John Ingalls of Swampscott likes to fish and lobster.
Sunday he lobstered, pulling four pound-and-a-halfers from his harbor traps.
The selects kicking in his white bucket on the Fisherman's Beach pier were bound for the kitchen at home where he and his wife were to dine on lobster cakes.
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The Ingalls' recipe for the cakes calls for boiling and shelling the lobsters and cutting up the cooked meat.
Saute onions, peppers and celery in a pan and season with Old Bay and pepper (no salt seeing as the lobsters bring their own salt to the table).
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Grind oyster crackers and reduce some heavy cream.
Swap the ingredients together, adding tabasco and Worcestershire, and slap the cakes.
Coat them in corn meal and fry in olive oil.
One select, 11/2-pound lobster makes four cakes.
The Ingalls would be eating good this Sunday afternoon.
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