This week, Blu Seafood and Bar had their annual Lobster Night. Actually, they had a extended version, both Wednesday and Thursday nights. My MFRs and I had delicious lobsters and I was proud of how much meat I got out of the body, behind the little legs. It's easy to give up after the claws and the tail, but I was determined to get every little morsel. I'm positive that making so much jewelry, strengthening my hands, made this much easier. I'm guessing you have all seen lobsters before and you can correctly assume that mine was big and red. What you might not have seen before is Blu's lobster salad, which they were serving this weekend. It was a half lobster with prosciutto, avocado, tomatoes carpaccio, with a cream dressing. When, days later, you're still exhausted from taking apart a whole lobster, this salad really hits the spot. I hope I get to have this again soon without waiting for the next annual event!
The heirloom tomato and watermelon salad is back! I think I started eagerly asking Chef Tim Lyons about when this salad would return back in January, just in case watermelon and tomatoes would be in season early this year. It's such a great combination of my favorite things, with goat cheese and a balsamic glaze, too. Proportionally, there are very few greens at all. It's just the way a salad should be!
Blu also recently had a special appetizer of fried clams with an ancho chile cream sauce. It was incredibly good and I think I even liked them better than fried oysters.