Enjoy the Delicious

My friend came over last night. "How was your day?" I asked as he walked in the door. "Swell" his clipped reply. Funny hearing the exact exchange while watching Jaws just half an hour later. We chuckled, engrossed in the Dreyfuss, Scheider banter. I'm 37. Jaws is the Saw of my generation. As a child, I remember when it started playing on cable or was it just being played on Beta? It was huge. During sleepovers we would have random bed checks from parents worried that we were watching; worried that the sheer primal subject matter would manifest itself into nightmares. There was something so ordinary about it though, Scheider, ranting while swinging around a wine bottle, Dreyfuss, reasoning while munching on a pretzel. Scheider, in a life jacket, Dreyfuss, in a jean jacket. Dreyfuss, Scheider and The Crew sitting around and singing "Show me the way to go home" just before the panic sets in. The beach, the sun, the shark!

For lunch today we decided on seafood. "Lobster Rolls!" I exclaimed. I love lobster rolls and was reminded of this by a friend that recently reported on her Facebook status that she had just eaten 4 in 2 days. I remember the last time I had one. It was much too long ago. I was starving and ready to indulge. "Have you ever made them?" he asked. Oh shit. That's the thing when you love to cook. People just assume that you always want to do it yourself. No, I have not. "Let's try it" he said. OK, I guess. This is probably the only time that you will get a traditional "recipe" from me so heed well:

about 1 pound of cooked lobster meat
about 1/4 to 1/2 cup of mayonnaise. Start with less, adding more as necessary but don't drench the meat
A dash of Dijon mustard
A dash of white wine or sherry vinegar
1 celery stalk chopped
2 pieces of shallots, chopped
Lemon juice, per your taste
A few tarragon leaves, chopped
Salt and Pepper
Top split hot dog buns, buttered and lightly toasted

In a drizzle of olive oil and the dash of white wine/vinegar, saute the celery and shallots until golden and take off the heat. Add the lobster meat and let it infuse with this flavorful mirepoix. Drain any excess liquid and mix in the mayonnaise, mustard, tarragon, lemon juice and salt and pepper. Chill in the fridge for about 10 minutes then scoop into your buttered, toasted, top-split buns. Serve yourself a cold beer and think of snuggling up to your beloved on a beach somewhere in New England on a late summer evening. Just don't let the sharks get you.