Lobster Claw Quotes

Leo waited while the fish centaur put away his supplies. Aphros's lobster-claw horns kept swimming around in his thick hair, and Leo had to resist the urge to try and rescue them.

Even his hair was bigger—a massive globe of blue-black frizz so thick that his lobster-claw horns appeared to be drowning as they tried to swim their way to the surface. “Is that why they named you Aphros?” Leo asked as they glided down the path from the cave. “Because of the Afro?” Aphros scowled. “What do you mean?” “Nothing,” Leo said quickly.

She's your lobster. C'mon you guys. It's a known fact that lobsters fall in love and mate for life. You can actually see old lobster couples, walking around their tank, you know, holding claws". ...

He is not a bad fellow, though an absolute imbecile in his profession. He has one positive virtue. He is as brave as a bulldog and as tenacious as a lobster if he gets his claws upon anyone.

It's simple: Women who pick at their food hate sex. Women who suck the meat off of lobster claws, order (and finish) dessert- these are the women who are going to rip your clothes off and come back for seconds.

Every animal on the planet attracts mates with the goal of reproduction. Frogs swell their bodies. Male gorillas beat their chests. Have you ever watched a male lobster rise up on the tips of his legs and snap his claws, demanding female attention? Attraction is the first element of all animal reproduction, humans included.

We would call no one a lobster without good and sufficient claws.

I have never created anything in my life that did not make me feel, at some point or another, like I was the guy who just walked into a fancy ball wearing a homemade lobster costume. But you must stubbornly walk into that room, regardless, and you must hold your head high. You made it; you get to put it out there. Never apologize for it, never explain it away, never be ashamed of it. You did your best with what you knew, and you worked with what you had, in the time that you were given. You were invited, and you showed up, and you simply cannot do more that that. They might throw you out - but then again, they might not. They probably won't throw you out, actually. The ballroom is often more welcoming and supportive than you could ever imagine. Somebody might even think you're brilliant and marvelous. You might end up dancing with royalty. Or you might just end up having to dance alone in the corner of the castle with your big, ungainly red foam claws waving in the empty air. that's fine, too. Sometimes it's like that. What you absolutely must not do is turn around and walk out. Otherwise, you will miss the party, and that would be a pity, because - please believe me - we did not come all this great distance, and make all this great effort, only to miss the party at the last moment.

Lobsters fascinated me. Everything from their name to their claws to their magnificent red had me hooked. My hair was that read, the kind of read that looks okay on everything but people, because a person's hair is not supposed to be red. Orange, yes. Auburn, sure. But not lobster red. I took my pigtails, pressed them against the glass, and stared the nearest lobster straight in the eye. Dad said my hair was lobster red. My mother said it was Communist red. I didn't know what a Communist was, but it didn't sound good. Even pressing my hair flat against the glass, I couldn't tell if my dad was right. Part of me didn't want either of them to be right. "Let me out," said the lobster. He always said that. I rubbed my hair against the glass like the tank was a genie's lamp and the action would stir up some magic. Maybe, somehow, I could get these lobsters out. They looked so sad, all huddled on top of one another, antennae twitching, claws rubber-banded together.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick and red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf — nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco…

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.

The eye in this city acquires an autonomy similar to that of a tear. The only difference is that it doesn't sever itself from the body but subordinates it totally. After a while - on the third or fourth day here- the body starts to regard itself as merely the eye's carrier, as a kind of submarine to its now dilating, now squinting periscope. Of course, for all its targets, its explosions are invariably self-inflicted: it's own heart, or else your mind, that sinks; the eye pops up to the surface. This, of course, owes to local topography, to the streets - narrow, meandering like eels - that finally bring you to a flounder of a campo with a cathedral in the middle of it, barnacled with saints and flaunting its Medusa-like cupolas. No matter what you set out for as you leave the house here, you are bound to get lost in these long, coiling lanes and passageways that beguile you to see them through to follow them to their elusive end, which usually hits water, so that you can't even call it a cul-de-sac. On the map this city looks like two grilled fish sharing a plate, or perhaps like two nearly overlapping lobster claws ( Pasternak compared it to a swollen croissant); but it has no north, south, east, or west; the only direction it has is sideways. It surrounds you like frozen seaweed, and the more you dart and dash about trying to get your bearings, the more you get lost. The yellow arrow signs at intersections are not much help either, for they, too, curve. In fact, they don't so much help you as kelp you. And in the fluently flapping hand of the native whom you stop to ask for directions, the eye, oblivious to his sputtering, A destra, a sinistra, dritto, dritto, readily discerns a fish.

