And now for something that isn’t baking — cooking for once, instead. I love this recipe — the flavors of the briny olives, the freshness of the lemons, the perfect texture of the fish. All very delicious. Because halibut can be a bit of a splurge with the cost, this can also be made with cod or any thicker cut white fish. Definitely give it a go.
So, after my trip to Maine last weekend, I’m devouring the bounty that I brought back. Today, that meant making a “Traditional” Maine Lobster Roll. Now, “traditional” is all relative. Everyone has a slightly different recipe for the lobster “stuffing” but a few things hold true:
1. as much lobster as you can get in the roll.
2. not too much mayo (and some people prefer melted butter over mayo altogether)
3. buttered, toasted top-split hotdog bun
I add lettuce, but some people hate that. Some people add a little bit of celery to the lobster, but I hate that. I add a little bit of horseradish and chives. Some people add paprika or dill. Either way, the rolls in the photo are “overstuffed” and delicious.
A few weeks ago, a friend was in Spain and he posted a photo of paella to his Facebook profile. More specifically, he posted a picture of a paella plate, empty, where his (apparently) very delicious paella had been. This got me to thinking about paella and that I hadn’t made any in a long time, and that I hadn’t posted a recipe to this site. So, I rectified that tonight by making this version with chicken, chorizo and shrimp. The one thing that I would be careful of is not to oversalt — when you are thickening the soffrito and then adding the stock, it could intensify the salt a lot so be careful. I didn’t oversalt, but it was close. Besides that, it was delicious.
Today is National Lobster Day so that seemed like a good excuse to each some lobster. Then again, I rarely need an excuse for a lobster roll. Or lobster anything, but lobster rolls are my favorite. But I thought that I would put this on the lunch table instead. You can use regular pasta instead of the spinach, and feel free to add other veg like peas or corn… also good and nice and summery!
A quick and light spring lunch for today: Roasted Shrimp, Pepper and Pea Couscous Salad. Under 30 minutes, from fridge to table. Yum!