Lobster Season Quotes

The distance between grinding poverty and even stable poverty could be so vast that those at the bottom had little hope of climbing out even if they pinched every penny. So they chose not to. Instead, they tried to survive in color, to season the suffering with pleasure. They would get a little high or have a drink or do a bit of gambling or acquire a television. They might buy lobster on food stamps.

Harry - “No plovers no pigeons no snipe. No oysters mussels clams or whole lobsters. No artichokes no savories no cheese.” He paused for breath then went on “Nothing too rich nothing too highly seasoned. And never more than one glass of wine. Did I miss any no-noes ” Emma - She sighed. “When it comes to my work I do wish you would be serious.” Harry - “I am serious ” he assured her. “After reading this I understand why women have such tiny waists and go about fainting all the time. I thought it was corsets but no. You’re all hungry .

The Holy Trinity are Four Seasons for the roast duck, Mandarin Kitchen for the aforementioned lobster noodles, and Royal China for the dim sum.

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.

But as yet, the neighbourhood was shy to own the Railroad. One or two bold speculators had projected streets; and one had built a little, but had stopped among the mud and ashes to consider farther of it. A bran-new Tavern, redolent of fresh mortar and size, and fronting nothing at all, had taken for its sign The Railway Arms; but that might be rash enterprise—and then it hoped to sell drink to the workmen. So, the Excavators’ House of Call had sprung up from a beer shop; and the old-established Ham and Beef Shop had become the Railway Eating House, with a roast leg of pork daily, through interested motives of a similar immediate and popular description. Lodging-house keepers were favourable in like manner; and for the like reasons were not to be trusted. The general belief was very slow. There were frowzy fields, and cow-houses, and dunghills, and dustheaps, and ditches, and gardens, and summer-houses, and carpet-beating grounds, at the very door of the Railway. Little tumuli of oyster shells in the oyster season, and of lobster shells in the lobster season, and of broken crockery and faded cabbage leaves in all seasons, encroached upon its high places. Posts, and rails, and old cautions to trespassers, and backs of mean houses, and patches of wretched vegetation stared it out of countenance. Nothing was the better for it, or thought of being so. If the miserable waste ground lying near it could have laughed, it would have laughed it to scorn, like many of the miserable neighbours.

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.

Ah, New England. An amalgam of picket fences and crumbling bricks; Ivy League schools and dropped Rs; social tolerance and the Salem witch trials, Henry David Thoreau and Stephen King, P-town rainbows and mill-town rust; Norman Rockwell and Aerosmith; lobster and Moxie; plus the simmering aromas of a million melting pot cuisines originally brought here by immigrants from everywhere else searching for new ways to live. It’s a place where rapidly-growing progressive cities full of the ‘wicked smaaht’ coexist alongside blight-inflicted Industrial Revolution landscapes full of the ‘wicked poor’. A place of forested mountains, roaring rivers, crystalline lakes, urban sprawl, and a trillion dollar stores. A place of seasonal tourism beach towns where the wild, rank scent of squishy seaweed casts its cryptic spell along the vast and spindrift-misted seacoast, while the polished yachts of the elite glisten like rare jewels on the horizon, just out of reach. Where there are fiery autumn hues and leaves that need raking. Powder snow ski slopes and icy windshields that need scraping. Crisp daffodil mornings and mud season. Beach cottage bliss and endless miles of soul-sucking summer traffic . Perceived together, the dissonant nuances of New England stir the imagination in compelling and chromatic whorls.

