DIY Summer food
DOUGLAS RODRIGUES, chef de cuisine, Clio
"My favorite summer food has to be boiled lobster and grilled corn, covered in butter and sea salt — simple things that were always around growing up," says Douglas Rodrigues, a Scituate native who found himself surrounded by lobster fishermen and fresh corn from his grandfather's farm as a kid.
To become a lobster boss, it takes about eight minutes. That's it. Just make sure your water is salted and at a roiling boil before you drop in your lobsters, head first, to cook. And relax: those high-pitched squeals aren't little lobster screams, it's just steam escaping the shell. Have lemon wedges and melted butter on hand for drenching, and you're golden.
Though it doesn't get much easier than that, Rodrigues's off-the-clock tastes run even simpler. "Garden cucumbers are my number-one food of all time," he says. "I don't think I've gone a day in twenty years without eating one.
"And ripe tomatoes with salt," he adds. "I typically let them sit for a minute until they sweat. They taste juicier!"
CLIO | 370A Comm Ave, Boston | 617.536.7200 |cliorestaurant.com