Yeah, I ate lobster this week. And gumbo with lobster. And FRIED CLAMS FROM HEAVEN. A perfectly fried, perfectly fresh clam belly with tartar sauce come very close to blowing my favorite crustacean out of the water. I took pictures to show you but clams are ugly.
One of the very important questions raised over our eatings this week: How does one stuff a lobster? Do you very carefully extract the meat and then put it back together? Or do you never cook it to begin with? Help me, reader!
I know you can do it, because here one is:
Very old taxidermy stuffed lobster. Hand painted. Hung in McGrath’s Restaurant of Plymouth for many years. Attached to wood with rope around border. Dimensions: 2′-3″ X 3′-5″. In decent condition. However could use a little touch up paint and cleaning. Right tip front of leg is missing and last leg tip on right hand side is missing. Have additional pics available upon request.
Lobster itself appears to be 12-18 lbs. Price is negotiable!
Also, there was a scientific study a long time ago, finding that lobsters are like people (and you can dress them up as such).
Have just a fantastic Monday.one