Lobster Roll Quotes

Gulls wheel through spokes of sunlight over gracious roofs and dowdy thatch, snatching entrails at the marketplace and escaping over cloistered gardens, spike topped walls and treble-bolted doors. Gulls alight on whitewashed gables, creaking pagodas and dung-ripe stables; circle over towers and cavernous bells and over hidden squares where urns of urine sit by covered wells, watched by mule-drivers, mules and wolf-snouted dogs, ignored by hunch-backed makers of clogs; gather speed up the stoned-in Nakashima River and fly beneath the arches of its bridges, glimpsed form kitchen doors, watched by farmers walking high, stony ridges. Gulls fly through clouds of steam from laundries' vats; over kites unthreading corpses of cats; over scholars glimpsing truth in fragile patterns; over bath-house adulterers, heartbroken slatterns; fishwives dismembering lobsters and crabs; their husbands gutting mackerel on slabs; woodcutters' sons sharpening axes; candle-makers, rolling waxes; flint-eyed officials milking taxes; etiolated lacquerers; mottle-skinned dyers; imprecise soothsayers; unblinking liars; weavers of mats; cutters of rushes; ink-lipped calligraphers dipping brushes; booksellers ruined by unsold books; ladies-in-waiting; tasters; dressers; filching page-boys; runny-nosed cooks; sunless attic nooks where seamstresses prick calloused fingers; limping malingerers; swineherds; swindlers; lip-chewed debtors rich in excuses; heard-it-all creditors tightening nooses; prisoners haunted by happier lives and ageing rakes by other men's wives; skeletal tutors goaded to fits; firemen-turned-looters when occasion permits; tongue-tied witnesses; purchased judges; mothers-in-law nurturing briars and grudges; apothecaries grinding powders with mortars; palanquins carrying not-yet-wed daughters; silent nuns; nine-year-old whores; the once-were-beautiful gnawed by sores; statues of Jizo anointed with posies; syphilitics sneezing through rotted-off noses; potters; barbers; hawkers of oil; tanners; cutlers; carters of night-soil; gate-keepers; bee-keepers; blacksmiths and drapers; torturers; wet-nurses; perjurers; cut-purses; the newborn; the growing; the strong-willed and pliant; the ailing; the dying; the weak and defiant; over the roof of a painter withdrawn first from the world, then his family, and down into a masterpiece that has, in the end, withdrawn from its creator; and around again, where their flight began, over the balcony of the Room of Last Chrysanthemum, where a puddle from last night's rain is evaporating; a puddle in which Magistrate Shiroyama observes the blurred reflections of gulls wheeling through spokes of sunlight. This world, he thinks, contains just one masterpiece, and that is itself.

There is something deeply surreal about standing behind a female performer in hotpink peau de soie, a woman whose clitoris and perineum you have priorly seen, and watching her try to get a microwaved egg roll onto her plate with a cocktail fork. —David Foster Wallace, “Big Red Son” (1998)

really am an asshole. My girlfriend is leaving suddenly, probably cheating on me, and I’m jealous of the lobster rolls and amenities she’s going to enjoy.

For the next week, life will be crisp white wine, creamy lobster rolls, and laughing with my friends until tears stream down our cheeks.

This is the moment that’s carried me through thankless hospital shifts and the sleepless nights that often follow. For the next week, life will be crisp white wine, creamy lobster rolls, and laughing with my friends until tears stream down our cheeks.

Al Gore, best described by CNN sound tech Mark A. as "amazingly lifelike"; Steve Forbes, with his wet forehead and loony giggle; G.W. Bush's patrician smirk and mangled cant; even Clinton himself, with his big red fake-friendly face and "I feel your pain." Men who aren't enough like human beings even to hate-what one feels when they loom into view is just an overwhelming lack of interest, the sort of deep disengagement that is often a defense against pain. Against sadness. In fact, the likeliest reason why so many of us care so little about politics is that modern politicians make us sad, hurt us deep down in ways that are hard even to name, much less talk about. It's way easier to roll your eyes and not give a shit. You probably don't want to hear about all this, even.

