Lemony Smoked Trout Dip

If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

SOURCE: Bon Appetit, Alison Roman
YIELD: 6 Servings
TIME: 5 minutes

INGREDIENTS

12oz smoked trout, skin and bones removed
1/3 cup labneh (Lebanese strained yogurt)
1/4 cup crème fraîche
1 tablespoon (or more) fresh lemon juice
3 tablespoons finely chopped fresh chives, plus more for serving
1 tablespoon finely chopped fresh dill, plus more for serving
Kosher salt, freshly ground pepper
Olive oil (for drizzling)

PREPARATION

Step 1. Using a fork, mix trout, labneh, crème fraîche, lemon juice, 3 Tbsp. chives, and 1 Tbsp. dill in a medium bowl until trout flakes into very small pieces. Season with salt, pepper, and more lemon juice, if desired.

Step 2. Just before serving, drizzle dip with oil and top with more chives, dill, and pepper.

Do Ahead: Dip can be made 2 days ahead. Cover and chill.

How To Eat A Lobster

HOW TO EAT A LOBSTER (OR REMOVE COOKED MEAT)

Hard-shell lobsters are much meatier than soft-shell. To determine whether a lobster is hard-shell or soft-shell, squeeze the side of the lobster's body (see Illustration #1); a soft-shell lobster will yield to pressure while a hard-shell will be hard, brittle, and tightly packed.

1. Twist the tail to separate it from the body.

aside_lobster1.gif

2. Twist off the tail flippers.

3. Use a fork or your finger to push the tail meat up and out through the wide end of the tail. Pull the tail meat out the other end.

4. Twist a claw appendage off the body.

5. Twist the claw from the connecting joint.

6. Remove the pincher portion of the claw. If you use a gentle motion, the meat will often stay attached to the rest of the claw; otherwise, you'll need a cocktail fork to pick out the meat from the shell.

7. If the lobster is a soft-shell, use your hands to break open the claw and remove the meat.

8. If the lobster is a hard-shell, use lobster crackers to break open the claw and remove the meat.

9. Crack open the connecting joint and remove the meat with a cocktail fork. Repeat steps 5 through 9 with the remaining claw.