Some friends came to visit on their way home from Maine the other day, bringing lobsters. The timing was perfect, because a friend who lives in Maine had messaged me the day before telling me that it’s a good time to eat lobster since there’s a glut on the market and prices are low. We boiled them–sadly not availing ourselves of this awesome technique for anesthetizing them first, but clove oil is on my shopping list–and had local sweet corn as well, with frisée aux lardons and 63˚C eggs as a starter. But what I did with them the next day was the real story.
