Quotessence
Home / Topics / Lobster Quotes

Lobster Quotes

Browse 108 quotes about Lobster.

Related topics

IfsWayFishesFoodWorld

Lobster Quotes

“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.”

LobsterButterComfort FoodLemonRolls
Book:Wishful Thinking
Create image

“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.”

SeafoodLobsterButterRamenUmamiRyo KurokibaCrustaceanPoisson
Book:食戟のソーマ 9 [Shokugeki no Souma 9]
Create image

“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?)”

LobsterDfw
Book:A Supposedly Fun Thing I'll Never Do Again: Essays and Arguments
Create image

“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.”

LobsterCurryCognacRyo Kurokiba
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
Create image

“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.”

HumorFunnyScottish RomanceLobsterRegencyRegency Historical Romance
Author:Tessa Dare
Create image

“The 19th-century Americana and DIY energy that became associated with Brooklyn dining were arguably transplanted from Portland. At Le Pigeon, one of the defining restaurants of mid-aughts Portland, bucking tradition remains pleasingly de rigeuer and unapologetically deranged. Lobster-stuffed fried chicken, a recent dish that could have merely been a dare, instead crams the luxury of lobster bisque inside of a fried hunk of chicken breast, the richness cut just enough by bright spring peas and slaw. The logic of the lobster fried chicken is a dogged quest to overload all pleasure centers in the weirdest possible way. Eating it makes you want to die, but happily.”

HeavenlyWhimLobsterFried ChickenPortland OregonComboBisque
Book:The Best American Food Writing 2020: A Literary Collection of Essays Celebrating Food, Culture, and the Stories Shaping Our Culinary World
Create image

“If I was indeed seeking a mate by fishing for him and then eating him, I hoped he'd be the lobster in the fried lobster and waffles. Anything fried well always looked delicious---light brown, glistening slightly with oil---and these chunks of lobster in their coating of crispy batter couldn't have looked more appealing atop the delicate squares of golden waffle smeared with a sunset of sweet potato butter.”

LobsterWafflesPicturesque Description
Book:Best Served Hot
Create image

“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.”

Food For ThoughtSeafoodOystersLobsterShrimpCrustacean
Book:The Secret French Recipes of Sophie Valroux
Create image

“My mouth watered. The lobster and waffles was extremely delicious, but I also loved the fancy toast topped with snow crab and avocado (rich, sweet, and textually balanced, given nice contrast by a zing of black pepper on top). And the soft-shell crab BLT, where the the sweet, earthy tomato met the crisp, watery crunch of the iceberg lettuce and thick, chewy smoke of bacon, and then the sweet, crispy crackles of the soft-shell crab. And Chef Stephanie's version of New England clam chowder, which was rich with cream, but not heavy, and delicately spiced; the clams were big and briny, and the bits of the bacon throughout somehow still crispy. It would have qualified as an excellent but not all that memorable clam chowder if not for the salsify root, which had the texture of a parsnip but the taste, almost, of an oyster or a clam. It made for a marvelously interesting bite.”

SeafoodFlavorsLobsterWafflesTastesSandwichCrabClam Chowder
Book:Best Served Hot
Create image

“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.”

PresentationLobsterRyo Kurokiba
Book:食戟のソーマ 7 [Shokugeki no Souma 7]
Create image

“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?”

LittlesSaidWaitingWalksBehindsFasterTailsTurtlesSnailLobsterAlice Adventures In WonderlandTreadingPorpoisesShingles
Book:Alice in Wonderland Collection: All Four Books: All Four Books
Create image

“In the light of what Proust wrote with so mild a stimulus, it is the world's loss that he did not have a heartier appetite. On a dozen Gardiner's Island oysters, a bowl of clam chowder, a peck of steamers, some bay scallops, three sauteed soft-shelled crabs, a few ears of fresh picked corn, a thin swordfish steak of generous area, a pair of lobsters, and a Long Island Duck, he might have written a masterpiece.”

WorldLongLightMightThreeLossWrittenFoodAreasEarsCookingGenerousIslandsPairsCulinaryAppetiteDozenDucksBowlsMasterpieceCornStimulusSteakOystersCrabsLobsterProustLong IslandClamsScallops
Author:A. J. Liebling
Create image

“If you see a thing that looks like a cross between a flying lobster and the figure of Abraxas on a Gnostic gem, do not pay it the least attention, never mind where it is; just keep quiet and hope it will go away - for that's your best chance; you have none in a stand-up fight with a good thorough-going African insect.”

IfsMindLooksFightingChancePayAttentionFiguresQuietCrossesFlyingGoing AwayInsectsThoroughGemsLobster
Book:West African Studies
Create image

“When you think about a barbecue, most people think of slabs of ribs, but you don't need to do that in today's culinary barbecue world. Short ribs, barbecue chicken, skewered shrimp, vegetable kebabs, lobster mac and cheese with or without the lobster, and a donut bread pudding for dessert that's absolutely amazing. These are things that are safe whether you're a novice or a professional. Be creative and stay within your culinary pantheon.”

PeopleThinkingWorldNeedsTodayCreativeSafeBreadCulinaryChickensVegetablesCheeseBe CreativeDessertMacsRibsBarbecuePuddingLobsterDonutsNovicesShrimpPantheonSlabsBread PuddingKebabs
Author:G. Garvin
Create image

“I'll wait to see what the film [The Lobster] is, but it's set in a contemporary world, in America, there are hospitals and diners, parks, things that we will recognize and experienced ourselves but yet there's this similar kind of uneasiness through all the interactions and all the things that take place. It was unnerving reading the script. I kind of felt nauseous after reading it.”

WorldKindAmericaFilmReadingFeltWaitingScriptsContemporaryParksHospitalsInteractionLobsterUneasinessDiners
Author:Colin Farrell
Create image