
I'm a pretty fair cook and Brad is a terrific chef--he even took some culinary classes in college--but our inspiration for venturing into the exciting world of restaurants came from my mother-in-law Isabel Fowler. Brad's mom was a sensational cook. Everyone in town said so. They knew because Isabel was always the first to raise her hand if a charity needed a volunteer chef. She regularly contributed dishes over the years to pot-luck suppers, firehouse fund raisers, every PTA kick-off dinner, and holiday celebrations at the senior center, to name just a few.

We were well into our project, planning a spring opening of the Fin & Claw when a dark cloud cast a shadow over our plans. The cookbook author and renowned chef Gérard Leboeuf decided to open his latest gastronomic establishment right across from ours. I cried. I could see our dreams fading away with cutthroat competition from a national celebrity with a string of fabulous restaurants around the country.
All I can say is: he was not a nice man, and he caused us a boatload of trouble. But I'll let Jessica tell you that story.
Lobster is not only a gourmet treat, it is the basis of their livelihood for Maine's 3,000 full-time lobstermen and a source of extra income for another 4,000 part-timers with a lobster license. In the old days, lobsters were eaten only by the poor or were used as fertilizer, until some adventuresome foodie discovered how delicious the "bug" actually is. Today the state of Maine has enacted numerous regulations to protect lobsters from overfishing, setting a minimum size for a catch, and ruling that females (hens) with eggs (berries) be thrown back to ensure a healthy stock for seasons to come.
Jessica Fletcher orders lobster with butternut squash in Killer in the Kitchen. Her friend Dr. Seth Hazlitt prefers his simply steamed with drawn butter.
Lobster roll, preferably eaten outside on a rustic table near the water...
ReplyDeleteLove the atmosphere. We're lobster roll fans, too.
DeleteWe like to do cold steamed lobsters during the summer.
ReplyDeleteWith aioili (garlic mayonaise) of course. :-)
DeleteI'm with Seth. Keep it simple, steamed with butter!
ReplyDeleteYum! We're getting hungry.
DeleteLobster macaroni and cheese! :-)
ReplyDeleteOoh! Love it!
DeleteSteamed with a little butter and lemon. I'm drooling over here! Oh, lice of the sea! Why do you have to be so delicious!?
ReplyDeleteI think I see a trip to Red Lobster in our immediate future.
DeleteUnfortunately I'm allergic to ALL fish. I love the Murder She Wrote mysteries. I'm currently listening to the audiobook of Coffee, Tea or Murder and I'm loving it!! I hope to read Killer in the Kitchen in the future.
ReplyDeleteThanks Laurie! Hope you enjoy it.
DeleteAs far as I'm concerned, there can never be too much lobster on a table......
ReplyDeleteWe're with you!
DeleteI prefer it like Dr. Hazlitt likes it. Although, I haven't really had much lobster, living in the Midwest and all. I'm hoping to get to Maine this summer, and then I will eat more of it, I am sure!
ReplyDeleteWe got inspired and had lobster tonight. Out, of course. But we're due a trip to Maine, too.
DeleteSimply steamed with drawn butter works for me. I am always happy to see another book - Jessica lives on!
ReplyDeleteThat's the way we like our lobsters, too. Thanks, Grandma Cootie! So glad you enjoy the books.
Delete