On The Boil

Lobsters can get hot. When they are fresh from the lobster pot, steam cascading from their shells just after being deposited from the pot onto a lobster trap, you need to let those bad boys cool before you begin cracking shells and dealing with the boiling water to be found in every crack and crevice.

Fortunately there is a pretty scene, looking out over the islands off of Burnt Cove, as you wait for the steam to dissipate and the lobsters to cool. You take a sip of your wine—more than one, actually—and revel in the setting sun before you start to crush those shells and extricate the tender, succulent lobster meat. You see the setting sun carve a fiery torch into the surface of the salt water, and you wonder why anyone would want to be anywhere else at this special moment in time.

Then the sun sinks lower, and you understand Homer’s reference to the wine dark sea, and you relish the taste of the absolutely fresh, steaming lobster meat, and you hope that this summer will last forever, even as your conscious mind knows that it cannot.

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