Lobster Dinner Quotes

Thanksgiving dinner's sad and thankless. Christmas dinner's dark and blue. When you stop and try to see it From the turkey's point of view. Sunday dinner isn't sunny. Easter feasts are just bad luck. When you see it from the viewpoint of a chicken or a duck. Oh how I once loved tuna salad Pork and lobsters, lamb chops too Till I stopped and looked at dinner From the dinner's point of view.

Oh how I once loved tuna salad / Pork and lobsters, lamp chops too / Till I stopped and looked at dinner / From the dinner's point of view.

At least there's nothing traditional about an engagement dinner, so we'll be spared having to prepare a twelve-course wedding banquet loaded with meaning. There will be no roasted pig to symbolize purity. No bright red lobster for luck. No shark fin soup for wealth.

It was a fine meal after the Calormene fashion. I don't know whether you would have liked it or not, but Shasta did. There were lobsters, and salad, and snipe stuffed with almonds and truffles, and a complicated dish made of chicken-livers and rice and raisins and nuts, and there were cool melons and gooseberry fools and mulberry fools, and every kind of nice thing that can be made with ice. There was also a little flagon of the sort of wine that is called "white" though it is really yellow.

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.

None were particularly interesting, although I got a kick out of a note from the Philadelphia Zoo suggesting that since the tiger was not entirely reliable around humans, perhaps Mr. Willing would consider a leopard for his painting instead. It had been a pet until the demise (natural) of its owner and would, if not firmly admonished, climb into a person's lap, purring, and drool copiously. I pulled a sheet of scrap paper (the Stars spent a lot of time sending all-school e-mails about recycling) out of my bag and made a note on the blank side: "Leopard in The Lady in DeNile?" It wasn't my favorite, Cleopatra Awaiting the Return of Anthony. It was a little OTT, loaded with gold and snake imagery and, of course, the leopard. Diana hadn't liked the painting,either, apparently; she was the one who'd given it the Lady in DeNile nickname.I wondered if the leopard had drooled on her. None of the papers were personal, but they were Edward's and some were special, if you knew about his life. There was a bill from the Hotel Ritz in Paris in April 1890, and one from Cartier two months later for a pair of Tahitian pearl drop earrings. Diana was wearing them in my favorite photograph of the two of them: happy and visibly tanned, even in black and white, holding lobsters on a beach in Maine. "I insisted we let them go," Diana wrote in a letter to her niece. "Edward had a snit.He wanted a lobster dinner, but I could not countenance eating a fellow model.

The guests would want refreshments of some kind, but there was no time to prepare a full-blown breakfast. The Americans would have to be content with beverages until a midmorning "nuncheon" could be assembled. Rapidly Aline went through a mental list of the contents of the pantry and larders. She decided they would set out crystal bowls of strawberries and raspberries, pots of butter and jam, along with bread and cake. Some asparagus salad and broiled bacon would also be nice, and Aline would also tell the housekeeper, Mrs. Faircloth, to serve the chilled lobster soufflé that had been intended as a supper course for later in the day. Something else could be substituted at dinner, perhaps some tiny salmon cutlets with egg sauce, or sweetbreads with celery stalks-

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.

Language cannot describe the anxieties, experiences, and exertions which Jo underwent that morning, and the dinner she served up became a standing joke. Fearing to ask any more advice, she did her best alone, and discovered that something more than energy and good will is necessary to make a cook. She boiled the asparagus for an hour and was grieved to find the heads cooked off and the stalks harder than ever. The bread burned black, for the salad dressing so aggravated her that she could not make it fit to ear. The lobster was a scarlet mystery to her, but she hammered and poked till it was unshelled and its meager proportions concealed in a grove of lettuce leaves. The potatoes had to be hurried, not to keep the asparagus waiting, and were not done at the last. The blancmange was lumpy, and the strawberries not as ripe as they looked, having been skilfully `deaconed'.

What is it like to be made vice-president? On one level, it's a nearly hallucinatory degree of success. I was barely forty years old, and a shaky, sixty-three-year-old heartbeat from the leadership of the entire Western world. It was also like throwing up in convention-hall bathrooms before giving speeches, and after. It was sitting through dinners with men and women with whom I had nothing in common. Spending an enormous amount of time on trains. Promising thins and agreeing to things as advised by people I had barely met, on very little sleep. Huge sums of money were changing hands and everything happening on the grandest scale imaginable while still in most moments remaining pointless and usually outright seedy. I pretended to learn to fly-fish; I watched sporting events. In Maine I was assaulted by a lobster; it seized my lapel in a threatening manner. I tasted local foods and admired factories,farms, department stores, hotels, and (unless I'm misremembering) several empty plots of land.... It was like being given what was almost the nation's highest honor by a man you held in infinite esteem and regarded with perhaps a certain amount of terrified suspicion, a man who disliked you and clearly wanted nothing to do with you, who would scowl and change the subject at the mention of your name. And then being given a very important and very nasty job by that person, and despised for it, almost as much as you despised yourself.

