Music: Driftwood – Travis
This past weekend we threw a lovely soiree for my dear friends Trina and Ji Young. We spent the weekend at Molly’s family beach house on Long Beach Island and celebrated the passing of 3 decades. And Brooklyn Plated catered it! We served some old standby’s like crab cakes and polenta fries (pictures at bottom). I also made a variation of a good old fashion New England lobster roll recipe and combined it with something from Thomas Keller. What we got was magic. We served the lobster rolls along side some corn on the cob and cole slaw.
I grew up in CT. In CT they serve lobster rolls hot and with butter (Lenny and Joe’s Fish Tale in Madison is where we usually go for this – also if someone can find and send me a picture of one of their old school tee-shirts, I’ll make it worth you’re while…not quite sure how but I will). Everywhere else in New England they serve lobster rolls cold and with mayo! Imagine the horror on my first trip to Maine way back in the summer of 1992 when I was served a cold, wet lobster roll…to be honest, I never grew to like it, not even after many trips north in the passing years. It wasn’t until a recent trip to The Brooklyn Flea where I ate a Maine-style lobster roll from the Red Hook Lobster Pound that I was converted.