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What happens when a chicken crosses the Road? Lobster salad.
This is my old friend Road. Not his real name but his call-sign. He is a retired Marine Corps aviator who flew Prowlers pretty much everywhere that people were throwing whatever they had at American/Allied forces. Now he builds things for the Navy as a Defense Contractor. Here, he’s motoring at a slightly-slower-than-usual two knots and showing my son the ropes near Naval Air Station Patuxent River.
It was Road who taught me that a “chicken” is a smaller lobster — one of the less than two pound variety. He had six of them for the four of us and a hankering to try a Bobby Flay recipe for Lobster Salad. Roadie being a foodie, made a few minor alterations to Mr. Flay’s idea based on what was available to him at the time. I would’ve eaten it for breakfast the next day, had there been any left.
Bobby Flay’s Lobster Salad as interpreted by Road.
6 “chickens” (1 – 1 1/5 lb lobsters), steamed until half cooked.
6 ears fresh corn on the cob, silk removed, husks still attached.
1 red onion, sliced very thinly
Juice of 2 limes
2 serrano peppers, grilled and minced
1/4 cup chopped fresh Cilantro
1/2 small red onion, minced
2 ripe avocados
Dash hot sauce
salt and pepper
grilled sesame hamburger buns
Fresh slices of ripe Amish-Hanover-Local tomatoes.
Romaine lettuce for garnish.
Preheat your grill to medium.
Pull down the corn husk and strip the ears of silk, tie up the husk with kitchen string so that it is covering the cob. Soak in a bowl of cold salt water while you’re boiling the water for the lobsters. When ready, grill the corn on the cob in the closed grill for about 20 minutes, turning every 5 minutes until nicely charred. Cool and cut the kernels from the cobs. Char-grill the serrano peppers until they look good.
Steam the lobsters until half cooked. Remove and holding with a kitchen towel, split each lobster in half with a heavy knife. Brush the lobster meat with some of the oil and sprinkle with salt and pepper.
Place the lobsters cut-side down on the grill and cook until lightly charred and heated through, about 4 minutes. Flip and heat briefly, another 30 seconds or so. Remove the tail meat from the shell and claws and chop.
Put the lobster meat, corn kernels, cilantro, avocados, lime juice, peppers, onions and hot sauce in a medium bowl and mix into a sort of salsa/guacamole. Season with salt and pepper.
Toast the buns on the grill, fill with the lobster salad, top with a slice of tomato, a romaine leaf (spread extra mayo on the bun, if you wish — we didn’t think it was necessary) and open a cold beer.