"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 01-01-2010, 05:52 PM   #1
Assistant Cook
 
Join Date: Jan 2010
Posts: 2
Question Question about boiling lobster.

I boiled 4 1lb lobsters yesterday in a 16 quart pot for about 10 minutes. After removing the lobsters from the pot for cooling, their claws turned a slight whiteish color. Just wondering what this is and if I did something wrong. Otherwise the meat seemed to be cooked perfectly.

Thanks!

__________________

__________________
LobsterLover is offline   Reply With Quote
Old 01-01-2010, 07:43 PM   #2
Head Chef
 
Join Date: Mar 2008
Posts: 2,110
If you live in Fairbanks Alaska, it could be frost bite, other wise it's probably fine.
__________________

__________________
blissful is offline   Reply With Quote
Old 01-01-2010, 11:43 PM   #3
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Claw meat is white...was it something other than the natural white-ish color?
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 01-03-2010, 05:20 PM   #4
Assistant Cook
 
Join Date: Jan 2010
Posts: 2
Quote:
Originally Posted by kitchenelf View Post
Claw meat is white...was it something other than the natural white-ish color?
Nope, I'm talking about the claw itself, the outside, whitish instead of shiny red. It's a presentation issue. I just finished cooking another two lobsters and saw the same thing. As soon as I take them out of the water to cool you can see the water evaporate from the hot lobsters and their dry claws and parts of the body have like a whitish coating on them. (I'm not refering to the white protein blobs that float around in the pot after they're done.)

I tried wiping off the claws with a paper towel but this had no effect.

I don't know if it's some residue from the water or what. I figure people and restaurants use regular tap water, maybe I'll try distilled water next.
__________________
LobsterLover is offline   Reply With Quote
Old 01-03-2010, 06:19 PM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have seen that before. I do not know what causes it, but I do know it is perfectly normal and does not affect the meat.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 01-03-2010, 09:15 PM   #6
Assistant Cook
 
Join Date: Nov 2009
Posts: 20
I have always seen that when I cook lobsters, I think it is pretty normal!
__________________
chilipepper12 is offline   Reply With Quote
Old 01-03-2010, 10:19 PM   #7
Assistant Cook
 
Join Date: Aug 2009
Posts: 19
Could be mineral deposits, salt, calcium?
__________________
Tom421 is offline   Reply With Quote
Old 01-04-2010, 04:53 AM   #8
Head Chef
 
Join Date: Mar 2008
Posts: 2,110
Sounds like salt or mineral deposits to me too. Is your water hard, or did you salt the water? It's probably fine.
__________________
blissful is offline   Reply With Quote
Old 01-04-2010, 09:06 PM   #9
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
I saw a cooking show today, with a well known woman chef....I can't remember her name...Lynn, I think, ....anyway....she went lobster fishing and one of the fishermen cooked lobster for her....she said it was the best she's ever tasted.....He put the lobster in a plastic bag, with sea salt, closed the bag and zapped it for 8 minutes.....I think I will try this with lobster tails next time.....
__________________
ella/TO is offline   Reply With Quote
Old 01-04-2010, 09:06 PM   #10
Sous Chef
 
ella/TO's Avatar
 
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
Of course I forgot to say he did this in the MW.....but using the term "zapped", maybe you guessed....LOL
__________________

__________________
ella/TO is offline   Reply With Quote
Reply

Tags
None

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 09:56 PM.


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