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Old 12-11-2008, 03:02 PM   #31
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You're totally missing the point here GB.

I never said that shell hardness had anything at all to do with freshness. I've had literally thousands of hard-shell (& some recently molted soft-shell) lobsters over the years. Shell hardness has nothing to do with freshness.

HOWEVER - if you cook a lobster & then leave it drying under heat lamps for an indefinite period, the shell eventually turns to CONCRETE. That's the point I'm trying to make here. Not that the lobster wasn't "fresh" when cooked, but that it was then left to sit for Lord knows how long under heat lamps.

Why I had serious gastro problems that night & the next day is anyone's guess, but it probably had more to do with the handling of that poor lobster than anything else. Certainly not the shell hardness.
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Old 12-11-2008, 03:08 PM   #32
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I was not missing your point breezy. Anyway, my point was that shells can be rock hard for plenty of reasons and that just because a shell is hard does not mean you did not get a good lobster.
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Old 12-11-2008, 03:09 PM   #33
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Very interesting train of thought, Andy.
How about this, though; While you say the freshly molted lobster's shell is lighter, it is also larger that the original shell, thus the reason for molting.... So which weighs less, the smaller hard shell or the larger soft shell?
And.... if a lobster is like anything else that molts, it is in a weakened state, so may have even dropped a little weight during the molt.

Think about it. Just not too hard
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Old 12-11-2008, 03:13 PM   #34
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Also, what is filling up the space inside the empty shell while the lobster is alive? Is it dead space or is it liquid of some sort or what? What is in there when it is weighed?
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Old 12-11-2008, 04:37 PM   #35
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My head hurts, I think I'll go lie down for a while.
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Old 12-11-2008, 05:14 PM   #36
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Just to liven the game up a bit. I read that when a lobster is caught, it has had it's last food. From that time till cooked, it is living off storred food / fat / whatever. The ones that are air freighted are less time since their last meal and supposedly better tasting.

For extra credit, how about the cost to meat factor on a lobster that is just about to molt. Two shells to dealwith.

AC
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Old 12-11-2008, 05:16 PM   #37
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AndyM - I don't blame you - lol!!!!

Just relax. Bring a large pot of water to a boil. No need to add salt, the lobsters carry enough as it is. I always laugh at folks who insist that lobsters need to be cooked in salted water. Apparently they don't realize the amount of salt water that naturally exists in lobster flesh (shrimp too, for that matter). Add 1 to 2 -pound lobsters. If cooking more than 2 lobsters at a time, do them in batches. Wait 15 minutes. Remove & enjoy. Period. It's not rocket science.
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Old 12-11-2008, 05:18 PM   #38
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This is starting to look like a knife thread.
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Old 12-11-2008, 05:42 PM   #39
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Quote:
Originally Posted by Adillo303 View Post
Just to liven the game up a bit. I read that when a lobster is caught, it has had it's last food. From that time till cooked, it is living off storred food / fat / whatever. The ones that are air freighted are less time since their last meal and supposedly better tasting.

For extra credit, how about the cost to meat factor on a lobster that is just about to molt. Two shells to dealwith.

AC
Not necessarily, AC.....
If it was a male lobster that just molted, they eat their shell.
However, if it was a female, they mate right after molting.
I guess the girls figure they don't want to let that new shell go to waste
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Old 12-12-2008, 12:16 AM   #40
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Awesome, thanks for the info everyone! I have always heard around here that it's too much work to do lobster and to just go to a restaurant, but that'll be easy as pie to do. We'll probably get together and do it sometime in January after the holidays, so I'll let you all know how it goes.
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