fathers' day approaches. lobster works for me. i'll dispatch (kill) them, cook them and serve them to wife and son. my payback two days later will be a bisque.
not just any bisque. rather, the one julia child describes in, "mastering the art of french cooking - volume two." it's a lot of work. i'm more than willing to be a full partner in this undertaking.
has anyone subjected themselves to this experience? was all the work worth it?
curious lobster killers want to know.