I watch the TV chef
preparing crayfish
the white flesh filling
the bright orange shell.
He takes a fat claw
and slices it across.
As he pulls out the meat
and drops it into his mouth
I smell and taste it,
the succulent tang
as fresh and sweet
as in my childhood.
Note: Crayfish is the Australian term for lobster.
Note: Crayfish is the Australian term for lobster.
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