The other day I made lobster salad – no recipe needed – mayo (I have three kinds in the fridge – two are organic and made with canola oil from Whole Foods but Hellman’s won out because it was my the mayonnaise choice of my youth and it was perfect), salt, pepper, cucumber (I know celery is the gold standard but I felt like cucumber)  and a bit of lemon juice and served it on a toasted hot dog bun as nature intended) and a lobster stock from Epicurious because I am fancy.  No, actually, pretty much not – but I do have lovely friends, some fancy, mostly not.

Hey – What is up with you and the lobsters, you are thinking? A friend (definitively not fancy – capability mom makes a perfect lobster saladyou know who you are and that being called “not fancy” is a compliment) who is so generous that when she got lobster (from another friend) she gave some (more than two!) to me.  Who are these people passing around lobsters? It is out of the ordinary, true. Leave it at an unexpected bonus treat and stop speculating. No, we did not liberate these lobsters on some Mom Weekend gone wrong.  Stop.

So I got creative and made my first lobster stock ever and I had so much lobster salad that I brought some to another friend who was nice enough to let me borrow some cowboy boots for a hoe-down on Saturday. It was a great fundraiser for Lovelane – a wonderful organization that another friend (not the friend with the lobsters but she would share, too)  is involved with – here is the link.

Just so you don’t think it is all gourmet all the time, I also made a nice tomato sauce with ground turkey the same night. Really basic and simple. Olive oil, ground turkey, canned diced tomatoes, garlic, onion, salt and pepper. It is in the freezer waiting for a night when I have nothing on deck – this is most of the time – just saying.

Note: The lobster stock is in the freezer waiting for inspiration because I have never made anything with lobster stock or even, heaven forfend, fish stock, but I think I am entering a more daring and creative cooking period. Whew. That was the collective sigh of my family who is tired of my tried and true (or beaten to death) recipes. I’ll  keep you posted, as it were. Send me any good recipes you have – I’d love to try them out – especially anything requiring lobster stock.

I must be on a cooking binge because I am making chicken soup in the pressure cooker my Mother-in-law gave me. Easy as pie which I am making later. Apple, thanks for asking.

4 comments on “Lobster, or as we say around here “Lob-stah” and more”

  1. Dear Capibility, now that you have fish stock and a pressure cooker you can make Risotto ai Frutti di Mare. Here is the basic risotto in the pressure cooker recipe:

    Scroll down to the bottom for suggestions on how to incorporate the frutti.

    You can get a bag of them frozen from Trader Joes’s (shhh! shh! don’t tell your fancy friends that).

    Looking forward to hearing more about your pressure cooking adventures!

    making pressure cookers hip again, one recipe at a time!

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