ready for whatever scooted out from under. The water was so deep I had my shortsleeve shirt rolled all the way up to my shoulders. I was aware of how long and skinny my arms must look to her. I know they looked that way to me. I felt pretty strange beside her, actually. Uncomfortable but excited. She was different from the other girls I knew, from Denise or Cheryl on the block or even the girls at school. For one thing she was maybe a hundred times prettier. As far as I was concerned she was prettier than Natalie Wood. Probably she was smarter than the girls I knew too, more sophisticated. She lived in New York City after all and had eaten lobsters. And she moved just like a boy. She had this strong hard body and easy grace about her. All that made me nervous and I missed the first one. Not an enormous crayfish but bigger than what we had. It scudded backward beneath the Rock. She asked if she could try. I gave her the

True story: Some homeowner’s burning a yard pile just like this one. And he goes inside for lemonade and opens the cabinet under the sink to toss something in the trash, and this rat’s down in the bottom, gnawing a chicken bone. The rat had been driving the guy crazy for months, living in the walls and scampering through the attic at night like it had combat boots. So the guy grabs a rolling pin and beats it to death. Then he takes it outside and throws it on the burning pile.” “Good story,” said Coleman. “What’s the problem?” “The rat’s not dead. The heat wakes him up. It jumps off the pile and makes a beeline for the house. Except now its fur’s on fire. The homeowner tries to intercept, but it zips between his legs, runs back inside and gets in the walls. Ignited the insulation. Whole place burned down.

That was Leah, before the fade came. Before the sea mist of depression rolled in without much warning and dampened her, softened her so that she had less strength. She had always been sensitive - that was the word he'd heard for her and it was the right word. She saddened at the lobsters that Tom hauled ashore; she bruised, as ripe fruits do... Still. There is something in Leah. A flash of metal. A piece of grit in the pearl.

That was where I went wrong,” the madman yelled, “I actually said that I preferred scallops and he said it was because I hadn’t had real lobster like they did where his ancestors came from, which was here, and he’d prove it. He said it was no problem, he said the lobster here was worth a whole journey, let alone the small diversion it would take to get here, and he swore he could handle the ship in the atmosphere, but it was madness, madness!” he screamed, and paused with his eyes rolling, as if the word had rung some kind of bell in his mind. “The ship went right out of control! I couldn’t believe what we were doing and just to prove a point about lobster which is really so overrated as a food, I’m sorry to go on about lobsters so much, I’ll try and stop in a minute, but they’ve been on my mind so much for the months I’ve been in this tank, can you imagine what it’s like to be stuck in a ship with the same guys for months eating junk food when all one guy will talk about is lobster and then spend six months floating by yourself in a tank thinking about it. I promise I will try and shut up about the lobsters, I really will. Lobsters, lobsters, lobsters—enough! I think I’m the only survivor. I’m the only one who managed to get to an emergency tank before we went down. I sent out the Mayday and then we hit. It’s a disaster, isn’t it? A total disaster, and all because the guy liked lobsters.

It was a standard white-bread hot dog bun oozing with orangey-pink lobster meat, dotted with tiny slices of celery ribs, and held together by globs of creamy mayonnaise. "Careful," Jaime warned, stretching the plate out closer to Hazel's lap. "It's sort of a two-hand situation." Hazel brought the soggy roll to her mouth and bit down at one end. A mouthful of buttery, lemony goodness greeted her, and she swooned. "S'good," she mumbled, wiping the corners of her mouth. It wasn't just good. It was heavenly and tasted exactly the way she'd always thought that summer should.

