In the fridge I had one small hunk of beef chuck roast and a nubbin of fresh ginger. Some carrots and onions. A handful of leftover mushrooms. Steak of the sea Tuna is the swordfish of the new millennium, thanks to chefs who finally learned how to cook it. No wonder it was the black sheep of the seafood world.
Crustacean sensation Let's have a lobster fest.
Lobsters at that price aren't large, but there's a lot you can do with the meat in a 1-pound specimen. Lobster salad, lobster pasta and lobster stir-frys are all good ways to stretch your catch. My favorite way is to turn the lobster into a silken lobster bisque. The only time I was foolish enough to ski the Alps, goulaschsuppe was the one bright spot in the experience. And there were no ski lodges at the bottom.