Big Red Car here thinking about lobster and counting down the hours until Saturday when the Final Four will tangle and the Carolina Tarheels will emerge triumphant and be headed to the Big Game. Hook ’em Heels!
So, The Boss likes lobster. There is a lot of lobster in the ATX even though we don’t have a seacoast.
You can find him enjoying lobster from time to time at one of his favorite places: Barton Creek Country Club (the little deck behind the golf pro shop, shhh, a big secret), Perla’s (just the power of money over seafood), Red Lobster (largest buyer of fresh lobster on the planet and the cheese biscuits?), or Garbo’s in north Austin.
Ooops, forgot Clarkes. How did that happen?
This is the lobster club sandwich at Barton Creek Country Club served on the little back deck behind the golf clubhouse. It is a secret place to go after church on Sundays. [Do NOT tell anyone.]
So the big question is — which is better the classic and traditional lobster ROLL or the lobster SANDWICH (sometimes called as a lobster “club”)?
Is this too much lobster? Maybe I should cut the pickle out?
The lobster roll is a construct which appears to be a hot doggish bun. You know what I mean, right?
Now both of these sandwiches are made from free range lobster and both are decidedly full of delicious lobster. But which one is the better sandwich?
That’s what the Big Red Car is thinking about as he waits for the games to begin on Saturday. I think I may go get a lobster roll today and tomorrow and every day until the games begin. You? Care to join me? My treat.
But, hey, what the Hell do I really know anyway? I’m just a Big Red Car. Hook ’em Heels and enjoy a lobster sandwich. Roll? Club? Both?
Texas BBQ to lobster sandwiches is a big jump!
Since I grew up in Memphis, I’m big on BBQ, Memphis style, that is, picnic pork shoulder, cooked long and slowly, chopped (not pulled — that’s a Carolina thing), sauced, topped with a simple, white coleslaw, on a lightly toasted, white bread bun, washed down with very cold beer and with chocolate icebox pie for dessert.
As a freshman at Memphis State University, a girl and I shared a lot of classes, and I took her to such BBQ lunches often (less the beer). Right, Memphis State was at about the level of the 9th grade at my high end high school in Memphis, so for the last three years of college I went to a selective school with a very good math department.
Now people say that Memphis is famous for BBQ pork ribs, but when I grew up in Memphis I nearly never ate ribs but maybe ate 2000 pounds, literally, of the pork shoulder.
When I was in Maryland, there was a guy Roy who ran Roy’s Place, a sandwich shop with outrageous sandwiches. Some of the sandwiches were drenched in his unique Rat Sauce — right, essentially traditional French ratatouille but run through a blender to make a smooth sauce. It was good.
Among his outrageous sandwiches, he had some with lobster. They were good, too.
I liked Roy’s Place, but my wife didn’t.
Over time, I took her to lots of high end places. E.g., for a while we were regulars at the Rive Gauche on the south-west corner of Wisconsin Avenue and M streets in DC. Jack and Jackie had helped it become popular. Lots of DC media stars went there. One of our best meals had a fantastic Nuit St. Georges — I believe that the chateaux is still selling their their grape juice. I got the money from working in applied math and computing for US national security — my annual salary was about six times what a new, high end Camaro cost, and I did get one of those.
In NYC I took her to Lutece, La Côte Basque, the Four Seasons, etc.
But maybe her favorite restaurant trip was to a cheapie steakhouse about two miles from where we lived in Maryland: We had had a snow storm, and the streets were too bad to drive. So we got bundled up and walked. Somehow walking two miles through the snow and back for a cheapie steakhouse was her favorite!
Or, from the movie The Big Sky, “Never can tell what a woman will do next. Or, in Italian, from Verdi, in Rigoletto, “La Dona e mobile” as at
https://www.youtube.com/watch?v=8A3zetSuYRg
Now can get some fantastically good Romaine lettuce. Just saw some cans of anchovies on one of my shelf units. Last grocery run did get a new gallon bottle of olive oil, some eggs, and several heads of fresh garlic. Sure, have plenty of wine vinegar. Have some quite good Pecorino Romano, about as good as Parmigiano-Reggiano. I can fake up some edible croutons. Have black pepper, dried parsley, oregano, basil, and Grey Poupon Dijon Mustard! So, right, presto, bingo, get some of the fresh Romaine lettuce and have Caesar salads for dinner for a while!
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There is a debate raging in Austin. The lobster roll? The lobster club? Both?
https://themusingsofthebigredcar.com/lobster-roll-v-lobster-sandwich/
Take a stand.
BRC
https://www.themusingsofthebigredcar.com