A Quote by Eric Ripert
When you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.
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the proper place to eat lobster ... is in a lobster shack as close to the sea as possible. There is no menu card because there is nothing else to eat except boiled lobster with melted butter.
I'm from Manchester, Mass., so it was lobster, lobster and more lobster! Also, lots of fish that we caught in the summers, clam chowder and roast beef sandwiches. But my mom was pretty healthy; we had a lot of chicken and broccoli and rice as well.
I'm very sentimental about lobsters. The last lobster I ate was the only lobster I cooked.
I loved 'Rock Lobster.' I probably heard 'Rock Lobster' first at a party or dance. Then we would do the Rock Lobster - get down on the floor and do the whole dance. I thought that was really cool and exciting, that there was actually a band that had their own dance at that point.
Poetry is not efficient. If you want to learn how to cook a lobster, it’s probably best not to look to poetry. But if you want to see the word lobster in all its reactant oddity, its pied beauty, as if for the first time, go to poetry. And if you want to know what it’s like to be that lobster in the pot, that’s in poetry too.
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.
'The Lobster,' at some point, was my most accessible film. Then I made 'The Killing of a Sacred Deer,' which turned out to be not as accessible as 'The Lobster.' It was the film I wanted to make and the story I wanted to tell.
At the end of the day, the quality of life is all we have, and it's just as important to that lobster, the quality of life that it lives - even if it's not as long - as the quality of your life.
There are a handful of barbecue seafood shacks on the beach at Hat Nai Yang, which is a fabulous place to have dinner. It's very much run for locals and they serve the catch of the day, which might be lobster, white snapper or squid. It's ridiculously reasonable, too.
Remember that a very good sardine is always preferable to a not that good lobster.
'The Lobster' is very particular, and we did need to create a very specific world with specific rules so the whole premise would work.
My ideal meal varies, depending on the time of year. Lobster on a deck overlooking a beach at sunset is one - but all my kids have to be there, because they are all lobster-lovers. Making a bolognese sauce over pappardelle for my husband on a winter evening, because he loves my bolognese sauce and it's his comfort food.
Lobster is not going to be as tasty with ice tea unless that ice tea is from Long Island.
I was in the Virgin Islands once. I met a girl. We ate lobster, drank piña coladas. At sunset, we made love like sea otters. That was a pretty good day. Why couldn't I get that day over and over and over?
Of course it's very, very important for me to feel Kenya, to feel, every day, this is where images come from. So to be taken away from that by political pressure or other means - one is taken away from the area, which is the basis of inspiration - is difficult.
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.
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