My Effort of Making Lobster Rolls

In addition to the usual weekly photo emails, I feel obligated to provide a summary report on my grade for making lobster rolls for Dr. Michelle over the Thanksgiving weekend.

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!