Saturday, January 24, 2009

Lobster For Dinner

Take out your hammer

Crack the heavy armor plate

Open your lobster,

Tough yet delicate

Slightly sweet, barely seasoned

A hint of butter.

Rip open the claws

Eat the lobster’s softest flesh:

The red-speckled hands.

After you finish

Armor pieces fill your plate

Remains of dinner.

Mark Shardine, Poet

Mark is a contributing and performing poet in the Cultural Art Expression Open Mic that I run here in Princeton/Plainsboro. He also shares a love for wine and food as I do, and had once again presented me with a wonderful expression for the coming holidays! I welcome any poetry for this site from many of you other food and wine aficionados out there...

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