In the summers in New England you used to be able to get live lobster for 6 bucks/lb. Not sure what it’s up to these days but I’ll never order it in a restaurant. It’s one of those things that you and a professional chef can get the exact same result by boiling it for a few mins. Plus at home you can get completely messy and hose yourself of immediately afterwards.
In the summers in New England you used to be able to get live lobster for 6 bucks/lb. Not sure what it’s up to these days but I’ll never order it in a restaurant. It’s one of those things that you and a professional chef can get the exact same result by boiling it for a few mins. Plus at home you can get completely messy and hose yourself of immediately afterwards.