Living on the midcoast of Maine means lots of company who look forward to lobster, so first evening at our house we serve a traditional steamed lobster with corn and potatoes. No matter how many times we do this during the summer months, it’s a meal I never get tired of.
As with most of my tablescapes, this one has a simple casualness.
The green bottles appear once more, grouped around a yellow formerly olive oil vessel and this time filled with what is blooming in the yard.
These lobster plates are just the right shape and size for what is to come
and they are set with all the accessories for eating lobster: crackers, picks, small dishes for butter and a big napkin/bib.
Finally, the meal is on the table and the only sounds are the shells being cracked and the appreciative moans accompanying each bite of lobster.
A little aside. Did you know that in the early days lobster was used by Native Americans to fertilize crops and as bait for fishing. Later, it was “poverty food” served to children, prisoners and indentured servants. Only after WW II when rail and air transport made it possible to get lobster to so many places did it become the delicacy that we know today.
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