Lobster Quotes

Quotes tagged as "lobster" Showing 1-21 of 21
Christopher Hitchens
“The four most over-rated things in life are champagne, lobster, anal sex, and picnics.”
Christopher Hitchens

Nicole "Snooki" Polizzi
“I don't eat friggin' lobster or anything like that. Because they're alive when you kill it.”

Elizabeth Gilbert
“I have never created anything in my life that did not make me feel, at some point or another, like I was the guy who just walked into a fancy ball wearing a homemade lobster costume.”
Elizabeth Gilbert, Big Magic: Creative Living Beyond Fear

Lord Byron
“A woman should never be seen eating or drinking, unless it be lobster salad and Champagne, the only true feminine and becoming viands.”
Lord Byron

Tessa Dare
“Maddie squirmed out from under him. “I’m sorry. So sorry. I know this is supposed to be physical. Impersonal. It’s only that I keep thinking of lobsters.”

He flipped onto his back and lay there, blinking up at the ceiling. “Until just now, I would have said there was nothing remaining that could surprise me in bed. I was wrong.”

She sat up, drawing her knees to her chest. “I am the girl who made up a Scottish lover, wrote him scores of letters, and kept up an elaborate ruse for years. Does it really surprise you that I’m odd?”

“Maybe not.”

“Lobsters court for months before mating. Before the male can mate with her, the female has to feel secure enough to molt out of her shell. If a spiny sea creature is worth months of effort, can’t I have just a bit more time? I don’t understand the urgency.”
Tessa Dare

Julie Powell
“When I got home I peered down at the lobster to see how he was doing. The inner plastic bag was sucked tight around him and clouded up. It looked like something out of an eighties made-for-TV movie, with some washed-up actress taking too many pills and trying to off herself with a Macy's bag.”
Julie Powell, Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen

Francine Pascal
“Honestly,’ she said when they were out of Bruce’s earshot, ‘he’s as bad in the kitchen as you are. What do you people do on the servant’s night off, anyway?’ Lila looked Jessica straight in the eye. 'Cold lobster and caviar,’ she said earnestly.”
Francine Pascal, Perfect Summer

Ziad K. Abdelnour
“When life gives you lemons, order the lobster tail.”
Ziad K. Abdelnour

“The world is your lobster!”
Arthur Daley

Eli Brown
“It is, admittedly, a base foodstuff, but lobster, well prepared, can nevertheless be made to satisfy the distinguished gourmand.”
Eli Brown, Cinnamon and Gunpowder

Alexandra Kleeman
“The lobsters were dead in a pile and no longer a danger to us… We ate them to destroy them but a murmuring came, nevertheless, from their empty carapaces un-cracked, the lobsters with their soft hissing voices, and their words like air escaping a punctured tire. We ate them to destroy them all but suddenly we felt sad and empty and overly full.”
Alexandra Kleeman, Intimations: Stories

Barbara Delinsky
“Little bits were one of Dorey Jewett's gems: small, sweet lobster knuckles that were sautéed in butter. There were no herbs involved, just enough of a Ritz-cracker coating to absorb the butter for ease of eating.”
Barbara Delinsky, Sweet Salt Air

“This is based on Sauce Américaine. A classic French sauce, its recipe calls for crushed lobster shells and meat crushed together.
And then there's its rich, woody fragrance. I know what it's from now! COGNAC!" *Cognac is a variety of brandy made in Cognac, France. There are many strict requirements the brandy must meet in order to be considered an official cognac.*
"I see! When brandy is aged, it absorbs the scents of the wooden casks in which it's stored! That's why this curry has such a strong bouquet of woody aromas... like sandalwood and cedar!"
"Yup! That's right, sir. By the way, for this dish I experimented a little...
... and used Napoleon-Grade Cognac, which has even richer scents.
There are several grades of cognac, depending on how long it is aged. Napoleon Grade is considered the highest.”
Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

“Lobster tomalley fish innards! The richness of all the ingredients have melded into one powerful whole! What a robust, almost wild flavor!
Next, let's try the broth together with the noodles... here I go!
Ye gods! I have to hold myself together or I'll black out! As it is, that was nearly a knockout punch! Who knew umami flavor could be this powerfully violent!

