kwilkinson
Having a Ball
- Joined
- Nov 21, 2007
- Messages
- 32,245
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- 884
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my weird memory awakens.
i dont remember posting that
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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.
I do it, but killing them with a knife results in better lobster. It's just sort of gross.
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.
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?