Dinner with Trimalchio as explained on Angelfire.com Fragment 35 The next course is not as grand as Encolpius expects but it is novel. Trimalchio has a course made that represent the 12 signs of the Zodiac, again showing his superstitious nature. Over each sign of the zodiac is food that is connected with the subject of the sign of the zodiac. Ares the ram - chickpeas (the ram is a sign of virility and chickpeas represent the penis in satire) Taurus the bull - a beefsteak . Beef is from cattle and the bull represents strength. Gemini (The heavenly twins) - Testicles and kidneys (since they come in pairs!) Cancer the Crab- a garland (which looks like pincers) but we also learn later (fragment 39 ) that the is Trimalchios sign and by putting a garland over his sign he is honouring it. Leo the Lion - an African fig since lions were from Africa. Virgo the Virgin - a young sows udder , symbol of innocence. Libra the scales - A pair of balance pans with a different dessert in each! Scorpio - a sea scorpion Sagittarius the archer - a sea bream with eyespots, you need a good eye to practise archery. Capricorn- a lobster Aquarius the water carrier - a goose i.e. water fowl. Pisces the fish - two mullets (fish!) In the middle of the dish is a piece of grass and on the grass a honey comb. We are told by Trimalchio himself that this represents mother earth (fragment 39) who is round like a grassy knoll or an egg and has good things inside her like a honey comb.

I went straight upstairs to my bedroom after Marlboro Man and I said good night. I had to finish packing…and I had to tend to my face, which was causing me more discomfort by the minute. I looked in the bathroom mirror; my face was sunburn red. Irritated. Inflamed. Oh no. What had Prison Matron Cindy done to me? What should I do? I washed my face with cool water and a gentle cleaner and looked in the mirror. It was worse. I looked like a freako lobster face. It would be a great match for the cherry red suit I planned to wear to the rehearsal dinner the next night. But my white dress for Saturday? That was another story. I slept like a log and woke up early the next morning, opening my eyes and forgetting for a blissful four seconds about the facial trauma I’d endured the day before. I quickly brought my hands to my face; it felt tight and rough. I leaped out of bed and ran to the bathroom, flipping on the light and looking in the mirror to survey the state of my face. The redness had subsided; I noticed that immediately. This was a good development. Encouraging. But upon closer examination, I could see the beginning stages of pruney lines around my chin and nose. My stomach lurched; it was the day of the rehearsal. It was the day I’d see not just my friends and family who, I was certain, would love me no matter what grotesque skin condition I’d contracted since the last time we saw one another, but also many, many people I’d never met before--ranching neighbors, cousins, business associates, and college friends of Marlboro Man’s. I wasn’t thrilled at the possibility that their first impression of me might be something that involved scales. I wanted to be fresh. Dewy. Resplendent. Not rough and dry and irritated. Not now. Not this weekend. I examined the damage in the mirror and deduced that the plutonium Cindy the Prison Matron had swabbed on my face the day before had actually been some kind of acid peel. The burn came first. Logic would follow that what my face would want to do next would be to, well, peel. This could be bad. This could be real, real bad. What if I could speed along that process? Maybe if I could feed the beast’s desire to slough, it would leave me alone--at least for the next forty-eight hours. All I wanted was forty-eight hours. I didn’t think it was too much to ask.

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.

I whisper some hoodoo and put on the glamour I used last night. Again, Sinclair and the roaches are startled. To Sandoval’s credit, she just looks me over like she’s selecting which lobster in the tank to eat for dinner.

5SupernormalASIAN$$ MAP GOOGLE MAP Drawing on his years spent in Shanghai and Hong Kong, chef Andrew McConnell presents a creative selection of pan-Asian sharing dishes, from dumplings to raw seafood to slow-cooked Sichuan lamb. Even if you don't dine in, stop by for his now-famous takeaway New England lobster roll. No dinner bookings, so get here early to put your name on the list.

