barry burton

A How To Series

Will probably Rid One Of Any Desire to Ever Partake of the Supposed Delicacy, so please Ignore If one Wants to Eat them in the Future.

Tonight Brett and I were forced to cook lobsters for my family. Long story, but we had 6 live lobsters, about 3 lbs. each, that had been air freighted in today from Maine. No one else could (would) cook them, so the task fell to us. Using a 22 qt stock pot, alot of water and a little salt we boiled all of them. Only 3 fit at a time. The smell of salt water and boiling lobster is exactly the smell I have always hated about fishing boats and marinas at the ocean. I have never killed anything except a bug before (that I remember, anyway). I don’t like killing things. I feel dirty. I smell bad too, but only because I have yellow lobster salt water all over me. The pictures show Brett’s technique for removing the tail meat from the shell. He sort of figured this out as we went along, so he may patent this method or something. I did not eat any lobster tonight, nor do I think I will ever eat any lobster again.