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Old 08-26-2007, 07:42 AM   #11
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PLEASE give it a shot college cook. Lobster, when cooked right, is one of the tastiest foods on earth. Steam it or boil it (you can't tell the difference in taste) and serve with drawn or regular melted butter (I prefer regular melted). That is really all you need. Take a trip to Maine or MA and go to a lobster shack. Stay away from places like Red Lobster. You will not be sorry.

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Old 08-26-2007, 09:47 PM   #12
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I can't bring myself to eat lobster, to me it looks like the ocean version of a cockroach....

(nice post for my first one huh? :P )

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Old 08-27-2007, 01:36 AM   #13
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wlecome gresch. lol, can you imagine who was the first guy to say, "hmm, that giant sea bug looks tasty"...

i'd echo gb's post. stay away from (everything over salted and over cooked) red lobster and either take a trip up nawth, or do it yourself at home. the difference is amazing.

btw, for 1.5 pounders and under, i boil mine for 10 to 15 minutes, tops, depending if they're hard or softshell. 3 to 5 minutes more for each half pound over that. no more or it'll get tough and stringy.

and they must be eaten right away, so have your melted, preferrably clarified butter and side dishes ready as you toss the little beasts into their boiling pot of doom.

college cook and chefjune, the par boiling then poaching in butter sounds great. gonna have to try that! thanks.
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Old 08-27-2007, 11:01 AM   #14
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Originally Posted by college_cook View Post
I seem to have some sort of phobia about spending that kind of money on something that I might very well not be able to eat 3 bites of.
And that brings me to the question, why is lobster so expensive?
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Old 08-27-2007, 11:14 AM   #15
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Lobster Prices

Re: lobster expense - while there are a number of reasons, including supply & demand, time it takes for lobsters to reach marketable size, habitat destruction & water pollution, etc. - one of the biggest reasons (& one that pertains to hard-shell blue-claw crabs as well), is that unlike shrimp & finfish, lobsters must be marketed LIVE. Not to mention the claws have to be pegged &/or banded; egg-laden females have to be tossed back, along with undersized specimens. All in all - a lot of hands-on fishing.

And this means a lot of extra care between the time they're hauled onto the boat & the time they're dumped into the tank of your local market. A dead lobster is a no sale, whether it dies during transport or in the market's tank. One-clawed specimens (or culls) are either tossed or priced down.

Any commodity that has to be sold live (lobsters, crabs, clams, shell-on oysters, etc.) is always going to be pricey.

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