Crab Cakes, Lobster, Bruschetta
Digging for lobster meat
My BFF Betsy is in town on respite from finishing medical boards, and in the celebratory way, we made a delicious summer feast. As a Midwesterner, lobster = celebration. And, if you’ve seen Julie & Julia, there is the memorable Lobster Killer scene in which Julie buys live lobster to make, but is racked with guilt and then horrified when the lobster once in the boiling pot of water knocks the lid off. This scene is after Julia kills a lobster without hesitation and declares herself “fearless.” While I don’t think I would be horrified to make live lobster, there is something to just doing it. To my disappointment, the lobster at Coastal Seafood was already cooked, so perhaps another time. And, they only had one lobster (one lobster does not equal three hungry adults), so purchased their pre-made crab cakes. A quick run to the co-op inspired a tomato something on grilled bread that Frank later pointed out, could make great bruschetta. Bruschetta it is!
Making Bruschetta
This was by far one of the easiest meals I have ever made:
Crab Cakes – sear in pan of melted butter, medium-high heat, 6 minutes per side.
Lobster – already cooked, so put him in the oven at 400 degrees to warm up
Bruschetta – cut Ciabatta bread in slices, coated with oil and placed in low broiler for ten minutes; meanwhile, cut up heirloom tomatoes with some scallion and basil, drizzled a little bit of olive oil and a tablespoon of balsamic vinaigrette.
