My love for all things nautical borders on the obsessive. I own an anchor-print swimsuit, no fewer than five red-and-white striped shirts, and have a ship’s bell on my back porch. I like to eat nautical too. Though I generally aim to try new restaurants rather than visit the same place twice, since FishBar opened, I find myself going back again, and again, and again…. The power of the lobster roll compels me.
On our last visit, the manager brought my friend Missy and I a little taste of a new tartare the kitchen was experimenting with. Salmon + dill = perfection.
We split the Soft Shell Crab Po’Boy (amazing)…
… and of course, the lobster roll. Because we’re decadent like that.
In fact, I went on about these lobster rolls so much, my parents put on a lobster feast for the Fourth of July. Sparks flew.
Oh yes, those too. But really, lobster tails, deviled eggs, and my best friend in from New York for the occasion… that is reason enough to celebrate.
To create your own Lobster Fest ’11, grill lobster tails over medium high heat for 4 minutes on each side, brushing generously with butter. The shells will turn bright and the lobster meat will be opaque when ready. Serve with lots of melted butter and plenty of napkins.