Guv’ner,’ says Phil, with exceeding gravity, ‘he’s a leech in his dispositions, he’s a screw and a wice in his actions, a snake in his twistings, and a lobster in his claws.

She already caused a scene with the repairmen who came to fix the shattered-by-Toraf bay window in my living room yesterday. Sure, she tried to whisper, but whispering, among many other things, isn’t her specialty, and especially not now that she sounds like she’s yodeling every sentence. But the glass installation guy did not appreciate her remark-which, in her defense, she had been trying to privately yodel to me-that his noise resembled a lobster claw. “A big one.” I can only imagine what kind of damage she would cause at school. She doesn’t know how to play things cool like Galen. Her brain doesn’t have that “inappropriate” filter, either. After all, that’s why she was left behind in the first place. If she’s not fit for the Syrena world right now, I’m not risking exposing her to the human world. Oh sure, she looks innocent enough right now, surfing the channels on the humongloid flat screen above the fireplace. But I remember not too long ago that there was a different flat screen hanging on the wall-and that it had to be replaced with the current one because she picked a fight with me that ended with a literal storm unfurling in the living room and damaging everything.

Waaant equity," hisses the alien intruder. "You can't be Pamela Macx," says Pierre, his back to the wall, keeping the sword point before the lobster-woman-thing. "She's in a nunnery in Armenia or something. You pulled that out of Glashwiecz's memories - he worked for her, didn't he?" Claws go snicker-snack before his face. "Investment partnership!" screeches the harridan. "Seat on the board! Eat brains for breakfast!" It lurches sideways, trying to get past his guard.

In the window I smelled all the food of San Francisco. There were seafood places out there where the buns were hot, and the baskets were good enough to eat too; where the menus themselves were soft with foody esculence as though dipped in hot broths and roasted dry and good enough to eat too. Just show me the bluefish spangle on a seafood menu and I’d eat it; let me smell the drawn butter and lobster claws. There were places where they specialized in thick red roast beef au jus, or roast chicken basted in wine. There were places where hamburgs sizzled on grills and the coffee was only a nickel. And oh, that pan-fried chow mein flavored air that blew into my room from Chinatown, vying with the spaghetti sauces of North Beach, the soft-shell crab of Fisherman’s Wharf—nay, the ribs of Fillmore turning on spits! Throw in the Market Street chili beans, redhot, and french-fried potatoes of the Embarcadero wino night, and steamed clams from Sausalito across the bay, and that’s my ah-dream of San Francisco. Add fog, hunger-making raw fog, and the throb of neons in the soft night, the clack of high-heeled beauties, white doves in a Chinese grocery window . . .

The Chablis runs smooth throughout. Then the vol-au-vents, light as a puff of summer air, then elderflower sorbet followed by plateau de fruits de mer with grilled langoustines, gray shrimps, prawns, oysters, berniques, spider crabs and the bigger torteaux- which can nip off a man's fingers as easily as I could nip a stem of rosemary- winkles, palourdes, and atop it all a giant black lobster, regal on its bed of seaweed. The huge platter gleams with reds and pinks and sea greens and pearly whites and purples, a mermaid's cache of delicacies that gives off a nostalgic salt smell, like childhood days at the seaside. We distribute crackers for the crab claws, tiny forks for the shellfish, dishes of lemon wedges and mayonnaise.