Except for the coconut cake (filled with Meyer lemon curd and glazed with brown sugar), most of the desserts she made for Walter were not her best or most original, but they were exemplars of their kind: portly, solid-citizen desserts, puddings of rice, bread, and noodles-sweets that the Pilgrims and other humble immigrants who had scraped together their prototypes would have bartered in a Mayflower minute for Greenie's blood-orange mousse, pear ice cream, or tiny white-chocolate eclairs. Walter had also commissioned a deep-dish apple pie, a strawberry marble cheesecake, and a layer cake he asked her to create exclusively for him. "Everybody expects one of those, you know, death-by-chocolate things on a menu like mine, but what I want is massacre by chocolate, execution by chocolate- firing squad by chocolate!" he told her. So that very night, after tucking George in bed, Greenie had returned to the kitchen where she made her living, in a basement two blocks from her home, and stayed up till morning to birth a four-layer cake so dense and muscular that even Walter, who could have benched a Shetland pony, dared not lift it with a single hand. It was the sort of dessert that appalled Greenie on principle, but it also embodied a kind of uberprosperity, a transgressive joy, flaunting the potential heft of butter, that Protean substance as wondrous and essential to a pastry chef as fire had been to early man. Walter christened the cake Apocalypse Now; Greenie held her tongue. By itself, this creation doubled the amount of cocoa she ordered from her supplier every month. After it was on his menu for a week, Walter bet her a lobster dinner that before the year was out, Gourmet would request the recipe, putting both of them on a wider culinary map.

Amanda lost count of the various delicacies that were offered to her. There were four kinds of soup, including turtle and lobster, and several roast turkeys dressed with sausages and herbs. A never-ending parade of servants brought platters of veal in béchamel sauce, capons, sweetbreads, roast quail and hare, venison, swans' eggs, and a dazzling array of vegetable casseroles. Puddings made of exotic fish and game were presented in steaming silver bowls, followed by trays of luxury fruits and salads, and crystal plates laden with truffles in wine. There were even tender stalks of asparagus, well out of season and therefore highly prized at Christmastime.

Remember the first time you ever came? Tell the truth. You were dreading it." His brown eyes laughed warmly. "What wasn't to dread? A godforsaken island in the middle of the Atlantic-" "It's only eleven miles out." "Same difference. If it didn't have a hospital, it wasn't on my radar screen." "You thought there'd be dirt roads and nothing to do." He gave a wry chuckle. Between lobstering, clamming, and sailing, then movie nights at the church and mornings at the cafe, not to mention dinners at home, in town, or at the homes of friends, Nicole had kept him busy. "You loved it," she dared. "I did," he admitted. "It was perfect. A world away.

I go to farmers' markets all the time. Field-to-table is so my thing. But none of the herbs at any of them comes close to island herbs. Those herbs make Quinnie food- well, those herbs and freshness. Quinnipeague was growing organic and cooking local before farm-to-table was a movement, but, still, we think of the herbs first. I can't write about island cooking without talking about them, but I can't not talk about the people, either. That's where you come in, Charlotte. You've eaten Dorey Jewett's lobster stew and Mary Landry's clam fritters, and you always loved the fruit compote that Bonnie Stroud brought to the Fourth of July dinner each year. These people are all still around. Each has a story. I want to include some in the book, but I'm better at writing about food than people.

Rawson has a colleague who studies crayfish and lobsters, which taste with their antennae. “I was always jealous of people who study lobsters. They examine the antennae, and then they have a lobster dinner.

To begin with, she would focus on tried-and-true dishes that she loved to make and which she knew would turn a profit. She had a petite filet mignon planned, which she would rotate with different sauces, but she would keep lobster and lump crabmeat confined to supporting roles with fresh pasta, in ravioli and in sauces, rather than serving up whole Maine lobsters at "market price." Her Chicken Cacciatore de Provence was an upscale twist on a farmhouse classic that paired her love of exotic mushrooms, sun-dried tomatoes, and fresh herbs with imminently affordable cuts of chicken. She wanted to serve a Spiral Stuffed Pork Loin in a savory reduction with yam patties and fresh garden peas, in season, which lent itself to a marvelous visual presentation and tasted like Thanksgiving dinner all on one plate.

In some lobster tank restaurants, diners can choose their own lobster. I always found this strange. “Um, I guess I’ll take that one that is really struggling with the rubber bands. He seems rather appealing. Why don’t we boil him to death?” I’m always perplexed why I’m involved in the decision process. I wanted to have dinner, not play executioner.

