80 people all related to me. Scary to think about but I’ll keep them all on the other Cape. So my dish started with these girls swimming in Joey’s tank at noon and now they are red:
My strategy: claws and tails removed and chilled in the fridge overnight. (The knuckles and tamale the cook eats.) Then tomorrow morning take the meat out of the claws an tails, chop to the size that would fit on a crostini, mix with Mayo (just to barely coat) a touch of salt and bagged on ice in the cooler.
Crostinis will be fresh baggettes cut less than half inch slices and toasted in oven. A piece of fresh garlic gets rubbed onto the toasted piece and bagged.
Assembly at party the lobster meat into a chilled bowl and crostini around the edge on a larger platter. Am I missing something? (Besides Rubber Duck. She is not in the photo since she needs some tubby time.)
Good Morning Gloucester 