Seafood is my favorite and I couldn't live without it!
Each of us, when our day's work is done, must seek our ideal, whether it be love or pinochle or lobster à la Newburg, or the sweet silence of the musty bookshelves.
He looks much more like a lobster than most lobsters do.
I'm living on things that excite me, be they pastry, or lobster, or love...
I'm very sentimental about lobsters. The last lobster I ate was the only lobster I cooked.
I consider the 3 most cruelly produced foods to be from lobsters, dropped alive into boiling water, veal from calves separated from their mothers and kept in crates, and pate de foie gras.
Doing abominations is against the law, particularly if the abominations are done while wearing a lobster bib.
Europe's the mayonnaise, but America supplies the good old lobster.
What is the pattern that connects the crab to the lobster and the primrose to the orchid, and all of them to me, and me to you?
Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet.
It took me years to eat a lot of shellfish. I was probably 20 years old before I had even seen a shrimp cocktail. I like oysters, but fried.
[A]ll the ingenious men, and all the scientific men, and all the fanciful men, in the world,... could never invent, if all their wits were boiled into one, anything so curious and so ridiculous as a lobster.
Will you walk a little faster? said a whiting to a snail, "There's a porpoise close behind us, and he's treading on my tail! See how eagerly the lobsters and the turtles all advance: They are waiting on the shingle--will you come and join the dance?
As much as "The Lobster" feels like a world we recognize but not the world we live in, it's all drawn in an allegorical way from all the systems that exist.
When I get through tearing a lobster apart, or one of those tender West Coast octopuses, I feel like I had a drink from the fountain of youth.
To me, nothing says summer like enjoying a lobster roll at my favorite spots in the Hamptons.
On New York's Palm restaurant: Their steaks are often good, but the lobsters-with claws the size of Arnold Schwarzenegger's forearms-are as glazed and tough as most of the customers.
The thing that has been weighing on my mind this week is that I wanted to go and save all the little live lobsters in restaurants and throw them back in the ocean. Imagine me being arrested for that.
It's hard to imagine a time when lobster pots weren't part of a well-equipped kitchen, but America's love affair with the two-clawed crustaceans didn't start until the 1800s.
I don't eat friggin' lobster or anything like that. Because they're alive when you kill it.
I had always felt that mittens were a few steps back on the evolutionary scale-- why, I wondered, would we want to make ourselves into a less agile version of lobster.
Raw lobster tail, freeze dried, is amazing.
Books... are like lobster shells, we surround ourselves with 'em, then we grow out of 'em and leave 'em behind, as evidence of our earlier stages of development.
All of us are born with a set of instinctive fears - of falling, of the dark, of lobsters, of falling on lobsters in the dark, of speaking before a Rotary Club, and of the words "Some Assembly Required".
I've actually always been a big fan of seafood. Sushi is one my favorite things.
