Sea Serpet Lobster Wiggle

This is a transcript from the remains of a journal kept by Peter Innes—a ship scullion, the cook aboard the Jenny Hanniver, a fishing smack hailing from Portland Harbor, Maine*. The journal ends abruptly with no indication of what happened to the ship or crew. The journal was recovered by a lobsterman off the coast of Massachusetts floating on some wooden debris and delivered to the niece of sole surviving member of the Speers family, she attempts to decipher the log’s passage for clues.

Sea Serpent + Lobster Wiggle

12 tablespoons butter

12 tablespoons flour

4 cups milk

1 cup cream

6 cups sea serpent cooked

6 cups lobster meat steamed and picked

3 cups peas

Sea salt to taste

Melt the butter in a heavy pan, stir in flour. Whisk constantly over low heat until smooth and blended. You want to cook the flour so as to make the flour toasty tasty, not pasty. Heat the milk and cream, don’t let boil over. Slowly stir this into the flour mixture and whisk until thickened. Add the serpent, lobster, peas and salt. Cook until warmed through.  Serve over bread.

*exerpt from installation, In Search of the Great Sea Serpent