Lobster cook-off

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NYNM
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2008/08/06 15:17:48 (permalink)

Lobster cook-off

First, a story: (I guess fish stpries have to drag it out a bit....)

I am in Santa Fe now and my 1987 Honda Civic broke down (probably for good, RIP). We rented a new car and in a chat with the guy at the counter, we find out he is from Toms River/Pt. Pleasant/ Manasquan, NJ. Being that I used to spend my summers on the Jersey Shore, we got into a talk on seafood. He said his girlfriend is from Maine, and he has a friend from the Virgin Islands, and they are planning a lobster cook-off.

One person is bringing out or having a lobster shipped from Maine, another from the Caribbean, etc. Since the guy is a former chef, he will prepare them and compare/contrast. I suggested he make sure to go to Albertson's supermarket and pick up a (frozen) lobster from Santa Fe.

Sounds like fun huh? Anyone else ever done this?
#1

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    Michael Hoffman
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    RE: Lobster cook-off 2008/08/06 15:40:56 (permalink)
    As a matter of fact my wife and I used to cook both types at the same time when we lived in the Virgin Islands, Maine-type lobsters were not as expensive there as the local ones were, but we had friends who used to dive for them. It was always amazing the way people reacted to the idea of actually sucking the meat out of the legs of both species. Locals had never heard of such a thing, and were absolutely amazed to learn that the lobsters they'd been eating all their lives actually had meat in their legs that could be eaten.
    #2
    WarToad
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    RE: Lobster cook-off 2008/08/06 16:08:36 (permalink)
    So... any technique, any style, wide open? That would be fun.
    #3
    seafarer john
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    RE: Lobster cook-off 2008/08/06 17:58:14 (permalink)
    I ate the Caribbean type lobsters a number of times years ago- they were always served baked stuffed and the legs had been torn off -excellent. But it is a shame they never left the legs on for those of us brought up on Maine lobsters to enjoy. Actually, now-a-days I'm too lazy to suck the meat out of the legs - I pass them to Gail and she is thankful. I've never seen anyone who can find more tiny bits of meat on a lobster than that good woman.

    Cheers, John


    #4
    ann peeples
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    RE: Lobster cook-off 2008/08/06 19:24:26 (permalink)
    Indeed, John-a good woman for sure-after my own heart-I love to get every bit out of crab and lobster...
    #5
    Michael Hoffman
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    RE: Lobster cook-off 2008/08/06 20:52:54 (permalink)
    quote:
    Originally posted by seafarer john

    I ate the Caribbean type lobsters a number of times years ago- they were always served baked stuffed and the legs had been torn off -excellent. But it is a shame they never left the legs on for those of us brought up on Maine lobsters to enjoy.



    Right. I never saw spiny lobsters sered any other way in the islands than stuffed and baked (which was exactly the way I wanted them) -- and always, unless you told them in advance, with the legs gone.
    #6
    NYNM
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    RE: Lobster cook-off 2008/08/06 22:49:23 (permalink)
    Do you think the lobsters will taste differently from different places? Aside from what parts you might eat?
    #7
    Michael Hoffman
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    RE: Lobster cook-off 2008/08/07 13:55:39 (permalink)
    quote:
    Originally posted by NYNM

    Do you think the lobsters will taste differently from different places? Aside from what parts you might eat?

    If you mean spiny lobsters not tasting the same as Maine-type lobsters, the answer is yes, they do not taste the same. As to parts, the spiny lobsters have just tail and leg meat. They have no pinching claws.
    #8
    Rusty246
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    RE: Lobster cook-off 2008/08/07 14:03:19 (permalink)
    Living in Florida all of my life I did NOT know Florida lobsters had no claws until we were in the Keys and my boyfriend brought the first one up. I was: "These look really weird........" nonetheless we had 4 tails each that night and I know I could have eaten 4 more.
    #9
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