Gulls wheel through spokes of sunlight over gracious roofs and dowdy thatch, snatching entrails at the marketplace and escaping over cloistered gardens, spike-topped walls and treble-bolted doors. Gulls alight on whitewashed gables, creaking pagodas and dung-ripe stables; circle over towers and cavernous bells and over hidden squares where urns of urine sit by covered wells, watched by mule-drivers, mules and wolf-snouted dogs, ignored by hunchbacked makers of clogs; gather speed up the stoned-in Nakashima River and fly beneath the arches of its bridges, glimpsed from kitchen doors, watched by farmers walking high, stony ridges. Gulls fly through clouds of steam from laundries’ vats; over kites unthreading corpses of cats; over scholars glimpsing truth in fragile patterns; over bath-house adulterers; heartbroken slatterns; fishwives dismembering lobsters and crabs; their husbands gutting mackerel on slabs; woodcutters’ sons sharpening axes; candle-makers, rolling waxes; flint-eyed officials milking taxes; etoliated lacquerers; mottled-skinned dyers; imprecise soothsayers; unblinking liars; weavers of mats; cutters of rushes; ink-lipped calligraphers dipping brushes; booksellers ruined by unsold books; ladies-in-waiting; tasters; dressers; filching page-boys; runny-nosed cooks; sunless attic nooks where seamstresses prick calloused fingers; limping malingerers; swineherds; swindlers; lip-chewed debtors rich in excuses; heard-it-all creditors tightening nooses; prisoners haunted by happier lives and ageing rakes by other men’s wives; skeletal tutors goaded to fits; firemen-turned-looters when occasion permits; tongue-tied witnesses; purchased judges; mothers-in-law nurturing briars and grudges; apothecaries grinding powders with mortars; palanquins carrying not-yet-wed daughters; silent nuns; nine-year-old whores; the once-were-beautiful gnawed by sores; statues of Jizo anointed with posies; syphilitics sneezing through rotted-off noses; potters; barbers; hawkers of oil; tanners; cutlers; carters of night-soil; gate-keepers; bee-keepers; blacksmiths and drapers; torturers; wet-nurses; perjurers; cut-purses; the newborn; the growing; the strong-willed and pliant; the ailing; the dying; the weak and defiant; over the roof of a painter withdrawn first from the world, then his family, and down into a masterpiece that has, in the end, withdrawn from its creator; and around again, where their flight began, over the balcony of the Room of the Last Chrysanthemum, where a puddle from last night’s rain is evaporating; a puddle in which Magistrate Shiroyama observes the blurred reflections of gulls wheeling through spokes of sunlight. This world, he thinks, contains just one masterpiece, and that is itself.

Sara had never eaten such a delicious meal in her life: succulent lobster and quail meat baked in pastry, and chicken breasts rolled in crumbly batter, fried in butter, and covered with a rich Madeira sauce. Derek kept urging her to try different morsels: a bite of potato soufflé dabbed with sour cream, a spoonful of liqueur-flavored jelly that dissolved on her tongue, a taste of salmon smothered in herbs.

Any you’d recommend? I wouldn’t mind a lobster roll.” “I’m vegan.” This word had become ubiquitous and absurdly trendy. She supposed there were a few young women with anorexia who kept to this diet, but otherwise it had to be lip service. “I have a theory, Clarke. Want to hear it? There are no male vegans. There are men who say they are to appear more sensitive to their girlfriends or anyone else they’re hoping to lure into bed with them. Once they’re on their own, they’re in a drive-through line at Burger King.” “McDonald’s,” he said.

Why then," he says, suddenly turning to me and folding his arms across his chest, "did your mother study in France? Why did you study in Italy? Which I presume you did because you know as well as I do that no culinary education is considered complete without an international apprenticeship." His voice is smug, his mouth curled in a half smile. "Wait a minute," I say, feeling suddenly compelled to defend American culinary tradition (not to mention my own expensive and, in my opinion, extremely comprehensive education at the Culinary Institute of America). "I studied in Italy because I cook Italian food. My mother studied in France because in the late 1960s there was no other option. But that certainly doesn't mean that there isn't a rich and varied culinary tradition in America today. Stop at a roadside barbeque in Texas, eat a lobster roll in Bangor, Maine, order a fried egg on your Primanti sandwich in Pittsburgh, for heaven's sake!

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.

