top of page
  • MLCA

A Good Reason to Kill a Lobster

Today is National Lobster Day, and what better way to honor this noble, prehistoric creature than to eat a couple for dinner tonight? Personally, we recommend this recipe for spaghetti with lobster, chiles and mint by chef and seafood expert Dave Pasternack. Lobster doesn't get a lot of play in home kitchens, despite being great-tasting, nutritious, and always impressive to guests. There are three major reasons for this: lobsters' high price, the hassle of procuring and storing them live, and one's general uneasiness with the prospect of putting a living thing to death with one's own bare hands. I mean, who needs it, right? Pass the steaks. To read the full article, click here...

Comments


bottom of page