Peanut Butter & Banana Sandwich! :D The ingredients: Whole grain toast, organic peanut butter (just roasted peanuts with no hydrogenated oils - like the ones they sell at Trader Joes), banana, CHESTNUT HONEY, and bacon if it's available. Bacon really isn't necessary but its always good to have :) The whole grain toast gives it a earthier and thicker texture than white bread, which I like. The Chestnut Honey we got once from Eataly in New York and it was so tasty because there is a slight nuttiness to the sweetness of the honey. I just love the viscous, lip-smaking feel of peanut butter and banana balanced with the crunch of a perfectly toasted bread generously coated in unsalted butter.

The Peanut Butter & Banana Sandwich

I think I had my death row meal last night.  I attended a class at the Boston Center for Adult Education.  It was called "Lobsters on Parade".  It was held by Andrew Wilkinson, Exec Chef and owner at Skipjacks restaurant here in Boston.  

We helped to prep and prepare 6 dishes including the steaming and picking of the lobsters.  The dishes included a Roasted Lobster Broth, with lobster claw and knuckle meat, Lobster Mac and Cheese, the JFK Lobster Stew (he really knew his lobster stew and women) Lobster, shrimp, crab and avocado composed salad, Lobster tail in a ginger, lime and Sauternes reduction sauce and chocolate bread pudding.  

During the session, the bar manager from his restaurants prepared and served us three unique cocktails including Sons of Liberty Punch, Grovestand Fizz and Peanut Malt Flip.  All of this got washed down with Lobster Ale from Belfast Brewing company in Belfast ME.  

I started crying this meal was so good.  Let me know if anybody would like any of these recipes.  I can now die a happy man!

Elliot

What?  The bread pudding was chocolate and not lobster?  "One of these things is not like the others..."  LOL!

That mac and cheese sounds absolutely decadent.  That would be an interesting recipe to see, though I won't know, until I see it, if I'll be able to make it here or not.

I cant figure out how to insert a photo unless I put it on Photobucket and insert the link but I cant access photobucket from work.

Anyway, here is the recipe.  It was prepared, cooked and served in individual bowls.

Serves 4:

In a large saute pan:

• 2 oz butter
• 1 tbl garlic
• 1 1/2 # pulled lobster meat
• warm the lobster in the butter - reserve warm on side

In a pasta pot boil 1.25 lbs. pre-cooked cavatelli (he buys this pasta pre-cooked and frozen for speed during service) till cooked, drain and reserve warm

In the same large saute pan:

• 16 oz. creamed lobster broth (separate recipe for this)
• 4 oz creme de brie
• 4 oz. grated fontina cheese
• 1/4 cup grated parmesan cheese
• parsley, S&P
• add warm lobster and cooked pasta and toss together

Crust:

• 1 part crushed Ruffle potato chips
• 1 part panko crumbs
• 1 part parmesan cheese
• parsley and enough clarified butter to moisten
• sprinkle on top

Bake at 375 15 mins+ till done

Let me know if you would like the lobster broth recipe

Yes, please post the broth recipe, too.

This sounds wonderful.  The only ingredient I can't get here is the Fontina, but I could certainly substitute Gruyère, instead.  Can't exactly get Crème de Brie, but I could use regular Brie and just leave off the rind.  Actually, for my taste, I would probably substitute Camembert for the Crème de Brie, anyway.  Either way, this is something that will be expensive to make, so I'm going to save this recipe (as well as the one for the broth) for a time when I'm able to splurge a bit.

Thanks!

Yes, this is a particularly expensive proposition, especially if you dont live in Boston or the ME area like I do.

To Make the Lobster Broth:

Add the chopped up bodies (you can dispense with the hoods and clean out the stomach sack which has all the bad stuff) to a large pot.  The empty knuckles, claws and tails have little flavor to add

• Carmelize the bodies in oil
• Add lobster broth or.clam broth (this comes in powder form from a company in MA called St. Ours.  I found the product at the following site: http://drhot.stores.yahoo.net/lobbrotour.html)
• Simmer 30-40 mins, crushing and stirring
• Strain

In the same pot, add oil

• Add white mire poix (leave out the carrots)
• Add aromatics and tomato product (reduced sauce or paste)
• Add strained broth
• Simmer
•  Add lobsterine last minute (another product I had never seen before.  It is essentially polverized lobster shells sold by a company in Canada called Sogelco)  I suppose you can get away without it
• Strain and can then be chilled for later.
• Cream at time of service

Although my early childhood was in Andover, I am now in Honduras.  For the broth, I'll need to make some adaptations, since I won't be able to get some of those things.

Price-wise, this would actually be less expensive, over all, to make here, but is proportionally higher, due to the local economy, cost of living and relative prices of other items.

I have to say one fancy thing and one tried and true thing.