And indeed at the hotel where I was to meet Saint-Loup and his friends the beginning of the festive season was attracting a great many people from near and far; as I hastened across the courtyard with its glimpses of glowing kitchens in which chickens were turning on spits, pigs were roasting, and lobsters were being flung alive into what the landlord called the ‘everlasting fire’, I discovered an influx of new arrivals (worthy of some Census of the People at Bethlehem such as the Old Flemish Masters painted), gathering there in groups, asking the landlord or one of his staff (who, if they did not like the look of them; would recommend accommodation elsewhere in the town) for board and lodging, while a kitchen-boy passed by holding a struggling fowl by its neck. Similarly, in the big dining-room, which I had passed through on my first day here on my way to the small room where my friend awaited me, one was again reminded of some Biblical feast, portrayed with the naïvety of former times and with Flemish exaggeration, because of the quantity of fish, chickens, grouse, woodcock, pigeons, brought in garnished and piping hot by breathless waiters who slid along the floor in their haste to set them down on the huge sideboard where they were carved immediately, but where – for many of the diners were finishing their meal as I arrived – they piled up untouched; it was as if their profusion and the haste of those who carried them in were prompted far less by the demands of those eating than by respect for the sacred text, scrupulously followed to the letter but naïvely illustrated by real details taken from local custom, and by a concern, both aesthetic and devotional, to make visible the splendour of the feast through the profusion of its victuals and the bustling attentiveness of those who served it. One of them stood lost in thought by a sideboard at the end of the room; and in order to find out from him, who alone appeared calm enough to give me an answer, where our table had been laid, I made my way forward through the various chafing-dishes that had been lit to keep warm the plates of latecomers (which did not prevent the desserts, in the centre of the room, from being displayed in the hands of a huge mannikin, sometimes supported on the wings of a duck, apparently made of crystal but actually of ice, carved each day with a hot iron by a sculptor-cook, in a truly Flemish manner), and, at the risk of being knocked down by the other waiters, went straight towards the calm one in whom I seemed to recognize a character traditionally present in these sacred subjects, since he reproduced with scrupulous accuracy the snub-nosed features, simple and badly drawn, and the dreamy expression of such a figure, already dimly aware of the miracle of a divine presence which the others have not yet begun to suspect. In addition, and doubtless in view of the approaching festive season, the tableau was reinforced by a celestial element recruited entirely from a personnel of cherubim and seraphim. A young angel musician, his fair hair framing a fourteen-year-old face, was not playing any instrument, it is true, but stood dreaming in front of a gong or a stack of plates, while less infantile angels were dancing attendance through the boundless expanse of the room, beating the air with the ceaseless flutter of the napkins, which hung from their bodies like the wings in primitive paintings, with pointed ends. Taking flight from these ill-defined regions, screened by a curtain of palms, from which the angelic waiters looked, from a distance, as if they had descended from the empyrean, I squeezed my way through to the small dining-room and to Saint-Loup’s table.

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.

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.

Phillipa placed one tray of appetizers after the other on the table---the jambon sec-wrapped chipotle figs with the cocoa-balsamic glaze; the crab cakes with the rémoulade dipping sauce; the varying star-shaped canapés, the bottoms buttery, toasted bread topped with different ingredients and garnished with chopped fresh herbs; the verrines filled with bœuf bourguignon and baby carrots; and the smoke salmon, beet carpaccio, and mascarpone bites served on homemade biscuits and sprinkled with capers. Everybody dug in, oohing and aahing. "I don't know which one I like best," exclaimed Marie, licking her lips. "They're all so delicious. I can't choose a favorite child." Phillipa winked. "Just wait until you see and taste Sophie's plat principal," she said, turning on her heel. She returned with a large pressure cooker, placing it on the table. She lifted the lid, and everybody breathed in the aromas, noses sniffing with anticipation. "This is Sophie's version of pot-au-feu de la mer, but with grilled lobster, crab, abalone, mussels, and large shrimp, along with a variety of root and fresh vegetables, a ginger-lemongrass-infused sauce, and garnished with borage, or starflowers, a smattering of sea salt, a dash of crème fraîche, fresh herbs, and ground pepper.

Risotto with Seafood 2 bay leaves 1 carrot, chopped 2 small onions: 1 chopped, 1 minced 3 (1-pound) lobsters 1/3 cup olive oil 3 tablespoons tomato paste 2 cups Arborio rice 1½ cups white wine (dry) 2 tablespoons butter 2 pounds medium shrimp, peeled 1 pound scallops Fill pot with water sufficient to cover 3 lobsters. Add bay leaves, carrot, chopped onion. Bring to a boil, add lobsters, and cook 10 minutes. Reserve water the lobsters were cooked in. Cool lobsters and remove meat. Cook minced onion in olive oil until translucent; add tomato paste until blended. Then add rice. Slowly add white wine and an equal amount of lobster water. Continue stirring and adding liquid as rice cooks, 20 minutes or so. Melt butter in a separate pan. Add shrimp; cook until pink. Remove shrimp and add scallops; sear until golden. Add shrimp and lobster to the risotto pan. Fold in. Season to taste.

