Lobstah!

Picking up on the financial ruin you all are suffering if you didn't eat crepes on Candlemas Day, here's a story that rose to the surface a few months ago. The recession has evidently hit the luxury food market. Here's some "lobster history."

• Luxury on Sale - The Lobster Glut (from the New York Times)

The Brave Astronauts invited our good friend NJM to dinner on Christmas Eve. She was very kind to bring lobster rolls, a traditional meal on Christmas Eve in her family. My family usually had hamburgers and my father's homemade potato chips. Her recipe for lobster rolls appears below.

In keeping with the ever-worsening economy, to make things worse, the sales of champagne are also "losing their fizz." I guess it's good to know that if we are all forced back to church to pray for our financial well-being, there's always good, nutritious "Jesus, bread of life" to eat.

NJM's Lobster Rolls

• dinner rolls
• approx. 1 lb cooked lobster meat (you can use claw or tail meat - ask her to tell you the story about scoring the meat for the Christmas Eve batch in a state the prefers crab to lobster)
• approx. 1/3 cup mayonnaise

Hollow out dinner rolls. Mix lobster meat and mayo together so the meat is bound together. Place meat inside the hollowed out rolls. Broil in the over for approximately 5 minutes, just enough to brown the tops and heat the meat through. This amount of meat should yield about 10-12 rolls.

If you ever find yourself on the east end of Long Island, go here and try the lobster rolls. They're fantastic. While the rolls prepared by NJM were absolutely swoonworthy, give me some drawn butter and a whole steamed lobster and you won't hear from me until I'm ready for seconds.