We just came back from a trip up north... never quite complete without a trip to the famous S.S. Lobster and a big cooler full of lobster, king crab and shrimp. These were a tasty way to use the lobster meat-- though being a New Englander, I am partial to just cracking them open and dipping in butter and lemon. (I also made a cilantro, tomato, onion salsa)
(On the way to pick a wicked killah lobstah.)
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