The Tale of the Sewerless Lobster Killer

Okay, I'm busted. I haven’t blogged in a bit, and that's because I've been, well, preoccupied with things than food and wine. Like the major construction project on our home, which lead to us having to abruptly move out. Apparently, the house was not connected to the sewer line. Thankfully, our very generous friends let us stay at their place in Santa Rosa while they were on vacation. The home was calm, spacious and very relaxing, but the 2 weeks of an 3 hour round-trip commute started wear on me.

I’ll spare you the details of the dreaded commute, but basically it did me in. At the end of our stay in Santa Rosa, one of my husband’s good friends very generously hand carried two LIVE lobsters back from Vancouver for us. So there I was driving back and forth from Santa Rosa and San Francisco with two live lobsters in the back of my car, trying to figure out where and when we were going to eat them. A lobster tip: if you ever need to keep a lobster alive for a few days, layer wet newspapers above and below them in the crate, and of course, store them in the refrigerator.

So picture this...there I was driving back to San Francisco the last time. The car was packed up with our laundry, groceries, my dog Frank in a crate and of course...the two LIVE lobsters, scratching and clicking in their box, which lead to Frank barking like crazy, all while driving down Highway 101. I just had to laugh at the absurdity of it all. I thought, only I would be caught in this ridiculous situation.

We ended at a friend’s home that night for Mexican food and lobster, since the sewer problems at home were still not fixed. Our host had the honor of killing the lobsters and grilling them. With the sacrifice of my lobster traveling companions, our sewer problems were all solved the next day. So, next time you see me, you can call me, “The Sewerless Lobster Killer” or SLK for short.

Pairing info:

Lobster pairing: You want a white wine that has enough body to support the richness of lobster and also has minerality to it. I would reach for a White Burgundy (especially if grilled), Chablis, or a White Bordeaux. Alternatively, for those people who want to cut the richness, reach for a Sancerre. In this month's selections, try the 2008 Adegas Eidos Albarino Eidos de Padrinan Rias Baixas, Spain.

House remodeling pairing:

Gallons of inexpensive country wine from the south of France or try some hard booze of your choice.