How much contamination remains in your tank equipment will depend on what was in the flea bomb. All pesticides degrade eventually. Some degrade quickly, others slowly. Some degrade to harmless substances like CO2 and water. Some degrade through a series of variously toxic substances. It's been like forever since I've had to use a flea bomb or any flea sprays at all - I stick to very very short haired dogs, with pergo flooring; fleas don't like that combination. But my impression is that most flea treatments these days include, or are based on, insect growth regulating hormones. I would not expect these to have any effect on the fish. Crustaceans maybe, since they are in the same phylum as insects. But not fish. Another common ingredient is pyrethrum, which breaks down to CO2 and water in a few days. But there's a new chemical out that's used in the flea treatments you put on the dog - imidacloprid, or something like that, and I think I heard it's very toxic to fish. I know I heard it's very toxic to bees. But again, every pesticide degrades over time and exposure to UV and microbes. Get a can of whatever was used for the flea bomb, and check the label. Find out what the active ingredients are, and look them up on the Pesticide Action Network website. You should be able to find information on hazards to fish and other aquatic life, as well as degradation time. Keep in mind that bacteria see pesticides as just another food source. Some might contain harmful metals or other compounds like dioxins, but bacterial and UV degradation are pretty reliable otherwise. And plain ol' dishwashing soap with lots of rinsing is how chemical applicators clean out their spray equipment - minimum of 3 rinses, filling the tank half way for each one. That should do the gravel. Scrub the rocks, and rinse well. Replace the filter media. Then do a feeder fish cycling. Here is a link that might be useful: Pesticide Action Network

I can't disagree with any of the comments above. It's just that Phil has some specific requirements which I think can be met nicely with his idea. And yes, it is essential that the lobster tail meat must be cooked just to doneness and no more. I live a few steps from a good fish market on Cape Cod and my favorite way of having lobster is to get a big one, large enough to serve the bunch of us. The market has it steamed and ready for us to pick up at a designated time. Some go for the tail, which is my last choice, but may be right for the meal Phil is planning. (I did NOT mean that as a straight line for Jessie.) With a large enough lobster, I can be more than happy with just the tasty white fat, the green liver, the bits found around the leg joints and the red roe if it's a female. I will sneak a bit of the claw meat too, if possible. It's the best part. But this is messy business. It's not what Phil probably wants for this occasion. Also, what experienced cooks think of as routine are not easily accomplished in his situation and, as we know, timing can get complicated. Lori, that is a lovely, scrumptious looking plate. I had thought of Riesling too. It would work well. Linda's idea of champagne is perfect. You can't go wrong with the bubbly. It's good with anything and everybody likes it. Why didn't I think of that? Lobster tail medallions are a good idea too. Cook them *briefly*. Jim

"It has been found that blue/green food color and decoration in design are not very appetizing." Market research has led to blue being the #1 color of M&M's with green in 2nd or 3rd place depending on the variety. Green doesn't surprise me because it makes you horny, but blue kind of does. Almost 20 years since their introduction, I still look at them as outsiders! When you say green isn't appetizing, do you mean green food coloring or green food? I'd take issue with the latter, given how ubiquitous it is in garnish, even where not intended to be eaten. "But blue Mc & Cheese is OK for St. Pat's Day." And green would be even better. (Typo, I know! I just love to give you a hard time!)

You eat a crawfish fish by pinching its tail and sucking its head. And, you eat plenty of them! That "fat' in the head, that yellow looking stuff, is delicious. You pinch that tail, pull the head off and suck out what is inside the head. then, you proceed to peeling the little critter and getting that one bite of flesh. It is labor intensive and you drink beer and also eat the potatoes that were cooked in the boil. The boiled crawfish are poured out onto newspapers on the table. Étouffée is made using the "fat" in the head. We lived in New Orleans and still have family there and have eaten many a crawfish. But, I no longer just accept that it is a good thing to be eating in our modern world with so much pollution in the waters. I feel the same about just about any seafood. I think it tastes wonderful, but I really am not comfortable with the idea of all of the awful chemical and plastic pollution that is out there. And, farm raised fish are fed a diet of antibiotics to keep them "healthy". Much of what is sold in regular grocery stores is imported from other parts of the world and who knows? If it is fresh off of the shrimp boat, for instance I will eat it. It still is subject to the pollution but at least it has not traveled far and been subject to who knows what along the way. With so much other good stuff to eat, it is not hard to not eat seafood.