Lobster-both-ways is popular tonight. The preparation is easy enough. Take a two-pound lobster. Kill it with a sharp chef’s knife straight between the eyes. Remove the claw and knuckle meat. Steam for five minutes, chop into salad with aioli, celery, and lots of shallots and chives. Chill. Reserve the tail until ordered. Paint with herb-infused oil, season with kosher salt and fresh ground pepper, grill for two or three minutes until it’s just cooked through. Serve with spicy organic greens.

We follow the tail-lights of Jerry’s Kia to Red Lobster for dinner, another brightly lit American chain island in a car-park ocean. Walk through the front doors and before you’re shown a table, you meet the inmates: a tank of condemned lobsters awaiting execution, little rubber handcuffs around their immovable claws, walls of cloudy Perspex dividing up their prison cells. They stare up at us, unblinking. ‘Pick one,’ says Jerry, grinning. I stand there, Caligula in a cagoule, choosing which one is going to die. They crawl over each other to get a better look at us.

Another night I bought lobsters, taking time to observe them in the supermarket tank, sussing out the liveliest of the bunch. I instructed the fishmonger to lift them with his plastic rake and tickle their tails like my father taught me, picking the ones that flipped violently and with gusto. I boiled them in a large pot and set out the same small bowls my mother would for the melted butter. When they were cooked through, my father made two hacks in the center of their claws and large incisions down their backs. When we ate lobster, my mother used to boil one for each of us and content herself with a side of corn or a baked potato or a small bowl of rice with banchan and a can of saury, an oily fish she braised in soy sauce. But if we were lucky enough to find some, she'd eat the roe, giddily scooping the plump orange eggs onto her plate.

Little Brother, an aspiring painter, saved up all his money and went to France, to surround himself with beauty and inspiration. He lived on the cheap, painted every day, visited museums, traveled to picturesque locations, bravely spoke to everyone he met, and showed his work to anyone who would look at it. One afternoon, Little Brother struck up a conversation in a café with a group of charming young people, who turned out to be some species of fancy aristocrats. The charming young aristocrats took a liking to Little Brother and invited him to a party that weekend in a castle in the Loire Valley. They promised Little Brother that this was going to be the most fabulous party of the year. It would be attended by the rich, by the famous, and by several crowned heads of Europe. Best of all, it was to be a masquerade ball, where nobody skimped on the costumes. It was not to be missed. Dress up, they said, and join us! Excited, Little Brother worked all week on a costume that he was certain would be a showstopper. He scoured Paris for materials and held back neither on the details nor the audacity of his creation. Then he rented a car and drove to the castle, three hours from Paris. He changed into his costume in the car and ascended the castle steps. He gave his name to the butler, who found him on the guest list and politely welcomed him in. Little Brother entered the ballroom, head held high. Upon which he immediately realized his mistake. This was indeed a costume party—his new friends had not misled him there—but he had missed one detail in translation: This was a themed costume party. The theme was “a medieval court.” And Little Brother was dressed as a lobster. All around him, the wealthiest and most beautiful people of Europe were attired in gilded finery and elaborate period gowns, draped in heirloom jewels, sparkling with elegance as they waltzed to a fine orchestra. Little Brother, on the other hand, was wearing a red leotard, red tights, red ballet slippers, and giant red foam claws. Also, his face was painted red. This is the part of the story where I must tell you that Little Brother was over six feet tall and quite skinny—but with the long waving antennae on his head, he appeared even taller. He was also, of course, the only American in the room. He stood at the top of the steps for one long, ghastly moment. He almost ran away in shame. Running away in shame seemed like the most dignified response to the situation. But he didn’t run. Somehow, he found his resolve. He’d come this far, after all. He’d worked tremendously hard to make this costume, and he was proud of it. He took a deep breath and walked onto the dance floor. He reported later that it was only his experience as an aspiring artist that gave him the courage and the license to be so vulnerable and absurd. Something in life had already taught him to just put it out there, whatever “it” is. That costume was what he had made, after all, so that’s what he was bringing to the party. It was the best he had. It was all he had. So he decided to trust in himself, to trust in his costume, to trust in the circumstances. As he moved into the crowd of aristocrats, a silence fell. The dancing stopped. The orchestra stuttered to a stop. The other guests gathered around Little Brother. Finally, someone asked him what on earth he was. Little Brother bowed deeply and announced, “I am the court lobster.” Then: laughter. Not ridicule—just joy. They loved him. They loved his sweetness, his weirdness, his giant red claws, his skinny ass in his bright spandex tights. He was the trickster among them, and so he made the party. Little Brother even ended up dancing that night with the Queen of Belgium. This is how you must do it, people.

