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Old 03-14-2006, 06:01 PM   #1
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Lobster

Recently I tried cooking lobster, and it didn't turn out well. The meat was chewy and didn't taste real good. I had simply filled a pot with water and added salt, let it come to a boil, and put in the lobsters and timed it for 15 minutes.

Is there a better way to do this. Also, is there much difference between steaming and boiling lobsters?

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Old 03-14-2006, 06:08 PM   #2
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The amount of time to boil a lobster depends upon the size of the beast.

Don't know what the size of your lobsters were, but they may have been overcooked.

To me, for example, a one pound lobster I would boil for no longer than ten minutes or so.
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Old 03-14-2006, 06:10 PM   #3
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i think they were a little over a pound each. there were two.

any opinion on whether boiling or steaming is better
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Old 03-14-2006, 06:34 PM   #4
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You should not notice a difference between boiled and steamed although a lot of people won't agree with me on that. I saw a show once that took place in Maine. They had people as well as local chefs taste both boiled and steamed lobsters and not a single person was able to tell which was which.

My preference is for steamed for one simple reason. When you crack open a steamed lobster there is a lot less water that comes pouring out.
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Old 03-14-2006, 06:49 PM   #5
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i did notice alot of water came out ... that wasn't good. sounds like steaming may be the way to go. how long are they steamed for
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Old 03-14-2006, 06:53 PM   #6
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I think the last time I did it my lobsters were around 1.25 lbs and I steamed them for about 15 minutes or so. It might have even been a few minutes longer than that.

Make sure when you steam them that they are raised above the water somehow. If you can get your hands on seaweed then that is a great way to do it.
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Old 03-14-2006, 07:12 PM   #7
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I tend to avoid water entirely when I do lobster. I prefer mine either broiled or smoked.
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Old 03-14-2006, 07:15 PM   #8
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how do go about smoking them?
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Old 03-14-2006, 09:50 PM   #9
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Although it's not exactly economical, poaching lobster in either a butter/herb or olive oil/herb mixture gives it the best flavor IMO. Make sure you have a calibrated chef's thermometer to control the heat in the poaching liquid. It should be between 175-180.
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Old 03-14-2006, 10:03 PM   #10
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Pardon a stupid question, but we're talking dead lobster, right? I ask because, I didn't think Live lobsters would sit still long enough for steam. My friend brought them home live from a scuba diving trip. I know he put them in a pot of boiling water, but when he asked for a wire hanger, I left the kitchen. They were tasty though. Sorry, I'm probably not being much help -- but boiled tasted as good as, if not better than, eating lobster at a restaurant, imho.
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