Oysters are like sex, the first time you eat one is a little awkward and the experience gets better with practice. Also like sex, when you're really good at eating oysters, you can control the gastronomical orgasm they deliver.

My relationship with oysters started two years ago while attending an event in New Orleans when I visited ACME Oyster House. I was 38 years old and basically an oyster virgin. I'd tried them before, but nothing like this. My previous forays were more like teenage games of spin the bottle; the excitement was always there, but you couldn't really enjoy them because A) I really didn't know what I was doing and B) I didn't know what I was going to get. Anyway, ACME is is the oyster world's red light district. They're not selling oysters, they're selling the sumptuous and tempting oyster culture.

While at ACME I tried a couple oysters, cautiously at first. But once I'd learned the sensuous process of eating oysters, from the experts behind the raw bar, I devoured dozens of different kinds. The hours I spent there changed me forever. I left convinced that oysters are the best shellfish on the planet. Two years and dozens of oysters later, I am still convinced.

This Friday night my relationship with oysters was taken to new heights when, for the first time, I shucked some at home. On Friday, I became master of my oyster domain.

I was motivated to try shucking oysters by some friends visiting this week from the Midwest. They came to Maine to visit and for two culinary treats -- Maine lobster rolls and oysters. They found their lobster rolls at Portland Lobster Company. Unfortunately, they were underwhelmed. They didn't want to make the same mistake with their oysters, so we went to Portland's seafood Mecca, Browne Trading Company. We picked Winter Point oysters ($13.99 for a dozen).

Before shucking at home I did some homework. I went online and studied the generally accepted shucking principles, which read something like this -- you need a special tool; you have to be careful or you'll cut yourself, badly; you don't want to spill the sweet oyster nectar; and lastly, oyster eating is a culinary art form that you can perfect yourself. Also I learned what kind of tool we needed - it's called an oyster knife. Big surprise. I bought mine at Le Roux Kitchen on Commercial Street in Portland. It cost just a few bucks. Oyster knives are designed so that the tip of the knife is pointed, with one edge sharpened. The process of shucking oysters is simple, but not easy.

Oysters are going to begin making regular appearances at our home, we're thinking of making them a regular Friday night feature. I encourage you to pop into Browne Trading, pick up a net bag or two, and have at it. While you're there, introduce yourself to Jen. She's Browne's chef and resident wine expert. The customer experience there, like my oyster discoveries in New Orleans, is truly magical.

Cheers