ORIGINAL BREAKFAST: THE LOBSTER CROQUE-MADAME

ORIGINAL BREAKFAST: THE LOBSTER CROQUE-MADAME Friday, August 03, 2012

original-dinerant-portland-dining-lobster-croque-madameAs a people, our love affair with the lobster got off to an inauspiciously rocky start—we rejected them, tossing them back into the ocean when they beached our shores, because eating them was seen as gauche and revealed you as someone of low economic, and possibly even moral, stature.

But in the last 50 years, the lobster has come a long way. It became one of the staple dishes of the supper club scene. In fact, you couldn’t consider a supper club a proper supper club without the presence of the lobster.

We’ve always liked lobster. And we know that it’s not just for supper anymore.

Maybe you remember our “Lobster” Popcorn (good old-fashioned popcorn served with a lobster butter). You probably remember our Lobster Mac ‘n’ Cheese, too, something that we still occasionally list as our lunchtime pasta special.

And, by now, you’ve most surely tried our Lobster Knuckle Sandwich.

But lobsters are for breakfast too, which is why you should try, if you haven’t already, our Lobster Croque-Madame.

Like the Croque-Monsieur, the Croque-Madame is, essentially, a ham-and-cheese sandwich, and ours is served face open on a thick slice of griddle brioche toast.

But why bother just melting some cheese atop it when you could do something much more…dazzling.

That’s what we thought. That’s why our “cheese” is made with a white Mornay bisque comprised of melted gruyère, ham and meat from the lobster’s Popeye-like pincers. Then we top it off not once, but twice—first with a warm lobster salad (lobster, shallot and lemon and orange zests), then again with a sunny side up egg, which we angle jauntily, the way Marlene Dietrich would’ve angled one of her hats.

There’s nothing wrong with a “Mister Crunch” (the Croque-Monsieur)—they’re delicious and have long stood the test of time across countless cultures. But we think a “Lobster Lady Crunch” is just as good, if not even better, and we think that you might think so, too.

So grab your fork, grab your knife and pay your respects to your grandparents, who finally came around to appreciating the Lobster so that you could, too.

And, of course, Dig In.