It was time to cross off my categorized bucket list a prolonged bite from the succulent-looking lobster roll sold by the Red Hook Lobster Pound truck. The thing looks so tempting and delicious in amateur photographs that I knew I would tolerate driving in Washington, D.C. traffic, shrugging off its heat, and being among people more fashionable than I am.
I must say here that not all pescetarians include shellfish in their diets. My husband, for example, eats only fish and no other seafood. Besides his allegiance to a macrobiotic diet, his awareness of shellfish and mollusks as scavengers keeps him from sucking on crab claws along with his wife. I opt to include as much seafood variety in my diet as possible as long as it’s sustainably caught and managed.
Our Luck with the Truck
So I called up my friend Lilian, who was instantly game for stalking the truck with me, and headed for the Metro Center (transit station) area of D.C. I had checked Red Hook Lobster Pound’s website mid-morning to learn the general area they planned to set up for lunch. The food trucks can’t be specific, though, until they get to the general area and find a place to park. Most folks follow their favorite food trucks on Twitter, which I consulted and found out that the truck was parked at 12th & G streets northwest. We saw the long line (which we fully expected to find) before we saw the food truck.
|The lobster lunch line at 12th and G streets|
After the half-hour wait in line, we purchased our lobster rolls and drinks and walked five more blocks under the angry, urban sun toward the Smithsonian American Art Museum and National Portrait Gallery to sit and eat in their shady interior courtyard.
Before biting in, we both admired the flawlessly cooked lobster that stuffed the toasted, split buns:
|My Warm, Butter-Bathed Connecticut Lobster Roll|
|Lilian's Cool, Maine-Style Roll|
My last bite of lobster had been in December, 2010 in Biloxi, Mississippi. The Biloxi bite was a spiny lobster, but I enjoy Maine lobsters best. Maine lobsters are caught sustainably by fisherman using wooden lobster traps and, according to the Maine Lobster Council, have been caught this way for more than a century. This method helps to preserve lobsters that are spawning and growing. These lobsters are returned to the Gulf of Maine. The Council also has pretty strict rules and regulations that govern lobster harvesting. The Monterey Bay Aquarium’s Seafood Watch considers Maine or American lobster as “a good alternative” rather than a “best choice” seafood. That’s because the organization is still investigating whether lobsters are being overfished.
After finishing our lunch, we spent an hour or so strolling through the museum—quite a nice ending to our afternoon of lobster-truck stalking.