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Old 06-20-2011, 10:15 AM   #31
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Thanks dcSaute. Interesting info!
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Old 06-20-2011, 10:28 AM   #32
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I've never much cared for whole lobsters steamed or broiled. Perhaps it's because I've never had one properly done, but the meat always seems dryer than when boiled, & the claw & knuckle meat in particular ends up stuck to the shell interiors & nearly impossible to extract.

And scientific heat temp facts notwithstanding, I don't like seeing the lobsters moving around in the pot until the steam kills them. When I pop them into a pot of water at a full rolling boil, that's it.
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Old 06-20-2011, 10:34 AM   #33
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Originally Posted by BreezyCooking View Post
I don't like seeing the lobsters moving around in the pot until the steam kills them. When I pop them into a pot of water at a full rolling boil, that's it.
how can you see them moving around in the pot? Are your pots see through?
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Old 06-20-2011, 02:16 PM   #34
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Breezy -

I've dined at some "lobster famous" places and long ago stopped ordering lobsters in a restaurant. I still eat them, but only bought live and cooked at home. well, if I can find _big_ frozen tails, might buy them....

commercially I think the FDA or other food crazy Czar requires them to be cooked to 475'F internal - yeah, you're right - terrible stuff and not worth wasting the money.

>>When I pop them into a pot of water at a full rolling boil, that's it.
the water muffles the sound; same with crabs. sorry (g)
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Old 06-20-2011, 02:31 PM   #35
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Originally Posted by dcSaute View Post
...commercially I think the FDA or other food crazy Czar requires them to be cooked to 475'F internal - yeah, you're right - terrible stuff and not worth wasting the money...
Not likely. Boiling a lobster will not raise its internal temperature above 212 F no matter how long you boil them. In actuality, the internal temperature doesn't even approach that number.
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Old 06-20-2011, 02:41 PM   #36
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Not likely. Boiling a lobster will not raise its internal temperature above 212 F no matter how long you boil them. In actuality, the internal temperature doesn't even approach that number.
yeah, true. but I've never had a lobster in a restaurant that I found properly prepared - pretty much always overcooked, you know - just to be on the safe side . . .
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Old 06-20-2011, 02:48 PM   #37
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Where are these restaurants you are getting your lobster from? The best places to get lobster IMO is on the coast if the North East. The key is to go to the most run down ramshackle shack you can find. There is a reciprocal relationship between how good the lobster is and how run down the shack is. If the table is anything nicer than a 20 year old weathered picnic table then you are already on the loosing end. Silverware (aside from a possible cracker) you might ad well just leave without ordering. Building right on the water with a hole in the ceiling and a screen door entrance held together by duct tape with big rocks as tables and a roll of paper towels for napkins with seagulls outnumbering the people in the parking lot - jackpot.
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Old 06-20-2011, 02:52 PM   #38
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You left out look for bits of shell on the ceiling, lol.
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Old 06-20-2011, 09:46 PM   #39
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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
We need to rely on sites like
wikpidia and googlr. And being polite to other members will return politness to you as well.I cant' hurt.
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Old 06-20-2011, 09:48 PM   #40
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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.
BT I say eat the critter anyway you want. No one has the right to tell you you are wrong.
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