The Selma Times-Journal

LOBSTER:

Homaridae; genus homarus: a large edible marine decapod crustacean with stalked eyes, a pair of large claws and a long abdomen. It is found on both sides of the North Atlantic and along the Cape of Good Hope. Brought to the dinner tables of the world by the legendary New England Lobstermen, who capture them in a lobster pot, also known as a trap, which is an loblong wooden case with slat sides and a funnel-shape net.

On Thursday evening, Nov. 10, St. Paul’s Episcopal Church is

sponsoring a Live Maine Lobster Fest to benefit the outreach programs of the church and Little Friends’ School, and this year victims of the recent hurricanes.

There will be three dinner seatings in the Parish House: 6 p.m., 7 p.m. and 8 p.m.

The cost is $25 per person for the dinner, $20 for takeout, and in addition to the lobster, the menu includes melted lemon butter, baked potatoes, tossed salad, French bread, wine and a choice of dessert.

Members of the Episcopal Young Churchmen and the Beta Club of Dallas County High will serve the diners.

Take-out time for those who choose to dine at home is 5 to 7 p.m. and dinners may be picked up at the Clos gate on Lauderdale Street.

At last year’s Lobster Fest, the attendance numbered more than 400, setting a ticket sales goal of 500. Each seating will serve no more than 150.

Tickets may be purchased from church members and those associated with the school. For those waiting to be called for their seating, refreshments and musical entertainment

(piano by Harry Gamble) will be offered in the Lower Hall. One of the most enjoyable segments of the evening, this brings together members of other congregations, friends and family in companionship.

Now, from the Maine Lobster Promotion Council in Bangor, Maine, instructions on How to Eat Lobster are provided:

Okay, so you’ve ordered your first lobster.

The waiter or waitress brings you a bib, melted butter, a wet napkin, a nutcracker and a bright red lobster. What do you do next?

Put on the bib. Water can squirt at the least expected moment, not to mention that you will feel years younger.

Twist off the claws.

Crack each claw and knuckle with a nutcracker, pliers, knife or rock. Remove the meat.

Separate the tail from the body and break off the tail flippers. There’s a morsel of meat in each flipper, too.

Insert a fork and push the tail meat out in one piece.

Remove and discard the black vein that runs the entire length of the tail meat.

Separate the shell of the body from the underside by pulling them apart and discard the green substance called the tomalley.

Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side.

Lobster meat lies in the four pockets, or joints, where the walking legs are attached.

The walking legs also contain excellent meat that can be removed by biting down on the leg and squeezing the meat out with your teeth.

Use the wet napkins to clean up.