Lobster - Boil or Steam?
Aug 16, 2012, 5:00 pm
#46
Join Date: Oct 2006
Location: IAD, and sometimes OMNI/PR. Currently: not far from IAD, but home will always be SAN (not far from the "touch my junk and I'll have you arrested" Memorial TSA Check Point) even if I'm not there so much these days.
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Aug 17, 2012, 5:41 am
#47
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Aug 17, 2012, 10:36 am
#48
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Join Date: Sep 2002
Location: Portland
Posts: 11,571
The only way we do it now is butter poached, as described in the French Laundry cook book:
http://www.foodandwine.com/articles/...ooking-lobster
Actually, this is the only way my husband does it. I'm not talented nor patient enough for this process. If it were me, I'd boil. Fortunately for me, I'm not usually the one cooking lobster.
http://www.foodandwine.com/articles/...ooking-lobster
Actually, this is the only way my husband does it. I'm not talented nor patient enough for this process. If it were me, I'd boil. Fortunately for me, I'm not usually the one cooking lobster.
Aug 17, 2012, 10:50 am
#49
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Join Date: Jun 2002
Location: n.y.c.
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The only way we do it now is butter poached, as described in the French Laundry cook book:
http://www.foodandwine.com/articles/...ooking-lobster
Actually, this is the only way my husband does it. I'm not talented nor patient enough for this process. If it were me, I'd boil. Fortunately for me, I'm not usually the one cooking lobster.
http://www.foodandwine.com/articles/...ooking-lobster
Actually, this is the only way my husband does it. I'm not talented nor patient enough for this process. If it were me, I'd boil. Fortunately for me, I'm not usually the one cooking lobster.
Six hundred words of instructions and then a link "And here's the main recipe."
Aug 17, 2012, 11:45 am
#50
FlyerTalk Evangelist
Join Date: Sep 2002
Location: Portland
Posts: 11,571
Have you ever read The French Laundry cook book? The recipes often take days to make, and each lengthy recipe usually includes a cross-reference to another recipe that also takes days to make. It's unreal.
Aug 17, 2012, 1:51 pm
#51
Join Date: Nov 2006
Location: Central NJ/Atlanta
Programs: UA 1K
Posts: 59
Humane lobster killing
Earlier this year I did a little research about lobster killing...I love lobster in all forms, but I still can't bring myself to do the killing.
The Royal SPCA of Australia released a position paper on the humane killing and processing of crustaceans. Their opinion:
The Royal SPCA of Australia released a position paper on the humane killing and processing of crustaceans. Their opinion:
The most acceptable method of killing crustaceans is to effectively chill the animal to render it insensible, followed by killing through splitting or spiking to destroy the animal’s nerve centres.
Jan 22, 2013, 4:10 pm
#56
Join Date: Feb 2004
Location: ORD
Programs: AA
Posts: 1,754
FYI: My "Go-To" lobster pages...
The Basics
http://kodiak.asap.um.maine.edu/lobs...ok/basics.html
Lobster Institute main page
http://kodiak.asap.um.maine.edu/lobster/index.htm
The Basics
http://kodiak.asap.um.maine.edu/lobs...ok/basics.html
Lobster Institute main page
http://kodiak.asap.um.maine.edu/lobster/index.htm
Jan 26, 2013, 6:49 am
#58
Join Date: Jul 2011
Location: LAX
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Posts: 62
Eat part of the tail for sashimi first. Stir-fry the meaty pieces Asian style with ginger, garlic, scallions and chilies. Use the rest of the shells and body for stock. Use stock for bisque or other sauces. Yum!