Lazy lobster! – The New York Times

Hello. I got it into my head that I wanted lobster for dinner. The lobster is expensive, but neither is the chicken from the farm where they teach poultry Pilates. I hadn’t eaten lobster for a very long time. I thought it was worth it.

But I didn’t want to make it a nightmare. The goal was not to recreate a dinner party on the shore somewhere, me in a bib opening shells at the table, sucking legs, rolling corn cobs in the juices on my plate. I wanted the elegance of the restaurant, the candlelight, the succulent, buttery meat.

Enter David Tanis, with his Lazy Lobster recipe (above), a delicious dinner for two (though you can easily scale it up or down) that offers pieces of hot lobster swimming in butter, requiring no peeling at table. You can steam the lobsters in the morning before work, then put everything together in the evening – a quick job followed by dinner with sparkling wine.

No lobster where you are staying? Gabrielle Hamilton’s Crab Toast offers a similar vibe (with even more ease, since you can buy pre-picked crab at the store). Just like the monkfish with caper butter from Florence Manufacturer.

Or you could go in a completely different direction: beans and garlic toast in broth; tasty oatmeal with greens and yogurt; egg mayonnaise. (I made the latter at work, with hard-boiled eggs from the cafeteria, a packet of mayonnaise, and a pinch of salt and black pepper.)

You might want to try Melissa Clark’s latest, before Passover. It’s a pomegranate rice and onion bake that’s an easy riff on a dish of stuffed onions from Israeli-born chef Shimi Aaron, famous for his babkas.

And if none of that sounds good to you, consider Quick Chicken and Meatballs, Roasted Sausage with Raisins and Onions, or Sesame Tofu with Coconut Spinach Vinaigrette.

There are thousands and thousands more recipes waiting for you on New York Times Cooking, and more inspiration on our TikTok, Instagram and YouTube channels. As I mention a fair amount, you need a subscription to access it. Subscriptions support our work and keep it going. If you haven’t gotten one yet, would you consider subscribing today? Thanks very much.

If you find yourself in trouble with our technology, write to our colleagues: [email protected] (If you just want to say hello, feel free to email me directly: [email protected] I read every letter sent.)

There, we are far from hoe cakes and baba ghanouj, but I was intrigued by Lauren Collins’ article in The New Yorker, on the outcome of a French expert on serial killers, defeated by his fans, ” connoisseurs of the self-valorizing lie”. .”

I’m deep into the second season of “Top Boy” on Netflix (which is really the fourth, if you count “Top Boy: Summerhouse”) and I hope you’ll join me.

Here is Elizabeth Rasich’s short story, “A Mother in the Hand,” from Hayden’s Ferry Review.

Finally, lovers of the New York food scene won’t want to miss this virtual event on Friday, April 8 at 1 p.m. from the Bronx Desus Nice on her favorite spots and will answer your restaurant questions with Priya Krishna. Times news subscribers can RSVP here. See you Friday.

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