mattressstx

Lobster is good and tasty in all its forms-boiled as well as steamed. But I personally liked boiled more as compared to steamed. Just give it a try with different flavors of wine. I am sue you gonna love it.

Diplomatico

Pan fried, Baja California style.

broadwayblue

I had no idea what that was, but I looked it up and it sounds ridiculously good.

The traditional Puerto Nuevo Lobster is deep fried in lard. They are pan-fried in the lard so the meat of the lobster stays tender and succulent. A good 'ol Mexican beer or some ice cold coca-cola is a must with this dish. Of course don't forget the beans, spanish rice, limes, salsas, and flour and/or corn tortillas.

PresRDC

A visual guide to what I do.

http://www.cooking-lobster.com/cooki...r-killing.html

jmj9905

I was in Portland Maine this past weekend and saw live lobester for $3.49 a pound. I don't think I have ver seen it that cheap.

tentseller

Northeast Chinese/Asian supermarkets had them occasionally for $2.99. $3.49-3.99 is the norm since this June.

mauld

I ususally get them at my local supermarket (Wegeman's, ShopRite etc) and have them steam them while I shop, then just pick them up before checking out. Much easier (for me) then having to cook them myself

dimmedlights

+1
my grilled lobsters go well with my homemade yogurt dill dipping sauce

tentseller

There will always be the interesting debate whether instantaneous or painless death produce better quality meat like heavy chef's knife behind the head or bring cold water with lobster up to boil.

Does anyone have opinion on the result of the meat quality vs life ending methods?

nerd

There's probably more variation in other factors that dwarf the life-ending method.

But I would be willing to do more taste tests!

tentseller

I am all for taste testing.

It would be hard to do a scientific test as to the tenderness of the muscle in a comfort/sudden death vs a shocking death. with before and after results.

I know that the traditional Asian method of emptying the lobster's bladder by inserting a single chopstick into the tail does produce less desirable tail meat base on a test of 14 with the sampling at half of each "method".

tkey75

So all this talk of lobster mad me purchase all the fixins for a lobster feast last night. As I mentioned, I'm a boil guy, but had to try steaming last night.

I sauteed for a second some shallot and garlic, added a sauvignon blanc and some water. In the steam basket was potatoes covered in Old Bay and fresh corn. When they were almost done I added a layer of steamers. Unfortunately the lobsters would no longer fit so I emptied the basket and ate steamers while the lobsters cooked. Slightly tragic was forgetting to spoon out some dipping broth, but not a real big deal.

The lobster, though, while had a good flavor, was very salty. Also, I feel the flavor of the lobster is so delicate that even the light broth is too much. I loved it for everything else, but I'll stick with boiling the sea bug.

Easy Victor

Broiled for sure. Butter and bread crumb paste down the split to keep moist.

The only way to fly!

Alpha

I have killed them with a knife before but I find it unsettling. I just hate that they won't stop moving! Crabs have the same damned problem.

PresRDC

Yeah. It is not particularly pleasant. They tend to flap like crazy while the knife is going through the head and you can get a "squishy" noise with a burst of liquid coming out. They also do continue to move for a while.

No one else in my family will be in the kitchen with me when I do the deed. They enjoy eating the results, though.