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Sunday, August 5, 2007

The Call Of The French-Fried Lobster? Don't Answer

To me, summer vacation screams for seafood by the sea. Our research and friends led us to Howard's, a Long Beach Island standby for our first dinner. Luckily we got there early so as to avoid waits of an hour or more.

When we arrived, the place was bustling with activity. The menu was ordinary seafood fare; lobster bisque, clam chowder, crab cakes etc.. The only thing unusual to catch my eye was the French-Fried Lobster. Our friends raved about the dish but I couldn't see ordering the whole critter. Instead I had a crabcake with three pieces of fried lobster on the side.

My dish turned out to be a mushy crabcake. The accompanying lobster was a sad case of a wonderful food gone awry. The fried coating obliterated the delicate lobster flavor. Something was terribly wrong with the very concept of this dish. And dipping the already greasy pieces in butter was beyond overkill. The most telling sign was that Izzy tried a bite and didn't request another.

I sincerely had to wonder what all the fuss was about. I am all for a fried tidbit once in a blue moon but what is it about the American lust for greasy fried seafood by the sea. Wouldn't something lighter be in order if you plan on fitting into your swimsuit the next day.

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