Getting ready for the pot...

www.kingofhits.co.uk/component/option,co...d,54/?g2_itemId=1358

and

www.kingofhits.co.uk/component/option,co...d,54/?g2_itemId=1361

FREE LARRY THE LOBSTER.....

He looks far too nice to eat.......

Years ago while pretending to be on my city and guilds 706/1 my chef teacher told us the official way was to put them in cold water,and bring to the boil...I should have said,'who do you think I am,the President of Uzbekistan'? lol.

I do hope you enjoyed it,that tail was indeed a fine color.Any chance of a pic of it on the plate,with all the King Trimmings?

That is the plate (enormous) I shall be eating it on; no room for any trimming; a steaming dip of melted butter; cheddar mash in a bowl; a chicory salad with balsamic vinaigrette... and a huge glass of ice cold Perry.

What a way for Larry to go......

Sounds a lovely meal - but he is one attractive lobster!

Larry was delicious; he turned bright red in the cooking, of course; still beautiful though that blue tail was quite magnificent.

Succulent, juicy, tender, full of flavour.

And I didn't cut myself on his shell (which I usually do).

I remain confused by the absolute difference between American and British lobsters, their relationship with crayfish and the question of why Larry and his friends had one huge claw and one small one.