2 Lobsters, Hold the Bib

My favorite way to eat lobster is boiled whole--quite a messy venture. That’s why I’d rather do it in the privacy of my own home where running to the sink with my hands in the surgeon’s “I’ve just scrubbed� pose won’t draw stares from strangers. Besides, I’ve never been partial to those embarrassing lobster bibs.

It’s true that lobster is a luxury food. But often it’s available in Chinese grocery stores and supermarkets at affordable prices. When I see lobsters on special--or if I’m just in the mood for a treat--I’ll pick up a couple for my husband and me, and let the kids eat hamburgers for the night.

Instead of the usual side of plain melted butter, I add some ginger and shallots to the butter. Corn on the cob and a fresh herb salad are a terrific way to complete the meal. Of course, the only dessert for this is a nice thick slice of watermelon.

Note that the menu is designed for two but can be expanded easily for entertaining--or for your kids if they prefer crustaceans to burgers.

Menu (30 MINUTES OR LESS)

Boiled Lobsters With Ginger-Shallot Butter

Herb Salad

Corn on the Cob

Watermelon

BOILED LOBSTERS WITH GINGER-SHALLOT BUTTER

2 lobsters, about 1 1/2 pounds each

Salt

3 tablespoons butter

1 tablespoon minced shallots

1 tablespoon minced ginger root

Fill pot large enough to hold 2 lobsters with heavily salted water and bring to a boil.

Add lobsters. Cook until shells turn red, about 11 minutes.

Melt butter in small saucepan or skillet. Add shallots and ginger. Saute 5 minutes.

Remove lobsters from water. Serve immediately with ginger-shallot butter for dipping.

2 servings. Each serving:

242 calories; 795 mg sodium; 108 mg cholesterol; 18 grams fat; 2 grams carbohydrates; 18 grams protein; 0.07 gram fiber.

CORN ON THE COB

Salt

2 ears corn

2 teaspoons butter

Bring large pot of salted water to boil. Add corn. Cook 4 to 5 minutes. Remove. Spread with butter and sprinkle with salt to taste.

2 servings. Each serving.

111 calories; 200 mg sodium; 10 mg cholesterol; 5 grams fat; 17 grams carbohydrates; 3 grams protein; 0.63 gram fiber.

HERB SALAD

1 tablespoon red wine vinegar

1 teaspoon Dijon mustard

3 tablespoons oil

Salt, pepper

1 cup loosely packed mixed fresh herbs, such as parsley, basil, dill, tarragon and cilantro

1 cup baby greens

Stir together vinegar, mustard, oil and salt and pepper to taste to make vinaigrette.

Toss herbs and baby greens with vinaigrette to coat leaves.

2 servings. Each serving:

199 calories; 222 mg sodium; 0 cholesterol; 21 grams fat; 4 grams carbohydrates; 1 gram protein; 0.56 gram fiber.

COUNTDOWN

25 minutes before: Put 2 pots of water on stove to boil corn and lobsters.

23 minutes before: Prepare herb salad. Mince ginger and shallots for butter.

12 minutes before: Add lobsters to water.

10 minutes before: Make ginger-shallot butter.

5 minutes before: Add corn to water. Cut watermelon.

1 minute before: Remove lobsters and corn from water.

INGREDIENTS

SHOPPING LIST

2 ears corn

1 knob ginger root

Fresh leafy herbs of choice, such as dill, tarragon, cilantro, parsley, basil

1 bag baby greens

2 (1 1/2-pound) lobsters

1/2 watermelon

Staples

Butter

Dijon mustard

Oil

Salt

Shallots

Red wine vinegar