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Old 11-14-2005, 12:00 PM   #11
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I'm with GB. I think they taste the same. (I usualy boil mine.)

Key - use salted water, either way. If you have clean seaweed, add that to the pot.

Put the critters in the freezer for 15-20 min right before you cook them -- they'll be "sleepy"
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Old 11-14-2005, 01:58 PM   #12
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If I have the opportunity to eat lobster out of the shell,as in a backyard lobster boil or if I'm on the east coast I will eat it that way,but really,not a favorite preparation for me.I like to boil or steam for a minute or so and then remove the meat that is virtually uncooked and then prepare a menu.I also like Kellers approach to butter poaching,which is really like a confit technique and the result is very tender.I prefer to boil.

The problem with steam is not doing 1 or 2 lobsters but doing 10,very uneven cooking throughout the pot
from bottom to top.Like others have suggested a commercial steamer for any
type of quantity is essential.
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Old 11-14-2005, 02:05 PM   #13
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foodaholic ...

Thomas Keller's butter poached lobster is one thing I promised myself I'd taste before I die. I just have to save up for it.


But other than that, I like 'em steamed or boiled because I think the taste of the ocean is lost when you cook them any other way.

And I agree about uneven cooking when you steam a bunch of lobsters in the same container. But you could use more than one cooking vessel.
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Old 11-14-2005, 02:20 PM   #14
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Quote:
Thomas Keller's butter poached lobster is one thing I promised myself I'd taste before I die. I just have to save up for it.
Just do it. Actually the technique,I'm sure you know is just butter and a little water.

You certainly can use more vessels,but I always got the other burners going for other things generally.Make note:Need a 6 BURNER..
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Old 11-14-2005, 02:33 PM   #15
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Quote:
Originally Posted by foodaholic
Just do it. Actually the technique,I'm sure you know is just butter and a little water.

Oh no .... I want Thomas to make it for me @ The French Laundry, along with the 6 other courses in my dinner, enjoyed with $500 worth of wine and his signature coffee and doughnut dessert! Someday ......

Me, I boil myself lobsters all the time (cheaper usually than steak), which I eat with my Stop and Shop pinot grigio.

Seriously, I have thought about butter-poaching @ home and will try it sometime.
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Old 11-14-2005, 02:41 PM   #16
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I had dinner there a few years ago,and it is a very special NA restaurant.I need to find a reason to go to NY some time soon and make a reso at Per Se.
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Old 11-14-2005, 07:00 PM   #17
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Back to killing your live lobsters...I've heard of two humane methods. Conk them on the head with a wine bottle before you throw them in, or...put a cup of vodka in the boiling water and they'll die drunk and happy.

I don't care how you cook'em...just call me when they're ready!
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