That is an even better analogy. Sometimes I will squeeze and suck on those legs, but mostly just leave them be. There is some worthwhile meat to be had in the body though. I recall an event (in Boston?)
where we all had lobster. Many people ate the tail meat, and maybe
the claws. But then they passed off the bodies to Dave Sacerdote
who was in bug heaven.

Abbot's Lobster-In0The-Rough - near Mystic Seaport (Connecticut). I
dug out the body meat (mostly). Georgia didn't.

I know we once went to Abbot's with the picnic group. That is where we
first got exposed to large lobsters, but on a previous trip. It is also where some people got short changed on their lobster size -- possibly as
a result of the guy that drove Michael there (and will remain unnamed in infamy). Also where the signs warned to guard your food if you took it
to the outside benches -- seabird pirates!

Abbott's was a strange and fraught experience,
with barely enough food distributed in an
irrational way, so any sharing of lobster
bodies was strictly local. As I recall, Carol
ordered a jumbo (3 lb), but what we ended up
was maybe half that size. Also an order of
mussels or clams, half of which disappeared
before they appeared in front of us. Why do
the weird things happen only at the picnics
I attend? (Oh, yeah, I go to all of them.)

BUT, I think that there was another event in Boston where we did
lobsters. They sold bodies for $2 if you wanted them, but Dave got
plenty for free from folks who did not care to bother with them.

Woodman's, which we visited on at least two
Clam Crawls, often had surplus lobster bodies,
which it sold off - at the first Crawl they
were 25c or 50c each (the first time I
encountered this bargain, pre-FIDO, they were
going for a dime each); don't know if they were
up to $2 later and doubt I'd have paid that
much for them. I seem to recall feasting on
bags of lobster bodies at least twice at echo
picnics, once with Bodle and at least once
with Clean Dave (I'be certainly been there more
times with him, but possibly only once at an echo
event).

Maybe Michael can clarify which place fits the description best.

As far as he can.

---------- Recipe via Meal-Master (tm) v8.01

Title: Mock Lobster
Categories: Fish/sea
Yield: 10 servings

2 lb Haddock; fillet 1/2 c Horseradish; prepared
Tomato juice; or V8/to cover 1/4 c Sour cream
1/2 c Chili sauce

Poach fish in tomato juice to cover with spices of your choice or in V8.
Simmer until fish flakes. Mix the other ingredients together and adjust
for
YOUR taste. Add the sauce to the fish...making sure it is not too thick.
It
should look like lobster salad and you can use diced celery and/or onion.
In the 50's whenever you went to a luncheon at the Temple it seems that
this was the dish of choice. I guess we were trying to prove we could
have
'lobster' and be kosher too, <GRIN>!!!! Anyway it is quite good. If you
have a fovorite lobster or shrimp salad; you could just substitute the
fish. Back in those days it was cheaper...now who knows??? Recipe
originally taken from the LEVITTOWN JEWISH COMMUNITY CENTER COOKBOOK;
circa
1956.

-----
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 03-07-19 10:16, Michael Loo <=-
spoke to Dale Shipp about 53 lobster <=-

Abbott's was a strange and fraught experience,
with barely enough food distributed in an
irrational way, so any sharing of lobster
bodies was strictly local. As I recall, Carol
ordered a jumbo (3 lb), but what we ended up
was maybe half that size. Also an order of
mussels or clams, half of which disappeared
before they appeared in front of us. Why do
the weird things happen only at the picnics
I attend? (Oh, yeah, I go to all of them.)

As I have implied, I think that the root cause of that was the person
you went with -- and I don't mean Carol Bryant.

BUT, I think that there was another event in Boston where we did
lobsters. They sold bodies for $2 if you wanted them, but Dave got
plenty for free from folks who did not care to bother with them.

Woodman's, which we visited on at least two
Clam Crawls, often had surplus lobster bodies,
which it sold off - at the first Crawl they
were 25c or 50c each (the first time I
encountered this bargain, pre-FIDO, they were
going for a dime each); don't know if they were
up to $2 later and doubt I'd have paid that
much for them. I seem to recall feasting on
bags of lobster bodies at least twice at echo
picnics, once with Bodle and at least once
with Clean Dave (I'be certainly been there more
times with him, but possibly only once at an echo
event).

You are more likely correct in the price. I noticed them for sale, but
did not bother. OR, perhaps I adjusted to price for inflation to
today's value. Take your pick :-}}



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: ALGERIAN EGGPLANT JAM SAN FRAN CHRONICLE 6/29/94
Categories: Appetizers, Spreads, Vegetables
Yield: 6 Servings

3 md Eggplants (3 lb total)
Salt
7 tb Oil, olive
3 Garlic cloves; minced
2 ts Paprika, sweet
1 1/2 ts Pepper, Cayenne
- or
1/8 ts Harissa
Pepper; freshly ground
3 -to
4 tb Lemon juice, fresh
1 tb Parsley; chopped
3 Lemon wedges
- or
3 Tomato wedges

Preheat the oven to 375 degrees. Cut the stems off the eggplants.
Using a vegetable peeler or a sharp knife, peel the skin in 1/2 inch
wide strips vertically down each eggplant so you get a striped
effect. Slice each eggplant horizontally into 1/2 inch slices. Place
in a colander and salt each slice. Let stand 30 minutes, then rinse
well and pat dry with paper towels.

Brush a baking sheet with 3 tablespoons of the oil. Lightly brush the
eggplant slices with 2 tablespoons oil and place in a single layer on
the baking sheet. Bake for 20 to 30 minutes, turning occasionally,
until the slices are light golden brown on both sides.

Transfer the eggplant to a bowl and, using a fork or potato masher,
mash with the garlic, paprika, cumin, water and cayenne. Season to
taste with salt and pepper.

Heat the remaining 2 tablespoons of oil in a large skillet. Add the
mashed eggplant and fry very slowly, turned occasionally, for about
20 minutes, or until the moisture evaporates. Stir in the lemon juice
and cook 1 minute longer. Taste, and season with salt and pepper, if
needed.

Place the eggplant on a platter and garnish with parsley and lemon or
tomato wedges. Serve warm or at room temperature. This eggplant
spread has a jamlike consistency. It is made all over North Africa,
but this version, with garlic, cumin and lemon juice is one of the
most flavorful. Serve it with warm country-style bread or pita.

Per serving 195 calories | Protein 2 gram Carbohydrate
13 grams | Fat 16 grams Saturated Fat 2 grams | Cholesterol 0
milligrams Fiber 5 gram | Sodium 602 milligrams San Francisco
Chronicle 6/29/94 "Mediterranean Preludes" by Joanne Weir,typed by
Dorothy Hair 7/4/94 Submitted By JOELL ABBOTT On 03-26-95

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:56:56, 08 Mar 2019
___ Blue Wave/DOS v2.30

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* Origin: Owl's Anchor (1:261/1466)