Before
Michelle came home for Thanksgiving, I slightly over-stated my cooking skills
by telling her that, in addition to making delicious Chinese foods, I’ve also
learned to make lobster rolls, which is a special New England dish she has grown to love after
staying in Boston for the past 4+ years. She was very excited about me
making lobster rolls for her, so we scheduled the lobster rolls for dinner on
Saturday.
Rudi
and I had to go to my friend’s house for dinner, so my job was to prepare the
lobster rolls for Michelle and her friend before we left. I could not
tell you how stressed out I was for the entire day trying to think
through all the little steps on how I would actually “make” lobster rolls… Well,
after hours of struggling, the lobster rolls were made, beautifully!! Sadly, we had to
leave for the party before Michelle ate dinner.
On
our way to my friend’s house, I texted: “Chelle, let me know how the lobster
rolls taste, and give me a score on a scale of 1-10 with 10 = the best.”
About an hour later, I received a message: “It was good!” I could not
help to scream at the dinner table with bunch of my friends, quite proudly… and then
realized that I didn’t get a score. “How about the score?” Within a
split of a second, the score came back: “7.”
I
was a bit surprised by the “low” score, but Rudi said “This is pretty good, a
solid C-” Haha, I probably only deserve an “F” when it comes to cooking!
On
my way driving Dr. Michelle back to the airport this morning, we went through
all the details about how to make the lobster rolls better next time – a bit
more salt and pepper, a little less celery, a little less mayo, let the lobster
meat turn totally cold before serving it…
The list goes on, but I am determined to make a better lobster roll next time!