WHOLE ATLANTIC LOSTER PROVENÇAL
July is lobster month at Provence, and this year we’ve got an extra special menu from Chef’s Jean-Francis and Sheldon featuring one of our favourite crustaceans. The Chefs have brought back a few of the most popular dishes from previous year’s lobster menus, and created a few new dishes for this year.
For the appetizer, we’ve brought back our CHILLED LOBSTER SALAD with some updates for the new season. For the more traditional among us, we’ve got LOBSTER BISQUE with Atlantic lobster meat, and a chive crème fraiche.
For the entree, we’ve got three options beginning with a staple from our regular menu – WHOLE ATLANTIC LOBSTER PROVENÇAL with seasonal vegetables and seven grain rice. From last season, we’ve brought back the BASQUE STYLE ROASTED LOBSTER with baby bell peppers, Spanish chorizo sausage, fingerling potatoes, espelette, and cilantro oil. Last, but not least, we’ve got our take on the classic LOBSTER THERMIDOR, a dish created by the legendary Auguste Escoffier while working at Paris’s Maison Maire in the late 1800’s. Undaunted by the long history of this dish and it’s creator, Chefs Jean-Francis and Sheldon have added their own flare to the dish – surely something not to be missed.
Of course, no French meal is complete without Rosé, so Wine Director Joshua Carlson brings you a wonderful selection of Rosé wines matched perfectly with each dish. View the full menu to the right.
In addition to our regular lobster menu available throughout the month of July, we have a special event on July 15th at The Wine Bar. We’ve partnered with Benjamin Bridge Winery to bring you our take on the traditional east coast lobster boil. Space is limited, and tickets are available to purchase now, so don’t wait. Full details are available here.
And now, 5 strange and wonderful things you (probably) didn’t know about lobsters.
- They’re cannibals… One of the reasons that nearly all lobsters are wild caught is that it’s hard to make a living farming them when they eat each other every time they get hungry.
- They taste with their legs – they have chemosensory hairs on their legs and feet that allow them to identify food.
- Their shells can be made into golf balls. In an effort to reduce waste, a University of Maine professor created golf balls with a core made from lobster shells. They’re biodegradable, and used for golfing on cruise ships or courses located near the ocean.
- They keep growing forever, and can live for at least 100 years, although researchers aren’t sure how long their life span really is.
- In the colonial era, lobster were so plentiful and cheap that they were used to feed prisoners. In one Massachusetts town, prisoners got so tired of eating them every day that a rule was made that they only had to eat lobster three days a week.