The mighty Nick Janutol; my second-in-command, my better half, a famously generous tipper, dashingly handsome, a general well wisher to all, a real sailor's sailor, a mystery shrouded in a riddle, and an all around good guy; brought back from O'hare a real suprise for us this Thursday: 3 beautiful Blue Lobsters, fresh out of the chilly waters off the coast of Scotland. They came out of their packing container thrashing and angry, perhaps they can sense my intentions.
Typically fetching a price nearly 3 times than that of their Western Atlantic cousins, the Homard Bleu is prized for it's decidedly more pronounced flavor as well as a firmer, denser texture than the Homarus Americanus. They have a mezmerizing color pattern with a cobalt blue hue atop of the exoskeleton which fades to yellow, orange and white beneath the carapace. I imagine that we will be preparing them with simple, clean flavors to best exemplify the principal character of the animal.
It is always my intent to acquire, care for, and serve the best that the marine world has to offer, and by the best method possible for the particular product. To me, this means dispatching and cooking the lobster to order for the best result. The best flavor and texture is achieved this way, and the cook understands a much higher sense of duty to the animal when one is confronted with a living being before them during service. But how to keep and hold such an animal in a commercial kitchen without bearing the animal undue stress and strain? Well...... more on that later.
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