So full. Full of lobster meat and the sadness of the lobster meat. Full of the feeling of having cracked hundreds upon hundreds of precious shells. Full of the sound and the sight of destruction, the lobsters dead in a pile, some of them with lipstick marks on their empty husks. Their voices piled up on one another. I felt a whispering coming from deep within my belly, the voices not yet at rest, and they said in a tone sympathetic and unsympathetic at the same time, Next Next Next. 'Well,' I said, 'what do we do next?' 'Lobster dinner?' he asked, chuckling a little as if I ought to be chuckling with him as well.

Back then if you gave a mouse a cookie, he would ask you for a glass of milk. Nowadays if you give a mouse a cookie, he's gonna ask you for a 20 lb lobster dinner.

He skimmed his knuckles over her jaw before roaming lower to the satiny column of her neck, then back up again. "Surely you could stay for dinner? You said yourself your aunt is away. I can't believe you would prefer eating alone." Her frown increased. "No, but-" "Then stay. My cook sets an excellent table. Delicious fare designed to tempt any palate. Tell me your favorites and I'll send word to her to make them especially for you." Sliding his arm around her back, he bent and pressed his mouth to the base of her throat. "Do you like roast beef?" "Ahh, I..." "Too heavy, you're right," he stated, dropping kisses against her skin in a leisurely pattern. "What about venison? Unless you are worried it might be gamey. Hmm, I agree." Her eyelids fluttered, one hand coming up to catch in the fabric of his coat. Working his way up, he paused and breathed a gentle gust of warm, brandy-scented air into her ear. She shuddered, a tiny moan escaping her lips. "Partridge, perhaps? In a sweet vermouth with plump raisins and orange peel. How does that sound?" "Delightful." He smiled, wondering if she was referring to the food or his kisses. He definitely hoped the latter. "Or I know," he whispered, brushing his mouth ever so lightly against hers. "Lobster and oysters. Light and delicate, with a taste as fresh as the sea. Shall we try that? I could feed them to you bite by delectable bite.

Stepping into a Red Lobster is to partake of dinner theater, an elaborate illusion that unfolds while you attempt to eat several species of crustaceans into near extinction.

There is no Red Lobster close to us. We live in Seattle, and the nearest one to our home is either thirteen miles north or twenty-seven miles south of us. To encounter one is a rare thing, like finding a truffle in dirt. Red Lobster, it should be noted, offers a truffle lobster mac and cheese on its seasonal Lobsterfest menu. A dinner-sized portion contains 1,460 calories and proudly exceeds the recommended daily intake of sodium and cholesterol. With every bite you are laughing at mortality itself. To eat it is to believe, for a moment, that you will live forever. This is simply part of the excellent value proposition Red Lobster offers. My husband does not realize this. And so, as the restaurant and the strip mall it resides in grow smaller in our rearview mirror, I explain it to him again. “I need endless shrimp for $19.99.” “No you do not. No one needs endless shrimp.” “Orcas do,” I say. This is obviously a winning argument. “You are not an orca,” he replies, and keeps on driving. I accuse him of not loving me. This is a laughable charge, and we both know it.

Nights, they barbecue on the strips of lawn between the cottages, usually pooling their resources, grill hamburgs and hot dogs. Or maybe during the day one of the guys walks over to the docks to see what’s fresh and that night they grill tuna or bluefish or boil some lobsters. Other nights they walk down to Dave’s Dock, sit at a table out on the big deck that overlooks Gilead, across the narrow bay. Dave’s doesn’t have a liquor license, so they bring their own bottles of wine and beer, and Danny loves sitting out there watching the fishing boats, the lobstermen, or the Block Island Ferry come in as he eats chowder and fish-and-chips and greasy clam cakes. It’s pretty and peaceful out there as the sun softens and the water glows in the dusk. Some nights they just walk home after dinner, gather in each other’s cottages for more cards and conversations; other times maybe they drive over to Mashanuck Point, where there’s a bar, the Spindrift. Sit and have a few drinks and listen to some local bar band, maybe dance a little, maybe not. But usually the whole gang ends up there and it’s always a lot of laughs until closing time.

He’d been excited to learn that Morrigan actually lived in a hotel. “Do you order room service every day? I would order room service every single day. Lobster for breakfast and cake for dinner. Do they leave chocolates on your pillow? My dad says all the fancy hotels leave chocolates on your pillow. Does it really have its own smoking parlor? And a dwarf vampire?” “Vampire dwarf,” she corrected.

