Had a nice bit of leftovers from Thanksgiving, so I decided to take the Bun Lai approach to a meal, and turned some into a nice little roll. Really, all it is, as you can see above, is a wrap with goat cheese, Chinese oyster sauce, pickled wild onions (from our yard), turkey, and cucumber slices. Then wrap it tight, much tighter than a burrito. And with a sharp knife cut into sections (see below). With alittle sriracha this was delicious. The following day I tried it with avocado, as well. Eating things this way forces you to take note of the ingredients, and take care with each bite. You eat less and feel fuller afterward. And, dare I say it, you enjoy it more. Try it with your next leftovers, maybe from one of the dishes in A History of Connecticut Food.

When we visit Abbott's Lobster in the Rough, it is primarily to get their steamed lobsters. No matter how much practice we get at home, we never seem to get the lobsters as good as they do. I heartily recommend Abbott's for that, for the awesome bisque (above) and for its wonderful setting on the docks in Noank.

However, I have a bone to pick with them about their hot lobster rolls. Why, why, why do it in the hamburger roll? It looks cool (see above) but is utterly impractical. The meat falls out, the butter doesn't work, etc. It is not a pleasant eating experience. A cold lobster roll might actually work this way, since the mayo binds the pieces together, keeping them in the roll like a chicken salad sandwich. But I wouldn't put a bunch of tiny pieces of chicken sans mayo between two pieces of loose bread, and the same goes for lobster. Get some nice small grinder rolls, toast them, and then you can compete for the best hot lobster roll in Connecticut (see below).