"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Click Here to Login
Thread Tools Display Modes
Old 01-18-2011, 08:54 AM   #1
Assistant Cook
flpaintmaster's Avatar
Join Date: Jan 2011
Posts: 25
Spiny Lobster

I saw this on another public forum I follow, it refers to the lobster found in Florida or the Bahamas. I had never heard of this method of cooking a spiny lobster. Sounds like a good idea:

"We like to trim the underside of the tails so only the hard shell from the top side remains, like a U shaped trough with a tail. Pull the raw meat out, clean the vein, like mentioned above. place meat back in shell so it's able to set in the melting juices while broiling. Pre baste it or coat it with a thick mixture of butter, garlic, breadcrumbs on the topside of the raw meat, like a thick paste. The breadcrumbs will turn brown or even burn, but it's awesome. This method for us, keeps the meat tender, soft, tasty and never rubbery, like when you over boil them. You could do the same method in the grill I suppose. I've grilled them with success too, but in my opinion it is easier to over cook them on the grill. I am sure the master grill folks on here could do it justice. But using the shell as a dish to preserve the juices is key."

Tim Abbott

flpaintmaster is offline   Reply With Quote
Old 01-18-2011, 09:41 AM   #2
Chef Extraordinaire
pacanis's Avatar
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Sounds like it would work well to me, too. I'm not sure about the burning breadcrumbs part... but the rest sounds good.
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 01-27-2011, 10:39 AM   #3
Master Chef
CraigC's Avatar
Join Date: Jan 2011
Posts: 6,457
I have been harvesting and cooking "Florida/Caribbean lobster for over 35 years. It is impossible to remove the raw tail meat of a fresh out of the water lobster without it shredding. The ones they are using have probably been iced down enough that the tail muscle has relaxed. In some recipes, calling for raw tail meat, I have found that it is best to freeze the tail(s) over night and then defrost them. The "vein" has already been removed during "tailing" using the antena.

Use shears to cut the membrane along the swimmerette line on the underside of the tail. The meat should just pop out of the shell.
CraigC is offline   Reply With Quote
Old 01-27-2011, 11:36 AM   #4
Assistant Cook
FiletLebron's Avatar
Join Date: Dec 2010
Posts: 11
Sounds like it would be delicious.
FiletLebron is offline   Reply With Quote


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

All times are GMT -5. The time now is 02:19 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.