"PENMART01" > wrote in message
...
> "Jack Schidt®" writes:
> >
> >"notbob" wrote:
> >>Jessica V. wrote:
> >>>
> >>> At most restaurants in Maine a lobster roll is knuckle and claw
lobster
> >>> meat mixed with a tiny amount of mayo, served on a toasted hot dog
roll
> >>> and a wee bit of iceburg lettuce.
> >>
> >> Stop, for the lovagawd! Lobster meat on a hotdog bun? Geez, you gotta
> >> eat
> >> an awful lot of lobster meat to become so jaded you'd eat cold lobster
on
> >> a
> >> piece of bread. A Craby Patty, maybe. Lobster? Barbarians!
> >>
> >> nb
> >
> >It's not as awkward as you think, nb. A, good lobster is plentiful
around
> >here, so it's not some rare delicacy, and B, the NE hotdog bun is a step
up
> >from the normal squishy bun. Oh, and C, together, they make for a
fantastic
> >treat. Yeah, if the lobster boat showed up once a year and we all
received
> >one lobster each for some 20 bucks a pound, I'd probably say same. But
> >tain't so round here.
> >
> >The same hot dog bun is used to make clam rolls, using fried clams,
either
> >strips (cheaper) or whole clams (the real deal).
> >
> >Jack Abbots
>
> On Lung Guyland live lobster costs less than rib steak. Five 1 1/2lb
lobsters
> cost $25. Clams are well, free for the taking... but even purchased they
are
> not very expensive, same with mussels, and most any locally caught
seafood. I
> think Fluke are running now, put a couple-three of those doormats in yer
> freezer and you're set for winter. Hmm, lobster, clams, mussels, fluke...
I'm
> salivating for a bouillabaisse, white of course... with a big pitcher
mar2nis.
>

White Bouillabaisse? I've never had white, only red. What's in the white?
Wait, I'm coming over to join ya when you make it, but I'll bring my own
beer. LOL

kili