Lobster Roll: cook, clean and eat this New England favorite from FrankenMeg on Vimeo.
Meg:
After a stressful week in the city, we went up to Rhode Island this past weekend in the hopes of spending a couple of relaxing days at the beach. Saturday we woke up to an overcast sky, which quickly developed into thunderstorms. We were disheartened, until Frank suggested we partake in one of New England's other summer offerings - fresh seafood!
As much as I love the sweet taste of a fresh lobster, I have to admit the sight of the creepy buggers scares the crap out of me. I don't know if it's their arachnid-like legs, or their overall resemblance to the aliens in, well, Alien, but they never fail to give me the willies. This isn't enough of a deterrent to stop me from enjoying a fresh lobster roll, though (clearly).
While Frank grew up in and around the ocean (and had an extra three years as a sushi chef to pad his already impressive knowledge of seafood), the closest I came to seafood for much of my life was an occasional tuna salad sandwich or a fish stick during Lent (my mom and my brother are not fans of anything that swims). So for me, being faced with opening a fresh lobster is a daunting task. I now cringe with embarrassment as I think about the messes I've made as I hacked ignorantly through a lobster tail on the two occasions I've attempted to order one in a restaurant.
So, if you are like me and need a few lessons in lobster cooking and cracking, watch the video and take some notes.
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