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lettuce, tomato, crustacean mayonnaise on o&b artisan pain au lait with coriander cucumber slaw
($26).
What's not to love about a midday meal of shelled crustacean stuffed within a gloriously buttery sweet pain au lait? If one ate with their eyes, there's no doubt that the lobster burger is a winner. Carefully crafted with perfectly trimmed, crisp and clean lettuce, red and yellow tomato slices, the signature plate's feature of a 5oz lobster patty was more briny than I would have initially expected, but something likely heightened (exponentially, might I add) by the generous drizzle of crustacean mayonnaise binding it. Although initially an issue, it became less so as my palate found refreshment through the presence of the cucumber slaw - a refreshing mix that was lightly tossed with rice vinegar and sugar, and fresh salt and vinegar chips (I barely detected the former and failed to detect the latter), was a welcomed accompaniment to this otherwise dense plate. Loved how crisp those chips were. I did dwell for a second on their near translucent nature but rest assured when they didn't shed one bit of grease.
In all honesty, the shear height to width ratio in addition to the mayonnaise, which was more like a sauce because it was so loose, made eating the burger using hands nearly impossible. A knife and fork made the process less messy (heading back to work with concentration shellfish essence dripping down the elbows may not be everyone's cup of tea), but may have defeated the point of this whimsical offering. The lobster burger was not a course of grace, and possibly one fit to be consumed in solitude or in the company of others who won't judge: firstly, it was difficult consuming the tower that contained every element in one bite - doing so required full extension of the oral cavity not to mention great mastication prowess (making me feel like I was a cow!), and secondly, if one was to consume the burger like a lady via a deconstructed manner, one lost the contrast of textures and the lightening of flavours (esp. with the non-seafood components).
Either way, this is welcomed change over the standard beef burger plates that's ever so popular amongst the downtown crowd.
Stir frying of lobster after the lobster has been portioned and deep fried. The lobster is fried with ginger and spring onion.
We got this in roatan 20$ for two lobster tails plus salad and yummy coconut rolls, all on the waterfront, so perfect , can't wait to go back!
A trip to Canada's east coast cannot be complete without having lobster! Look at how big the claws are on this sucker!
I had this one at Murphy's Restaurant right at Halifax's harbour.
Halifax, Nova Scotia
And 10 minute later they were munching on lobster at that table. Even produced a bottle of wine from the boot of the car. 📷😂
A test fold of my lobster I did a few months back. Partially to test the design. And partially to test some paper I got lol
I plan to have a new, more finished, version done by OUSA, but I really haven't done a whole ton of origami this year, so I won't really have much. probably not gonna be doing a display.
kept meaning to take a better picture of this one...
made from a brown cotton sheet (thrifted) & a 1967 McCalls pajama pattern... the pattern is for one of those billowy, full, acres-of-fabric tent-type-shirts. i took it in a little & added a belt (for harnessing the folds). i totally embroidered twin red lobsters on the pockets... why not, right? all the buttons except for the top big red one are covered buttons, harvested from some other garment, long gone by now.
Common name: Lobster claw, Hanging heliconia
Botanical name: Heliconia rostrata
Heliconia rostrata is one of the most recognized and widely grown species, but that doesn't take away from the fact that it is still considered one of the most beautiful. Heliconia rostrata has a pendent inflorescence, the bracts are red with greenish yellow edges. Each bract resembles a lobster's claw, hence the common name. It is a very popular species, and one of the more common in cultivation. Heliconia rostrata is one of the most recognized and widely grown species, but that doesn't take away from the fact that it is still considered one of the most beautiful. The inflorescence it produces is one of the most colorful one will ever encounter. The mature plant normally starts to flower in the summer. The flowers last a long time and make an excellent cut flower. It is an easy grower in tropical areas but some room is required because the stalks can reach 7 feet in height.
Katafi Crusted Rock Lobster:
- Broccoli Mousseline, Ricotta Salata, Lemon-Pine Nut Gremolata, Harissa Coulis.
This was a well-executed plate, although the flavors just did not work for me. Also, I thought mousseline was a bit dry.
Personally I don't eat them but buy one for my wife and I have "brownie points" for a week. She loves them.
A vast collection of lobster pot (aka lobster trap) marker buoys outside Howard's Flying Dragon Antiques in Essex.
a cooked lobster. view the full size version to see all the nasty bits that make up it's starnge mouth.
A lobster pokes out of its hiding spot under a coral head in the Dry Tortugas, Florida.
To learn more about coral reefs, visit:
NOAA Coral Reef Conservation Program
Corals Tutorial, (National Ocean Service Education)
(Original source: National Ocean Service Image Gallery)
The seams between the body panels and the weathered colors just reminded me of a lobster for some reason, hence the name.
I *think* this is a 1948 GMC guessing by what I see online on GMC collector sites. This was made back in the days when the Big Three would make minor changes to the appearance every year, which helps in identifying the approximate date of manufacture.
If anyone out there is an antique truck geek, I welcome any corrections....