I prefer my lobster plain, tbh. Just a squeeze of lemon. And I'd much prefer a Burgundy {Chabs, P-Fuissé} or a Loire {Sancerre, P-Fumé}. And I'm a bit scared of eating out what with us being the worst bit of Kent. But I appreciate your well-intentioned words.
Btw, what are you cooking for Xmas?
{Did I tell you about my wine dealer? Fiver a bottle. I have over a case of various Chateauneufs in the kitchen. And 4 or 5 Cru Bourgeois Haut-Médocs. But as they're 2016, I'm leaving them for at least 5 years. But the Ch-du-Ps are excellent quaffing atm. Especially at that price. If I was using a normal offie, not a cheap one, it would be cheaper to drink the wine every night that my tramp lager/cider snakebite.}
Good man, WES. As you say, melted cheese on a noble lobster is an abomination. The poor beast deserves better than that if he's giving his life for my pleasure.
As for the CdP, I still haven't worked out how the glass didn't break given he said they fell off the back of a lorry, but I'd never believe that a friend would lie to me so I'm sure it's all above board.
This is your guy innit?
https://www.youtube.com/watch?v=RF2WoWAHjUY
'Seems that I was busy doing something close to nothing
But different than the day before'
'Met a dwarf that was no good, dressed like Little Red Riding Hood'
'Now you're unemployed, all non-void
Walkin' round like you're Pretty Boy Floyd'