For Christmas I received Julia Child's Mastering the Art of French Cooking. I decided that the first recipe I should master was the Lobster Thermador. I love lobster and Christian, who is allergic to shellfish, is out of town until Sunday evening. Perfect timing! First I needed support and help in the kitchen so naturally I called my sister Katie who was very excited about the endeavor. Second... I needed some live Lobsters...
I live in Utah which is very far from the Ocean and none of the stores in Utah County stock live Lobsters. I called every store I could think of and before you say it... yes I tried Red Lobster but no they won't let you buy a live lobster unless you plan on eating it at the restaurant. I'd heard that this great city up North called Salt Lake had a fresh fish market that might possibly carry live lobsters. I called... they only carry them in the summer... but the girl told me to call the manager and he might possibly be able order some in special for me. I called and spoke to a man named Fred who informed me that yes he could order a lobster for me but it would be expensive... or he could give me the name and number of the guy he uses and I could get it for less. Here is how the phone call went...
(names have been changed to protect their identity)
Me: Hello. I was told that you might be able to sell me some live lobsters.
Him (with a sudden and alarmed sound to his speech): Who told you that?
Me: Fred from Cottonwood Market Street
Him: Who'd he say to talk to?
Me: umm... Tim O'Conner
Him: (pause) Ok I can sell you a lobster.
Me: ahh.. excellent, can I get two?
Him: Yes. Come by tomorrow at 3pm (address has been removed) and meet me behind the building.
Me: hmmm...Ok... sounds good... thank you.
After the call I was left wondering. What kind of Lobsters are these!? Were these lobsters black market lobsters... did I need to pay in cash only... should I bring protection... Needless to say the lobster deal went down without a hitch and I met Tim who happened to be a very nice guy and told me all about how to properly cook a lobster. Turns out that this warehouse that I went to is a restaurant distributor and I don't think they are encouraged to sell to the normal public. Later that same day I found out that the Days Market right next to where I work carries live lobsters for 15.95 a pound. My lobster guy can get them for me for 10.95 a pound! Ha! I win:)
Saturday was the day for the feast and the lobsters kept surprisingly well in the fridge overnight. When it came time for boiling they were in good form and very lively. Picking them up was a bit scary especially when it came time to cut off the bands securing their pinchers. I almost lost my nerve but into the pot they went and rosy red they did turn. The recipe was very complex but Katie and I mastered it quite well and it was extremely delicious. We were almost too full when we finished eating. I would highly recommend this recipe but be warned that your kitchen will be extremely messy and you will use every dish in your cupboards so hire someone to do the dishes that day.
Here he is...
Enjoying his last few moments?
I think Lucas was nervous...
Now he's cookin!
Delicious dinner for two! We also made fettuccine and pomegranate Bellinis:)
Bon Appetit!
