It’s always good to be flexible. Our 54th wedding anniversary is Monday, the 23rd of November. The original plan was to dine at Northern Fish in Old Town to celebrate. When we were dating, we would leave the University of Puget Sound and drive down to the waterfront for lunches of pita bread, ham, and cheese. After celebrating my birthday at The Lobster Shop last week, we decided to return, but then Governor Inslee changed our plans. We decided to take final advantage of the Pierce County Restaurant Rally with its 30% discount as take out. Who knows what tomorrow, or next week, or next month, or even next year may bring? We put our money on NOW!
Early Wednesday afternoon I called in a “to go” order at The Lobster Shop. That seemed strange in itself, but there was nothing strange about the food. We had a feast that warmed our hearts and was just plain fantastic. Peg ran some errands and then stopped in at The Lobster Shop to pick up our dinner. We live only about a mile away.
The appetizer was crispy calamari steak strips with mini sweet peppers and sweet and spicy aioli. The calamari was tender and the coating was crunchy. It was one of the favorites of our selections. I’m surprised that there was one strip left-over. Only love and politeness kept me from devouring it when we cleaned up later.
The lobster bisque was a complete surprise. There were two cups. Maybe it was a substitution . . . maybe it was a mistake . . . maybe it was just our lucky day. The lobster bisque is made with lobster stock, sweet vermouth, and cream. It is always wonderful. It probably added 5% to my body weight, but I’ll eat celery only for a day to accommodate the gain. I might help Peg out, she saved her cup. If I can assist Peg with any dreaded weight gain . . . well, I’m just a loving husband doing the right thing. Peg ordered the Dungeness crab cake with lemon beurre blanc and arugula as an appetizer. It was excellent, but in this grouping of outstanding offerings came in last, which tells you how great the other foods were.
Peg ordered the pear salad with its Asian Pears, Point Reyes blue cheese, candied pecans, baby mixed greens, and citrus vinaigrette. While I may rave at some of the outstanding food offerings, I still appreciate a simple salad, even when the salads aren’t that simple. We like The Lobster Shop salads as much as their rich foods.
I chose the roasted beet salad with its red and gold beets, walnuts, feta cheese, and red wine vinaigrette. Peg shared her main dish: Alaskan Day boat Scallops bacon marmalade, braised chard, lemon beurre blanc, jalapeño polenta, frisee salad, and bacon vinaigrette. Peg gave me a scallop that was so big . . . if it had been any larger could have called halibut. There would have been no mistaken identity, however. The scallops were perfect and beyond excellent with that bacon marmalade on top. The accompanying polenta was sweet and tasty as well. What a good choice.
The 5 oz. Maine lobster tail tasted like . . . well, it tasted like I should have ordered the 10 oz. version, perhaps in addition to. I love lobster.
Dessert was a birthday present from my sister, Deedee. Peg and I got a cupcake. I had never tried pistachio ice cream with globs of honey before. Deedee recommended it. Indeed, it was the perfect ending to our sumptuous meal from The Lobster Shop. If you are looking for outstanding food and a fantastic view of the waters of Puget Sound, The Lobster Shop on Ruston Way is tough to beat. The people are friendly, and the food fantastic.
Visit The Lobster Shop online – wp.lobstershop.com/
Gained two pounds just reading!
Bill,
How do you think I feel. I re-read it ten times and gained twenty. Who would ever order low-cal Lobster Bisque?
Thanks for sharing AND a morning chuckle!!!
Don
Happy Anniversary!
No parsnip soup?
Jean,
I usually work the parsnips in when I can find them and afford them. Which means I should visit the grocery store today and check their parsnip bin.
Thanks for commenting and sharing . . . and reminding me to get to work!!!!
Don
I used to make parsnip wine. Imagine that!
Bill,
You never cease to astound me. Parsnip wine? You just never know what Mr Elder will turnip.
Thanks for sharing.
Don
p.s. Peg and I used to partial to rhubarb wine bottled in the Puyallup Valley.
D
This all sounds very scrumpdillyicious, but….tonite Jen and I had a home-made European Wild Mushroom Soup, made w/’shrooms we picked ourselves:
– Pacific Golden Chanterelles
– Zeller’s Boletes
– Violet Chanterelle (a.k.a., Pig’s Ear)
These were added into a soup base consisting of:
– Chopped Organic Veggies & Fungi: carrots, celery, & domestic ‘shrooms;
as well as…….
– Minced Organic: leeks, shallot & garlic, Fresh Herbs ( Parsley, Basil, Tarragon, Marjoram, Thyme, Savory, & Bay Leaf )
– along w/an Organic Beef Broth strengthened with a good Marsala….non-organic.
Oh….did I mention lots of Organic Butter, Half-n-Half, and Heavy Cream (Thank you Trader Juan) ?
Ah yes….some good ole Organic American Flour to “stiffen” the end result.
Then, of course, a Cole Slaw salad and some toasted Sour-of-Dough Bread slavered with more copious amounts of butter enhanced with some Granulated Garlic.
‘Twas nummy, nummy in our tummies, and we even have left-overs for tomorrow. You betcha!
