Yesterday my fishmonger posted promotions on his just in seafood on Facebook; Red Label bouchot mussels and live or cooked Brittany lobsters. I was the first in line this morning. Really. Of course I took the cooked lobsters because the lobster slaughtering man is not here
Over coffee at the Litteraire with M. Parret, I outlined the the plan for today’s lunch; lobster cocktail as entree and Mediterranean mussels as the main dish. Of course M. brought up cheese and rhapsodized over a superior Camembert he would be serving
As promised by the “Monger”, the mussels were truly superior; a little larger than usual, plump and ocean fragrant. He gave me a bottle of wine to make the broth. M. Parret was gobsmacked (I read this in some British book) when I told him.
I’m getting more for when my husband comes on Saturday! Ab-so-lutely fabulous!
Of course Le Parret was right about the Camembert.
For the moule recipe, go here: http://cookinginsens.wordpress.com/2012/01/18/moules-mediterranee/. Use almost any kind of wine, except maybe Gallo Thunderbird, for the broth. I usually use leftover wine that I didn’t particularly like. A “vin de table” level Muscadet or Bourgogne Aligote is fine. The wine I was given was more than drinkable.
Lobster Cocktail with Charentais Cantelope (Inspired by http://www.deliciousmagazine.co.uk/recipes/lobster-with-melon-and-cucumber-cocktail)
Meat from 2 medium sized lobsters, cut into reasonably small pieces
1/2 small Charentais cantelope, seeds removed and diced
1/2 winter cucumber, seeds removed and diced
1/3 cup mayonnaise
1 tbsp creme fraiche
1 tsp Wasabi cream
3 drops of Sriracha hot sauce
1 tsp lemon juice
Frisee lettuce, torn
Put the lobster, cantelope and cucumber in a mixing bowl. Mix the mayonnaise, creme fraiche, wasabi cream, Sriracha sauce and lemon juice together, then gently stir into the lobster mixture.
Layer the lettuce on the bottom of 6 fruit/dessert glasses and top with the lobster.