Working was a matter of pride and we did it because we wanted to, not because we had to. During our infrequent breaks, the reward was going to the small store we called a “geedunk.” Getting to it required a climb up the long ladder or wooden stairs from the dock area. The geedunk was owned by Ma & Pa McCloud and, although it wasn’t anything to write home about, it was a safe haven for underclassmen and had everything from lobster rolls to hot dogs and hamburgers. Having an old-fashioned soda fountain, some tables and booths, it was a place where we could sit and shoot the breeze, without being hassled by the upperclassmen. Although the Academy fed us well, I was at an age when I was always hungry and if I got some slack time from Bo’sun Haskell or Bill Cooms, and had the money, I’d climb the back ladder for some chow. Sometimes I’d even be able to afford a lobster roll, but they were few and far between. I always tried to stretch the break into at least twenty minutes. Our respite never seemed long enough, but just by looking at my hands you could tell that the work was hard and the day was long. Finally, when the working day was behind us, we usually just dragged ourselves back up the steep hill, forgetting the idea of marching in formation. Time was always a factor, so it was imperative that I get cleaned up and into the uniform of the day before the chow line closed.

Back rubs,” she says without even pausing to think about it. “Long and luxurious and totally aimless back rubs.” “Hot showers,” he says. “Incredibly hot. Like, use-all-the-hot-water-in-the-whole-building hot.” “The first sip of water when you’re really thirsty.” “The first sip of coffee in the morning.” “The smell of dryer exhaust.” “The smell of hot asphalt at an amusement park.” “Sprinting into the ocean.” “A hayride at sunset.” “Lobster rolls, warm, with melted butter.” “Cheese ravioli out of a can.” “Whoopie pies with marshmallow fluff.” “Tater Tots with mayonnaise.” “The moment everyone at a wedding stands up at the first few notes of the bridal march.” “When you stare at a Rothko so long it looks like it’s vibrating.” “The statue of David.” “American Gothic.” “The beginning of Mozart Forty.” “Rage Against the Machine.” “The violin solo from Scheherazade.

JENNA SMILED WHEN Easy walked into the bedroom, carrying what appeared to be half the refrigerator on a bowing cookie sheet. How much more sweet could he be? He glanced between her and Sara like he was unsure what to do next. Jenna pulled the covers back so the surface would be flat and patted the bed next to her. “Put it anywhere.” Easy set the makeshift tray down and rubbed a hand over his head. “I tried to think of things that would be gentle on your stomach,” he said in a low voice. “But if you want something different—” “No, this looks perfect.” Her gaze settled on a tall glass of . . . She gasped. “You made me a milk shake?” At that, Sara patted her on the knee. “Okay, I’m gonna go. Let me know if you need anything?” “Oh, uh, Shane was making you all something to eat,” Easy said. Sara smiled. “Good timing. This is making me hungry,” she said, gesturing to the tray. Jenna grabbed up the milk shake and hugged the glass against her chest. “Get your own.” Holding up her hands in surrender, Sara smiled. “All yours. Besides, Nick and Jeremy have the world’s biggest sweet tooths. There’s an endless supply of ice cream downstairs. I’m not even joking. So there’s more where that came from.” She squeezed Easy’s arm. “You know where to find me if you need me,” she said. And then they were alone. Jenna was glad. Not because having Easy here warded off her panic and fear but because she just wanted to be with him. She fished a spoon out from between two plates and took a taste of her treat. Freaking heaven. “Oh, my God,” she said, scooping another big bite. “This is so good. I can’t believe you made me a milk shake.” Even when her father had been alive, no one was really taking care of Jenna. So maybe Easy’s thoughtfulness wouldn’t have been so earthshaking to someone else, but to her, it meant everything. She peered up at him, which made her realize he was still standing. Crisscrossing her legs, she pointed at the foot of the bed. “Come sit down. Some of this has to be for you, right?” “Yeah,” Easy said. “You sure this is okay?” “It’s great, really. I can’t even remember the last time I ate, so this is like filet mignon and Maine lobster rolled into one. Seriously.” She exchanged the milk shake for the bowl of soup, and the warm, salty broth tasted every bit as good. They ate in companionable silence for a while, then he asked, “So, what are you studying in school?” “International business,” Jenna said around a spoonful of soup. “I always wanted to travel.” And, to put it more plainly, she’d always wanted to get the hell out of here. “Sounds ambitious,” Easy said. “Did you have to learn languages?” Jenna nodded. “I minored in Spanish, and I’ve taken some French, too. What I’d really like to learn is Chinese since there are so many new markets opening up there. But I’ve heard it’s really hard. Do you speak any other languages?” Wiping his mouth with a napkin, Easy nodded. “Hablo español, árabe, y Dari.” Grinning, Jenna reached for her bagel. She’d thought him hard to resist just being his usual sexy, thoughtful, protective self. If he was going to throw speaking to her in a foreign language into the mix, she’d be a goner. “What is Dari?” “One of the main languages in Afghanistan,” he said. “Oh. Guess that makes sense. Are Arabic and Dari hard to learn?” “Yeah. Where I grew up in Philly, there were a lot of Hispanic kids, so Spanish was like a second language. But coming to languages as an adult about kicked my ass. Cultural training is a big part of Special Forces training, though. We’re not out there just trying to win battles, but hearts and minds, too. . .” He frowned. “Or, we were, anyway.

