larry from fourchu

there are cravings and then there are cravings. there is no craving like a crustecean craving. the chef of the day had an abundant delivery fresh from fourchu. these were not ordinary lobsters these came from the tiny town of nova scotia.  the flavor is like no other lobster, sweet and briny and engorged with meaty texture. like the oyster and wines or all products for that matter, the terrior affects the flavors. lobsters surely have a meroir. that day the chef made lobster bisque, lobster thermidor, grilled lobster, lobster louie, lobster salad, lobster ravioli. by the end of the day there was only one lobster left. the chef dreamt of steamed lobster with drawn butter and bread. perhaps a simple side of aspargus. he would take this home to his lady with a bottle of veuve cliquot. upon his arrival that night his wife had already fed the children and put them to bed after reading the lucky lobster oh the irony! the two were so heady and engrossed in the thought of their time alone at the table that things got frisky before they could submerge the lucky lobster. the buubles had popped and they were pooped. 

the next morn brought beautiful sunrise in through the house. the chef woke with a start at the time. no time for lobster scramble. when the couple entered their kitchen all three of the offsrping were dancing around and singing lucky larry the lobster. they had him on a leash. chef hurried out the door grabbing larry on the way out. we have all had a friend with the story of leaving something on the roof of their car and finding it after arriving at their destination. i myself have done this with sunglasses and a coffee a time or two but never a lobster. the chef was going fast but not speeding so why the blue lights. he was almost to the restaurant when a police officers pulls him over. he says are you missing something. the chef thinks. i do not think so was i speeding. oh no? it is just that i had to stop traffic back at the intersection. it seems the car behind you saved your friend from a tasteless demise. the chef follows the officer and there in the backseat of his cruiser is larry the lobster. the chef thanks the officer and tells him to come by for a meal. the chef had an easy time removing larry from his carapace. he was so inspired he made a buerre monte and boiled the fourchu lobster with the tall tale. that night the officer and his wife dined on the first butter poached lobster served in yountville. now almost every chef is butter poaching lobster. serving it in a variety of ways. as original as lobster newburg at delmonico, perhaps not, but a true purest way to enjoy lobster. i think larry the lobster wanted to be served with a california sparkling wine. and with vintage dated wine every year it deserves a fourchu lobster like larry.