Re: On the origin of repugs

On Sat, 08 May 2010 20:36:51 +0200, François Yves Le Gal wrote:

On Sat, 8 May 2010 11:17:48 -0700, "Paul M. Cook" <pmcook@xxxxxxx> wrote:

Ever had a California spiny lobster on a dock on Catalina Island? I'd argue
that's the best.

Not on a dock, but in a well-rated restaurant in Avalon - the Lobster Trap
if I remember correctly. Quite good, but not up to blue.

My good friend Thierry Breton serves Brittany lobster in five services,
including of course the head sauteed in raw salted butter. Some Drappier to
begin with, then Meursault and a Montrachet village, that's what I call a
seafood dinner.

Odd. I know this lobster as "Channel Island" lobster....

Anyhoo, IMNSHO the actual breed or size are less important than
the quality. The less time between the deep blue sea and my
plate the better. Stressed animals that have been shipped,
packaged, transshipped and plonked in a dirty tank filled with
water of uncertain composition cannot be as tasty as a lobster
that has wandered straight off the boat and into the pot.


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