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The husband's entree was this lobster spaghetti with grape tomatoes and arugula. Delicious and perfectly al dente.
Spotted this lobster pot on Mewslade Beach last summer, deciding to photograph it as the sun went down and the tide came in. I'd really like to know your thoughts.
Best on black
Lobster Pots and marker flags at Arbroath outer Harbour Angus Scotland.
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© Ralph Stewart 2010
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Went down to RI for some early morning surf. Found this while I was checking a few spots. I had to stand in the road to get the right angle, luckily at this time of day, not really anyone was out driving around.
Red Lobster serving up some "Lobster Fest"....Steamed Whole Main Lobster was cooked to perfection
*You may want to skip their Mojito...just sayin'
#worstmojito
This little guy lives under the starboard engine in the wooden wreck of Sabang Bay. Afraid of any light ,only night dives, using a red light to find him, made this image possible. It took me literally dozens of shots to expose his brilliant green spines against that "oh so lobster" red.
After a very hard work-out ;p i decided to reward myself by ordering my fav. food ;p
Lobster + shrimp with cocktail sauce
Maku Fayda el3irj Zafer ;p
Locatoin : home - livingroom
"PEAS AND CARROTS"
- Butter Poached Nova Scotia Lobster, Split English Peas, Heirloom Carrots, Pea Tendrils and Carrot Ginger Mousseline
This was the dish I was ultimately expecting the most. I have heard about it, but have not actually seen it, let alone had a chance to taste it before.
The approach is classic Thomas Keller - this is "less is more" in it's earnest.
Lobster was poached in beurre-monte, I am guessing, and I have no doubt it was cooked sous-vide. Carrots and peas on the plate were spring fresh, ginger and carrot mousseline was expertly prepared and seasoned - flavors were well balanced, ginger was not at all overpowering. My lobster tail was a touch undercooked, period. Still, a very successful dish.
This was also the point where I had to reflect the events preceding my dinner, and thought of things seemingly unrelated to the opulent food we were being served. Please feel free to skip this part if you are interested only in the description of food, wine and my dining notes - the rest of you are welcome to share my recent thoughts and tribulations.
It is so happened that about a week before I found myself sharing this amazing dinner with my best and closest friend of more than a decade I have suffered tremendous professional disappointment and equally large personal loss. I found myself drained emotionally and otherwise, disappointed and dejected...
I do not know why we are passed for jobs which we work so hard for, and the ones we want more than the people who actually get them. It is similar to having sincere feeling for someone, but getting rejected - sometimes for not exactly the right reasons.
I can not tell you what a chilling contrast it is to be hopeful for days, if not weeks at a time - only to face a grim and chilling reality when the dust settles. I never compete with anyone for misery - never have, never will, and I realize there is always someone who would instantly trade a failed job opportunity, a breakup with a loved one or a monetary loss for not having lost a child, or a tragedy of a similar gravity, yet the bitter losses of my own have for a few days made my world a very dark place. But life goes on, and damage has to be repaired - at any price. Occasionally, things change quickly - I found myself at Per Se only a few short days after not wanting to believe what happened. It did not replace my loss, but it gave me a feeling of hope, for one never knows what the future holds... I certainly do not know when, if at all, I am going to reach my much desired goal, but I do know that I could never see the great things that happened in my life before they actually happen. Per Se dinner with Patrick was one of them.
Please enjoy the entire Per Se (Dinner) picture set and consider Overall Impression.
Lobster meat mix, avocado, cucumber & tuna tataki on top with roasted garlic aioli & crispy garlic chips . From Bella Sushi on Lonsdale in North Vancouver as a takeout
You know how, when you test drive a new car, you take it slow at first just to make sure it doesn't make any strange sounds or veer wildly out of control?
Then, once you've become more comfortable, you lay on the gas and see what that baby can really do, right?
My new lightbox has surpassed even my wildest expectations.
Background provided by dgphilli through a Creative Commons license
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Sue made an awesome homemade lobster roll with the leftover lobster from the night before. It deserved to be photographed in front of the ocean and the American flag.
Via Instagram: www.instagram.com/p/MtPLRkvC-_/
This is from the tail end of an amazing sunrise on Grand Manan. I completely missed the incredibly dramatic pink sky while driving around figuring out where to go, trying to shoot something different, but after the sun was up I was still able to get some shots in the intense golden light.
Nikon D850 and NIKKOR 200-500mm f/5.6 lens @ 360mm, f/5.6, ISO 200, 1/1250 second, handheld with VR enabled.
Visit my website to learn more about my photos and video tutorials: www.adamwoodworth.com
Lobster Garganelli on a throwback, vintage Japanese plate.
Quince
San Francisco, California
(August 3, 2017)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
A lobster boat photographed in rough seas on a foggy day, near Great Duck Island, Maine.
Image 360_6032adj
When they pop off their prickly battle armor, it’s mating time.
The lobster starts by swallowing water to raise the carapace you see here up and away from the tail. They pull their eyestalks down and pop the lid off, leaving a tender and soft lobster… unable to walk for about a half hour with floppy “boneless” legs. Pulling the claw meat through the narrow joints is particular strenuous. While in this state, the females approach the males to copulate.
When I found these undamaged bodies washed up on the beach together, I wondered about the pair at sea.
toasted English muffin, poached eggs, wilted spinach, Nova Scotia lobster, hollandaise, served with pan fried fingerling potatoes
on Explore Aug 7, 2009, #301
from a lobster pot off Inner Farne... the Serenity crew show the animal and talk about it before safely returning it to the sea
Lobster
Clown Bar
Paris, France
(August 4, 2016)
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