Skip to main content

Lobster Bits

Ok......The only place in this town that bears any passing resemblance to a seafood restaurant is a Long John Silver's. I realize those of you who share the blessing of having been raised on the coast are thinking to yourselves, "Long John Silver's is not a real seafood restaurant." I agree- but everything is relative. Anyway, I digress.
The other day, Dev and I were driving home from the Wal-Mart (that's a whole other blog posting, BTW) and I see the following new entree advertised on the sign of the aforementioned "seafood" restaurant: "Lobster Bits."
I immediately began wondering which bits of the lobster were being served. Is it like lobster bologna (lips and assholes, as my dear father likes to say)? Is it minced lobster parts reassembled to look like a lobster (as in the case of the McRib)? Or is it the naughty bits of the lobster, battered and fried (like lamb fries or something)? How does one tell the difference between a girl and boy lobster, anyway?? I need to do some further research...
I think consumers have a right to know which particular "bits" they are being served.
I am not, however, curious enough to actually order them. Maybe I'll go to the corporate website and see if I can look up the nutritional info on said "bits."
At any rate, if anyone has had them, or heard stomach-pumping stories from someone who has, please enlighten me.


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Sunday Love...

This is what Sunday morning looked like at our house. I was inspired by some beautiful strawberries I bought at the store yesterday, so I wanted to make a special breakfast.

What says "I Love You" more than a stack of hot, homemade buttermilk pancakes???

Well, I'll tell you what. A stack of hot, homemade buttermilk Strawberries Romanoff Pancakes with Brown Sugar-Sour Cream Sauce. That's what.

A very good friend of mine from back home in Savannah, Jared, sent me for an engagement gift a year subscription to "Southern Living" magazine. He explained that he didn't want me to "forget how to be Southern." Although it is doubtful that I will EVER not be Southern, it was a very sweet gift. And I must admit I was so excited the day it landed in our mailbox that I had to fight every instinct in my Southern body not to plop on the couch right then and there and read it cover to cover and commit it to memory.

In the April 2009 issue of "Southern L…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: