Two dozen oysters, just barely roasted in the oven and ready to open and eat.
When I got back, the young woman said, "Bonjour"!" Then she recognized me as having been there a few minutes earlier and said, "Re." As in re-bonjour, something French people say when they've already said "bonjour" but you see them again a few minutes later. It's normally said with a smile, as if it's not "real" French, but they're saying it anyway.
Six crab claws, steamed.
I asked for six crab claws and two dozen oysters. The oysters were inexpensive, but the crab claws were much more pricey than I would have guessed. Oh well, I told myself, it's a holiday, and we wanted to try them. I noticed a little sign that said "live lobsters." There was one lobster on display, and he didn't look very alive to me. I passed.
Our collection of torture instruments, ready to crack crab shells with.
Everything was good. Ken put the oysters into a hot oven so they'd open. They're partially, but not fully, cooked that way, and you don't need to risk injury trying to open raw oysters. Raw oysters are best when somebody else opens them, that's for sure. We ate them with several sauces, including the traditional mignonette (minced shallot and black pepper in white wine vinegar) and some American-style cocktail sauce. We also had some home-made rye bread with butter, another traditional accompaniment. The crab was good served with garlicky mayonnaise and some roasted vegetables, but we both thought it was not worth the price. Live and learn.