We started, though, with some baked mussels and an Oyster Bay Sauvignon Blanc.
Then it was time to meet the kids. We decided that all animals alive before you eat them had to be named, and since I can't tell the genders of lobsters apart, the names chosen must be androgynous. Please meet Becks and Ash.
Generally, they don't like going in the pot. Becks and Ash were no exception.
They're cute, in a cockroach type way.
Steaming in the pot, they turn a nice red.
After cooking comes prep and plating; I usually just do the tails and claws, and save the legs for later.
And of course, Champagne. This year, a Laurent-Perrier. Nice; light, not very nutty.
Merry Christmas to you all.
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