Lobster, brunch, and cocktails are three of my favorite things. For years my husband and I hosted brunch at our house in Maryland for Mother’s and Father’s day. (Was it my excuse to serve bloody marys and mimosas? Maybe.)
In 2004 we moved to Maine to buy a bed and breakfast. Jumbo lump crab from Maryland is delicious but nothing beats fresh Maine lobster. For one thing, you get a lot more meat for the effort with lobster than crabs, which worked in my favor, because picking crabs was never my thing.
The lobster industry as a whole took off in the 1700s. They were so plentiful that they would wash up on the shore and were gathered from tide pools and beaches. Imagine being the first person to actually navigate how to eat a lobster. Hats off to Maine for its sustainability efforts to preserve the lobster industry and way of life. And for giving us such a delicious crustacean to get creative with in the kitchen.
I quickly incorporated lobster into our inn’s breakfast repertoire. Our housekeeper’s son was a lobsterman and he’d sell it to us at boat price, which is well below retail (connections are the best!) and I love to support small businesses.
One of the favorite recipes that became my signature dish and is in my cookbook, The Art of Breakfast: How to Bring B&B Entertaining Home, is Egg Roulade with Leeks, Parmesan, Lobster, and Sherry Butter. I think it’s the combination of creamy Parmesan-leek filling with the bright, lightly acidic sherry butter that complements the eggs and fresh lobster so well. This is one dish that’s worth a little effort and expense for your friends and family.
What to sip with the roulade? Something bubbly. I came up with the Hibiscus Gin Fizz, which is a light, citrusy cocktail perfect for brunching. It does a nice job cutting the richness of the roulade ingredients and its pretty in pink aesthetic makes it perfect for the front line of any brunch.
If you aren’t a fan of bubbly or gin, opt for the Cranberry Bourbon Spritzer. It’s not too sweet, not too tart. It makes a beautiful and festive brunch or holiday cocktail.
Something for tea drinkers? Try The Earl Grey. The subtle scent and flavor of bergamot orange that Earl Grey tea lends to the cocktail is understated and elegant. It’s one of my favorites.
Since it is brunch, I like to offer a coffee cocktail of sorts. Try the Dark Espresso Martini for a boost and booze. I prefer my coffee cocktails without any of the creamy liqueurs. Use the rum sauce drizzle to dress up the glass.
Lastly, if you’re making something salty, I’d opt for the Cucumber and Basil Lemon Spritzer to accompany it.
