Lobster tails; how to cook this crap?

Friend,

First, might I be so bold as to request you change your title to one that does not employ profanity? Second, what a lovely panoply of luxury items. It reiterates the truth that God placed us in an incredible world, full of goodness and grace!

All the foods that were once such luxuries, like Wagyu steaks, blueberries, morel mushrooms, caviar, lobster, raspberries, and tuna are now nearly commonplace. Even those who receive the most minimal of income in this country can, on occasion, join in the lap of food luxury by going to a steakhouse such as Golden Corral, feasting on as much delicious sirloin as the stomach holds. Even royalty just a couple of centuries ago did not get that opportunity.

But rather than make many grateful for these marvelous blessings, so many have become stagnant or walked back in their faith, assuming that grace is deserved and assumed as a right. And when that terrible heresy sinks into the heart, such gifts lose their grace, at least in the eyes of the one who devours. Lack of gratitude turns sweetness sour.

Let us all bow together at some point, or many points today, and give thanks in word and song to our Triune God, Father, Son, and Holy Spirit. May we honor this Transfiguration Sunday with the humility of a servant.

As for cooking lobster tail, we do not often eat lobster, as we find both shrimp, scallop and even squid preferable. When we do, aside from our annual lobster steam, we grill outside, but broiling would likely also work. It will need butter.

We currently have a six log fire — not quite the size of the logs at The Grove Park Inn — and it is just a blessing being able to spend this St. Valentine’s Day with Mother. If it were a better time, we would invite you over for a lobster tail grill. I suppose you could skewer the tails and use our fire to roast the tails like a marshmallow.

Yours,
TulaneLSU

Thanks for the inspirring flood of words.

Your service to the mental and moral well-being of the patrons here is greatly undervalued.

Friend,

The smallest of blessings are sometimes the greatest of gifts.

This morning, while we were getting ready for online church, we let the fire dwindle to just a smolder.

“Mother, the fire is out!” I panicked. There is something tragic about hearth fires extinguishing, like losing a friend. That last ember as it turns from orange to grey always makes me sad.

“It will be okay,” Mother comforted me. “Just use the bellow.” She pointed to the antique maple bellow in the corner. It came to our family as a Christmas gift from former mayor, Walter Flower to Great, Great Grandmother. They had been neighbors at the time of Chief Hennessy’s assassination. It was entirely Platonic before your imagination runs.

I grabbed that beautiful bellow and gave the dying embers two pumps of air. Like a lost sinner coming to life as the Holy Spirit breathes life into his soul, the fire woke and roared once more. That same fire, around which I am typing these words, is alive now.

What grace! What love!

Yours,
TulaneLSU

TulaneLSU works with words the way other artists might work with oils or clay. They are his true medium, a master.

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TulaneLSU works with words the way other artists might work with oils or clay. They are his true medium, a master.

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He's the Bob Ross of words.

That apron. Good God Lemon.

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I’ve done this lobster method multiple times with various herbs. My favorite is to add tarragon. I also flame some brandy. Very simple and delicious.

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I ended up just making a butter sauce with the contents below and cooking on high broil for 10mins.

I love both your pup AND your apron.

Split the shell down the middle with a knife. Pull the shell back enough to brush the meat with olive oil and sprinkle with salt and pepper. Grill with the split top down and when browned flip over and grill a little more. Serve with clarified butter.

Friend,

You are a man of impeccable taste. The Awahnee is our favorite resting spot west of the Mississippi. By God’s grace we have been able to stay at both even in the last six months. We are seldom at Yosemite while snow is on the ground, but the thought of it and sipping peppermint hot chocolate while nestled in a Pendleton National Park wool throw as the room is filled with the pianist’s playful version of All Things Bright and Beautiful is almost too much!

For pure lobby ambiance, we prefer The Grove Park. The Awahnee obviously is set in a more grand setting, and the dining hall is one of the most beautiful non-church rooms in America, even if the food served there always leaves something to be desired. Oh my, I think I’m going to ask Mother if we can make a quick trip to TGPI! Thank you for stirring these emotions!

Yours,
TulaneLSU