"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 10-27-2013, 04:28 PM   #11
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
Quote:
Originally Posted by CWS4322 View Post
If I weren't working over Christmas, I'd over to come down and be your sous chef. I don't think I would ever tire of lobster...although the same can't be said of wild asparagus...grew up eating tons of it and there was a time where I really didn't care if I ever ate it again...that has changed since I now live where it is not as prolific...
Would love to have you here so you can drop the lobsters in the pot. I have to stand on my stool to be high enough to drop them in head first. I feel the same way about boiled or baked lobster. Every time my daughter has it, she has finally stopped asking me if I want her to buy me one. I pass. I am happy with a simple hot dog.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-27-2013, 06:05 PM   #12
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
Quote:
Originally Posted by Harry Cobean View Post
cheers whiska....that's made my day....not!!
Much cheaper than that here, sorry ....
__________________

__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-27-2013, 06:10 PM   #13
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
Addie,

You were sweet to do that because cracking and picking a lobster can be tough work. I LOVE mini lobster rolls!!

Did you know that Neptune Oyster is charging $27 for theirs (big though). In Boston!

Neptune's Lobster Roll - Greater Boston Area - Chowhound
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-27-2013, 06:14 PM   #14
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,256
Quote:
Originally Posted by CWS4322 View Post
If I weren't working over Christmas, I'd over to come down and be your sous chef. I don't think I would ever tire of lobster...although the same can't be said of wild asparagus...grew up eating tons of it and there was a time where I really didn't care if I ever ate it again...that has changed since I now live where it is not as prolific...
Your asparagus was my corn.

Growing up in Iowa my mother would bring back 2 dozen for a dollar from the farmers market on Sat and we'd eat it for almost every meal. I think it was because it was one of the only foods besides breakfast cereal that my brother would eat.

We even had a dedicated stick of corn butter for twirling.

But it took me 25 years to actually enjoy summer corn again.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 10-27-2013, 10:10 PM   #15
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
Quote:
Originally Posted by jennyema View Post
Addie,

You were sweet to do that because cracking and picking a lobster can be tough work. I LOVE mini lobster rolls!!

Did you know that Neptune Oyster is charging $27 for theirs (big though). In Boston!

Neptune's Lobster Roll - Greater Boston Area - Chowhound

My SIL gets theirs at James Hooks on Northern Avenue. Also for the claws, I whack them first with a hammer, then get my trusty kitchen shears and just cut them open. Same with the tail, minus the hammer. Whether it is for commercial sales or private citizens, they always charge the same price. Nobody eats the tamale.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-27-2013, 10:25 PM   #16
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
As an old New Englander, I have been cracking lobsters since a kid. For the claws, you have to move the small claw side to side first with force. Not up and down. Then twist off the rest of it. Cut them with scissors instead of breaking your hands trying to crack them. The meat comes out easily. In fact it almost falls out on its own. For the tail, cut right up the middle on the underside. Then pull apart. As kids, once we were old enough to handle scissors, we had to do our own lobsters. It is much easier to show than explain.

Jasper White gives excellent directions (with pictures) in one or two of his cookbooks on how to open up a lobster. Easy to follow.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-28-2013, 05:14 AM   #17
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by jennyema View Post
Much cheaper than that here, sorry ....
kick a man when he's down why don'cha jenny!!consolation is that crab(my fav seafood)is still relatively cheap over here
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 10-28-2013, 05:25 AM   #18
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Addie View Post
As an old New Englander, I have been cracking lobsters since a kid. For the claws, you have to move the small claw side to side first with force. Not up and down. Then twist off the rest of it. Cut them with scissors instead of breaking your hands trying to crack them. The meat comes out easily. In fact it almost falls out on its own. For the tail, cut right up the middle on the underside. Then pull apart. As kids, once we were old enough to handle scissors, we had to do our own lobsters. It is much easier to show than explain.

Jasper White gives excellent directions (with pictures) in one or two of his cookbooks on how to open up a lobster. Easy to follow.
one of my fondest childhood memories,addie,was when we were on a family holiday in cornwall.i was about 8 or 9.i think we were in polperro
https://www.google.co.uk/search?q=po...w=1280&bih=676 and dad & i were sitting on a bench near the harbour wall.huge crabs were being landed off the boats & some of them were being boiled in a cauldron,straight off the boats & sold wrapped up in newspaper.one of the fishermen brought one over,sat down next to us & he started chatting to us & shared his crab with us,still steaming,out of it's newspaper wrapping.that's when i learned how to crack/pick crabs & loved them ever since.happy days eh?
__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Old 10-28-2013, 06:39 AM   #19
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,030
There definitely is an art to cracking open those crustations. I just seemed to always know. May be it was from watching the grownups.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-28-2013, 06:49 AM   #20
Executive Chef
 
Harry Cobean's Avatar
 
Join Date: Apr 2012
Location: Manchester UK
Posts: 2,913
Quote:
Originally Posted by Addie View Post
There definitely is an art to cracking open those crustations. I just seemed to always know. May be it was from watching the grownups.
indeed addie.never fathom out(as this is a semi nautical thread!)folks who say they don't like meat or fish on the bone or seafood in it's shell.not only does it taste far better imo,but it's part of the fun in eating it that way.not forgetting the heads..darn tasty part of a prawn,crab or lobster the roe & coral etc!!
__________________

__________________
I spent a lot of money on booze,birds & fast cars.The rest I just squandered.
Harry Cobean is offline   Reply With Quote
Reply

Tags
lobster, salad

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.