Fun With Carbs

Is there anything better than baked stuffed lobster?

There really aren’t enough superlatives in my vocabulary to describe how much I love Max Fish in Glastonbury. For us, it’s  a special-occasion kind of place, but it never disappoints.

Last week, Rob and I marked 10 years together (yes, it only took us 9 years and 9 months to get married, please, no comments from the peanut gallery, aka Mom) so Max Fish was a natural choice for a celebratory dinner this past Friday.

One of the newer eateries in the Max Group, Fish is known for seafood of the freshest quality,  an impressive wine list, creative cocktails and impeccable service. The menu changes frequently to reflect seafood availability, seasonal dishes and the chefs’ creativity.

A smorgasboard of oysters

One year ago, we tried oysters here for the very first time. Thanks to the remarkable freshness of the shellfish, the patient server’s quick lesson on how to eat them and a small dab of the restaurant’s ‘Oyster Elixir’ hot sauce, we became instant converts. Determined to down at least a dozen on this visit, we surveyed the menu and decided to order two of each of the six kinds available. These were: Conway Cup and Malpeques from Prince Edward Island, tiny little Fancy Sweets from New Brunswick, Flying Points from Maine, Mobjacks from Virginia and Wellfleets from neighboring Massachusetts. Our favorites were by far from Canada, followed by the mild-tasting Wellfleets and briny Flying Points. None of Rob’s beloved Blue Points that night, though. Regardless, we had ridiculous amounts of fun dressing our bivalves with cocktail sauce, horseradish, lemon and hot sauce and slurping them down.

Ruby Flirt

To drink, I tried a ‘Ruby Flirt’ (Absolut Ruby Red, fresh grapefruit juice, prosecco: tasty but nearly nonexistent bubbles) and Rob had a glass of the “Brewtus Maximus,” the beer brewed exclusively for the Max restaurants by kickass local Bloomfield brewery Thomas Hooker. “Just the right amount of hops,” he concluded.

Later, I tried a glass of Vistalba Corte C Malbec and was completely staggered by its red-fruit flavors and luxurious velvety finish. It was the best Malbec and potentially the best red wine I’ve ever tasted. I told our waitress it was absolutely beautiful. (I think she thought I was drunk.) So if anyone would like to find me a bottle, Christmas is five days away…

Despite the ever-rotating lineup of fresh fish entrees, I always find it hard to not order lobster here. Friday was no exception, and I chose mine in a one-pound size baked with fabulous crab and shrimp stuffing. The filling was punctuated by whole small shrimp and bright chunks of red bell pepper. It had perfect consistency,  moisture and flavor. I ate it all and then remembered I had whole claws and tail to work through. The meat was among the best I’ve ever tasted, buttery, sweet and succulent. (And I’ve spent a lot of summer vacations in Maine.) I expended a lot of energy trying to extract all the meat out of the lobster carcass.

My very own baked potato bar!

I had forgotten that baked potato sides at Max Fish are no standard affair. Instead, they arrive warm with a melting pat of butter and a three-sectioned dish of cheese, sour cream and bacon so you can build your own fancy spud. I’m sure it’s no good if you’re on a cardiac diet, but you’ve got to admit it’s fun.

Rob reported that his char-grilled swordfish was fresh, meaty and perfectly cooked. It came with wilted greens and sweet potato puree, a nice complement to the salty catch.

Perhaps subconsciously, we were both saving room for the dessert we knew we’d end up ordering. Neither of us have major sweet tooths (sweet teeth?) but Max Fish serves up what could possibly be the best hot fudge sundae/banana split we’ll ever try in our lifetimes.

Hot fudge and crispy banana bliss

Officially named “Hot Fudge To The MAX,” it’s a mind-boggling and scary delicious combination of Tahitian vanilla ice cream; warm, rich fudge and caramelized bananas (!) topped with roasted salted almonds and fresh whipped cream. The bananas aren’t as much caramelized as they are bruleéd, and the crunchy sugary coating on the fruit is just irresistible. Unfortunately – and this was the one teeny tiny minus to the entire meal – the bananas were not quite ripe and consequently tasted kind of ‘green.’ It was enough for us to notice, but that didn’t mean we couldn’t just drench the fruit in creamy fudgy goodness and forget it all. The salt of the almonds cut through all the sugar, providing a really nice contrast.

I once read an article by a food writer in which they quoted a chef as saying (and this is paraphrased, of course) “This is how I judge a great meal. When I’m eating it, I don’t want to be anywhere else.” As a foodie, that sentiment pops into my head a lot and during this meal, it really rang true. My husband and I were fully sated, grinning at each other over spoonfuls of sugary heaven, reflecting on this perfect dinner we’d just shared and the exciting 10 years we’ve had together. The only thing better would have been to share it with equally food-minded friends and family.

And yes, if I had to choose a last meal at just one restaurant, I’d probably head right to Glastonbury.