Thursday, December 15, 2011

Too much of a good thing - redux

What's your favorite sinful food indulgence?

What's your second favorite?

What if you had both together at the same time?


That's the question I asked myself when I tried the signature "Lobster macaroni and cheese" at the Santa Monica restaurant Blue Plate Oysterette.


I love lobster. I adore mac and cheese. The combination of the two should be divine!

Only it wasn't. It was too much. The rich taste of the lobster, which would have been wonderful dripping with butter - when paired with creamy cheese just tasted fishy. The tanginess of the cheese was muted.

I learned my lesson - I'll go with simple indulgences over complicated ones next time.

What do you think - divine or over-the-top?

10 comments:

smalltownme said...

Like Homer Simpson!s lobster stuffed with tacos, I think I'd prefer the two separate. Now lobster tacos, on the other hand, I think I could go for that.

spokalulu said...

Like you, I was thinking it would be divine... and now you have saved me from trying it. However, I am now convinced that we would have a very good time eating together.
You like cheesecake, right?

ifthethunderdontgetya™³²®© said...

I suppose it's like steak and a hot fudge sundae...best to have one after the other. (Not to mention, the baked potato and sour cream.)
~

Janet said...

It can be done, but it has to be done carefully! It doesn't work if you sprinkle bread crumbs on top of the lobster that's on top of the mac & cheese and broil it. Oh no! Freshly shucked chunks of lobster need to be placed lightly on top of a bowl of creamy mac & cheese and served immediately. I'm afraid it's the only way. There's a restaurant in Center Harbor, NH called Canoe that does this exactly perfectly! YUM!

Anonymous said...

I'm a purest. Mixing classics rarely works, in my opinion. I also don't think cheese goes well with fish or seafood. I do applaud you for always trying different foods. I wish I lived where different cuisines were available.

Albug

Mingus said...

It's perhaps worth mentioning that all the other dishes we had--the yellowtail crudo garnished with olive oil, avocado, pickled cherries and little red pepper rings, the selection of WA and BC oysters, the perfectly grilled barramundi, and the mussels in red curry--were superb. Just to be fair....

M. Bouffant said...

Excess doesn't always work as well as one imagines, 'though I'm generally in favor of it. You have to give it at least one shot!

I learned my lesson - I'll go with simple indulgences over complicated ones next time.

I've had that discussion w/ my significant other, who likes to jam as much as she can into her cooking, despite my (surprisingly) restrained suggestions.

Gilly said...

Too many rich things upset me - so I would go for them separate! I enjoy them better that way.

Gary's third pottery blog said...

I have, for example, made tater tot pizza with great success. Perhaps it is better, when going over the top, to have control in the kitchen, making it exactly the way you want it :)

Jen on the Edge said...

This is good to know because I've been thinking about making lobster mac 'n' cheese. Now I know.