Lobster, Guacamole and Tapioca Balls - The Hartford Courant in 60 Seconds

by Monika Bartyzel, Posted Jun 19th 2009 @ 12:00PM

The snapping claws of a red lobster. Photo: Simon Goldenberg/Flickr

Did you know that lobster was once a low-class food? As prices for the crustacean drop, the Courant shares history, tasty recipes and a slew of delectable pictures.
What makes the perfect guacamole? Alfonso Martinez of Hartford's Monte Alban knows, and shares authentic Mexican tips and a recipe.
Tapioca balls bubble up in Connecticut ice tea.
Norfolk's Infinity Music Hall adds a bistro that serves everything from mussels to tenderloin.
Policing the Produce: Sneaky farmers get stopped when they try to slip international goods into the local fare at farmers markets.
Recipes: Grilled Shrimp with Avocado Salsa, Easy Applesauce Cake and Lemon Chicken Tagine, Grilled Trout with Vegetable Chop and Grilled Sirloins with Gorgonzola, Red Onions and Rosemary.

Filed Under: In Sixty Seconds
Tags: bubble tea, BubbleTea, guacamole, lobster, The Hartford Courant, TheHartfordCourant

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Reader comments (Page 1 of 1)

6-19-2009 @12:28PM Barry said... "Did you know that lobster was once a low-class food?"

Yep, my dad has told me stories about how he would work on a lobster boat when he was a kid and how they got sick of eating what was thought of a "crappy kind of food"
Reply