Lobster Dinner (The people's lobster)

Clearly, if we were to go fishing for it, we had to cook it. This actually took place the evening before we went fishing, because we weren't s
ure conditions the next day would be ripe for plucking crustaceans out of their comfy seabed homes. The weather was standing at a strange state, clear but gusty, so we decided that buying lobster fresh off the wharf was the best call possible. We grabbed two lobsters, one market and one canner, and boogied home. We wanted to make an authentic lobster roll, a popular maritime dish. This dish basically is designed to bring lobster to the people. This sounds like nonsense, because lobster is expensive. A clarification to the previous sentence would be "this sounds like nonsense, because lobster is expense everywhere else in the world". Lobster right from the dock is some cheap stuff. Way cheaper than most would expect, particularly this year, as the price for fisherman per pound is extraordinarily low. Basically, this equals the best deal on the planet.

Back to lobster rolls. Essentially they are a revamped hot dog fit for the masses. Usually just a bun with lobster salad, or chunks of lobster, mayo and maybe celery or green onion for crunch. Simple as can be, but still usually tasty if seasoned correctly and on a nice toasty bun. Fresh meat is best, soft and tender as can be. We decided that we should do a tail a piece for our rolls, add mayo, salt, pepper, and some banana peppers to give it kick. For crunch some nice iceberg lettuce was the simplest option that wouldn't cloud the flavour. Epic eats happening here daily.

Since we had more lobster and needed more food, I went on another flatbread rampage. I'm hoping to get more experience in dough working soon, so I'm doing a little bit of practicing as I traverse the nation. Made up a quick pizza dough, then got wild with it. Tomato, basil, caramelized onions and mushrooms, topped with cheddar and lobster claws at the very end so they don't overcook. It was tasty, but I made so much dough that we decided to try and bake it like a loaf after it proofed a while. Actually worked out well enough for sandwiches. Bonus loaf!

So first we stuffed the dogs with the freshly cooked lobster, then proceeded to top them up with all but the lettuce, as it would wilt. We then fried them, because they were curious dog buns, and had open sides, exposing dough well suited to frying. We then ate two courses of lobster with some Halifax brewed beer and watched Family Guy til we couldn't stand out of place jokes anymore. Good dinner.