I was gone all day, racing at a regatta in Mystic, Connecticut. While I was away, Kevin checked the lobster pots. We only got one keeper, but he took it home, cooked it, and combined it with some frozen oysters we had leftover from last season to make a lovely, creamy pasta sauce. I can’t give you the recipe because he refuses to tell me just how much cream was in it. It was a lot, though.