I can't disagree with any of the comments above. It's just that Phil has some specific requirements which I think can be met nicely with his idea. And yes, it is essential that the lobster tail meat must be cooked just to doneness and no more. I live a few steps from a good fish market on Cape Cod and my favorite way of having lobster is to get a big one, large enough to serve the bunch of us. The market has it steamed and ready for us to pick up at a designated time. Some go for the tail, which is my last choice, but may be right for the meal Phil is planning. (I did NOT mean that as a straight line for Jessie.) With a large enough lobster, I can be more than happy with just the tasty white fat, the green liver, the bits found around the leg joints and the red roe if it's a female. I will sneak a bit of the claw meat too, if possible. It's the best part. But this is messy business. It's not what Phil probably wants for this occasion. Also, what experienced cooks think of as routine are not easily accomplished in his situation and, as we know, timing can get complicated. Lori, that is a lovely, scrumptious looking plate. I had thought of Riesling too. It would work well. Linda's idea of champagne is perfect. You can't go wrong with the bubbly. It's good with anything and everybody likes it. Why didn't I think of that? Lobster tail medallions are a good idea too. Cook them *briefly*. Jim

"Posted by ruthanna ------ I would be happy to be presented with a lobster with its outer garments removed. Very creative and user-friendly idea, dcarch. Now I'm waiting to see a similar crab autopsy." Thanks ruthanna. Those were not outer garments, they were outer hostile armaments. Regarding crabs: I also post in another forum where there are many professional chefs. I was advised of the following: "In Japan, it's very common to do something sort of similar to crab legs. You use a smallish deba knife, ------And basically you shave a fat strip of shell right off along the leg, exposing the meat to chopsticks. The claws can be shaved or cracked with the same knife. " "Posted by hawk307 -------Dcarch: I don't know how this can be classed as an Autopsy. ----What Dcarch has done here, is amazing and would probably only be seen, in a 10 Star Restaurant. -----Lou" Thanks Lou. But I like "autopsy". The term "autopsy" derives from the Ancient Greek autopsia, "to see for oneself". Pretty fancy word for what I was doing. I consider that a compliment. "Posted by arley ----------- but rather than using the word 'autopsy' to describe this, this preparation is best described as an 'ecorche' (pronounced ay-kor-SHAY) ----------And dcarch, whatever word you use to describe it, you have demonstrated a high level of artistry and craftsmanship in that. Bravo. --------" Thanks arley. "ecorche", Now thats even better than "autopsy". Everything does sound better in French LOL! "Posted by annie1992 -------I love lobster and will eat it in nearly any way it's presented to me, hot, cold or in the middle. I dont want the roe or the liver, though, thanks. And yes, I've been present during more than one autopsy. Annie" Annie, come here to NYC. Lobsters are on sale, $4.99 a lb! I will be getting may be 10 lbs and freeze a few. dcarch

Thank you very much all for your liberal flattering remarks. Holiday cooking is my favorite because food is always on sale. Ruthanna, The lobster soup was served hot. The recipes is more chowder than soup. FOAS, Not only that you eat lobster Tomalley so infrequently, each time you eat the most you will be eating would be a couple of spoons. Try it. Annie, the tomatoes in our area are so good this season, I have not needed to use salad dressings on them. lbpod, as Annie said, those are langoustines. Crawldaddies taste more like lobsters. Teresa and agmss15, those are Hosta blossoms. I highly recommend them. Most blossoms are for looks, but Hosta blossoms actually taste good. Very perfummy with a drop of honey at the blossom end. westsider40, I made a simple scrapper to create that interesting ketchup/mustard pattern. dcarch

First time, I didn't like it at all. Second time, and twenty years later, it tasted pretty darned good. I also like smoked mullet roe. Now that's a treat! We used to go to a little cheese shop in Belleaire that had the best soft cheese with red caviar. We both got a little addicted to it.