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Dinner at my place?

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Seafood [Aug. 3rd, 2006|03:36 pm]
Dinner at my place?

dinneratmyplace

[versimilitant]
[mood |geeky]

I'm curious to know what guidance anyone has regarding lobster. I cannot imagine how one eats a lobster in anything but a casual setting, unless the creature has been completely unshelled. Some restaurants serve the tail in a split (but not cut-away) shell! Can I use my hands in that instance?

Also, how do you manage tail-on shrimp that has been incorporated into soup or some sort of melange, like etouffee or zuppe di pesci?
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Comments:
[User Picture]From: gothtique
2006-08-05 10:24 am (UTC)

OY!

of course my first response is that if I step on it and it goes CRUNCH it is a BUG and I DO NOT eat bugs... but then you saw that coming...

in an effort to be more helpful (and less squicked out):

http://www.gma.org/lobsters/eatingetc.html
http://www.heb.com/mealtime/CT-eatLobster.jsp

.... and this particular diagram is the same as the one used in the "Service Etiquette" book I am reading:
http://www.saltys.ca/lobster2.html

Now, is there a CLEAN way to eat one? a gracious way? I don't think it is possible really,
my advice would be to make sure you have the right tools and go SLOWLY!
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[User Picture]From: versimilitant
2006-08-07 02:05 pm (UTC)

Re: OY!

God gave some of us lobsters to eat, others got the kreplach. Let's not make fun. ;)

I think the answer here is that lobster is inherently an informal dish, unless prepared and presented in a way that does not necessarily involve fingers ( unshelled, in a sauce).

A gloriously handsome Canadian pilot (ship's pilot) showed me how to eat crab the way gloriously handsome sea pilots and other seafaring types do-- using the claw as a cracker and a scoop. Messy. Visceral. Sensual. The crab was good, too.
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