Discussion in 'Humorous Jokes, Stories or Pictures' started by Royal27, Nov 8, 2015.
Another real scholar speaks out!
besides that , they taste like shit
Way too scary
I prefer the meat and beer.
jeez you dont eat pig and now lobster...............you dont know what your missing.....................
You would think she would tell the whoke story too.
Like that lobsters have families that they love at home. And I also understand that Cecil is a very popular lobster name...
not sure about cecil, but larry lobster and harry homard (french for lobster) are far more popular lobster names here.......
Bluey that's why you should kill it and cook it first!
Mine always seem to taste a lot like butter Kind of similar to crab legs... and popcorn
I like lobster but never drench it in butter.
I like scallops more. they don't have a face so i am spared the guilt of seeing their face while eating them.
lobster sashimi is not bad either ...now that will get bluey going......
you wrong there. split in half and grilled with garlic butter........
Sign me up! Sounds like the perfect entrée for the DSC AH dinner.... Where are @PHOENIX PHIL and @James Jeffrey - HuntingAgent.com at?
now @ActionBob how about lobster bisque or a delicious lobster thermidor?
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. Also, creamy soups made from roasted and puréed fruits, vegetables, or fungi are sometimes incorrectly called bisques.
Lobster Thermidor is a French dish consisting of a creamy mixture of cooked lobster meat, egg yolks, and brandy, stuffed into a lobster shell. It can also be served with an oven-browned cheese crust, typically Gruyère
I love eating bait....
What in the heck is a crayfish????
I do love me some crawfish. And nothing like a good cajun bisque. That must be where those French folks learned to make it.
True, a Proper Bisque can only be made with Crustaceans, Along with a Task as Saucier I also made all the soups for the Resturaunt, I had the prep cooks save sacks of shells and reduce the broth down and strain thru a Chinois with cheese cloth, using a blonde roux finished off with cream and a little sherry. Soups you only find in the best Places these days. A soup that is even tougher to make is a Consume, As for me I like Shrimp Scampi
That female in the OP could/is one day going to breed. Facepalm.
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