Pro_Dek
Reged: May 01 2002
Posts: 533
Loc: Seattle
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Let's all have some!!!!
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Bob
"Rather be a hammer than a nail"
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Luka
Reged: Apr 25 2002
Posts: 1387
Loc: The great NorthWet
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Whyizzit that people will drool at the thought of lobster, but gag at the thought of eating a spider ?
A lobster is simply an overgrown sea-going spider with big hands.
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The true measure of a man is how he treats someone who can do him absolutely no good. ~Samuel Johnson
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CloudHidden
Reged: Apr 29 2002
Posts: 89
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See, Luka, that's why I only eat lobster tail--that way your argument doesn't work with me!
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**DONOTDELETE**
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cloud.. is the tail from a lobster or a longusta ?
who eats the claws if you're eating the tail..?
when we were growing up and having lobster, everyone wanted to sit next to the sister who didn't like lobster..
PRO: was your lobster airsick ? from his long flight from New England ?
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CloudHidden
Reged: Apr 29 2002
Posts: 89
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For all I know the cook shoves monk fish in a recycled tail shell. And some poor slob in the kitchen grabs that meat for a bisque or newburg or something. In the words of I-can't-remember-whom, "But hey, whadda I know?"
Actually, I can't eat food if I can recognize the original creature from which it came. Grew up with pig's stomach, scrapple, beef heart, and all that stuff, but never believed there was a real animal behind that. Fish w/ the head on? Shrimp with the legs? Steak still on the hoof? No thanks, pass the pasta...
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Carole
Reged: Apr 29 2002
Posts: 137
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Hey Cloud, ever try chicken feet?? One of our local Chinese restaurants serve it on their Dim Sum cart.........Good chewin........
You can give me lobster anytime....preferably just with lots of butter and a big napkin and bib........Would you like some lobster on your pasta??
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CloudHidden
Reged: Apr 29 2002
Posts: 89
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In China, one of the items on a menu was "deep fried intestines." Think I could get that in the cooks Tried-And-True Recipe folder?
On the rare occasion I have Lobster Tail, I don't need anything else on the plate except drawn butter. Same with steak--no sauce, no nothing--just a good fork and steak knife, and even the fork is optional.
Which reminds me of a story. Jan 96 I was in SF for MacWorld. My company had had a great show, and I took everyone to the fancy schmantzy ANA hotel for a celebratory dinner. I ordered steak. It came delivered with a regular table knife.
"Ummm, waitress, might I have a steak knife, please."
"Oh, we don't have any."
"Excuse me?!?!?"
"Well, we used to have 12, but people kept stealing them so now we don't have any."
"Huh?"
"Well, we do have one, but..."
"...but?"
"...but someone else is using it."
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Carole
Reged: Apr 29 2002
Posts: 137
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I tried that once and the cooks didn't go for it!....I am of the thought that if you have to sauce everything, something is wrong with the food......Now, there are some meat marinades and sauces that really work........
If you're a meat eater, try "The Complete Meat Book"......a cookbook for the meat lover.........
I'd better stop now or the carps won't visit anymore...
Funny story, Cloud.......
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Gunner
Reged: May 02 2002
Posts: 143
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O.K. here's something that I've alwayts wanted to know. What is the Proper way to eat a Lobster? I'm talking about the middle. I've always been to intimidated to try a whole lobster in a restaurant because I wasn't exactly sure what to do with the mid section. Or do you do anything?
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Whale Oil Beef Hooked!
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Carole
Reged: Apr 29 2002
Posts: 137
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Gunner, I'm with you, if you order a whole lobster in a restaurant, be prepared to be messy!!
I always start by breaking off the legs.....Next, I break off the claws.....Most people use a nutcracker to break off the large section of the claw......I can't use my hands, some can.....It's ok to suck the meat from the claws.....Yum....
Then, I usually tear off the tail portion with one hand and the back with the other hand......The best part is the tail meat(IMO)......Now, I like to push the tail meat out......Remember, I like to sit on a dock and just go at it!! In the tail(at the top) you will see the digestive tract (ugh).......some like to find chunks of meat inside the body of the lobster.....If you love lobster, you will see green stuff or red stuff......It can be eaten........I don't, but to each his own......
My favorite memory of eating lobster was on a dock in Bar Harbor, Maine.......Right off the boat, boiled with lots of butter and fresh corn......
Don't be intimated, Gunner......
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Gunner
Reged: May 02 2002
Posts: 143
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Well that pretty much answers my question. THat's what always had me wondering about the body, the green and red stuff.
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Whale Oil Beef Hooked!
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**DONOTDELETE**
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Must be good to put up with all that...:-)
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Carole
Reged: Apr 29 2002
Posts: 137
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Hey, there is nothing better than tearing your way through a lobster........Eating a whole lobster is not for the timid.....Damn the torpedoes and full speed ahead.......
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MikeSmith
Reged: Apr 29 2002
Posts: 971
Loc: Rhode Island
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gunner... c'mon over to Rogues Island.. i'll boil u up a few and help you eat them.. generally.. unless they get up to about 2 lbs. you only eat the tail and the two claws...
the red is the eggs (roe) and is good in small doses..
the green is the liver..(tamale).. and again ... good in small doses...
lobster boil... tidewater crab boil... and cajun shrimp boil.. all about equal in my book.... all great eating...
oh, yeah... Oklahoma calf fries ( catfish )...anudder gud 1...
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Mistah_T
Reged: May 19 2002
Posts: 135
Loc: Elmira, NY
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I read somewhere that in colonial times Lahbstah was so plentful you could catch all you wanted by turning over rocks at low tide.
Also it was not considered a delicacy but a cheap meal and indentured servants would have clauses in thier contracts that they would not have to eat lobster more than once a week.
Boy how times have changed!
I remember Estes lobstah house at the southern tip of Harpswell neck Maine.The triple lobster special was usually about 12$ during the summer.
They would have to wheel you out to your car afterward!
T
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Do NOT try this at home!!
I am a trained Professional!
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