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Posts tagged ‘Rock Lobster’

A New Season

I may have waited until the very last weekend of the summer to have my first lobster roll, but now that I had, I wasn’t letting it scuttle away just yet.  I decided to try a recipe from the 1930s for Lobster Havanaise, a cross between a Thermidor and Newburg but with rum instead of brandy.  The rum is added off heat just before serving so the flavor is very pronounced. I started at Fish Tales in Brooklyn since they’re always helpful and let me take complimentary limes, even on a 1/4 pound of salmon.  I almost left empty handed when I realized I would need at least two Maine lobsters to make up for the 2 pounder called for in the recipe.  They pointed me instead to the Brazilian rock lobsters right for Caribbean cooking.  With no claws, rock lobsters carry all their meat in the tail (no kidding, and I thought the only Cuban element was the rum).  Though they’re not as sweet as the Maine variety, they’re in season from the end of the summer through winter, so they’re is plenty of time to play with. Read more