It’s spring, and I’m attending a luxurious seafood banquet. Platters of shellfish fill the tables: crab with limbs akimbo; shrimp ready to be peeled; miniature lobster-like langostino peering at my dinner plate as if knowing their fate. Raw oysters sit in the center of the platter, piled absurdly high and shimmering luminescent on the half shell.
Until now, I’ve never eaten a raw oyster. I apply a generous squirt of lemon juice and watch the white-grey flesh ripple ominously in reply. Til