[Genesis defender]

I've never had lobster in jambolaya before. How do you manage to do that?

[piasa]

Being an impoverished artist, I make up for it with impeccable timing ... at the end of every week the fish market has to replace its live lobsters with fresh ones and that means they sacrifice the week's lobsters, so I pick out the lively ones, cook them up, and stash the meat in the freezer.

[piasa]

Of course, since the lobsters are already cooked leftovers from a 'clambake' I add them at the last minute. (I make fish stock from the shells and other things after I've gone fishing an save that up for future use too.) Now, Florida lobsters are seasonal, so when they're available, I can use them, but lobster of course isn't mandatory. Crawdads are good too. The fish varies with the season down this way; I just happen to have a snapper but any fish that will hold together does the trick. I used cod and buffalo back in St. Louis and a friend of mine out west uses salmon.