GFCF Lobster (Better than Christmas)

There are two things I really wanted while on vacation. One is lobster. The other is some Portuguese chourizo (for those who don't know, that's a type of sausage). Well, I also really wanted some Portuguese Sweet Bread and some Bolo too but clearly that is out of the question (drat that gluten). It's been a long time since I've had either lobster or chourizo. Where I'm from, it's pronounced "shur-eese". I think it's a regional thing. Like kielbasa is pronounced "ka-bah-si". And it's always soda, never pop. And the kids get lollipops, never suckers - suckers sound like leeches, and that's just gross. Anyway, where I am now I can find Mexican chorizo without even trying, but it's not the same. It lacks the bite and complexity that Portuguese chourizo has, and I miss that. Or maybe I miss the idea of it...I'm sure chourizo is a heart attack waiting to happen. But it sure is yummy in a grinder (it's never a hero or a sub, it's always a grinder) or tossed on top of a pizza. Yes, I wrote that - chourizo pizza. Yum.

Anyway, I have not gotten the chourizo yet. But last night I had lobster! (And steamers and little necks too! ) It felt like Christmas and my birthday all rolled into one, and still better than that. I've always preferred lobster plain and dipped in butter. Lobster rolls? Lobster bisque? No thanks. Just give me the steamed lobster in its shell, please. But of course butter is now right out. So I thought for a couple of days how I would replace the butter. In the end, I threw together some extra virgin olive oil (the really good fruity stuff) and a pinch of salt and dipped my shellfish and crustacean in that. And it was good. In fact, it was better than good. I didn't miss the butter at all. And now I can go home happy!