Lobster Quotes

Am I really just a narcissist, Cause I wake up to a bowl of lobster bisque?

Europe's the mayonnaise all right, but America supplies the good old lobster.

What is the pattern that connects the crab to the lobster and the primrose to the orchid, and all of them to me, and me to you?

A lobster bisque ought to be the crowning glory of the potager. And this one was excellent. Silky as a gigolo's compliment and fishy as a chancellor's promise.

I'm living on things that excite me, be they pastry, or lobster, or love...

Remember that a very good sardine is always preferable to a not that good lobster.

All of us are born with a set of instinctive fears - of falling, of the dark, of lobsters, of falling on lobsters in the dark, of speaking before a Rotary Club, and of the words "Some Assembly Required".

I'm horrified of lobsters. And shrimp and lobsters are the cockroaches of the ocean.

Each of us, when our day's work is done, must seek our ideal, whether it be love or pinochle or lobster à la Newburg, or the sweet silence of the musty bookshelves.

Poetry is not efficient. If you want to learn how to cook a lobster, it’s probably best not to look to poetry. But if you want to see the word lobster in all its reactant oddity, its pied beauty, as if for the first time, go to poetry. And if you want to know what it’s like to be that lobster in the pot, that’s in poetry too.

I love you more than anything in the world combined.

When life gives you lemons, order the lobster tail.

Books... are like lobster shells, we surround ourselves with 'em, then we grow out of 'em and leave 'em behind, as evidence of our earlier stages of development.

I'm really into food; it's one of my favourite things - everything from potato waffles to lobster.

A typical Irish dinner would be: cream flavored with lobster, cream with bits of veal in it, green peas and cream, cream cheese, cream flavored with strawberries.

Hey, we all have our fear. Mine is bugs and lobsters!

CRAYFISH, n. A small crustacean very much resembling the lobster, but less indigestible.

I don't eat friggin' lobster or anything like that. Because they're alive when you kill it.

I do not understand why, when I ask for grilled lobster in a restaurant, I'm never served a cooked telephone.

I couldn't make ends meet. I tried Red Lobster. I tried Wal-Mart. I tried all these places and I couldn't make it. I couldn't. So, I tried this gentlemen's club, and, you know, I worked there, and it was just awful in those places. It was terrible.

[A]ll the ingenious men, and all the scientific men, and all the fanciful men, in the world,... could never invent, if all their wits were boiled into one, anything so curious and so ridiculous as a lobster.

When I get through tearing a lobster apart, or one of those tender West Coast octopuses, I feel like I had a drink from the fountain of youth.

Seafood was always my favorite food. I mean, fried lobster? Come on. Once I found out shrimp, scallops and lobster were my allergic triggers, I had to change my diet.

I consider the 3 most cruelly produced foods to be from lobsters, dropped alive into boiling water, veal from calves separated from their mothers and kept in crates, and pate de foie gras.

When you serve lobster, you've taken a being's life away. Therefore if you create a recipe, you have to be very dedicated to elevate the lobster, to make it good and tasty of course, but at the end of the day it's a matter of paying homage.