Cooking Lobster

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CharlotteGraves1
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2011/07/12 16:24:06 (permalink)

Cooking Lobster

I've been wondering what a better way to cook redlobster is, steamed or boiled? Suggestions, tips, advice?
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    jackd418
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    Re:Cooking Lobster 2011/07/12 17:18:50 (permalink)
    I prefer mine broiled.Those are for tails though.Don't do live lobsters
    #2
    pnwchef
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    Re:Cooking Lobster 2011/07/12 18:18:11 (permalink)
    Whole Maine Lobster, I boil or stuff and bake. Lobster tails, I slice down the top of the tail, pull the meat through the top of the shell propping/laying the meat on top of the shell, baste with butter, sprinkle with paprika, bake till done...............serve all with drawn butter...............pnwc
    #3
    BarbaraCt
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    Re:Cooking Lobster 2011/07/12 18:53:53 (permalink)
    My old microwave didn't have a turntable, so I bought as large a lobster as I could find that would fit in my 9 by 13 glass dish, and I would microwave it until the claws were red.  I put the live lobster in, with plastic wrap on top, and turned it on.  It was great in the summer because it didn't heat up the house.  You would be surprised at all the "water" that came out of the lobster, too.  It tasted great!
    #4
    Wintahaba
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    Re:Cooking Lobster 2011/07/12 19:03:31 (permalink)
    Live Lobster done the old Maine way....a few inches of salted water (sea water if you have it) brought to a boil...insert lobster....cook until bright red. A combo of steam and boiled..."stoiled?" Simply perfect.
    #5
    CharlotteGraves1
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    Flagged as Spam (2)
    Re:Cooking Lobster 2011/07/12 21:00:39 (permalink)
    Thanks for all your advice and I looked on this website that knows a lot about red lobster. In case any one is searching for the same stuff try 1restaurantcoupons.com.  I have to say however, that I like mine boiled as well. I will definatly try these tips out on my family though!
    post edited by CharlotteGraves1 - 2011/07/12 21:01:50
    #6
    joerogo
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    Re:Cooking Lobster 2011/07/12 22:21:05 (permalink)
    CharlotteGraves1, Exactly what does the website you are hawking have to do with lobster?  Are you cooking SPAM?
    #7
    Foodbme
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    Re:Cooking Lobster 2011/07/13 03:21:28 (permalink)
    CharlotteGraves1

    Thanks for all your advice and I looked on this website that knows a lot about red lobster. In case any one is searching for the same stuff try 1restaurantcoupons.com.  I have to say however, that I like mine boiled as well. I will definatly try these tips out on my family though!

    Red Lobster is a restaurant. Fresh lobster is more brown until cooked - then it becomes red.
    #8
    ann peeples
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    Re:Cooking Lobster 2011/07/13 03:32:18 (permalink)
    Oh, Lord-these people never learn.
    #9
    Rusty246
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    Re:Cooking Lobster 2011/07/13 09:34:13 (permalink)
    I've only done tails, wanting to pull the meat through but afraid it would tear in the process so I just split it.  Never done whole, I hear they "cry" when you put them in the water.  But then, I think I also heard you could put them in them in the freezer briefly to put them to sleep first??  BTW, I'm not responding to the OP just you other folks.
    #10
    Foodbme
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    Re:Cooking Lobster 2011/07/13 13:21:06 (permalink)
    Rusty246

    I've only done tails, wanting to pull the meat through but afraid it would tear in the process so I just split it.  Never done whole, I hear they "cry" when you put them in the water.  But then, I think I also heard you could put them in them in the freezer briefly to put them to sleep first??  BTW, I'm not responding to the OP just you other folks.

