My super awesome friend, Peter P, came by yesterday to help me with a plethora of computer issues. Quite frankly, I don’t know where I’d be without him. I certainly wouldn’t have this blog. He has been a quintessential part of global peasant’s lay out and functions since even before its first post back in the summer of 2006. Heck, he even taught me how to write HTML code!!!
Not only did he spend half of his Sunday helping me out, he brought a fresh lobster with him….all the way from P.E.I. Suddenly dinner was a no-brainer. This isn’t even a recipe, really- more like an assembly. Consuming it is messy (no cutlery and lots of napkins) and delicious…..even more so with the addition of a frosty, tall glass of beer. I love you, Peter!
Lobster and Tomato Sandwiches
1 lb lobster, cooked and meat removed from the shell*
2 T melted butter
juice and zest of 1/4 lemon
good pinch of salt
*Save the shells and roast them on a cookie sheet in the oven for about 20 minutes @ 350*. Put shells in 5 cups of cold water with 1 t salt, 8 peppercorns and 4 bay leaves. Bring to a boil and reduce to a simmer. Continue to cook for about 25 minutes. Strain through a sieve (into a bowl) and allow to cool. Use lobster stock to make lobster bisque (stay tuned for recipe).
2 roma tomatoes, diced
1/8 t Tabasco sauce
1 T parsley, finely chopped
1 T olive oil
2 t balsamic vinegar
salt and pepper
6-8 slices bread, lightly toasted (I used spelt, but any light bread would do)
Shred the lobster meat into a small bowl and combine with butter, lemon and salt. Combine tomato mixture in a second bowl. Assemble the sandwiches by first spooning some of the tomato onto a toast, then topping it with a spoon of the lobster. Garnish with whatever visually floats your boat (I used micro arugula from my garden).