Greetings all - Flack jacket is strapped on.....
We've posted here before regarding New England bugs.
Like them, both soft and hard shelled. But....
Having just had a couple of (soft shell) bugs for dinner, still a bit confused as to what all the fuss is about.
Are lobsters, both hard and soft shelled overrated?
Ready for incoming.
Maybe it's the uniqueness of said arthropods to New England, especially those from Maine?
Perhaps it's the method we've used over the years to prepare said crustaceans.
How can we make them better?
Cutting to the chase, wondering how to enjoy these cuties more than we have in the past?
Hiding in our bunker....
DW & Co.
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