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And The Man Brought Lobster

Photo 5

What a magical world we live in...

We were just about to sit down to lunch on the Flo the other day with a nice glass of pinot (crazy delish tuna niciose along with some Puy lentils with burrata and basil oil - these lentils are the best nuggets ever cause they dont turn to mush when cooked), when over pops my diver.  He has some cool ideas he wanted to share about the wine hatch in the middle of the living room floor and since he's motoring around the marina all day on his dinghy...well, it's easy to just jet on by on a boat.

Anyhow...we catch up, brainstorm a bit, talk about his little mini farm here in the marina, and I just happen to mention that it's spiny lobster season.  He's like - oh, do you like lobster and I'm like - ummmmmm, for sure LOVE IT.  Well, that turned into him leading us over to his dink all non-chalant and opening up the lid to a big fat mess of lobsters he'd just dove for that AM down in Redondo.  YAHOO!   Now, I've never cooked a live lobster, but it was high time to learn.   

First off (as per Nigel the Diver), we tossed him in the freezer for a minute while we gathered our thoughts and knives.  Stunned him a bit, I'm sure.  Next up, the grill was fired up and some garlic butter got to being shook down on the stove (thanks Robin for the fresh garlic from the garden)!  Minka was already drooling and she didn't even know what the hell was happening yet.  A fresh glass was poured and the par-tay began.

Out came the just sharpened butcher knife and with a quick stab thru the eyes and a long slow slit down the entire body...welp, we had ourselves a dead lobster to clean.  Once scrubbed, we smeared it with loads of the bubbly butter concoction, double fisted squeezes of fresh lemon, and just tossed it on the grill for about 10 min.  

SO SO SO SO amazing.  Next day, the leftovers turned into a delightful mayo and celery laced lobster roll piled high on a butter toasted whole grain hot dog bun.  Funny, silly, sunshiney magical world.  Thank you mama ocean, and thank you saint Nigel.  

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