Lobster on the BBQ

Lobster is a luxury ingredient because of its price. It is more expensive than prime beef and you can buy a whole lot of chicken for the same money. Or more than a week of vegetables.
Lobster is also relatively rare. It is not threatened with extinction, yet, but it is fished with special cages or sometimes finds itself in dragnets. There are no reared lobster in France, but there is a “lobster farm” in Malaysia that supplies some restaurants in the United States.
The meat of a fresh lobster is very tender and delicate and does not need any additions, apart from some pepper perhaps.

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Pasta with meat sauce

Sometimes you want something simple and pasta with meat sauce is a kind of comfort food for colder days. I do not like to buy pasta sauce in tins or jars and I did not want to go into the trouble of making a real Bolognese sauce because with the bacon (and mushrooms) it adds up to a rather filling and a bit fat sauce. Bologna, a nice town in a great part of Italy, is not for nothing called La Grassa (the fat one).

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Cabbage curry

A had some leftover cabbage, Chinese cabbage from a stir-fry and green cabbage I had used with a soup and a quail instead of the kale I had wanted.
Cabbage is a healthy vegetable – it is low in fat and calories, high in nutrients and vitamins (C and K) and helps reduce bad cholesterol. I read somewhere that cabbage is the Chinese secret for everlasting youthfulness, but I do not believe in that, if only because not all Chinese remain youthful for ever…
However, cabbage is rather boring.

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Trout from the Pyrenees

Perhaps it is because I was born in a flat country that I love the wild sea and mountains. I liked my years in Switzerland and I am fond of the Alps but I really am a big fan of the Pyrenees in the south of France and north of Spain.
I go there relatively often, having an old aunt living in a tiny village at the foot of the mountains, and we have crossed the region from coast to coast, taking in the French Catalan area from Collioure, the Béarn and the Basque regions to Biarritz.
So when I found a stall selling trout from the Pyrenees – vacuum sealed – it did not take long to decide to buy some for the freezer.

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