Mac’s Mac N’ Cheese One box of elbow macaroni (cooked and drained) 1/2 cup of sour cream 1 cup of milk 1 can of Campbell's condensed cheese soup 1 ½ cups of (orange) cheddar cheese, 1 1/2 cups of white sharp cheddar cheese, grated 2 eggs 1 teaspoon of ground mustard 1 teaspoon of adobo or seasoned salt ½ tsp pepper ¼ cup parmesan cheese 3 tablespoons of butter Boil pasta for six minutes, then drain.  The crock pot should be set to high.  Add pasta to crock pot along with grated cheeses, cheddar soup, sour cream, butter, milk and eggs.  Mix all together then add all the seasonings.  If desired, add additional cheese or sour cream.  You can periodically check back to make sure it is not browning too much at the sides.  You can stir every now and again. 2 hours to 2.5 hours on high is pretty near perfection although slow cooker times vary.  You can always check on it and look at the sides.  If they are browning too much you can always turn the temp down to low.  The cheese is very flexible also.  You can use different types of cheese or add more or less depending on your taste.  I once caught Delilah adding more cheddar cheese to the crock pot. I honestly think this is the macaroni and cheese recipe I will stick to like glue.  It is amazing.  And it can be tweaked.  Bacon bits can be added to the mac n cheese.  Add some lobster for a nice seafood lobster mac n’ cheese.  Bread crumbs can be sprinkled over the top at the end.  Or if you want to add some veggies, broccoli can be placed on top as well.  Brandon and Rose added sliced hot dogs for AJ since hotdogs are his favorite.

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.

People like Larraine lived with so many compounded limitations that it was difficult to imagine the amount of good behavior or self control that would allow them to lift themselves out of poverty. The distance between grinding poverty and even stable poverty could be so vast that those at the bottom had little hope of climbing out even if they pinched every penny. So they chose not to. Instead, they tried to survive in color, to season the suffering with pleasure. They would get a little high or have a drink or do a bit of gambling or acquire a television. They might buy lobster on food stamps.

There are numerous hints that trade, like the spiny lobsters’ seasonal parades, may have been stamped by the Baldwin Effect into human DNA. Animal behaviorist Frans de Waal feels that humans offer each other presents (and expect returns) much more often than other primates do. This tendency shows up just a few years after birth, when children are often driven by instinct more powerfully than by what they’ve learned.

It's a creamy lobster mashed potato, but it's so much more than that. She can taste the the sweet meat of the shellfish, the salinity of the butter, the earthiness of finely chopped chives. The potatoes are soft, lighter than air, almost like they've been whipped for hours. Eden determines that he's used brie instead of cheddar, giving the whole thing a much milder taste.

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.

She discovered a whole square devoted to seafood- squid and sea bass, shrimp, prawns, rock lobsters, octopus, sea cucumbers, and a pallet of unidentifiable slugs and snails, creatures with fluorescent fins and prehistoric shells, things Marguerite was sure Dusty Tyler had never seen in all his life. In Morocco, the women did the shopping, all of them in ivory or black burkhas. Most of them kept their faces covered as well; Candace called these women the "only eyes." They peered at Marguerite (who wore an Hermés scarf over her hair, a gift from one of her customers) and she shivered. Marguerite's favorite place of all was the spice market- dozens of tables covered with pyramids of saffron and turmeric, curry powder and cumin, fenugreek, mustard seed, cardamom, paprika, mace, nutmeg.