    The meat won't tear. Cut the top of the shell with scissors. Stick 2 fingers into the bottom of the tail and separate the meat from the bottom shell and lift it out. To not hear the crying lobster, stick it in the pot headfirst! no need to anethestize it first in the freezer
    #11
    tiki
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    Re:Cooking Lobster 2011/09/15 13:26:52 (permalink)
    Steamed--in a pit--with clams-corn-sausage and new potatoes served with a salad of cukes,vine ripe tomatoes and red onion and a bowl of "chowda"  :)
    #12
    tiki
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    Re:Cooking Lobster 2011/09/15 13:27:32 (permalink)
    oh---and lots of Butter!
     
    #13
    Rusty246
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    Re:Cooking Lobster 2011/09/15 13:31:26 (permalink)
    Foodbme

    Rusty246

    I've only done tails, wanting to pull the meat through but afraid it would tear in the process so I just split it.  Never done whole, I hear they "cry" when you put them in the water.  But then, I think I also heard you could put them in them in the freezer briefly to put them to sleep first??  BTW, I'm not responding to the OP just you other folks.

    The meat won't tear. Cut the top of the shell with scissors. Stick 2 fingers into the bottom of the tail and separate the meat from the bottom shell and lift it out. To not hear the crying lobster, stick it in the pot headfirst! no need to anethestize it first in the freezer

    Okay, I'll try again!  I tried to get the guy at Fresh Market to do this for me and he looked at me like I had lost my mind...but then english wasn't his first language either.
    #14
    Twinwillow
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    Re:Cooking Lobster 2011/09/15 18:29:06 (permalink)
    joerogo

    CharlotteGraves1, Exactly what does the website you are hawking have to do with lobster?  Are you cooking SPAM?


    #15
    Twinwillow
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    Re:Cooking Lobster 2011/09/15 18:32:16 (permalink)
    Steamed on a large rack over about 4" of water in a large pot (mine is 24 quarts). 
    Don't forget to throw it in an ice bath as soon as you remove it from the steamer.
    post edited by Twinwillow - 2011/09/15 19:54:12
    #16
    jimcor
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    Re:Cooking Lobster 2011/09/17 18:27:55 (permalink)
    A propane torch on high works in a pinch...no pun intended.
    #17
    edwmax
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    Re:Cooking Lobster 2011/09/17 19:06:26 (permalink)
    She probably doesn't know the 'red' lobster IS cooked and only needs warming.  Live & fresh raw lobsters are not red.
    #18
    dimmie2
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    Re:Cooking Lobster 2011/09/18 14:53:28 (permalink)
    I'll never do live lobster or anything live as far as I'm concerned.  Lydia said to freeze 'em for a bit and then she starts cutting them apart.  In my mind, that's just cruel, whether or not they can 'feel' it. 
    #19
    Twinwillow
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    Re:Cooking Lobster 2011/09/18 16:09:49 (permalink)
    Although I have cut open my share of "live" lobsters, (I also put them in the freezer for a while) they're the only living things I've ever dispatched.
     
    I've watched enough shows of Anthony Bourdain, the original Japanese shows of Iron Chef, and Andrew Zimmern's shows to know I could never kill a live animal. Especially, a mammal!
     
    #20
    Foodbme
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    Re:Cooking Lobster 2011/09/18 16:48:22 (permalink)
    dimmie2
    I'll never do live lobster or anything live as far as I'm concerned.  Lydia said to freeze 'em for a bit and then she starts cutting them apart.  In my mind, that's just cruel, whether or not they can 'feel' it. 

    So, have you ever eaten beef, pork, chicken? How do you think they get to the stage where you can eat them?
    My 7 year old Grandson says he will never eat any animal but he likes McDonalds because he doesn't perceive it to be a cow. To him, it's just a McDonalds! 
    #21
    bartl
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    Re:Cooking Lobster 2011/09/18 16:54:49 (permalink)
    Most of my lobsters I get steamed and chilled from the supermarket. They're $4-6 each, .75 to 1.5 pounds, and made from either lobsters who are going to die soon, or (especially when there are sales) from customers who ordered a steamed lobster over the phone and never picked it up. I usually hold out until I see a larger, hard shelled lobster (hard shells are just about to molt; the meat is a little firmer but much easier to separate from the shell). I either eat it cold with home-made mayonnaise or make a lobster roll out of it (although there was a thread a year or two ago on what to do with cold lobsters).
     
