It's summertime, the farmers' markets are loaded, and all I want to do is cook cook cook cook cook all day, every day. Specifically:
Open-faced BLTs with garlic-rubbed toast, a slather of mayo, butter lettuce and basil leaves, thick-cut bacon, the ripest of ripe tomatoes and a load of black pepper...
...strawberry gazpacho, Daniel Humm-style (but plus basil and a few extra-sweet tomatoes and minus bread, because we ran out)...
...grilled sweet onion, cherry and sugar snap pea salad with toasted hazelnut vinaigrette...
...Maine lobster salad with sweet onions, corn, arugula and garlic toast (recipe below!)...
...grilled oysters with hot sauce-y garlic butter and roasted carrots with cumin, coriander, pimentón, garlic and citrus...
...Turkish-style poached eggs with garlic-mint-dill yogurt, scallions and Urfa pepper sautéed in butter, and a summery green salad...
...and ALL OF THE TOMATOES, all of the time (with cucumbers, dill, oregano, basil, olive oil, balsamic and red wine vinegar).
Lobster Salad with Sweet Onions and Corn
Serves 4 as a main course, as long as there are other things to eat...
2 two-pound lobsters
2 tablespoons really good sweet butter
1 tablespoon olive oil
3 smallish sweet white onions, diced (around 1 cup)
2 cloves garlic, thinly sliced
4 ears of sweet corn, kernels removed (2 cups or so of kernels)
1/2 cup basil, torn or roughly chopped
1/2 cup parsley, roughly chopped
Salt and freshly ground pepper
Good bread (a miche or some crusty sourdough)
Cook the lobsters: Plunge them head-first into a very large pot of boiling water, cover, and return to a low boil. Six or seven minutes per pound should do it (I've also heard 10 minutes for the first pound, and three for each additional), and if the lobster is ever-so-slightly undercooked, it's ok (as it gets another turn in a hot pan before serving). Once cooked, plunge the lobster into an ice bath and, once cool, remove the meat from the tail, claws and knuckles. Chop into bite-sized pieces and set aside.
In a large sauté pan over medium heat, melt the butter and the olive oil. Add the onions and cook until just translucent, then add the garlic and the corn. Cook for another five minutes or so, stirring regularly so that everything sweats but doesn't brown. Squeeze the lemon over the lot, give it a good stir, and then add the lobster and herbs. Season with salt and pepper, stir some more, and taste -- add more lemon, salt or pepper as needed.
Toss the arugula with lemon, olive oil, salt and pepper and lay it on a serving plate. Mound the lobster on top, and serve it with a pile of bread that's been toasted, rubbed with a cut clove of garlic, drizzled with olive oil, and sprinkled with sea salt. You won't be sorry!