There are several reasons for this. For one thing, it’s not just that lobsters get boiled alive, it’s that you do it yourself—or at least it’s done specifically for you, on-site. 14 As mentioned, the World’s Largest Lobster Cooker, which is highlighted as an attraction in the festival’s program, is right out there on the MLF’s north grounds for everyone to see. Try to imagine a Nebraska Beef Festival 15 at which part of the festivities is watching trucks pull up and the live cattle get driven down the ramp and slaughtered right there on the World’s Largest Killing Floor or something—there’s no way. The intimacy of the whole thing is maximized at home, which of course is where most lobster gets prepared and eaten (although note already the semiconscious euphemism “prepared,” which in the case of lobsters really means killing them right there in our kitchens). The basic scenario is that we come in from the store and make our little preparations like getting the kettle filled and boiling, and then we lift the lobsters out of the bag or whatever retail container they came home in … whereupon some uncomfortable things start to happen. However stuporous a lobster is from the trip home, for instance, it tends to come alarmingly to life when placed in boiling water. If you’re tilting it from a container into the steaming kettle, the lobster will sometimes try to cling to the container’s sides or even to hook its claws over the kettle’s rim like a person trying to keep from going over the edge of a roof. And worse is when the lobster’s fully immersed. Even if you cover the kettle and turn away, you can usually hear the cover rattling and clanking as the lobster tries to push it off. Or the creature’s claws scraping the sides of the kettle as it thrashes around. The lobster, in other words, behaves very much as you or I would behave if we were plunged into boiling water (with the obvious exception of screaming 16 ). A blunter way to say this is that the lobster acts as if it’s in terrible pain, causing some cooks to leave the kitchen altogether and to take one of those little lightweight plastic oven-timers with them into another room and wait until the whole process is over.

We start with a next-generation miso soup: Kyoto's famous sweet white miso whisked with dashi made from lobster shells, with large chunks of tender claw meat and wilted spinach bobbing on the soup's surface. The son takes a cube of topflight Wagyu off the grill, charred on the outside, rare in the center, and swaddles it with green onions and a scoop of melting sea urchin- a surf-and-turf to end all others. The father lays down a gorgeous ceramic plate with a poem painted on its surface. "From the sixteenth century," he tells us, then goes about constructing the dish with his son, piece by piece: First, a chunk of tilefish wrapped around a grilled matsutake mushroom stem. Then a thick triangle of grilled mushroom cap, plus another grilled stem the size of a D-sized battery, topped with mushroom miso. A pickled ginger shoot, a few tender soybeans, and the crowning touch, the tilefish skin, separated from its body and fried into a ripple wave of crunch. The rice course arrives in a small bamboo steamer. The young chef works quickly. He slices curtains of tuna belly from a massive, fat-streaked block, dips it briefly in house-made soy sauce, then lays it on the rice. Over the top he spoons a sauce of seaweed and crushed sesame seeds just as the tuna fat begins to melt into the grains below. A round of tempura comes next: a harvest moon of creamy pumpkin, a gold nugget of blowfish capped with a translucent daikon sauce, and finally a soft, custardy chunk of salmon liver, intensely fatty with a bitter edge, a flavor that I've never tasted before. The last savory course comes in a large ice block carved into the shape of a bowl. Inside, a nest of soba noodles tinted green with powdered matcha floating in a dashi charged with citrus and topped with a false quail egg, the white fashioned from grated daikon.

