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I had bought an extra lobster, just in case... and ended up with one too many! Not that I minded, I used it in this delicious salad that just LOADED with lobster meat! Just look at that... enough lobster for you? Recipe to come on www.foodobsessed.ca
Meet Enea Bacci. Bacci for short. He is the hybrid of Santa Claus and pirate Jack Sparrow, and is the energetic owner of Lobster Landing in Clinton, CT for the past twenty-two years. It appeared on Travel and Leisure magazine some years ago where I first read about its outstanding lobster roll. That's what brought me back there Wednesday night---for a pit stop supper before I set out to capture the biggest sunset of my life at Meig's Point in the next town. My meeting with Bacci soon serves as an unexpected opportunity for reportage photography.
Bacci declares his joie de vivre. He gladly poses for me and hugs the focus point in my view finder for the next half hour. He warmly accommodates me and the curious kids inside his shack housing the lobster tanks. He later gestures me to follow him to another room behind the kitchen to show me this thick coffee table book of travel by this New York City photographer. Bacci leafs through pages and pages of beautiful images and stops at the one where he was on a full page to show me. He then asks me if I'm a New York City photographer too since my brand of camera reminds him of the author's.
I hesitated and replied, "No. I'm from Hartford."
Dead silence.
(Joke)
My wife won this 6+ pound lobster at a local brewpub's contest. His name was Napoleon and he took 45 minutes to cook in a bottle's worth of white wine. The whole family enjoyed him very much.
These fancy tasting menus are great for getting me to try foods I wouldn't normally order. For example on this night, lots of seafood--caviar, oysters, sea urchin, turbot, and lobster.
This was "Roasted Lobster with Daikon and Mandarins, Tamarind-Ponzu."
Our first attempt at grits. It's a modified recipe from Food and Wine for Cheesy Grits which we turned into lobster flavored grits with cheese (a mix of Vezzano Vecchio and Boschenkase, which is what we happened to have at home as I forgot the white cheddar) and seared oyster mushrooms.
Next time, we'll probably make it plain (no lobster broth) with a less meaty and crispier mushroom (such as hen of the woods) or some crispy shallots, and a lobster reduction instead to create more textural contrasts in the flavors.