Don't Order Maine Lobster To Go

While waiting for my flight in Boston this week, I thought it wise to figure out a lunch plan.  During the flight a week earlier I discovered the meals on the plane are no longer included in the fare.  Can anyone tell it's been awhile since I was on a long flight?  Like 7 years?

Once I found my departure gate I saw a Legal Seafood Restaurant offering fresh lobster.  It was at full capacity even though the airport wasn't very busy right then so that was a good sign.  This was not a fast food place so I had the option of waiting and maybe not having enough time or ordering to go.

I digress...

 Old City Hall, Boston.  I took this photograph in October 2007.

Seven years ago when we were in Boston I ordered fresh lobster at Ruth's Chris Steakhouse (located in the Old City Hall).  It was a startling experience for me.  When it came it was intact on a large serving platter.  The kind you would serve a large family meal on.  My husband and I still laugh about that experience sometimes.  Of course I could not eat it all.  I think it cost between $75 and $100 just for that one item.   Probably the chuckles we have gotten from the experience almost make it worth it.  I think my husband, the server and the nearby patrons enjoyed my look of shock when it showed up at our table.  Also I burst out with an exclamation that made heads turn.  Whoops!  The hick from the sticks came out.

 Since I didn't take a photo of the dining room I am including this one from pbase.com

Oh how I wish I had taken a photo of the plated lobster when it arrived.  I've looked around the Internet for a photo that resembles what it looked like and this photo from Prevention.com (recipes) is the closest I found.

Certainly, I recall it overflowed the platter and it was served with butter and lemon.  No side dishes.  AND I could not eat it all.  It was very good.  That was the first time I had lobster.  Unfortunately I didn't ask the price and when the bill came...well I think I must have blocked it out because I remember it being a lot.

So now it is seven years later and I'm back in Boston (airport only this time) and I remember a thought I had before I left on this trip..."I should watch for an opportunity to have fresh Maine lobster while I'm there."  Since my dear friends provided every meal I wasn't about to breathe a word of that idea.

So here at Legal Seafoods is an opportunity and I just think I'll splurge and go for it even though there is no room in the restaurant.  "To go please," I say to the cashier.  Ha!  It is $27.00 including tax so it's quite a bit less money than last time thank goodness.  After quite a long wait it is finally brought to me and I looked at it wondering how to eat it with a plastic fork and knife...the flimsiest on the planet I think.  It is a much smaller lobster this time but it is still fully intact and I realize I'm going to have to dispense with the plastic utensils and get my hands involved.  Oh my what a mess but oh so delicious.  I could acquire a taste for this I'll have you know.

Would you believe I didn't take a photo.  And furthermore I can't find a photo of steamed lobster in a to-go box on the Internet.  Hmmm.  I think I know why.  It really isn't a good idea.  Next time I would order a lobster roll which is something I attempted to make recently but it didn't turn out well.  I haven't ever seen it or had it but I have heard of it.  I'm still learning.

Legal Seafoods offered live lobsters in a box.  Briefly, I considered bringing a couple home so my husband could share in the experience, but it was possible I would be bumped off the flight between Minneapolis and Pasco and I didn't want to be dealing with live lobster if that happened.

Live lobster isn't available here.  It's okay though.  We have a frozen foods department and it will have to do for now.

Meatloaf for the Freezer from Monika

Recently my sister recommended a meatloaf recipe from her husband's family cookbook and tonight I made a double batch.  Since I put it in individual portions in Demarle trays it was quick to bake, freeze and will be simple to reheat next week.  I baked the fluted loaf tray for 18 minutes and the larger flower tray for 20 minutes.  This time I didn't put the glaze on because I'm cutting down on sugar but I trust her that it is even better with the glaze.

This is in the combining stage.  Left over from a few days back was a container of corn bread.  I substituted it for the bread and we liked it a lot.  Also, I had 1 pound of ground turkey and 3 pounds ground beef.  That turned out just great too.

Just for fun I'm including a photo taken this morning.  My husband recently had a birthday and received a green tea kitkat from his cousin who is a minister in Japan.  While he read his Bible today he enjoyed this and I thought it was unique enough to take a photo of.

Butter Soaked Corn Bread Stuffing by Jean Noe

What is not to love about this stuffing?  I have a small dish of this in the oven at this moment.  It  smells amazing and will report how I like it.

I forgot to get a photo of the big dish but here is a photo taken of one of the times we served it left over.

Note added later:  Aw yes, this was delish.  Since I used home made bread I needed to increase the salt to taste.

This recipe comes from my friend Alice Clark, Dietitian whose mother-in-law created the recipe.  Feel free to double it and keep some in the freezer.  It freezes well she says and since her husband usually asks for this on his birthday in January it makes sense to double it and keep half in the freezer for a couple months.  Their family doubles this and I did not.  This made enough for one 9 x 13 baking dish.

8 ounces Jimmy Dean Sage flavored sausage
2 cups diced onion
2 cups sliced and diced celery
Combine, cook and drain.

6 cups crumbled corn bread (8 x 8 pan baked and left to air dry) (I used the recipe on the package of Bob's Red Mill Coarse Corn Meal).
3 cups bread cubes  (I used my whole wheat bread from the recipe posted on October 2nd 2014)
1/4 tsp salt
1 tsp pepper
Combine in large bowl

4 cups chicken broth (used two and it was quite wet but maybe because of the home made breads)
2 hands full dried cranberries
1 handful chopped pecans (left out)
1 Tablespoon rubbed sage
1/2 lb melted butter.
Add these ingredients and mix, toss as you add and drizzle.  Be careful not to flood or soak your bread cubes.

Place in a 9 x 13 pan.  This is a dense stuffing and will be fluffier the more you spread it out.

Bake at 350 degrees for 45 minutes.  Serves 5 to 8 people depending on...well you know what I'm going to say.

One more note:  I made the corn bread and whole wheat bread on Monday and then left it in the oven on low heat to dry out for quite awhile.  Like maybe 4 hours.  This is because I wanted to mix up the stuffing on Tuesday.

I am putting the corn bread recipe here because I think this is my go-to corn bread recipe from now on. This is so good, I recommend making a double batch.

Golden Corn Bread
From Bob's Red Mill

1 cup Bob's Red Mill 100% Stone Ground Cornmeal
1 Cup Whole Wheat Pastry Flour (I used home ground Prairie Gold whole wheat from Wheat Montana).
1/2 tsp. Salt
1 Tablespoon baking powder
1 Tablespoon sugar (optional)  I used honey
1 egg
1 cup milk (I used whole milk)
1/4 cup butter softened.

Sift together (I did not do this) dry ingredients into bowl.  Add egg, milk and butter.  Beat until smooth about 1 minute. Do not overbeat.

Bake in a greased 8 inch square pan for 20 to 25 minutes at 425 degrees.  Serve warm with butter.  9 servings.   I doubled it and put it in the clay pampered chef jelly roll pan.  425 degrees for about 17 minutes.

I started this post in November and here it is 1-1-15.  We did put the left overs in the freezer and really enjoyed it a couple times in December.  This is such a good recipe it deserves to be shared.

Inspired by my artist sister I decided to create some art journal cards.  This is one I gave away to my friend Alice.