In the half darkness, piles of fish rose on either side of him, and the pungent stink of fish guts assaulted his nostrils. On his left hung a whole tuna, its side notched to the spine to show the quality of the flesh. On his right a pile of huge pesce spada, swordfish, lay tumbled together in a crate, their swords protruding lethally to catch the legs of unwary passersby. And on a long marble slab in front of him, on a heap of crushed ice dotted here and there with bright yellow lemons, where the shellfish and smaller fry. There were ricco di mare---sea urchins---in abundance, and oysters, too, but there were also more exotic delicacies---polpi, octopus; aragosti, clawless crayfish; datteri di mare, sea dates; and grancevole, soft-shelled spider crabs, still alive and kept in a bucket to prevent them from making their escape. Bruno also recognized tartufo di mare, the so-called sea truffle, and, right at the back, an even greater prize: a heap of gleaming cicale. Cicale are a cross between a large prawn and a small lobster, with long, slender front claws. Traditionally, they are eaten on the harbor front, fresh from the boat. First their backs are split open. Then they are marinated for an hour or so in olive oil, bread crumbs, salt, and plenty of black pepper, before being grilled over very hot embers. When you have pulled them from the embers with your fingers, you spread the charred, butterfly-shaped shell open and guzzle the meat col bacio----"with a kiss," leaving you with a glistening mustache of smoky olive oil, greasy fingers, and a tingling tongue from licking the last peppery crevices of the shell. Bruno asked politely if he could handle some of the produce. The old man in charge of the display waved him on. He would have expected nothing less. Bruno raised a cicala to his nose and sniffed. It smelled of ozone, seaweed, saltwater, and that indefinable reek of ocean coldness that flavors all the freshest seafood. He nodded. It was perfect.

Put on bibs, shake the lobster for the camera, tickle its swimmerets, remove and crack the claw, dip and eat. Cut open the stomach, taste tomalley and roe, remove body meat, dip, and eat. Suck and nibble on legs and tail flaps.

This is how you must do it, people. I have never created anything in my life that did not make me feel, at some point or another, like I was the guy who just walked into a fancy ball wearing a homemade lobster costume. But you must stubbornly walk into that room, regardless, and you must hold your head high. You made it; you get to put it out there. Never apologize for it, never explain it away, never be ashamed of it. You did your best with what you knew, and you worked with what you had, in the time that you were given. You were invited, and you showed up, and you simply cannot do more than that. They might throw you out - but then again, they might not. They probably won't throw you out, actually. The ballroom is often more welcoming and supportive than you could ever imagine. Somebody might even think you're brilliant and marvelous. You might end up dancing with royalty. Or you might end up just having to dance alone in the corner of the castle with your big, ungainly red foam claws waving in the empty air. That's fine, too. Sometimes it's like that. What you must not do is turn around and walk out. Otherwise you will miss the party, and that would be a pity because, - please believe me - we did not come all this great distance, and make all this great effort, only to miss the party at the last moment.

the wave. Now they could see that there were nine arms, apparently jointed, radiating from a central disc. Two of the arms were broken, snapped off at the outer joint. The others ended at a complicated collection of manipulators that reminded Jimmy strongly of the crab he had encountered. The two creatures came from the same line of evolution, or the same drawing board. At the middle of the disc was a small turret, bearing three large eyes. Two were closed, one open—and even that appeared to be blank and unseeing. No one doubted that they were watching the death throes of some strange monster, tossed up to the surface by the submarine disturbance that had just passed. Then they saw that it was not alone. Swimming around it, and snapping at its still feebly moving limbs, were two small beasts like overgrown lobsters. They were efficiently chopping up the monster, and it did nothing to resist, though its own claws seemed quite capable of dealing with the attackers. Again Jimmy was reminded of the crab that had demolished Dragonfly. He watched intently as the one-sided conflict continued and quickly confirmed his impression.

