Lobster Salad 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.

The poet Lord Byron famously proclaimed that lobster salad and champagne were the only things a woman should ever be seen eating.

A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.

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.

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.

Huge tureens of puréed chestnut soup with truffles were carried in and served to each guest, filling the air with a rich earthy small. Then the servants brought in ballotine of pheasant, served with cold lobster in aspic and deep-sea oysters brought up the river by boat that morning. Our own foie gras on tiny rounds of bread was followed by 'margret de canard,' the breast meat of force-fed ducks, roasted with small home-grown pears and Armagnac. There was a white-bean cassoulet with wild hare, a haunch of venison cooked in cinnamon and wine, eel pie, and a salad of leaves and flowers from the garden, dressed in olive oil and lemon.

Whereas other clubs served the eternal beefsteak and apple tart, the lavish buffet at Jenner's was constantly replenished with ever-more artful dishes... hot lobster salad, casserole of pheasant, prawns on pillowy beds of pureed celery root, quail stuffed with grapes and goat cheese and served in pools of cream sauce. And Evie's favorite- a sticky flourless almond cake topped with raspberries and a thick layer of meringue.

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.

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.

I always think those people fortunate who are content to stand, without question, by the ten commandments, knowing exactly how to conduct themselves, and propped up by the hope of Paradise on the one hand, and by the fear of a cloven-footed devil with pincers, on the other.... But we who answer Why to the crude Thou Shalt Not, are like sailors on a wintry sea without a compass. Reason and instinct say one thing, and convention says another. But the worst of it is that one's conscience has been reared on the Decalogue, and fostered on hell-fire—and one's conscience has the last word. I dare say it's cowardly, but it's certainly discreet, to take it into consideration. It's like lobster salad; it's not actually immoral to eat it, but it will very likely give you indigestion.... One has to be very sure of oneself to go against the ordinary view of things; and if one isn't, perhaps it's better not to run any risks, but just to walk along the same secure old road as the common herd. It's not exhilarating, it's not brave, and it's rather dull; but it's eminently safe.

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-

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'.

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

Lin Lin and Tammy created ginger beef with crisp garden vegetables that showcased some distinctive, bright flavors. I adored this dish." Sophia smiled as Lin Lin and Tammy stepped forward. Her roommate looked completely shocked and continued to hide behind a fringe of bangs. "Go, Shaggy!" Chef Johnson, the hipster from Maine, cheered for his colleague. Everyone laughed, and even Lin Lin permitted herself a small grin. The two women discussed their inspiration and preparation techniques. Jenny shook their hands. "I agree with Jonathan. I loved that Asian dish. I also loved the meal that paired perfectly grilled tenderloin with buttery charred lobster. Oh my God! Now that is just the way surf-n-turf should be prepared. Heavenly! And the fresh herb salad with flowers made it such a pretty picture.

First, a little plate of nibbles. Gingersnaps with a chunk of Port Salut drizzled with white truffle honey and chopped chili, a recipe I absconded from Phil's friends Peter and David when we visited them in New York last year." I can feel the mix of sweet heat and creamy cheese on my tongue. "Then, little espresso cups with kari squash soup. Braised short ribs with a pomegranate bourbon glaze, your famous asparagus salad, smashed fingerling potatoes with mascarpone and lobster chunks and chervil, and vanilla panna cotta with mixed berries macerated in elderflower liqueur and chocolate truffles.

She lifted a piece of sourdough bruschetta slathered with seafood and a light-colored sauce. She bit carefully into the creation. Her mouth exploded with flavor. Prawns and lobster swimming in the most delectable sauce. Buttery and layered, with whisky and leeks and onions and simple herbs. Sophia moaned. There was more than just one bite on this plate. Thank God. Not strictly a true amuse-bouche, but Sophia didn't care. Was it bad form to lick the plate in a cooking competition? This drab little plate had miraculously fixed her taste bud deficiency. Unbelievable. The moment had just shifted from black-and-white to color, like a scene from the Wizard of Oz. Who had created this dish? Someone with a sophisticated palate but no eye for visual presentation. The last plate beckoned, but she already knew it was a lost cause. There was no way it could best that seafood stew. It was a lovely crepe, packed with grilled eggplant and goat cheese. And now that Sophia's taste had been awakened from hibernation, she was able to enjoy every bite. But it still wasn't enough to out-shine the prawns. Those prawns sang to her, and they needed her. They demanded color and brightness. The sauce was bold and rich. That plate clamored for the balance of her garden. She could imagine a prickly little salad to offer texture and bite, to complement that exquisite sauce. Those prawns needed her.

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.