Let us turn now to a study of a small Newfoundland fishing village. Fishing is, in England at any rate – more hazardous even than mining. Cat Harbour, a community in Newfoundland, is very complex. Its social relationships occur in terms of a densely elaborate series of interrelated conceptual universes one important consequence of which is that virtually all permanent members of the community are kin, ‘cunny kin’, or economic associates of all other of the 285 permanent members. The primary activity of the community is cod fishing. Salmon, lobster, and squid provide additional sources of revenue. Woodcutting is necessary in off-seasons. Domestic gardening, and stints in lumber camps when money is needed, are the two other profitable activities. The community's religion is reactionary. Women assume the main roles in the operation though not the government of the churches in the town. A complicated system of ‘jinking’ – curses, magic, and witchcraft – governs and modulates social relationships. Successful cod fishing in the area depends upon highly developed skills of navigation, knowledge of fish movements, and familiarity with local nautical conditions. Lore is passed down by word of mouth, and literacy among older fishermen is not universal by any means. ‘Stranger’ males cannot easily assume dominant positions in the fishing systems and may only hire on for salary or percentage. Because women in the community are not paid for their labour, there has been a pattern of female migration out of the area. Significantly, two thirds of the wives in the community are from outside the area. This has a predictable effect on the community's concept of ‘the feminine’. An elaborate anti-female symbolism is woven into the fabric of male communal life, e.g. strong boats are male and older leaky ones are female. Women ‘are regarded as polluting “on the water” and the more traditional men would not consider going out if a woman had set foot in the boat that day – they are “jinker” (i.e., a jinx), even unwittingly'. (It is not only relatively unsophisticated workers such as those fishermen who insist on sexual purity. The very skilled technicians drilling for natural gas in the North Sea affirm the same taboo: women are not permitted on their drilling platform rigs.) It would be, however, a rare Cat Harbour woman who would consider such an act, for they are aware of their structural position in the outport society and the cognition surrounding their sex….Cat Harbour is a male-dominated society….Only men can normally inherit property, or smoke or drink, and the increasingly frequent breach of this by women is the source of much gossip (and not a negligible amount of conflict and resentment). Men are seated first at meals and eat together – women and children eating afterwards. Men are given the choicest and largest portions, and sit at the same table with a ‘stranger’ or guest. Women work extremely demanding and long hours, ‘especially during the fishing season, for not only do they have to fix up to 5 to 6 meals each day for the fishermen, but do all their household chores, mind the children and help “put away fish”. They seldom have time to visit extensively, usually only a few minutes to and from the shop or Post Office….Men on the other hand, spend each evening arguing, gossiping, and “telling cuffers”, in the shop, and have numerous “blows” (i.e., breaks) during the day.’ Pre-adolescents are separated on sexual lines. Boys play exclusively male games and identify strongly with fathers or older brothers. Girls perform light women's work, though Faris indicates '. . . often openly aspire to be male and do male things. By this time they can clearly see the privileged position of the Cat Harbour male….’. Girls are advised not to marry a fisherman, and are encouraged to leave the community if they wish to avoid a hard life. Boys are told it is better to leave Cat Harbour than become fishermen....

People like Larraine lived with so many compounded limitations that it was difficult to imagine the amount of good behavior or self-control that would allow them to lift themselves out of poverty. The distance between grinding poverty and even stable poverty could be so vast that those at the bottom had little hope of climbing out even if they pinched every penny. So they chose not to. Instead, they tried to survive in color, to season the suffering with pleasure. They would get a little high or have a drink or do a bit of gambling or acquire a television. They might buy lobster on food stamps.

CHRISTMAS EVE MENU Foie Gras with Caramelized Apples Salmon with Lemon, Cucumber, and Dill, served on Small Rounds of Toasted Bread Escargots de Bourgogne Oysters with a Mignonette Sauce Oysters with Pimento Peppers and Apple Cider Vinegar Oysters Rockefeller, deglazed with Pernod, served with Spinach, Pimento Peppers, and Lardons Sophie's Spiced Langouste (Spiny Lobster) à l'Armoricaine Crayfish, Crab, and Shrimp with a Saffron-Infused Aioli Dipping Sauce Moules à la Plancha with Chorizo Selection of the Château's Cheeses Three Varieties of Bûche de Noël The kitchen staff walked in as I threw the chalk on the counter. Phillipa snuck up behind me. "Oh my God. That menu looks wicked incredible. I'm already drooling." Clothilde nodded her head in approval. "It's perfect. You've made your grandmother proud." "How many bûches do you think we'll need?" asked Gustave, referring to the celebrated and traditional log cakes served in every French restaurant and household sometime during the holiday season. "Twenty?" I answered. "Good thing I started on them a few days ago," he said. "Pineapple and mango, chocolate and praline, and vanilla and chestnut." "No alcohol?" I asked. "Maybe just a pinch of Armagnac." He held up his forefinger and thumb. Looked like more than a pinch.

He sold smoked bluefish pâté and cocktail sauce, lemons, asparagus, corn on the cob, sun-dried tomato pesto, and fresh pasta. He sold Ben & Jerry's, Nantucket Nectars, frozen loaves of French bread. It was a veritable grocery store; before, it had just been fish. Marguerite inspected the specimens in the refrigerated display case; even the fish had changed. There were soft-shell crabs and swordfish chunks ("great for kebabs"); there was unshelled lobster meat selling for $35.99 a pound; there were large shrimp, extra-large shrimp, and jumbo shrimp available with shell or without, cooked or uncooked. But then there were the Dusty staples- the plump, white, day-boat scallops, the fillets of red-purple tuna cut as thick as a paperback novel, the Arctic char and halibut and a whole striped bass that, if Marguerite had to guess, Dusty had caught himself off of Great Point that very morning.