Friday the seafood feast with scallops and lobsters

 

Good live scallops and lobsters, both better to be served more raw than cooked.

 

scallops baked for 4 minutes with salt and olive oil

scallop raw

Irish live scallops have a pleasant kelp aroma, nice to have raw. Once baked, even for 4 minutes, the aroma is gone, they are still tender and sweet but not as unique.

 

lobsters

Lobster, boil in a big pot of water for 2 minutes, then hold the tail and cook the head and claws for 6 more minutes. The tail is semi raw, sweet and tender, the head tomali is nearly cooked, claw and leg meats just right.