The Art of Eating Lobster
When in swanky restaurants, 'tis easy to daintily dine on cordon bleu,
But dining on lobster requires deft finesse without humiliating you!
For what its worth, I offer the following that I've learned o'er the years,
To show snobbish waiters you're really not all that wet behind the ears!
First of all, a wizened waiter will provide a bib if he's really on the job.
(Somehow, they perceive right away that you are a rather artless slob!)
When cracking open each morsel, some violent squirting may occur!
Should juice spritz the guy at the next table simply say, "Sorry sir"!
The hapless lobster is dissected in certain order to make the meal complete.
First, remove the claws, crack the shell with a claw cracker and remove the meat.
For this a fork is provided, then discard the shells in a bowl being discreet!
Next, twist the tail from the body and break off the flippers - those you musn't eat!
And now for the piece de resistance, that long anticipated holy grail,
(That you paid fifty-five bucks for!) - that scrumptious lobster's tail!
Insert a lobster fork into the flesh and gently ease it out of the shell.
(Sucking meat from the legs is optional - on that matter I will not dwell!)
A female lobster might contain a bit of roe considered a delicacy by some.
(If that is your fancy, quietly asking about the lobster's sex is the rule of thumb!)
Plunge lobster pieces in butter taking care not to let it run down your arm!
(Leaving a sizeable tip for the disaster you've created wouldn't do any harm!)
Robert L. Hinshaw, CMSgt, USAF, Retired
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