This lobster is possibly 1 in 10,000,000 because it has the red-orange color of a cooked lobster, but is still alive! Usually live lobsters are blueish green, and very rarely they are electric blue (though not as rare as when they are orange!) Click the picture to read the article about a red-orange one found recently.
The lobster in my photo is at the Monterey Fish Market and I saw it and called it out as special the other day. One of the girls working there was going to sell it, but I fiercely advocated to wait. She chose a huge normal-colored one as an alternative and everyone in the store had a good laugh and panic as she tried to fish it out and weigh it. It was slipping off the scale and frightening customers (and the store girl) with its size!
My friend Nick took me to the fish market for my first time (and to the Monterey Market, which sells incredible produce from all over the world and other groceries with brands I had never heard of), and it is as if I am born again. The fish market started in the ’70s, filling the niche of bringing fresh caught fish to the table. When most fish companies were freezing their catch, the Monterey Fish Market revolutionized sustainable fishing and fresh food.
Tonight, I grilled the yellow tail jack tuna steaks I bought. I made a marinade of olive-lemon crushed oil, lemons, cracked pepper, and salt. They were delicious! Tender and flakey inside, a crisp glaze on the outside. Joe and I ate the steaks under a huge Japanese maple tree while evening sunlight filtered through the tree’s leaves and long branches.
