When I think of lobster, I think of musty cottages, rickety newspaper- covered tables, and butter.
My childhood summers come back to me in blurry snapshots. Assorted relatives waving nutcrackers above small piles of shattered orange carcasses. Smudgey butter- soaked newsprint. A big black enamel pot at one end of the table, small bowls of melted butter and white vinegar scattered thru the table top debris to the other end. Kids in ill-fitting bathing suits, a background blur.
I love lobster. Not only do I love lobster, I heart the living daylights out of it. It has become a ritual when I return to Nova Scotia each summer to pay culinary tribute to my favorite crustacean.
May I present, Lobster tribute ’09…
THE LOBSTER MINI PITA
1-2 cups of cooked lobster meat
1 T.chopped celery leaves
1/2 cup celery, fine dice
1 T.fresh tarragon, chopped
3-4 tsp. fresh lime juice
1/2 cup of your best olive oil
salt and pepper
Fresh arugula leaves
super cute mini pitas
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The Method
Whisk lime juice into the olive oil, s&p, add celery leaves, tarragon, and the chopped celery.
Add the cooked lobster meat to this mixture, and set aside(fridge!)
Lovingly trim the tops off the mini pitas, and have arugula at your fingertips.
Now, fill the pitas- a whopping Tablespoon or so full, draining off some of the liquid as you go.
Add the jaunty arugula at the end, and there you have it,Lobster tribute ’09.
Prosecco, anyone?
