Found my first lobsters the other day, I thought they were rocks spray-painted by forestry workers. We cooked the best one up with a little butter until slightly crisp on the outside. Honestly, I’m not sure why these are so highly regarded. The texture was similar to styrofoam, kind of mealy, not that different from Russula and the flavour was lacking. I’d still like to try them again, maybe it was just a subpar lobster.
Well, first mistake: a “little” butter? Nah fam, you need like a half pound of butter. A bit of fish sauce. Mayo, chives, Hawaiian rolls toasted with a fuckton more butter on a skillet, maybe some smoked paprika if you’re feeling fancy. Don’t lightly crisp them, absolutely saturate them with butter. Don’t burn them, but get them good and fried. Maybe a bit of salt, or tamari soy sauce. Lobster rolls.
A little butter in our house is a lot, haha. I will be trying them with fish sauce and chives, maybe some chili, sounds great.