To the editor:
Re: Political Correctness, etc., by Sally Noble, July 2007
Within that article, the writer was quoting Cheryl Lewis, chef at Black Point Inn who “thinks highly of the lobster’s tomalley (its liver, which turns green upon cooking).” [The comment] is a bit misleading to the average reader, much less the consumer of that Maine delicacy. Whether your readers, as well as patrons of Chef Lewis’s culinary expertise, are locals, or, describing others with the condescending description “from away,” your writer Sally Noble should have included the light reddish color of the roe within a cooked female lobster. It as well is treated as a delicacy and shunned by others, locals as well as those “from away.”
Michael H. Sherwood
Woolwich
Mr. Sherwood is a former manager of a lobster pound and a seafood market.