Cape Ann also provides what I stubbornly maintain are the world’s best lobsters. I also stubbornly maintain that the only real way to cook lobsters is in three or four inches of sea water, in a covered kettle, for about twelve minutes (pound and a quarter lobsters being the ideal size). You then drape these dazzling creatures over the rocks until they cool off a bit, tear them apart with the bare hands, dip each piece in melted butter, and guzzle. There should be from two to six lobsters per person. While the lobsters cook and cool off, tow dry Martinis à la DeVoto should be served. Nothing whatever else should be served–we are eating all the lobster we want, we are not fooling around with salad or strawberry shortcake or even coffee. All you need are the martinis, plenty of lobsters, millions of paper napkins, and a view.
–Avis Devoto to Julia Child, May 30th, 1952
Lobster and Martinis or Lines We Love
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