Jul 15, 2012

consider the lobster

sources close to the matter tell us that the lobsters are swarming from the seas in such profusion that the bottom has fallen out of the market: an opportunity to make chili lobster in the fashion of the motherland. this usually onerous task is no chore if someone else does all the work, including boiling the animals and picking their flesh, and making the two sauces needed, leaving only the most nominal of shallot chopping and ginger grating to be done. it is worth pointing out that extracting the flesh from the shells before adding the sauce 1) allows eating at the table to be done without anyone getting squirted in the eye with lobster hemolymph and 2) leaves behind the raw materials for a lobster stock.

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