    Bart
    #22
    dimmie2
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    Re:Cooking Lobster 2011/09/18 19:58:19 (permalink)
    Foodbme

    dimmie2
    I'll never do live lobster or anything live as far as I'm concerned.  Lydia said to freeze 'em for a bit and then she starts cutting them apart.  In my mind, that's just cruel, whether or not they can 'feel' it. 

    So, have you ever eaten beef, pork, chicken? How do you think they get to the stage where you can eat them?

    Of course, but I'll never take a living thing, cut into it or cook it myself, regardless of how tasty it might be.  
    #23
    claracamille
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    Re:Cooking Lobster 2011/09/25 09:23:45 (permalink)
    In the 1980's & 1990's my husband was in & out Boston for business.  He would pick up live lobsters on his way to the airport( I wonder if now he would be allowed to carry live lobsters on the plane!).  He would call me from the airport when he landed & I would get the pot ready.  A friend of ours had worked at a restaurant in Maine during college & she taught me how to cook lobsters.  Put 2-3  inches of water & salt in a large pot( I use a stock pot), place a metal steamer in the bottom, bring water to boil.  Immediately add the lobsters, head down.  Cover the pot ,bring back to boil.  For 1-1 1/2 lb lobsters, boil 10-12 minutes, add 2 minutes more for each 1/4 lb.  When done, place pot in sink, using kitchen towels, remove lobster from pot, holding the lobster over the sink, tail in one hand, body in the other,twist to separate, hold over the sink to drain.  Doing it this was way removes the excess water from the lobster.
    I am a biology teacher & lobsters do not have a brain, but ganglia(nerves).  The lobster responds to stimuli( scratching the sides of the pot) but do not have an advanced nerve system to percieve "pain".  If this bothers you, then just don't eat lobsters.  I
    #24
    Phishmonger
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    Re:Cooking Lobster 2011/09/25 11:00:59 (permalink)
    Right on, Clara. That's the correct way to cook 'em. When I ran my fish market, I would cook lobsters almost daily using just that method. They always came out perfectly delicious. I also never had a problem shucking a fresh oyster or clam and eating them with a little cocktail sauce (they were alive moments before the shucking!) And remember...Seven Days without Seafood makes One Week.
    #25
    Phishmonger
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    Re:Cooking Lobster 2011/09/25 11:02:02 (permalink)
    Or WEAK, whatever.
    #26
    Foodbme
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    Re:Cooking Lobster 2011/09/25 14:38:50 (permalink)
    Lobsters don't have Brains??? Who knew???
    #27
    sk bob
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    Re:Cooking Lobster 2011/09/25 20:48:40 (permalink)
    come on moderaters JUNK THIS THREAD PLEASE
    #28
    Twinwillow
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    Re:Cooking Lobster 2011/09/25 21:59:21 (permalink)
    Aww, it isn't that bad. 
    #29
    claracamille
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    Re:Cooking Lobster 2011/09/26 11:35:59 (permalink)
    Foodbme

    Lobsters don't have Brains??? Who knew???


    Foodme,
    Nope, lobsters just have a thick nerve for a brain.
    Back in the olden days before PETA when I taught senior advanced biologyclass(15 students)/ inverterbrates, I would bring in a live loster to class.  I would have a large pot of boiling water on a bunsen burner.  I would use the lobster to teach the class, then boil the lobster for them to eat.  One of my most successful classes.  Some of the girls would not taste the lobster, but the boys fought over the last bite.  Of course, now I would get fired to doing such a thing, but that was always one of my favorite classes.
    #30
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