Lobster Place (having left just about everything this week until the very last minute), so bought a large cooked one at Citarella. A little tough, a little bland. But--and I can't stress this enough--all summer lobsters pretty much suck. I do things to them I would never dream of doing to a winter lobster.
Confronted with thirty dollars of chewy dullness, I chopped the lobster meat pretty fine, and tossed it with lemon and lemon zest. Then, I added four small chiffonaded tarragon leaves and some chopped chives. And mayo, lots of mayo. Chill.
Also made a variety of cole slaw that has become quite popular in Maine over the last couple of decades; it includes canned pineapple in syrup. I'll get back to that another day. Heading for the Jersey shore; if I have connectivity, expect posts on corn and grilling and all that beachy stuff. If not, see you in September.
The Heat is on
4 hours ago