The sacrifices that some will make for the greater good :D

Test results are inconclusive. More test needed to be done. Funding and grant applied for. :D

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.

:eek:

Six hundred words of instructions and then a link "And here's the main recipe."

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.

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:

Lobster Institute
 

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safe to say i wont get any decent ones in feburary?

Grew up in S Maine and we always steamed 'em. Now I like to broil 'em.

Thanks for posting these. I was wondering about the timing for both boiling and steaming, among other lobster-related things.

Boil. Then collect the heads, throw them back in the boil water, and reduce to lobster head stock. The stock is one ingredient in Morimoto's boulibase recipe.
Yum!

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!

When I used to live in Florida, I'd grill the lobster tails ( Florida Lobsters ) on the gas grill.

Delicious!

I don't know about the humaneness vs other techniques, but I definitely prefer steamed. Boiling will sometimes ruin the natural juices and sweetness of the meat.