Tuesday, December 29, 2008
Time was running out to partake in the Bluewater Grill's stuffed lobster special so we decided now or never. I met John & Remy at MAWL wines and the 3 of us headed down the freeway to Tustin.
Remy & I ordered the stuffed lobster and John had the swordfish which he said was excellent.
The shrimp stuffed lobster was good. I really liked the texture and flavor and the lobster was a good size, BUT, the portions of the lobster that were not mixed in with the stuffing, like the end of the tail and the claws were another thing. I felt they were dry. Probably in the par-cooking of the lobster and then the baking with the stuffing they were overcooked by a few minutes. And with lobster you cannot overcook or you loose all that succulent flavor. I wish they would have put a side of drawn butter on the plate. That would have helped a lot with the loose meat.
I've been eating lobster since I was small and my father was a commercial fisherman. I would get up in the morning to get ready for school and I knew my Dad was home because the bathtub would be filled with live lobsters. I knew what we having for dinner. A great break from all that albacore we ate constantly.
So the dinner was good, the side of veggies and sauteed spinach was a nice touch but just a little too dry on the lobster meat.
I took a bottle of 2006 Stolpman's L'Avion, A blend of Marsanne, Roussane and a touch of Vigonier. It was excellent with the fish and lobster.
Looking forward to the next Oyster tasting in February. www.bluewatergrill.com,