Two delicacies in one bowl
Lobster done well is a thing of beauty and grace. The crustacean is considered a delicacy, and for good reason. It can be very expensive, it must be treated with care in the kitchen, and it looks beautiful on a plate. When in Maine one must be sure to have a lobster roll. And one of my favorite food memories of all time involves lobster pulled fresh from the Atlantic, cooked in seaweed on a beach over a pit fire. I adore good lobster, and I grieve when the animal is abused.
This past week I had some very good lobster, at Artisans Restaurant in Houston. The occasion was a special dinner organized by Roederer USA, an importer of truffles. (Truffles were part of every course.) The ribbon pasta was al dente, the peas were crisp and fresh, and the lobster and truffle shavings were perfect with every bite. I tasted a touch of lemon zest. This dish was everything one wishes when eating the creature.
Artisans is participating in Houston Restaurant Weeks, and while this particular dish is not on that menu, there is a shrimp and corn dish (with truffles) that will surely please you.