After a cool, almost cold start to the day on Saturday the evening turned warm and sunny.
We picked the fifteen lobsters up at 9:00 AM and took them to meet their final reward in an improvised steamer that usually serves as something for brewing beer. That's it to the left in the picture. By 11:00 AM they were steamed and plunged into ice water to stop the cooking. The results are pictured below.
Around 4:00 PM we returned to the scene of the crime and basically vivisected the critters into tails and claws. We cracked the claws and the bodies around the tail and fifteen minutes before the crowd was ready to eat we threw the pieces onto the grill and reheated them with just a tiny bit of smoke. To see that picture just click on the page break.
There was lots of wine and a ton of side dishes, pasta with cheese sauce, corn pudding, shrimp cocktail, baked potatoes, small salads, apple pie and raspberry tart.
The wines ranged from good, to great, capped off by a pair of 2006 Chablis, a William Fevre Grand Cru Les Clos and Vincent Mothe Premier Cru Fourchaume. Will get those notes up in a day or so.
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