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Consider the Lobster - Page 3

post #31 of 123
3/30/11 at 5:23pm
Quote:
Originally Posted by gomestar View Post
....


my weird memory awakens.
i dont remember posting that
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post #32 of 123
3/30/11 at 5:23pm
I've been told black dogs taste better than the rest. True story.

FG, up to investigating?
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post #33 of 123
3/30/11 at 5:35pm
Couldn't care less. boil um, shoot um, stab um...whatever.
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post #34 of 123
3/30/11 at 6:37pm
I've cooked them, but not a big fan (of cooking them myself, easier when someone else does it). But my rule of thumb is just to make sure there is plenty of water, and that it is really BOILING, and put them in quick. I'm sure it's not pleasent, but hopefully it's quick.
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post #35 of 123
3/30/11 at 6:44pm
In my neck of the woods (New Brunswick) its eat or be eaten... The lobsters are rampant, and they won't hesitate to attack. True story.
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post #36 of 123
3/30/11 at 6:50pm
I've never really thought about it. Even if it is very painful for them I like lobster too much to care. Wtf at the vacuum thing, I thought when things died from that they just collapsed, didn't know they kind of exploded.
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post #37 of 123
3/30/11 at 6:52pm
Thread Starter 
Quote:
Originally Posted by xpress View Post
In my neck of the woods (New Brunswick) its eat or be eaten... The lobsters are rampant, and they won't hesitate to attack. True story.
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post #38 of 123
3/30/11 at 7:22pm
Matt, SField, foodguy, K-wok, to whom it may concern: I've never cooked a lobster before but I'd like to try; I had a butter poached(?) homard that I liked recently, how can I do something like this at home?
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post #39 of 123
3/30/11 at 7:36pm
butter-poaching is a pretty easy technique ... you just blanch the lobster in the shell, take the meat out and then cook the lobster in butter at roughly 180 degrees. keller did a column for me years ago on it, but i can't find it. here's a good step-by-step from steamy kitchen ... she does a good job.
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post #40 of 123
3/30/11 at 7:51pm
Quote:
Originally Posted by Manton View Post
I do it, but killing them with a knife results in better lobster. It's just sort of gross.

I kill them fast and fleetly with a knife. Why boil a living creature alive if you don't have to?
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post #41 of 123
3/30/11 at 8:01pm
Quote:
Originally Posted by foodguy View Post
butter-poaching is a pretty easy technique ... you just blanch the lobster in the shell, take the meat out and then cook the lobster in butter at roughly 180 degrees. keller did a column for me years ago on it, but i can't find it. here's a good step-by-step from steamy kitchen ... she does a good job.

thanks for that.
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post #42 of 123
3/30/11 at 8:03pm
Quote:
Originally Posted by impolyt_one View Post
Matt, SField, foodguy, K-wok, to whom it may concern: I've never cooked a lobster before but I'd like to try; I had a butter poached(?) homard that I liked recently, how can I do something like this at home?
That looks seriously delicious. I've never butter poached anything, but foodguy would know best.
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post #43 of 123
3/30/11 at 8:04pm
Like most things DFW wrote, the essay in question is pitch-perfect. I do cook live lobster on occasion and experience the ambivalence that he describes (hell, he probably taught me exactly how to feel about it).
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post #44 of 123
3/30/11 at 8:41pm
I'm not sure if I agree with the definition of lobsters as sentient...

They're too yummy to care.
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post #45 of 123
3/30/11 at 9:22pm
does anybody else actually like the guts in the lobster? We go to a place whenever we're in Jerz that has lobsters split right down the middle and I mop that shit up with some bread. It's quite enjoyable.
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