His appetite was enormous: he would eat a breakfast of haddock, poached eggs, bacon, chicken and woodcock before a day’s shooting, lunch and dinner of ten to fourteen courses, elaborate teas, snacks of lobster salad or cold chicken, with a cold chicken left by his bed at night in case he became hungry.

When I plan a menu I consider color, texture, taste, and balance: Color: A red vegetable next to a yellow one looks unappetizing. Two white ones, like celery and cauliflower, look awful. Texture: Creamed chicken with mashed potatoes makes too much mush. Always serve something crisp with something soft. Taste: Never team two sours, two sweets, or two bitters. Candied yams and cranberry sauce are both delectable, but served together they break two of these rules, color and taste contrast. Balance: Courses shouldn't be uniformly rich nor light. A too rich menu might consist of a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy cream soup, a roast with thickened gravy and potatoes, and a heavy whippedcreamtopped dessert. If the main course is substantial, the first should be light, crisp and appetizing, and the dessert an airy sherbet or a compote of fresh fruit. I decide first on the main course. For a buffet for twelve there should be two warm dishes. If you're going to be a relaxed hostess choose two that can be made the day before. Most of them improve with reheating. Some of the possibilities are beef bourguignon, boned and skinned breasts of chicken in a delicate cream sauce, a shrimp-lobster-and-scallop Newburg, lamb curry with all its interesting accompaniments. With any of these, serve a large, icy bowl of crisp salad with a choice of two or three dressings in little bowls alongside. Hot dishes must be kept hot in chafing dishes or on a hot tray so that they’re just as good for the second helping. Plates should be brought warm to the buffet table just before the guests serve themselves. I like to have a complete service at each end of the table so that people won’t have to stand in line forever, and there should be an attractive centerpiece, though it can be very simple. A bowl of flowers, carefully arranged by the hostess in the afternoon, and candles—always candlelight. The first course for a buffet supper should be an eye-catching array of canapés served in the living room with the drinks. I think there should be one interesting hot thing, one at room temperature, and a bouquet of crisp raw vegetables. The raw vegetables might include slim carrot sticks, green pepper slices, scallions, little love tomatoes, zucchini wedges, radishes, cauliflowerettes, olives, and young turnips. Arrange them colorfully in a large bowl over crushed ice and offer a couple of dips for non-dieters. [...] It’s best to serve hot hors d’oevres in two batches, the second ones heating under the broiler while the first round of drinks is served. [...] After people have had their second helpings the maid clears the buffet and puts out the dessert. Some people like an elaborate ice-cream concoction — so many men like gooey, sweet things. Pander to them, and let them worry about their waistlines. Some people like to end dinner with cheese and fruit. Other two kinds — one bland and one forthright, and just ripe. French bread and crackers on the side. For diet watchers gave a pretty bowl of fresh fruits, dewy and very cold. Serve good, strong coffee in pretty demitasses and let the relaxed conversation take over.

And so we visit the past as tourists. Sometimes this is literally so, when we take in Colonial Williamsburg and Plymouth Plantation, or travel around to Civil War battlefields. But it is also true in a metaphorical sense. The past has become a strange and distant country, full of odd people and mysterious customs. And thought seeing how these people built their homes or raised their children can broaden the mind, most of us don’t go back home determined to learn how to use an axe or a hickory stick. Knowledge about those strange customs might be interesting, but it is not essential–it does not change our way of doing things. In the end we will always prefer our own land in the present. At the end of the tour there is an air-conditioned car and a comfortable hotel room waiting, complete with cable television and refrigerated food. There is nothing intrinsically wrong with enjoying the past this way–it can be a lot of fun, in fact. But it could be so much more. The thousands of people who visit Boston and have only a few days to walk the Freedom Trail, visit Fenway Park, and eat a lobster dinner cannot even scratch the surface of what the city is really like. They have not inhaled the comforting mixture of exhaust fumes and roasted cashews that hangs in the city subways on humid summer days, or learned to love the particular slant of the New England sun on a winter afternoon. The same would be true of a Bostonian on a day trip to Chicago, Tokyo, Budapest, or Khartoum. The visit would be exciting, but would not make them cosmopolitan. Becoming something more than a casual time-tourist requires a willingness to be challenged and changed, just as living in India or Ghana or Peru will upend any American’s assumptions about money and wealth. (pp 26-27)

The dinner, which consisted of a broiled fowl with mushrooms, preceded by a dressed lobster and a delicacy of cockscombs served in wine-sauce, and followed by a pupton of pears, in the old style, and a trifle, was excellently cooked, and earned the Viscount's praise.

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