My friend Ed has been tirelessly fighting the good fight to bring impactful change to STL through Uber. I know what you’re thinking: ‘St Louis doesn’t have Uber?’ My hometown, Fort Wayne, aka fort fun, even has Uber. While this may seem trivial to some, it is more than just an inconvenience and a lack of choice. Cities without Uber are less attractive to entrepreneurs, investors, millennials and pretty much anyone with a smartphone.
For comparison, Illinois passed a law this year that regulates Uber and requires insurance, background checks and a zero-tolerance policy on drugs and alcohol. A similar bill died this year in the MO Legislature, which would have created statewide standards for ride-share companies. Now, the decision to allow Uber to operate locally is up to the St. Louis Metropolitan Taxicab Commission (MTC), which regulates cab companies. I won’t get into the details (there are a lot), but MTC is corrupt and needs a massive overhaul (to put it nicely).
This crusade is personal for Ed. He moved to STL as an Arch Grants recipient and was involved in a horrific cab accident. You can read his story here. Take a moment to tweet, FB, instagram, reddit, periscope, and holler to a friend about bringing Uber to STL. Ed’s interview with cab drivers will also make you question the treatment of cab drivers in your city. Their candid remarks about their compensation, not being allowed to use Square, and silly rules such as wearing the correct color shoes, are appalling. If only we had more passionate people like Ed that are willing to put themselves out there for what they truly believe in.
Now onto the recipe. I asked Ed for a few of his favorite dishes and he replied with several options (haha! Always a good sign when someone enjoys food) including lobster. I can’t say that I eat lobster too often, but I have had the lobster mac and cheese at the fancy Conrad hotel here in Indy. For $14, it is big enough to share and you feel like a rockstar eating it. Also, you don’t have to buy a huge lobster since a little goes a long way in the mac and cheese. I went to the fish counter at my grocery store and asked for a lobster tail, which was about $8. Side note: the last time I had lobster was a few years ago at McCormick and Schmick’s when I guessed the correct weight of the lobster on a Thursday night happy hour. At the time, I was a pro googler and up on my average lobster weights.
Ed in action at a rally in STL on 7/13
Advice from the original Winston
RAMEKIN LOBSTER MAC AND CHEESE
Recipe inspired by Black Peppercorn
Makes four servings
1½ cups dry macaroni
2 tbsp butter
2 tbsp flour
1 cup milk
½ cup grated mozzarella
½ cup grated cheddar
⅓ cup parmesan
salt and pepper, to taste
2 tbsp melted butter
Cook the macaroni according to packaged instructions. Drain, rinse and set aside.
In a saucepan, on medium heat, melt the butter. Whisk in the flour until smooth. This creates a roux. Continue to whisk it for a minute.
While whisking, slowly pour in the milk. Once smooth add the cheeses, salt and pepper. Stir until smooth.
In a large bowl, mix the macaroni with the cheese sauce until all the noodles are covered are evenly coated in some sauce.
Steam the lobster tail for about 4 minutes and then crack the hard shell to remove the meat. Add the lobster pieces to the macaroni and stir to combine.
Scoop the mac and cheese equally among the ramekins.