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Old 03-14-2006, 09:07 PM   #11
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I don't even want to know what he did with the hanger

My lobsters go into the steam live.

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Old 03-14-2006, 09:17 PM   #12
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Originally Posted by GB
I don't even want to know what he did with the hanger

My lobsters go into the steam live.
Me neither, GB I think there is a membrane o remove. Don't want to think about it. Thanks for letting me know they can be steamed live. (Did they try to escape? lol)

The other thing that came to mind about the taste...

During the summer people sell bags of frozen small lobsters? langostino? or tails? near the Beach here -- any hew, they did not taste half as good as a Live cooked lobster. Hawaii, that might have something to do with the taste as well.

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Old 03-14-2006, 11:23 PM   #13
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Originally Posted by hawaii22
how do go about smoking them?
Pretty easily. I use a combination of apple and cherry chips whenever I do. Ya get the temperature to about 220 degrees, cut the membrane off the tails, and put them in the smoker shell side down, cook them for 5-10 minutes. Then you baste them with whatever (I usually use a pernod butter), flip em over and smoke them for another 25 minutes or so. You'll know they're done when the tail meat isn't transluscent anymore and the meat gets firm.

DISCLAIMER: This is assuming the lobster has already been parboiled. Where I live, live lobster is a pipe dream so the only way we get them is when they've already been processed/parboiled. If your lobster isn't bright red, you'll need to do this step
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Old 03-15-2006, 11:07 AM   #14
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Usually lobsters are tough because they are overlooked or very large.

Yours cooked for the right amount of time and weren't very big, so ????

It is important to know how heavy your lobsters are pretty exactly in order to guage cooking time, but for 1.25 lb. 12-15 min is the norm, and if you cooked them together, that would have been 15 min +.

I am a boiler because I am lazy and can't tell the difference bewteen boiled and steamed. And I don't like broiled or grilled because I love the taste of the lobster meat without the carmelization of the meat that direct heat brings on. Plus, I am lazy.

DONT COOK A DEAD LOBSTER unless you kill it immediately before cooking.
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Old 03-26-2006, 03:59 PM   #15
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I'm a boiled lobster fan all the way. Have had too many steamed & broiled ones where the meat was dry. Steaming in particularly seems to end up with the meat adhering to the shell.

I usually buy lobsters between 1-1/4 & 2 pounds & cook them for 15 minutes - timed from when I put them into the boiling unsalted water, NOT from when the water comes back to a boil. I then remove them & let them rest, bottom side down, on a platter, which allows any excess water to drain out. Have yet to have any come out tough, underdone, or overdone.
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Old 03-26-2006, 04:51 PM   #16
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Am totally with GB on this.

Lived through too many lobster boils when we lived in New England, and you would have a sodden boiled lobster. Yech.

Own prefernce is baked stuffed.

Yes, one has to be careful how long to cook the critters, but if done right, don't believe there is anything better.

But will steam them.

Thanks for reminding me. Have not had lobster in a long time.

Time to go out and get a brace.

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