While dismembering it, perhaps you might have noted the modular design and admired the great variety of body appendages (figure 1.9). There are several aspects to lobster construction that reflect the general themes of modularity and serial homology. First, the body is organized into a head (with the eyes and mouthparts), a thorax (with walking legs), and a long tail (yum!). Second, different sections of the body possess numbers of specific appendages (antennae, claws, walking legs, swimmerets). And third, each jointed appendage is itself segmented, and different kinds of appendages have different numbers of segments overall (compare a claw with a walking leg). If you were feeling adventuresome and dissected an insect or a crab, you’d see some general similarities in body organization, segmentation, and appendages but, again, differences in the number and kind of serially homologous structures. FIG. 1.9 The diversity of the serially repeated appendages of a lobster. The antennae, claws, walking legs, swimmerets, and tail structures are all modifications of a common limb design. DRAWING BY

He reported later that it was only his experience as an aspiring artist that gave him the courage and the license to be so vulnerable and absurd. Something in life had already taught him to just put it out there, whatever “it” is. That costume was what he had made, after all, so that’s what he was bringing to the party. It was the best he had. It was all he had. So he decided to trust in himself, to trust in his costume, to trust in the circumstances. As he moved into the crowd of aristocrats, a silence fell. The dancing stopped. The orchestra stuttered to a stop. The other guests gathered around Little Brother. Finally, someone asked him what on earth he was. Little Brother bowed deeply and announced, “I am the court lobster.” Then: laughter. Not ridicule—just joy. They loved him. They loved his sweetness, his weirdness, his giant red claws, his skinny ass in his bright spandex tights. He was the trickster among them, and so he made the party. Little Brother even ended up dancing that night with the Queen of Belgium.

The boy liked to look at the lobsters in the tank, claws banded, wallowing in a pile in the murky water. They stopped to watch the animals tumbling over each other and knocking against the glass. The grocery store is a locus of oppression, she thought, as she wheeled onward, past an old lady who worked at the store and cooked fish-fillet samples in an electric skillet at a small lecturn.

Phoebe had a theory that when lobsters linked claws, it meant they’d fallen in love and would mate for life. “She’s your lobster,” she always said to Ross about Rachel. It was iconic.

I am waiting for one season to end and another to begin and for the menus to change--- for soft-boiled eggs and fiddlehead ferns in spring; for lobster claws cracked open and bathed in hot lashes of nasturtium butter in summer; for baked apples in thickened pools of heavy cream in fall; and finally for winter, season of prime rib and potatoes gratin, caviar and sweetbreads, and chocolate, chocolate, chocolate.

And on that table was the most impressive assortment of food: salmon mousse in the shape of a salmon; cold chickens; quail; a huge platter of oysters, shrimp and lobster claws; all kinds of salads; fruits and cheese. It was all so beautifully arranged that I hardly dared to touch it. At one end was a huge bowl of peaches.

In the produce section she stopped to inhale the smell of so many oranges- Valencia, blood, juice, navel- net bags of limes, stacks of pineapples. The hygienic overtones of bleach were also in the air and she sniffed at the scent of chlorine as though it were a delicacy. She picked up a watermelon as big as a child, lifting it with difficulty into her cart. A sheaf of plantains. Peaches thick with fuzz. She chose bottled waters from Maine and Italy, from Germany and France, then proud-colored squeeze bottles of Joy and Cheer, Dove and Palmolive. She reached for high-protein cereals and protein bars, granola with cranberries, Cap'n Crunch. She explored the store, lapping up the light, listening to the music with its brave half-heard songs of love lost and found. Naomi passed by the stacks of mammalian flesh cut into portions wrapped in tight plastic. She lingered at the fish counter to contemplate the blackness of the mussels, the glistening dislocated stripes of the mackerel, the rosy pinkness of the salmon fillets arrayed on the ice. Here were animals still with their eyes on, red snapper and Mediterranean black bass. In a tank of greenish water, lobsters swam with halting deliberation; she pursed her lips and gave a furtive salute, her fingers held like claws.

Once Dad brought a lobster dinner—complete with melted butter, claw crackers and bibs. When they brought food for me, they often brought enough for everyone on the unit.