Bobby, Bobby wake up, its lobster season!!!

In all parts of the island, save those shores still encased in ice, fishermen are hauling traps containing one of the most delectable creatures known to man. Sure, in some far off Borneo jungle there may be a water beetle that tastes something like shellfish, but I’m talking about he real thing here. Although we ate plenty of them, lobsters were regarded as a prized, slightly ethereal thing growing up in our household. In fact sometimes we would practically gorge ourselves on a pile of fresh and perfectly cooked lobster with no food accompaniments whatsoever.  As a kid, that was probably my favorite “meal”.

Having lived on the prairie for the past 25 years, our enjoyment of lobster meat was rare. We did on occasion splurge at the local supermarket and take a couple of comatose specimens home to cook. Even since moving back to Newfoundland I have shamefully resorted to purchasing scrawny cooked lobsters to get a fix. Of course you contemplate them differently when there are only two sets of beady eyes looking up at you instead of six. When you have only one or two, and they are not fresh from the trap and bulging with meat you have to consider other ingredients. However the best accompaniment for a lobster is unmistakably another lobster. It is simply unscrupulous to place anything next to it on a plate. For God’s sake, restaurants have to plunk down a perfectly seared cut of beef tenderloin on the plate next to these things just to divert your attention.

So with my two anemic store bought friends, I set out to stretch their existence across a new dimension for me. Instead of a marathon shell cracking sitting, I would maybe end up with a more refined form of enjoyment.

Even though I make fresh pasta dough regularly, pre-made fresh pasta are a good cheat. If you wish to deepen the illusion, buy fresh lasagna sheets, roll them up and cut them into ribbons by hand.  Extract the lobster meat and reserve the shells, legs and bodies. Remove any roe and all tomalley from the bodies. Go ahead, lick it off your finger but do not urge over your cooking pan.

Saute these shells in oil for a couple of minutes and then add a tablespoon of tomato paste and cook.for another 2 minutes. Add 1/3 cup white wine, 2 springs each of tarragon, thyme and parsley, 2 tablespoon of white or tarragon vinegar and 2 large plum tomatoes, chopped. I usually use part of a can of tomato and freeze the remainder. Avoid using fresh Roma (plum) tomatoes unless you have a full greenhouse or live on the slopes of Mt. Vesuvius. The canned version is much better. Its picked when ripe and doesn’t suffer during shipping.

Add enough whipping cream to give you a required volume of sauce. For two or three people, a cup is plenty. Simmer for 20 minutes to infuse the cream. Cook fresh pasta in heavily salted boiling water for 2-3 minutes. Do not overcook your pasta. It should have some slight resistance to the bite. Drain solids from sauce and return to the pan. Drain pasta and add to the sauce and toss to coat. You can add some pasta water to give a silky texture and loosen your sauce if required. Because of the amount of tomato and cream be sure to taste for seasoning. These two things will diminish the perceived saltiness. Combine in your roughly cut lobster meat and serve. If you have it to spare, the meat from a perfectly extracted claw makes a nice garnish. Practice, practice, practice!

For years I bought and enjoyed store made garlic bread. Easily recognized as the obese loaf in the space suit. If you want a healthier and tastier, crusty vampire repellent try this. Buy a French baguette. Slice it on a bias  (45 degree angle) into 1 cm wide slices. This gives you more surface area to work with. Lay them in a roasting tray and drizzle both sides with olive oil. Bake them in a preheated 400C oven for 3-5 minutes until just getting firm then flip. Bake until just starting to crisp and color on both sides. Cut a clove of garlic in half and rub onto the bread surface. It will give you all of the pure garlic flavor you can handle, delivered with a great texture to accompany your soft pasta.

Like a 10 year old boy on Dec 24th I’m giddy with excitement.  May your heart and home be filled with gladness and merriment this joyous season.