Planning & Lobster with Peach Salsa

I don't know how people do it--plan for vacations in advance. Or at all. Since Daph told me he'd be visiting for a month come this September, I...We've been trying to map out our whole trip online, but I'm completely overwhelmed. I have a whole new respect for the organized. Something I aspire to be one day. You see, when he was here in Boston this past November, I was clueless as to how best "show-off" this city of mine I love so much. It was then I realized, that as central a part Boston is to who I am, in many ways, I've taken her for granted. I promised him that the next time he was here I would show him what makes this little corner of the Northeast so special, and that he would go back to Paris feeling about Boston as I do, passionate. Only this year, we've taken to include the love of my life, Kennebunkport, Maine, a place I've never been even though it's so close, Canada, and...Well, I'll save the 'and' for a future post, as, it's a pretty big 'AND'...The truth is, I miss him so much that I'd be happy to go absolutely nowhere and see nothing, just as long as it was with him.

Our favorite place to go and see last year was the MFA, Boston (Museum of Fine Arts)

Joseph Mallord William Turner is one of his favorite painters.
















I loved this Egyptian Lion.





















And Sekhmet.





















They made a statue of Us. We both loved this.





















And then a kind lady who worked at the Museum offered to take our picture.












Maine Lobster & Peach Salsa with Honey-Balsamic Vinaigrette

Whenever lobster goes on sale I find it hard to pass up. At $4.99 a lb. it was practically a steal.


















Boiled Lobster

The general rule is 10-12 minutes per lb. plus 3 additional minutes per additional lb. E.g. A 1 and 1/2 lb. lobster would be boiled for approx. 15 minutes.

In large pot, bring at least 1/2 gallon water to a rolling boil. Add 1/4 cup sea salt to water. Add lobsters, head first, to water and cover pot immediately, leaving a crack to help prevent water boiling over. Run away from the pot and scream (That's what I do anyway). Allow water to come back to a rolling boil, and from there you'll time the cooking. If lobsters are different size, boil in different pots and keep time according to the weight of the lobster. If lobsters are similar weight, you can boil them together.


I wanted something light to go with the lobster, but also bold enough to balance the taste of the sea. After being so disappointed about not liking the Watermelon & Feta salad from last week, I surprised myself with a willingness to give another fruit and savory concoction a try, only this time, with success. I loved the combination of sweet from the peach and honey, heat from the jalapeno, brightness from the red onion, liveliness from the fresh lime juice and tang from the balsamic vinegar.























Honey-Balsamic Vinaigrette

1/4 cup Balsamic Vinegar

1/4 cup Honey

2 tablespoons olive oil


In medium bowl, whisk until thoroughly combined.



Peach Salsa


3-4 Firm, but Ripe Peaches (About 1 lb.), diced

1/4 Red Onion, chopped

1/2 Jalapeno, finely chopped

Juice of 1 large Lime, or 3 tablespoons

1-2 teaspoons Chopped Parsley



In medium bowl, combine peaches, onion, jalapeno and stir to combine. Add lime juice and combine. Scatter parsley over-top. Dress with vinaigrette and stir until salsa in evenly covered.