lobstah mobstah

jordan and i cooked lobster for the first time last night.  what resulted was strikingly similar to the famous lobster scene from woody allen's "annie hall".

the screaming and leaping lasted all of about 2 minutes.  the rest of the process was relatively simple (minus guacamole-colored lobster guts leaking on the counter and floor).

when all was said and done, we grilled the tails and ate them with green bean potato salad (recipe to follow) and some simple grilled asparagus.  it was a beautiful, memorable summertime meal.

green bean potato salad

a perfectly flavorful side that is refreshingly mayonnaise-less!

boil about one pound of small red potatoes that have been sliced in half (remember when cooking potatoes to start them in a pot of cold water).  once the pot boils, continue to cook for about 15 minutes, or until a fork pierces through easily.

while potatoes are boiling, blanch the green beans in a small saucepan for about 6 minutes.  remove from heat and drain.  put in a large mixing bowl.  

the dressing is a simple vinaigrette made from olive oil, white balsamic vinegar, dijon mustard, and a pinch of sugar.  whisk together and set aside.

drain and cool potatoes.  add to bowl with green beans.  thinly slice a couple of handfuls of red onion and add to the potatoes and beans, along with a few sprigs of fresh dill.  pour the dressing over the potatoes, add salt and pepper, and toss.

chill for a bit before serving.  this is wonderful.