I am half Norwegian and half Irish American. Both of my parents' families were, as you can imagine from completly different worlds.
The Norwegians were (in this order), big gardeners, big drinkers and big eaters. the Irish Americans were (in this order), big eaters and big drinkers.
My father's Norwegian siblings were very close and all lived within ten miles of each other and often had enviable drunken, delicious dinners together, always at our rambling Georgian farmhouse in Buckinghamshire, England.
As a young child (about eight or ten) and after my bedtime story, my sister, Ophelia and I would secretly, sit at the top of the stairs and clandestinely listen to my father and my aunts' laughter and their stories....
Sometimes, when they suspected that we might be listening, they would speak in their native tounge, which sometimes (cleverly) sent us to sleep. However, one night, when I was about ten or eleven, I remember my favorite aunt, Elsa, asking this question.....
"If you could choose your very last meal, what would it be?"
I listened... Hardly a second pased... My father and my aunts' animated love for food filled the room with many delicious delacicies, such as (and were fashionable then) ....
"Prawns in Praadise" .... Frozen shrimps in beef consume and aspic! .... Oxtail stew! .... Etc...
So, sometimes, when I can't sleep, instead of counting sheep, and after counting boys I've slept with, I wonder what my last meal would be... And so far, depending on my mood....
Lobster from the Green Spot in Maine.
Oysters from Loch Fyne
Da Sylvano's truffle pasta
Balthazar's Cote De Boeuf
Lamb chops from Coffelts Farm on Orcas Island
And a damn good bottle of wine.....or two!
P.S. There are three feelings that I hate (and that is a very strong word)... I hate to be cold.... I hate to be in pain and I HATE TO BE HUNGRY!!!!!!!
LOBSTER FROM THE GREEN SPOT
1 pound and three quarter lobster per person
1 pound of Maine crab meat per 4 lobsters
2 sleeves of Ritz crackers, coarsely crushed with a rolling pin
½ pound melted butter (unsalted)
¾ cup grated parmesan, save ¼ cup for the top
I parboil my lobsters in boiling water for 5 minutes till they just start to turn color, not red. Remove from water and let cool till you can handle them. place the lobster on its back exposing the underside, take a large knife and cut from the head to 2 inches into the tail, but don’t cut through the bottom shell. Open the the slot with your hands so it will hold enough stuffing. There is a sand sac in the head area, feel around with your finger, it is hard like cartilage, remove and discard. Scoop out the green tomalley out of the body and reserve.
Stuffing:
Melt the butter, and cool slightly. In a large bowl place the crushed Ritz crackers, the crab meat, 1/2 cup grated parmesan, the green tomalley and the melted butter. With your hands combine these ingredients till they just hold together. Stuff into the lobster cavity evenly and dust with the remaining parmesan. Bake on a cookie sheet at 350°F for 25 minutes.
I like to put them under the broiler till they are gold on top. I serve them with melted butter that I have added crushed garlic and lemon juice to. This is really rich and needs only a salad!
Lucy Dahl grew up in England. She is a screenwriter. Her movie "Wild Child" is being released in April 2008. She is now living in Los Angeles with her husband, children, two dogs and pet potbellied pig, Francis Bacon.
