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