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Consider the Lobster - Page 2

post #16 of 123
3/30/11 at 4:03pm
Quote:
Originally Posted by mordecai View Post


Have you done sous-vide on a living lobster yet? That's gotta suck.

My machine is not big enough to fit an Aztec.

I have heard that lobster tail sous vide can be very good. Poached in truffle oil.
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post #17 of 123
3/30/11 at 4:05pm
Quote:
Originally Posted by mordecai View Post
None of you chuckle-heads have read the article. You should, he's a great writer. I also think that being sent to cover a lobster festival and then turning in a short dissertation on the morality of cooking lobster is great.

(...)

I read the article and thought it was great...but have never cooked a lobster, nor do I plan to. I have boiled a few hundred pounds of crawfish though, pretty much the same cooking method as far as I can discern. Actually, my cousin (in Jolly London now) suggested I eat crawfish with butter like you would with a lobster, but it's such a major hassle, finding forks small enough to spear the crawfish tails, then de-veining them and don't even get me started on the etiquette of cutting them into even smaller pieces when they're already pretty tiny. It all seemed kinda twee.

Oh, and there is no way you're going to convince me that I should kill all the crawfish with a knife before boiling them.
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post #18 of 123
3/30/11 at 4:13pm
i have seen someone put a live lobster in a chamber vac. unnecessarily cruel and inhumane. i have a lot of thought on the subject but will wait til i get to a real computer to type them
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post #19 of 123
3/30/11 at 4:14pm
Thread Starter 
Quote:
Originally Posted by Thomas View Post
Oh, and there is no way you're going to convince me that I should kill all the crawfish with a knife before boiling them.
The age old debate between humanity and efficiency...I suppose I'd do the same thing, and I actually probably will at some point soon eat lobster that was boiled to death. But it will be a matter of convenience for me to do so. I think it is crewel.
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post #20 of 123
3/30/11 at 4:17pm
Quote:
Originally Posted by kwilkinson View Post
i have seen someone put a live lobster in a chamber vac. unnecessarily cruel and inhumane. i have a lot of thought on the subject but will wait til i get to a real computer to type them

How long did it take you to clean up the resultant mess?
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post #21 of 123
3/30/11 at 4:20pm
Quote:
Originally Posted by Piobaire View Post
How long did it take you to clean up the resultant mess?

wasnt much of one. it didnt explode, it just foamed out of different body parts and then collapsed into a limp, lifeless pile. i remember being disgusted watching it and sad afterward
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post #22 of 123
3/30/11 at 4:21pm
Thread Starter 
Quote:
Originally Posted by kwilkinson View Post
wasnt much of one. it didnt explode, it just foamed out of different body parts and then collapsed into a limp, lifeless pile. i remember being disgusted watching it and sad afterward

jesus.
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post #23 of 123
3/30/11 at 4:29pm
Quote:
Originally Posted by mordecai View Post
jesus.

yeah it was terrible. the worst part was that was (and is no longer, thank god) the exec sous at a very famous and respected restaurant. sad
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post #24 of 123
3/30/11 at 4:40pm
Quote:
Originally Posted by kwilkinson View Post
wasnt much of one. it didnt explode, it just foamed out of different body parts and then collapsed into a limp, lifeless pile. i remember being disgusted watching it and sad afterward

eugh. I'd feel the same.

Quote:
Originally Posted by kwilkinson View Post
yeah it was terrible. the worst part was that was (and is no longer, thank god) the exec sous at a very famous and respected restaurant. sad

tell me he's not the one running a food truck in downtown Houston. or is he?
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post #25 of 123
3/30/11 at 4:43pm
Quote:
Originally Posted by Thomas View Post



tell me he's not the one running a food truck in downtown Houston. or is he?
nah that guy was just a chef de partie. you should go though
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post #26 of 123
3/30/11 at 4:53pm
This thread upsets me.
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post #27 of 123
3/30/11 at 5:04pm
Quote:
Originally Posted by kwilkinson View Post
yeah it was terrible. the worst part was that was (and is no longer, thank god) the exec sous at a very famous and respected restaurant. sad

....
Quote:
Originally Posted by kwilkinson View Post
I'm sure this makes me an awful, awful human being, but one night at Cyrus we stuck a live lobster in the cryovac. And by "we" I mean "I waited until everyone else left and I did it to see what happened."

my weird memory awakens.
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post #28 of 123
3/30/11 at 5:08pm
I've heard that some people kill them before hand, and that was more "humane". I imagine being boiled alive would be quite an unfortunate way to go.
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post #29 of 123
3/30/11 at 5:22pm
Quote:
Originally Posted by foodguy View Post
i'm with manton on this one ... when i do cook lobster, i usually do the old chef's knife right behind the eyes thing. tried it side-by-side once (yes, this is my job) and it may have been imaginary, but it seemed the meat was a little more tender.
I've found the opposite, but I wouldn't trust me. I've read that the lobster freaks more when stabbed, and secretes bitter stuff, but you would be able to debunk that before I would even try.
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post #30 of 123
3/30/11 at 5:23pm
I found that from the lobsters I can buy here the ones that died in a net (have to pick these up in one of the harbors) are actually juicier then if I boil them alive...
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