How about the toppings? I see three varieties of shredded cheese. Rouille... *Rouille is a type of aioli, usually consisting of olive oil, breadcrumbs and various spices like garlic and chili flakes. It, along with croutons and cheese, is a standard garnish to Soupe de Poisson.* And are those tempura flakes? Aha! He must have added those as a crouton analogue!
And finally the rusk! It looks like it's been spread with Échiré butter and well toasted. Perhaps it was added as a palate cleanser for after that strong, rich broth.
WHAT?! What an intense, aromatic flavor! But where is all of this coming from?!
Hm? What are these pink flakes in the butter?
Wait, now I see! Those shells he crushed! He had them dried to increase their umami flavor!"
"It's about time you noticed. I added those powdered shells to everything in this dish, from the soup stock to the butter on the rusk."
"See, the umami flavor in lobsters and shrimp comes from three elements: glycine, arginine and proline. Of all seafood, crustaceans carry the highest concentration of umami components, y'know.
Since Ryo took that powdered lobster shell- chock full of those three umami components- and added it to every element of the dish...
... it's, like, only natural that it's flavor is going to have a strong umami punch.”
Yuto Tsukuda, 食戟のソーマ 9 [Shokugeki no Souma 9]

Alexandra Bullen
“It was a standard white-bread hot dog bun oozing with orangey-pink lobster meat, dotted with tiny slices of celery ribs, and held together by globs of creamy mayonnaise. "Careful," Jaime warned, stretching the plate out closer to Hazel's lap. "It's sort of a two-hand situation."
Hazel brought the soggy roll to her mouth and bit down at one end. A mouthful of buttery, lemony goodness greeted her, and she swooned. "S'good," she mumbled, wiping the corners of her mouth. It wasn't just good. It was heavenly and tasted exactly the way she'd always thought that summer should.”
Alexandra Bullen, Wishful Thinking

Lygia Fagundes Telles
“O vinho ela aceita. Também aceita a lagosta, fala lagostim. Mas precisa lembrar a estatística das criancinhas morrendo de fome no Nordeste, esse assunto de Nordeste às vezes exorbita.”
Lygia Fagundes Telles, As Meninas

David Foster Wallace
“Não é significativo que, em inglês, as palavras lobster (lagosta), fish (peixe) e chicken (frango) se refiram tanto ao animal quanto à carne, enquanto a maior parte dos mamíferos exige eufemismos como beef (carne de boi) e pork (carne de porco) para nos ajudar a separar a carne que comemos da criatura viva a quem um dia ela pertenceu? Seria isso uma prova de que existe um desconforto profundo a respeito de comer animais superiores, endêmico o bastante para vir à tona no idioma, mas que diminui à medida que nos afastamos da ordem dos mamíferos? (E seria lamb/lamb (cordeiro/cordeiro) o contraexemplo que empana toda essa teoria, ou existiriam motivos especiais, bíblico-históricos, para tal equivalência?)”
David Foster Wallace, A Supposedly Fun Thing I'll Never Do Again: Essays and Arguments

“Oooh! What a vibrant, flaming red the spiny lobsters are. It makes a lovely, eye-catching contrast to the brilliant yellow of the saffron rice. The lobster itself is also perfectly dressed, with no nicks or cuts on its legs and whiskers."
"Given how lively and energetic the chef was during the cooking phase...
... I admit I hardly expected such elegant, delicate plating.”
Yuto Tsukuda, 食戟のソーマ 7 [Shokugeki no Souma 7]

Daniel Speck
“Du musst dich häuten, um zu wachsen. Du brauchst einen Stein, unter den du schlüpfen kannst.”
Daniel Speck, Piccola Sicilia

Thomm Quackenbush
“Lobster has an aroma that is not in itself that appealing, more so than most other breeds of seafood. Yet, the lean protein of lobster is always joined by the lurid fats of melted butter, improving the texture and taste of most things, as well as increasing waist and decreasing arteriole width.”
Thomm Quackenbush, Holidays with Bigfoot

Samantha Verant
“The fish vendor had delivered a sea of heavenly delights. Les gambas, large shrimp, were the size of my hand. Once cooked, they'd be lovely and pink. The oysters were enormous and beautiful, the briny scent conjuring up the sea. I couldn't remember the last time I'd swum in open water. Six years ago on a Sunday trip to the Hamptons with Eric? Oh God, I didn't want to think about him.
Besides the work of shucking more than three hundred of them, oysters were easy. They'd be served raw with a mignonette sauce and lemons, along with crayfish, crab, and shrimp, accompanied by a saffron-infused aioli dipping sauce.
I lifted the top of another crate, and fifty or so lobsters with spiny backs greeted me- beautiful and big, and the top portion freckled by the sea. I loved working with lobster, the way their color changed from mottled brown and orange to a fiery red when cooked. I'd use the tails for le plat principal, flambéed in cognac and simmered in a spicy tomato- my version of my grandmother's recipe for langouste à la armoricaine. The garnish? A sprig of fresh rosemary.
The other crates were filled with lovely mussels, scallops, whelks, and smoked salmon filets, along with another surprise- escargots. Save for the snails, this meal would be a true seafood extravaganza.”
Samantha Verant, The Secret French Recipes of Sophie Valroux