"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 12-11-2008, 01:55 PM   #21
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by BreezyCooking View Post
Unless it's a seaside place where they're definitely cooking the lobsters as they're ordered, I NEVER order whole lobster in a restaurant.

In fact, the one & only time I ever got sick from a lobster was years ago & when hubby & I (for one of the last times) dined at a "Red Lobster" during one of their "Lobster Fests". They obviously cook the lobsters ahead of time & keep them under those infrared heat lamps. The claws were so hard that we had to send them back for the kitchen to open. Figure they took them out back & drove over them with a truck. In hindsight, we should have sent my lobster back, but we persevered on. I ended up with severe gastrointestinal distress that night that I totally attribute to that obviously too-long-held lobster.
I am a little confused by this. Are you saying that because the shells were so hard that something was wrong?
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-11-2008, 01:59 PM   #22
Sous Chef
 
Join Date: Nov 2008
Posts: 706
I think our boat price for lobsta is below $5 @ #. I can ship on dry ice.
__________________

__________________
Time is what keeps everything from happening all at once.
Lefty7887 is offline   Reply With Quote
Old 12-11-2008, 02:01 PM   #23
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Quote:
Originally Posted by BreezyCooking View Post
Unless it's a seaside place where they're definitely cooking the lobsters as they're ordered, I NEVER order whole lobster in a restaurant..

Luckily I live next door to the ocean.
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 12-11-2008, 02:04 PM   #24
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by BreezyCooking View Post
Unless it's a seaside place where they're definitely cooking the lobsters as they're ordered, I NEVER order whole lobster in a restaurant.
I would never in a million years order a lobster from a restaurant that was not on the ocean. Lobster needs to be fresh and unless you can walk to the ocean from the restaurant (OK that is a bit of a minor exaggeration) then you will find me getting something else.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-11-2008, 02:27 PM   #25
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Us inlanders have to take what we can get. As long as they are alive before cooking, like clams or mussels, you should be fine ordering a whole lobster in a landlocked restaurant. Especially today.
That old oil boomtown in PA, Pithole, used to have them brought in every week. And that was by horse and wagon.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 12-11-2008, 02:33 PM   #26
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
GB - re: the lobster shell hardness - yes. Neither my husband putting all his weight into using a cracker nor the waiter smacking them with a hammer - an actual claw hammer - could break these suckers open. They were unbelievably dry - in fact, the whole lobster was very dry. It definitely was not "fresh from" either a boiling or steamer pot. I should have sent it back. Having worked in the restaurant industry, I really believe that during "Lobster Fest", Red Lobster has (or used to have) a number of these beauties already cooked & out under heat lamps. At least they did back then (this was in the '80's).

Like I said, both husband & I grew up on the waterfront, so definitely know what a decent lobster should be like. Having one at Red Lobster when we had so many other options was just a severe lack of judgement at the time - lol!
__________________
BreezyCooking is offline   Reply With Quote
Old 12-11-2008, 02:36 PM   #27
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I have never heard of shell hardness being a factor in a fresh lobster. Shell hardness has to do with how long the lobster has had that particular shell. I actually prefer the hard shelled lobsters. They are a pain in the neck to break into, but I find that the lobster fills out the shell more (it has been in the shell longer so the meat fills up the empty space) as opposed to a soft shell that has a lot of empty space inside where the meat one day would have been had the lobster had a chance to grow more.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 12-11-2008, 02:45 PM   #28
Sous Chef
 
Join Date: Nov 2008
Posts: 706
In the summer, generally July and August, lobsters shed their shells so that they can grow. Once the lobsters have shed their old shells, there are new, soft shells underneath. These shells will harden over the course of time and as the water gets colder. Since the lobsters shed their shells in order to have room for growth the following year, there is less meat inside a soft-shell lobster than there is in a hard-shell lobster of the same size. This also accounts for their lower prices.
__________________
Time is what keeps everything from happening all at once.
Lefty7887 is offline   Reply With Quote
Old 12-11-2008, 02:56 PM   #29
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,395
This is a quandry. The hard-shelled lobsters are 'fuller' so you are getting close to the amount of meat the shell suggests. But the shell is thicker and therefore heavier than a soft shell.

On the other hand, a soft-shelled lobster may not fill the shell but the shell itself weighs a lot less than a hard shell because it's so thin. As a result, a higher percentage of the total weight is meat...

...I think.

So if you had a hard-shell lobster and it molted and became a soft-shell lobster of essentially the same size, you'd pay less for the whole lobster because of the thinner shell and you'd get the same amount of meat for less money.

The soft-shells appear to give you less because there is so much space between the shell and the meat that you feal 'cheated'.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-11-2008, 03:01 PM   #30
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Andy M. View Post
This is a quandry. The hard-shelled lobsters are 'fuller' so you are getting close to the amount of meat the shell suggests. But the shell is thicker and therefore heavier than a soft shell.

On the other hand, a soft-shelled lobster may not fill the shell but the shell itself weighs a lot less than a hard shell because it's so thin. As a result, a higher percentage of the total weight is meat...

...I think.

So if you had a hard-shell lobster and it molted and became a soft-shell lobster of essentially the same size, you'd pay less for the whole lobster because of the thinner shell and you'd get the same amount of meat for less money.

The soft-shells appear to give you less because there is so much space between the shell and the meat that you feal 'cheated'.
The other thing to keep in mind though is that lobsters taste best when taken from cold waters. Summer is actually not the best time to eat lobster even though that is when the majority of people eat them. Lobsters from colder water are much sweeter. For me, I would rather pay a little more for the same amount of meat if it tastes better. I usually only get lobsters in the warm months though because I rarely cook them at home and only go to the ocean in the summer.
__________________

__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB 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 04:17 AM.


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