But where did I come into the dream?" I asked. "You-- you were in the coffin; but you were not dead." "In the coffin?" "Yes." "How did you know ? Could you see me?" "No; I only knew you were there." "Had you been eating Welsh rarebits, or lobster salad?" I began laughing, but the girl interrupted me with a frightened cry.

The meal was an epicurean extravaganza, the Michelin chef outdoing himself with his nine courses, each richer than the last. Maya nibbled at the fare as first-growth Bordeaux flowed like water, ten cases of Chateau Petrus from a stellar year purchased at auction in New York and shipped to Nahir’s temperature-controlled, eight-thousand-bottle wine cellar for the party. After salad, lobster bisque, and curried shrimp, a small piece of seared pork belly was followed by ostrich in a truffle reduction, which in turn was trumped by poached Chilean sea bass, bluefin tuna, fugu prepared by a master Japanese chef skilled in the art of preparation of the poisonous pufferfish, and the final entrée course of Kobe beef filet.

lobster salad and champagne were the only things a woman should ever be seen eating.

One of the buffet tables was laden with assorted muffins, scones, bagels, and croissants accompanied by butter, cream cheese, and flavored jams. There was a create-your-own-omelet station and platters of maple sausage, crispy bacon, and hash browns. Quiche lorraine and brioche French toast with mixed berry compote and whipped cream rounded out the breakfast part of the buffet. For those who preferred something other than morning food, there was a second table featuring mixed green salad with pomegranate vinaigrette, grilled salmon, chicken picante, roasted vegetables, rice pilaf, a craving of roast beef, lobster Newburg, and shrimp scampi.

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.

but he always looked at them with the same reverence, mingled with a vague wonder as to what it was that people admired in ruins, seeing that they generally made such short work of inspecting them, and seemed so pleased to get away and take refreshment. Ruins and copious refreshment ware associated in Mr. Gilbert’s mind; and, indeed, there does seem to be a natural union between ivied walls and lobster-salad, crumbling turrets and cold chicken; just as the domes of Greenwich Hospital, the hilly park beyond, and the rippling water in the foreground, must be for ever and ever associated with floundered souchy and devilled whitebait.

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.

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.

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.

Starters Corn chowder with red peppers and smoked Gouda $8 Shrimp bisque, classic Chinatown shrimp toast $9 Blue Bistro Caesar $6 Warm chèvre over baby mixed greens with candy-striped beets $8 Blue Bistro crab cake, Dijon cream sauce $14 Seared foie gras, roasted figs, brioche $16 Entrées Steak frites $27 Half duck with Bing cherry sauce, Boursin potato gratin, pearls of zucchini and summer squash $32 Grilled herbed swordfish, avocado silk, Mrs. Peeke's corn spoon bread, roasted cherry tomatoes $32 Lamb "lollipops," goat cheese bread pudding $35 Lobster club sandwich, green apple horseradish, coleslaw $29 Grilled portabello and Camembert ravioli with cilantro pesto sauce $21 Sushi plate: Seared rare tuna, wasabi aioli, sesame sticky rice, cucumber salad with pickled ginger and sake vinaigrette $28 *Second Seating (9:00 P.M.) only Shellfish fondue Endless platter of shrimp, scallops, clams. Hot oil for frying. Selection of four sauces: classic cocktail, curry, horseradish, green goddess $130 (4 people) Desserts- All desserts $8 Butterscotch crème brûlée Mr. Smith's individual blueberry pie à la mode Fudge brownie, peanut butter ice cream Lemon drop parfait: lemon vodka mousse layered with whipped cream and vodka-macerated red berries Coconut cream and roasted pineapple tart, macadamia crust Homemade candy plate: vanilla marshmallows, brown sugar fudge, peanut brittle, chocolate peppermints

They made Caesar salad with Cashel Blue cheese. They made Irish lobster confit in Kerrygold butter. They made black pudding the way Fergus remembered it from his childhood, and lamb sausages so delicate they almost melted in your mouth. Everything they put on the menu got raves.

White-gloved footmen would bring out marvelous dishes... platters heaped with succulent red-and-white shrimp, called pandles by locals, still smoking-hot from the gridiron... tureens of bisque sprinkled with tender shreds of Chichester lobster... Amberley trout spangled with toast almond slices, served directly from the pan onto the plates. There were endless varieties of fresh vegetables, and salads chopped as fine as confetti, and bread served with newly churned butter, and platters of local cheese and hothouse fruit for dessert.

LOBSTER SALAD.

I've made squash blossoms stuffed with pimento cheese mousse--- because my mother loves pimento cheese--- and for the main course, lobster salad on fresh sweet potato rolls and a simple roasted-corn succotash and jicama-fennel slaw as sides.