Gorgonzola Stuffed Figs wrapped in prosciutto
Not difficult, just like it sounds. Brown turkey figs work best, finger full of gorg, and wrap it in prosciutto. Throw in over and roast until the prosc is crispy, if you feel the need throw on the broiler to get the gorg browned.

Mom's linguine and clams in Garlic and oil.
Box of ling, can of minced, can of chopped, clam juice (the reserved liquid from the clams isn't quite enough). 
Start with olive oil, onion and garlic in the pan. You know what to do. Deglaze the brown bits with some white wine, let it reduce. Clams and clam juice, reduce. Red Pepper if you like some kick, salt, and fresh parsley. Don't forget to reserve a bit of the liquid from the pasta, the starchy water does wonders for any sauce.

Crusty bread, bottle of red wine, send me to the firing squad.

Jambalaya at the Blue Bayou inside the Pirates of the Caribbean attraction at Disneyland. Crème Brûlée for dessert. The full moon inside the attraction is another plus. The Haunted Mansion is nearby, so I wouldn't have long to walk...

My last meal choice would be: a 3 lb New England lobster, steamed to perfection, and a fresh picked artichoke, served with lemon butter and a pinot that picks up the lemon notes.

Hmm, dieing tomorrow eh?
That's a toughy.

I'd have to say, good old surf and turf.
Juicy, dark, seasoned to perfection rare steak, with buttery, garlicy lobster and shrimp, with some leek and cream mashed potatoes and tender asparagus.
And a cheese platter for desert.
With the proper red wines to accompany of course!!!

Okay, Messychef is right!  So I must change my menu to a Surf&Turf too.  I'd like a little garlic butter on the steak with a wine reduction sauce drizzled on the plate..............But, I'm keeping my three pounder!!

Well this may sound too simple for many but, my last meal would be plain old bacon, eggs, French fried bread.  This is a regular meal for me, I have it 3 times a year (doctors orders).  So it's Christmas, birthday and fathers day.  But I must admit some years I have several birthdays.

@Nina, I was about to say, your lobster on my surf and turf would be absolute bliss.
Our tongues would still be tingling as we would be handed our halos...or horns, i don't if such a delicious meal is sinful. :p

P.s. I'm so glad to hear I corrupted you to the darkside lol.

Pete, are you talking bread fried in bacon fat?  A classic British heart stopper!

@Wisconsin Limey, *sighs* what a way to go though.

My last meal would be a BLT on sourdough bread with tomatoes still warm from the sun. Bacon makes everything better even the thought of a last meal.
 

Ha ha yes that's it, Sop up all the bacon fat with the bread put the runny egg on top and give it a hernia lol.
I totally enjoy it and the plate is left very clean and I don't even feel guilty

The man knows how to eat. lol

A good BLT is the perfect food.  I grow lettuce and tomatoes specifically for BLT's in the summer time.

@ Janie, how was your lobster prepared?  I remember that Julia Child loved going to a place in Boston ( I want to say Jason's ) where they split it, sauced it, and grilled it.  I'd love to know what was in that sauce to impress JC!?!

It was steamed and served with a really interesting butter sauce that I absolutely loved. I'm not sure what else (or if anything) was done to the lobster, as I'm not very familiar with the preparation of lobster. I would love to go to Boston and try lobster there! I'll definitely look up Jason's if I'm ever in the area. I was in the Cincinnati dining area though! :)

My mother's cabbage rolls with mashed potatoes.

A good meatloaf with mashed potatoes if I got a last second reprieve...

I admit, this question made me feel a little uncomfortable but I do have an answer.  My death row meal would be a whole roasted duck with roasted potatoes.  I admit that I only eat vegetables because they are good for me so I guess if it were my last meal, I would exercise my right not to include the greens.  I would eat the duck with a nice glass of a Shiraz (Syrah) and when it was all said and done, I would have the largest and coldest mug of Sam Adams I could find.  Lay by the fire with my best friend (my dog) and call it a life.  A good one at that.

"...My death row meal would be a whole roasted duck with roasted potatoes.  I admit that I only eat vegetables because they are good for me so I guess if it were my last meal, I would exercise my right not to include the greens."

1. Potatoes are a vegetable

2. You need to try more/different vegetables. I used to "hate" vegetables as a youngster because people kept giving them to me raw. Properly cooked vegetables are amazing in their complexity and taste.

LOL :)  You got me there.  I should not say I never eat vegetables but if I have to think about them like an abstract painting I am not interested. :) LOL

I'm going with an entire lobe of foie gras!  If I can consume the whole thing then I would surely die at my own hand as a result!

Jacob, please tell us; what would your death row meal be? 

 

I was under the impression that he has told us many times) it the braised chicken thighs on a bed of rice.  Nice, simple and extremely tasty.


Am I not right chef?

Elliot