Rounding out a lobster menu

[Jinmyo]

Corn on the cob and lobster is a standard in the U.S.? I didn't know that. I'd say haricot verts or sauteed spinach or roasted fennel or some such.

Are we talking about a bib and hands and that's why corn on the cob and lobster?

I always serve lobster shelled. And always serve corn sliced from the cob. Which is perhaps why they don't make an immediate connection with each other for me.

Interesting.

[maggiethecat]

Are we talking about a bib and hands and that's why corn on the cob and lobster?

Exactly!

My parents always dumped a big pile of red, red, red boiled lobsters on the middle of the table, with a platter of yellow corn, a butterdish, and a bottle of white Bordeaux at each end of the table. The only other accompaniment was a baguette.

(Not in the USA. In Dalhousie, NB, Montreal, Trois-Rivieres and Ottawa.)

Yes, bib and hands and buttah!

Edited July 11, 2003 by maggiethecat (log)

[Dave the Cook]

Are we talking about a bib and hands and that's why corn on the cob and lobster?

Exactly!

My parents always dumped a big pile of red, red, red boiled lobsters on the middle of the table, with a platter of yellow corn, a butterdish, and a bottle of Puissy-Fume at each end of the table. The only other accompaniment was a baguette.

(Not in the USA. In Dalhousie, NB, Montreal, Trois-Rivieres and Ottawa.)

Yes, bib and hands and buttah!

Sounds perfect, Lily, and pretty universal. I really want a lobster now.

But that's not what Lochina is making. Based on the recipe she referenced, I'd serve grilled asparagus dressed in a little lemon and butter.

[maggiethecat]

But that's not what Lochina is making. Based on the recipe she referenced, I'd serve grilled asparagus dressed in a little lemon and butter.

Right as always. Beautiful.

[alacarte]

Asparagus is nice with lobster. Either hot or cold.