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Old 06-19-2011, 08:02 PM   #11
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Someone else put that statement forward. Why should I look it up, as I believe, unless it is some religious stigma, it is incorrect. Besides, I don't consider wikipedia a reliable source.

Craig
Craig, the Princess was suggesting a GOOGLE search and listed ONE option, which was Wikipedia. You are within your rights to not accept either suggestion.
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Old 06-19-2011, 08:20 PM   #12
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Charlie is quite clearly talking about a religious prohibition about cooking live animals. If you want more information, it's easy enough to look up.

Also people refrain fromcooking live animals for more than just religious reasons.
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Old 06-19-2011, 09:55 PM   #13
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along the line of cooking animals, make sure that you have a large enough pot of rapidly boiling water so as to kill them quickly as they cook.

the water has to be at it's most rolling boil because, much like deep frying chicken, the temp will drop drastically once you put in the lobsters. the water should remain at a boil for the most part, or at least come back to a boil quickly and the lobsters will go to lobster heaven in just a few seconds.

i once made the mistake of trying to boil too many large lobsters in a pot that wasn't large enough. the water stopped boiling for a good few minutes, during which time the lobsters died slowly in the heating water.
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Old 06-19-2011, 10:43 PM   #14
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I actually prefer to steam my lobsters.
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Old 06-19-2011, 10:47 PM   #15
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Where is it prohibited?...
Craig
Read your Bible with explanations.
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Old 06-19-2011, 10:56 PM   #16
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I am with Frank on steaming. I can not tell a taste difference between boiled and steamed, but steamed takes much less water and also is less messy when eating because water does not come pouring out of the lobster as you crack it open.

Everything Breezy said is right on. There is so much good stuff to eat in a lobster. There is lots of meat people are just throwing away when they only eat the claws and tail.
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Old 06-19-2011, 11:58 PM   #17
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i wonder if they die as quickly with steaming? no matter; i'll be eating the little buggers with melted butter dripping from my smilin' mug.

i also like to use a rolling pin or thick water glass (empty, of course ) to roll the meat out of each of the little leglets.
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Old 06-20-2011, 12:11 AM   #18
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I don't know how quickly they die either way, and not to sound cold, I don't really care. I do know steam carries a high amount of thermal energy so maybe that helps.

I suppose if one is really worried about how long they take to die one can pith the lobster first.

I remember reading a recipe in one of the local type cookbooks for a crab dish. The instructions tell you to take a whole live crab and quarter it. I thought that might be a bit rude.
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Old 06-20-2011, 02:53 AM   #19
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I went to graduate school in New Brunswick. We'd steam ours. And 2-3 per person <g>. The "peanut butter" (that is what we called the liver) was a favorite part of a lobster boil. You definitely needed a BIG pot. I used to travel to Boston a lot and I'd always stop at the fish market on my way to Logan to pick up lobsters...one year, I sent lobster dinner to my dad via same day delivery post--he loved it. One of my earliest memories is my uncle bringing live lobsters for dinner and being chased around the kitchen floor by them...I was so tempted by buy live lobster last week--but it was not in our budget, not in the quanity I like to eat them. A local casino used to have "all you can eat" lobster night...friends and I were banned after we each ate 6 whole lobsters (they should've known we were serious about taking the restauraunt up on the "all you can eat" advertisment--we brought our own crackers and picks). I love lobster...
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Old 06-20-2011, 03:43 AM   #20
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I've always steamed my crabs and lobsters. I am the softest hearted person I know when it comes to hurting anything. I even apologize to bugs before I squash them! But I guess because it is how I was taught to deal with them, I have not really worried about the crustaceans. I do believe that the steam is hot enough to kill them right off.
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