Consider the Lobster

Discussion in 'Social Life, Food & Drink, Travel' started by mordecai, Mar 30, 2011.

  1. kwilkinson

    kwilkinson Having a Ball

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    ....


    my weird memory awakens.

    i dont remember posting that [​IMG]
     


  2. Piobaire

    Piobaire Not left of center?

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    I've been told black dogs taste better than the rest. True story.

    FG, up to investigating? [​IMG]
     


  3. Quadcammer

    Quadcammer Senior member

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    Couldn't care less.

    boil um, shoot um, stab um...whatever.
     


  4. madmadigan

    madmadigan Senior member

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    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.
     


  5. xpress

    xpress Senior member

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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.
     


  6. fuji

    fuji Senior member

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    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.
     


  7. mordecai

    mordecai Immoderator

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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.
    [​IMG] [​IMG] [​IMG] [​IMG] [​IMG] [​IMG]
     


  8. impolyt_one

    impolyt_one Senior member

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    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? [​IMG]
     


  9. foodguy

    foodguy Senior member

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    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.
     


  10. MrDaniels

    MrDaniels Senior member

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    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?
     


  11. impolyt_one

    impolyt_one Senior member

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    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.
     


  12. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    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? [​IMG]
    That looks seriously delicious. I've never butter poached anything, but foodguy would know best.
     


  13. erictheobscure

    erictheobscure Senior member

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    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).
     


  14. Kajak

    Kajak Senior member

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    I'm not sure if I agree with the definition of lobsters as sentient...

    They're too yummy to care.
     


  15. gomestar

    gomestar Super Yelper

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    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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