Lobster, lobster everywhere

The Hardy boys – a father and son team who run all the lobsterpots in and around Port bay – keep us well supplied in the summer with fresh lobster and crab, more than we can eat, most days.

Normally we¬† just bung ‘em in a pot of boiling water for a few minutes then and eat them with lemon and garlic butter with our fingers, sitting on the grass outside within easy reach of the stream. Actually sitting in the stream means not getting messy at all. (and the cooling white wine is within reach).

It’s so fresh, it’s unbelievably good unadorned. But our mate Brodie can get very flash, this was a kind of thermidor he produced.zoe 2009 sep 971

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