Monthly Archives: December 2010

The First in the Nation Lobster Caucus

Soooooo…..yeah. I’ve been absent.  Basically, real life crept up on me and then hogged all my time.  Real life can be very demanding. Damn, Real Life…lighten up.

BUT- I’m back and with a LONG overdue post.  The culmination of my 30 Before 30 List: a live lobster.  I mentioned the lobster to some friends (who had already sampled Beef Wellington and Duck L’Orange) and they requested to be present there.  Over drinks the event turned into a “BYOL” party.

Yes, BYOL means Bring Your Own Lobster.

Our friends arrived….lobsters in tow:

You're the guest of honor!

We're so excited to have you for dinner! I mean, err....

For those of you who have seen “Julie/Julia” you’ll remember that Julie Powell was haunted by the idea of “offing” a crustacean.  I was significantly less put off by the task, but my dinner guests were practically gleeful about it:

No sign of a guilty conscience.

Not batting an eyelash.

You're enjoying this, aren't you?

Captivating

We boiled 13 Lobster.   Sidenote: Is the plural “lobster” or “lobsters”?

It was a lot of boiling and plunging of lobsters. I think at one point my kitchen was turning into the set of a snuff film, but we pulled through:

Dinner is served!

UNFORESEEN BONUS: Boiled lobster “hold” well.  The first few in the water were still tender and warm by the time we sat down at the table.   We had plenty of first time lobster caucus goers, so I laminated  instructions to help everyone.  But again, there was no hesitation:

15 gallons of boiling water later....

So, 1 pound of butter, 13 lobsters, 8 bottles of wine, and 3 bottles of champagne later….

I. Was. Thirty.

Lobster. Champagne. Friends. Maybe this 30 thing isn't so bad afterall.....

The pictures don’t do it justice.  Our BYOL party was christened with a new more official title and secured itself as an annual tradition.  It even made it onto this year’s Christmas card!

If you forgive my long absence, you might even get a invite for next year.

More soon,

xoxo Flyover Foodie