Yeah, well, it’s not like the old days.” I bit into my lobster roll. Maybe the best lobster roll in Boston, which made it, arguably, the best lobster roll in the world. “It’s

Is it too late to enjoy some lunch?” “No,” he said, not looking as relieved as she’d hoped; but then, it was what it was. Both of them would have to find their way past their personal disappointment on their own. “Not at all.” He reached for the wine again as she took the rest of the containers out of the hamper and began setting out a more organized spread. “Although,” he said, easing the cork up and out as his grin flickered back to life, like a long-awaited ray of sunshine after a storm, “I don’t suppose you have anything else to wear.” She gave a little spurt of laughter at that, relieved that he wasn’t going to make it harder on either of them, and was perversely that much more turned on. His eyes widened when she grinned and held up a finger, then scrambled back aft and retrieved her canvas tote. She came back wearing the faded hoodie and ancient fishing hat. “Better?” she asked, plopping back down on the blanket and modeling her new look. His gaze skimmed over her legs, then back up to her face, his own eyes glittering now. “Not in the least.” She swallowed. Hard. When he surprised her by not looking away, her palms began to sweat. Then he shocked her speechless by reaching behind his neck, grabbing the back collar of his shirt, and pulling it over his head and off. A life spent on a cattle station had given him a deeply golden, well-muscled torso. One she’d thought about often, though, it turned out, her imagination hadn’t remotely done justice to reality. Even though she’d been on Cameroo Downs for a full year in a wide variety of different situations, this was the first time she’d ever seen him with his shirt off. He grinned for real at her dumbfounded expression, then began filling his plate as if he’d done nothing more than take off his hat. More at ease than she’d seen him since she’d arrived at the dock. “I suppose I deserve that,” she said, shaking her head in a silent touché. He just winked at her, then went back to filling his plate with another lobster roll, a few more hush puppies, and a small mound of blueberries. She laughed--what else was there to do?--then shook her head as he handed her a glass of wine. She lifted it in a toast. “To good food, good company, and a few hours of solid torture on the high seas.” Chuckling, he lifted his glass, tapped hers, then held her gaze over the rim as he took a sip. She was now intimately acquainted with his reference to aching teeth and need. You’re in so much trouble, Kerry McCrae.

Given the slant of the sun through the porthole, they were now edging into evening, which meant she needed to go topside to see about getting them back to the docks. She refused to think about the ribbing she was going to face for having been out on the boat so long. Not that Delia’s delectable weren’t worth an extended lunch break, but it was unlikely anyone would think they’d spent that entire time at anchor marveling over lobster rolls and hush puppies while staring at the distant horizon line.

I began to delight in surprising adults with my refined palate and disgusting my inexperienced peers with what I would discover to be some of nature's greatest gifts. By the age of ten I had learned to break down a full lobster with my bare hands and a nutcracker. I devoured steak tartare, pâtés, sardines, snails baked in butter and smothered with roasted garlic. I tried raw sea cucumber, abalone, and oysters on the half shell. At night my mother would roast dried cuttlefish on a camp stove in the garage and serve it with a bowl of peanuts and a sauce of red pepper paste mixed with Japanese mayonnaise. My father would tear it into strips and we'd eat it watching television together until our jaws were sore, and I'd wash it all down with small sips from one of my mother's Coronas. Neither one of my parents graduated from college. I was not raised in a household with many books or records. I was not exposed to fine art at a young age or taken to any museums or plays at established cultural institutions. My parents wouldn't have known the names of authors I should read or foreign directors I should watch. I was not given an old edition of Catcher in the Rye as a preteen, copies of Rolling Stones records on vinyl, or any kind of instructional material from the past that might help give me a leg up to cultural maturity. But my parents were worldly in their own ways. They had seen much of the world and had tasted what it had to offer. What they lacked in high culture, they made up for by spending their hard-earned money on the finest of delicacies. My childhood was rich with flavor---blood sausage, fish intestines, caviar. They loved good food, to make it, to seek it, to share it, and I was an honorary guest at their table.

