Lobster Tail Quotes

When life gives you lemons, order the lobster tail.

Will you walk a little faster?" said a whiting to a snail. "There's a porpoise close behind us, and he's treading on my tail. See how eagerly the lobsters and the turtles all advance! They are waiting on the shingle--will you come and join the dance? Will you, won't you, will you, won't you, will you join the dance? Will you, won't you, will you, won't you, won't you join the dance?

Will you walk a little faster?' said a whiting to a snail, 'There's a porpoise close behind us and he's treading on my tail. See how eagerly the lobsters and the turtles all advance! They are waiting on the shingle -- will you come and join the dance? Will you, won't you, will you, won't you, will you join the dance?

a lobster tail scallop and a ruinously thick slice of T. melanosporum, the black truffle that does for French cuisine what a Wonderbra does for an ambitious ingénue.

Christ will never more come down to earth nor will there be any law-giver, nor will murder cease nor theft, nor rape, and yet... and yet one expects something, something terrifyingly marvellous and absurd, perhaps a cold lobster with mayonnaise served gratis, perhaps an invention, like the electric light, like television, only more devastating, more soul rending, an invention unthinkable that will bring a shattering calm and void, not the calm and void of death but of life such as the monks dreamed, such as is dreamed still in the Himalayas, in Tibet, in Lahore, in the Aleutian Islands, in Polynesia, in Easter Island, the dream of men before the flood, before the word was written, the dream of cave men and anthropophagists, of those with double sex and short tails, of those who are said to be crazy and have no way of defending themselves because they are outnumbered by those who are not crazy.

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.

A dynamo in the kitchen, she was elevating Mexican cuisine to new gastronomic levels. She had opened her restaurant, El Colibrí, two short years ago. At first people thought she was nuts- then they tasted her dishes. Billing her cuisine as "not your mother's tacos," she'd introduced gourmet Mexican food to Los Angeles, and you didn't eat her creations- like the lobster tail served with the pomegranate mango salsa, served on a blue corn tortillas- with your hands, especially with her secret version of a chimichurri sauce. A hint: truffle oil along with olive oil. The girl genius was an alchemist in the kitchen, creating elixirs and blending ingredients like a mad culinary scientist.

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

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

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

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.

A lobster loser’s brain chemistry differs importantly from that of a lobster winner. This is reflected in their relative postures. Whether a lobster is confident or cringing depends on the ratio of two chemicals that modulate communication between lobster neurons: serotonin and octopamine. Winning increases the ratio of the former to the latter. A lobster with high levels of serotonin and low levels of octopamine is a cocky, strutting sort of shellfish, much less likely to back down when challenged. This is because serotonin helps regulate postural flexion. A flexed lobster extends its appendages so that it can look tall and dangerous, like Clint Eastwood in a spaghetti Western. When a lobster that has just lost a battle is exposed to serotonin, it will stretch itself out, advance even on former victors, and fight longer and harder.9 The drugs prescribed to depressed human beings, which are selective serotonin reuptake inhibitors, have much the same chemical and behavioural effect. In one of the more staggering demonstrations of the evolutionary continuity of life on Earth, Prozac even cheers up lobsters.10 High serotonin/low octopamine characterizes the victor. The opposite neurochemical configuration, a high ratio of octopamine to serotonin, produces a defeated-looking, scrunched-up, inhibited, drooping, skulking sort of lobster, very likely to hang around street corners, and to vanish at the first hint of trouble. Serotonin and octopamine also regulate the tail-flick reflex, which serves to propel a lobster rapidly backwards when it needs to escape. Less provocation is necessary to trigger that reflex in a defeated lobster. You can see an echo of that in the heightened startle reflex characteristic of the soldier or battered child with post-traumatic stress disorder.

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

A dog always knows where it can find food to eat, so it’ll come running look- ing for a fool to feed it. Honey, that’s not gospel; it’s fact.... And for years, I was that fool—feeding that stray not scraps but prime steak, lobster tail, crab legs, and whatever else comes to mind.

Her smile was involuntary. ‘Good,’ she said. ‘What did you pack?’ ‘Surprises,’ he answered, and this time she noticed the way his smile always began at his mouth and then crept up into his eyes. ‘Good. I just hope one of them is mortadella.’ ‘Mortadella?’ he asked. ‘How did you know? I love it, but I never think anyone else does, so I never bring any. It’s such peasant food: I can’t imagine anyone like you eating it.’ ‘Oh, but I do,’ she said with real enthusiasm, ignoring his compliment, at least for the moment. ‘It’s true, isn’t it? no one feels comfortable eating it any more. They want, oh, I don’t know, caviare or lobster tails, or …’ ‘When what they’re really lusting for,’ he broke in, ‘is a panino with mortadella and so much mayonnaise it drips out of the sandwich and down their face.

There are so many barriers between us. Age, money, lifestyle. He’s a fifty-six-year-old billionaire. I’m a twenty-one-year-old from the Midwest, currently living in her van. My favorite food is Wendy’s fries dipped in a Frosty. I bet his favorite food is lobster tails or caviar. The most expensive thing I ever bought was my van, and I’m willing to bet the couch I’m sitting on cost more.

The feast is family-style, of course. Every six-person section of the table has its own set of identical dishes: garlicky roasted chicken with potatoes, a platter of fat sausages and peppers, rigatoni with a spicy meat sauce, linguine al olio, braised broccoli rabe, and shrimp scampi. This is on top of the endless parade of appetizers that everyone has been wolfing down all afternoon: antipasto platters piled with cheeses and charcuterie, fried arancini, hot spinach and artichoke dip, meatball sliders. I can't begin to know how anyone will touch the insane dessert buffet... I counted twelve different types of cookies, freshly stuffed cannoli, zeppole, pizzelles, a huge vat of tiramisu, and my favorite, Teresa's mom's lobster tails, sort of a crispy, zillion-layered pastry cone filled with chocolate custard and whipped cream.

The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him. Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce. I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary. The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.

.What king has the head of a lobster, the middle of a skink, the back of a gecko, and the tail of a scorpion?

She sat down at the end of the pier and dangled her legs over the edge. It was about a fifteen- or twenty-foot drop to the ocean. And everywhere she looked, it went on forever. There were millions of different kinds of fish, thousands of which nobody had even heard of. There were “Gardens of Eels” that covered acres of the ocean floor. There were caves and mountains and valleys, most of which were still a secret. It was a great, unexplored mystery. Octopuses, sharks, bat rays, sea horses, bumphead hogfish, long-snouted hawkfish, fat innkeepers—the ocean covered more than two-thirds of the Earth’s surface. Great pods of whales could swim around unnoticed, dolphins, angelfish, rainbow fish, clown fish, boots and sneakers. Her hands gripped the pier as she ducked her head under the wooden railing. Moonfish, goose-fish, flashlight fish, barracudas, she took several long deep breaths. Stonefish, lobsters, paddlefish, glass catfish, her muscles tightened. Tigerfish, scissors-tail fish, the water rocked beneath her.

When Bobby gets back, we spend the rest of the morning preparing a feast. The Wolfes’ guests may be dining on oysters and lobster tails, but we have jam tarts and honey-roasted sausages and a pineapple hedgehog with quills of cheddar. When we’ve finished icing the cake, Bobby’s cheeks and nose are smeared in chocolate and I take a picture of him, grinning at me, wild on sugar and excitement as we count down to the main event.