By the way….I served this very same dish (some different wild ‘shrooms though) to my Mushroom Club (South Sound Mushroom Club in Olympia) last year before all of this COVID stuff. Naturally, considering the fungal ingredients, it was a BIG hit.
You’re just encouraging the frail, you know.
Eric,
OMG . . . yes your mushroom soup sounds wonderful. Two years ago I was video recording classes and demonstrations of each piece of equipment at the new waste water treatment plant between DuPont and Steilacoom. One of the workers there lives close to Mount Rainier. He collects mushrooms in season. I was able to score several large paper bags of Chanterelles for a couple bucks a pound instead of the $23.95 being asked in the local upper grocery stores. Peg and I shared with friends and enjoyed the bounty. I think Bruno’s in Lakewood has a special during the picking months as well.
I am writing an article about a WWII film I just saw and mushroom soup is mentioned a number of times in the movie. Okay to quote you in the article?
Thanks for sharing!!!!!!
Don
1. Thanx for the compliment!
2. Score! There used to be a guy who sold Chanterelles by the bag (around $5 a medium bag) just outside Eatonville at the crossroads of Hwy 7 & Ohop Valley Rd. Haven’t seen him for quite some time….maybe he got “caught”.
3. I would expect Bruno’s to have such offerings….’shrooms are used a lot in Europe, especially wild ones.
4. Speaking of Europe….do note the name of my dish starts out with “European”. Whilst in the military we spent 3 tours in Europe…2 in Germany & one in Belgium. ‘Twas in the latter venue that I became gastronomically “wise”. I have several recipes that I created that are “steered” by their unique cuisinical “touches”.
5. Quote me? Absolutomundo! I am truly honored!
Don….I sent some info to you thru your CONTACT US thing on your website.
Bill,
Thanks for commenting. As they say, frail, frail, the gang’s all here. I think it’s a growing concern . . .
Thanks for sharing.
Don
They have treatments for punning these days, even in advanced cases like yours.
Rhubarb wine can be lovely, even that “bottled in the Puyallup Valley.” Problem is I have a hard time getting the corks out of those damned Puyallup Vallies. So I just take the necks off against the nearest car bumper.
Speaking of “frail,frail, the gang’s all here,” looks like the Book Club’s got a full house for Dec, unless the Governor shows up. Then it’s rock, paper, scissors all around.
Bill,
As I always say, “Once a pun a time . . .” I really do think you need to investigate your car before using it to break off a neck or two . . . I believe that cars stopped having bumpers . . . a couple decades ago . . . but I could be wrong . . .
Thanks for sharing.
Don
My car is 34 years old— 86 VW. I keep it around just to break the necks off recalcitrant wine bottles. That and to get girls. Now, if I can figure out what to do with them after the getting— the girls, I mean. Wine, I know.
You’ll think twice next time about that “Thanks for replying!” stuff, won’t you?
Bill,
I think I have a granddaughter older than your VW.
Sharing, sharing, not replying . . . replying sounds so IRSish.
Don
Don and Eric,
Forgive me for butting in, but your conversation sparked wonderful old memories: Of gathering morel mushrooms in the hills above the Rockfish River, in Central Virginia. They were abundantly found in old apple orchards. Pair a panful of those morels in butter with planked shad and you have a treat with absolutely no trick! Thanks for the memories!
Bill
That is not butting-in my friend…..any experience hunting them denizens of the forest is an adventure.
For my wife (Jen) and I it is always magical to enter a wooded area and “see what we can see”. The woods, whether they provide edible bounty or not, is immaterial.
In fact, even our yard is showing abundant mycological “shows”…most of which are non-edible, but….who really cares? Life is life, and when it pops up in front of you….that….is magical !!
We both learned that from our high school Biology teacher, Mr Brown, down in Lebanon, OR…the great Willamette Valley.
So, to you, Sir William and Sir Donald….and ALL inhabitants of Lakewood….boney appetites tomorrow in the day of the Turkey celebratory!
And….be smart and careful out there…protect thee and thine!
Eric,
I have a mycological “show” for you: D-Day: Survivor – A British paratroop squad is dropped off-target and wiped-out. Private Johnny Barrows is the only survivor; inexperienced, scared, lost behind enemy lines. He eventually connects with an American paratrooper and two British soldiers. All three are shell-shocked. The only thing that connects with one of the Brits is telling him that each ration is mushroom soup.
Enjoy the day and any mushrooms you can consume. Here’s a Thanksgiving Day joke for you . . . One turkey says to the other “Do you believe in life after Thanksgiving?”
Don
Eric, Yours is an admirable perspective on the world around you that is too rare, or, maybe more accurately, too rarely followed. Harried individuals ask me what can they do to get more out of life. My answer usually doesn’t satisfy their quest. For what I usually say is, “Pay attention! To everything and most everybody. You’ll learn something.” They walk away shaking their heads and muttering because I wouldn’t share “the secret.” I just paid close attention, for example, to a pair of four-minute eggs.
I look forward to more communication with you!
And, Sir William….didst thou wait-eth EXACTLY the required 4 minutes?
But…who cares? Thou didst wait-eth and…..in whatever moments transpired….ye hath wait-eth, and watch-eth!
THAT is what counts…..at least, philosophically, anyway.