A plate of lobster rolls came next, followed by a romaine lettuce salad in a cut-glass bowl topped with fresh pear slices, walnuts, cranberries, and blue cheese crumbles. Glasses of sparkling water. "Apple dumplings for dessert," said Amelia, as she settled on the chair Cade held for her. She gave him a soft smile, patted his hand. "Help yourselves.

There won’t be any hidden truths behind a bunch of olds eating lobster rolls, wearing capri pants, and quoting Sixteen Candles. That much is for sure.

Lobster was a mainstay at the café. Lunch hour lobster rolls and lobster pot pie sold as fast as breakfast hotcakes.

Alice and I have photographed and eaten jerk chicken over plantains, spicy and sweet; cups of icy, sweet, rich halo-halo piled with red beans and fruit cocktail; lobster roll sliders stuffed full of delicate shellfish on buttery brioche; pani puri, the fried Indian hollow rounds of dough loaded up with mashed potato and chickpeas and sweet, tangy tamarind chutney. My camera was happy. I was happy.

Do you see any likely wine criminals?” Pendergast asked. “That elderly gentleman in the madras jacket with the purple bow tie looks suspicious.” Pendergast slowed and carelessly eased the roadster to the curb. “We’re stopping?” “We have a little time. Let us try what I understand to be a local delicacy: the lobster roll.” As they got out, the gentleman in the madras jacket passed with a nod and smile, and continued on. “Definitely suspicious,” murmured Constance. “He should be locked up on the strength of that bow tie alone.

Every New Year's Day, my parents had a big party, and their friends came over and bet on the Rose Bowl and argued about which of the players on either team were Jewish, and my mother served her famous lox and onions and eggs, which took her the entire first half to make. It took her so long, in fact, that I really don't have time to give you the recipe, because it takes up a lot of space to explain how slowly and painstakingly she did everything, sautéing the onions over a tiny flame so none of them would burn, throwing more and more butter into the pan, cooking the eggs so slowly that my father was always sure they wouldn't be ready until the game was completely over and everyone had gone home. We should have known my mother was crazy years before we did just because of the maniacal passion she brought to her lox and onions and eggs, but we didn't. Another thing my mother was famous for serving was a big ham along with her casserole of lima beans and pears. A couple of years ago, I was in Los Angeles promoting Uncle Seymour's Beef Borscht and a woman said to me at a party, "Wasn't your mother Bebe Samstat?" and when I said yes, she said, "I have her recipe for lima beans and pears. " I like to think it would have amused my mother to know that there is someone in Hollywood who remembers her only for her lima beans and pears, but it probably wouldn't have. Anyway, here's how you make it: Take 6 cups defrosted lima beans, 6 pears peeled and cut into slices, 1/2 cup molasses, 1/2 cup chicken stock, 1/2 onion chopped, put into a heavy casserole, cover and bake 12 hours at 200*. That's the sort of food she loved to serve, something that looked like plain old baked beans and then turned out to have pears up its sleeve. She also made a bouillabaisse with Swiss chard in it. Later on, she got too serious about food- started making egg rolls from scratch, things like that- and one night she resigned from the kitchen permanently over a lobster Cantonese that didn't work out, and that was the beginning of the end.

But when the men went ashore for firewood, the wind veered and breakers began rolling into the bay. Captain and crew had to strip and shove the boat out to sea : ‘Oh! It was cold. And the sight of all hands naked was enough to make a cat laugh. We were red as lobsters and our teeth chattering.