have sensed the beginnings of an obsession with lobster rolls, another ubiquitous Maine offering, often times targeted exclusively at ripping off tourists. I became enamored of lobster rolls after having one at Federal Jack’s a couple of months ago. The one experience I had had prior to that was awful. Most definitely a “rip off” lobster roll, so I hadn’t tried one in probably a decade, having written them off as a dish better left to people who don’t really understand lobster. Now that I have a decent amount of lobster eating experience under my belt, I know what it should taste like and what I like (for instance, you should ALWAYS cut the little plastic bands off the lobsters claws before you cook them – the plastic DOES effect the taste of the lobster meat). And Federal Jack’s taught me that a lobster roll, or any type of lobster sandwich, has much potential for delicious eating. Now just imagine adding bacon to that equation. That’s some math I can get behind.
Since I had this morning off I decided to work off some sleep debt and make myself something delicious for lunch, seeing as I have yet another insanely busy day of work ahead of me after 3. I looked around online for some inspiration for a twist on the lobster roll, and I found what I was looking for with Stonewall Kitchen’s Lobster BLT. It combines my love of lobster with my long standing love of bacon. It also included a basil aioli for a twist on the ordinary, and I chose to put it on toasted ciabatta to further mix things up.
The result? I’m in an unfortunate and wonderful food coma that I’m going to have to try to shake off before work. I hope you’re happy Adam. I know I am.