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Old 06-20-2011, 02:53 AM   #21
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This always cracks me up! How times change.

Along the northeastern coast of the U.S., the lobster was once so common in the 17th and 18th centuries that it was considered a "junk" food. When caught in great quantities or stranded on shore after severe storms, lobsters served as garden fertilizer and as a food staple given to widows, orphans, servants, and prisoners. It was so commonly used as a food for servants and prisoners that Massachusetts passed a law forbidding its use more than twice a week - - a daily lobster dinner was considered cruel and unusual punishment!
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Old 06-20-2011, 03:55 AM   #22
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I seem to recall Maine passed a similar law because lobster was served so frequently to prisoners.
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Old 06-20-2011, 06:38 AM   #23
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Read your Bible with explanations.
No thanks don't have one, not my cup of tea. So there isn't any real law.

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Old 06-20-2011, 07:02 AM   #24
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unless I missed something, the google reference talks about eating live animals, not cooking live animals . . .
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Old 06-20-2011, 07:14 AM   #25
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Chix lobsters are 4.99 a pound here. I might just have to boil up a few soon.
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Old 06-20-2011, 08:17 AM   #26
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Bucky, unless I am mistaken, steam is hotter that boiling water so they should die at least as quickly I would think.
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Old 06-20-2011, 08:23 AM   #27
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Steam isn't hotter (pressure not withstanding) it just contains more thermal energy. The phase change requires extra energy.

Of course I might be misremembering my college chemistry.
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Old 06-20-2011, 08:29 AM   #28
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From my undsertanding (which absolutely could be wrong) water will turn into steam at 212. Water will never get above 212 (not taking pressure into account), but steam can continue to get hotter.
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Old 06-20-2011, 08:50 AM   #29
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At 1 atmosphere of pressure water will phase change at its boiling point. It requires extra energy to do so. Under pressure it will achieve (much) higher temperatures.

I know some don't like Wikipedia.. but this is pretty much how I remember it.

I suspect this is why steam cooks faster without having to be hotter. In a pressure cooker it is hotter, but not nearly as hot as I expected. On the 15 PSI setting it is only 252F or 122C.
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Old 06-20-2011, 09:12 AM   #30
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any Navy boiler technician can explain it - no Wikipedia required.

at the same pressure, water and steam exist at the same temperature.
if one continues to heat the steam, it's called superheated steam - ie heated above it's "normal" temperature at that pressure.

btw, the "clouds" one often associated with "steam" aren't really "steam" - it's steam that has condensed back into very fine water droplets/mist. the so called "live steam" is not "visible"
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Old 06-20-2011, 09:15 AM   #31
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Thanks dcSaute. Interesting info!
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Old 06-20-2011, 09:28 AM   #32
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I've never much cared for whole lobsters steamed or broiled. Perhaps it's because I've never had one properly done, but the meat always seems dryer than when boiled, & the claw & knuckle meat in particular ends up stuck to the shell interiors & nearly impossible to extract.

And scientific heat temp facts notwithstanding, I don't like seeing the lobsters moving around in the pot until the steam kills them. When I pop them into a pot of water at a full rolling boil, that's it.
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Old 06-20-2011, 09:34 AM   #33
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I don't like seeing the lobsters moving around in the pot until the steam kills them. When I pop them into a pot of water at a full rolling boil, that's it.
how can you see them moving around in the pot? Are your pots see through?
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Old 06-20-2011, 01:16 PM   #34
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Breezy -

I've dined at some "lobster famous" places and long ago stopped ordering lobsters in a restaurant. I still eat them, but only bought live and cooked at home. well, if I can find _big_ frozen tails, might buy them....

commercially I think the FDA or other food crazy Czar requires them to be cooked to 475'F internal - yeah, you're right - terrible stuff and not worth wasting the money.

>>When I pop them into a pot of water at a full rolling boil, that's it.
the water muffles the sound; same with crabs. sorry (g)
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Old 06-20-2011, 01:31 PM   #35
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...commercially I think the FDA or other food crazy Czar requires them to be cooked to 475'F internal - yeah, you're right - terrible stuff and not worth wasting the money...
Not likely. Boiling a lobster will not raise its internal temperature above 212 F no matter how long you boil them. In actuality, the internal temperature doesn't even approach that number.
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Old 06-20-2011, 01:41 PM   #36
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Not likely. Boiling a lobster will not raise its internal temperature above 212 F no matter how long you boil them. In actuality, the internal temperature doesn't even approach that number.
yeah, true. but I've never had a lobster in a restaurant that I found properly prepared - pretty much always overcooked, you know - just to be on the safe side . . .
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Old 06-20-2011, 01:48 PM   #37
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Where are these restaurants you are getting your lobster from? The best places to get lobster IMO is on the coast if the North East. The key is to go to the most run down ramshackle shack you can find. There is a reciprocal relationship between how good the lobster is and how run down the shack is. If the table is anything nicer than a 20 year old weathered picnic table then you are already on the loosing end. Silverware (aside from a possible cracker) you might ad well just leave without ordering. Building right on the water with a hole in the ceiling and a screen door entrance held together by duct tape with big rocks as tables and a roll of paper towels for napkins with seagulls outnumbering the people in the parking lot - jackpot.
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Old 06-20-2011, 01:52 PM   #38
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You left out look for bits of shell on the ceiling, lol.
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Old 06-20-2011, 08:46 PM   #39
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Someone else put that statement forward. Why should I look it up, as I believe, unless it is some religious stigma, it is incorrect. Besides, I don't consider wikipedia a reliable source.

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Old 06-20-2011, 08:48 PM   #40
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i wonder if they die as quickly with steaming? no matter; i'll be eating the little buggers with melted butter dripping from my smilin' mug.

i also like to use a rolling pin or thick water glass (empty, of course ) to roll the meat out of each of the little leglets.
BT I say eat the critter anyway you want. No one has the right to tell you you are wrong.
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