An homard in every pot

Lobster day today. It’s dirt cheap here, and just sitting there in the store, waiting for us to cook it and dip it in butter and suck it down noisily.

Off to the store. Walking. What’s that? WALKING. Seriously. Walked up to the store to get our dinner bugs:

Lobsters in their version of a gladiator’s den…

you shall…BE DINNER!

The choosing finished, our lovely wee lobsters were hospitably collected into a plastic bag…

Hospitably confined…

and taken home to chill in the chill drawer while we gathered supplies.

Sel toujours sec, claw cracker, butter, Quidi Vidi beer, and chocolate: all necessary lobster-cookin’ tools

Time for more prep: 2 1/2 quarts of water in a pot with 5 tablespoons of the sel (that’s salt in French), set it to a boil, then grab the lobsters from the chill bin…

Stunned by the chill and ready to become dinner

…and drop them in head-first…

Thank you to my hand model and co-chef, Dr. Nancy

and boil them for 15 minutes. Unless they’re male. Then cook them for 17 minutes. Good luck to you in finding out before the fact.

A lobster in every pot (this place only had two sort-of-large pots…)

Run them under cold water (ironically, didn’t have ice) to stop the cooking process.

How awesome is this shot, may I ask? Just freaking awesome, I may answer.

All set up with Dr. Who on the telly and tasty lobster dinners on the table. And beer.

Almost didn’t get this shot in. Too excited. Dr. Nancy reminded me.

How gorgeous is this claw?

NOM.

Did I mention the beer?

Fighting Irish Red: the most non-PC likker in all the land!

And the aftermath…

Oh! The humanity!

And now off for British Butter ice cream at MooMoo’s. Yes. You heard me. Butter ice cream for dessert. Jealous much?

Sincerely,

Bonnycate

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