Still cooking lobster

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bushwhacker
Junior Burger
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2004/05/27 16:26:13 (permalink)

Still cooking lobster

Sorry I hit the return button before I was finished... put your lobster in the pot of lukewarm water, turn on the gas and bring the water up to boiling. In about five minutes the lobster are asleep...as if lulled by the gradually increasing warmth of the water. They might have some foot discomfort from touching the bottom of the pot. But to them, it's the difference between being boiled alive and feeling like falling asleep in a hot tub. An extra 10 minutes or so of cooking time will give you a very tasty, less stressed lobster dinner!
#1

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    seafarer john
    Filet Mignon
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    RE: Still cooking lobster 2004/05/27 17:55:26 (permalink)
    Somehow I never have felt at all stressed over the ugly death of that oversized aquatic insect we call a lobster. I put them on the rack of a
    large steamer pot with about two inches of boiling water in the bottom
    and they come out in fifteen minutes or so - tender and delectable...
    #2
    tiki
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    RE: Still cooking lobster 2004/05/27 18:09:47 (permalink)
    Had a chef/teacher from Maine that swore that the secret to his lobsters was that he got them drunk before steaming---poured a bottle of cheap bourbon in tha tank that held the nights lobsters. Claimed they didnt "tense up",which made them tough----have no isea how true it is but every lobster i ever ate the he cooked was great!
    #3
    boulderben
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    RE: Still cooking lobster 2004/05/27 18:36:33 (permalink)
    When I was working in Maine, we always steamed the lobsters. In recent preparations for a trip to Cape Cod, I found a restaurant out there that advertised that their lobsters, cooked to order, were always boiled-never steamed, which led me to wonder if boiling really is better. I have been told the best way to cook lobster was in boiling water that had been salted to the point of seawater saltiness. I really hate overly salty food, and can't afford to destroy a lobster, so I have not tried it yet.
    #4
    seafarer john
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    RE: Still cooking lobster 2004/05/28 09:51:48 (permalink)
    The main point of steaming over boiling is not having to wait forever to get a huge pot of water to boil. The two inches of water in the pot boils in a couple of minutes

    Years ago when we spent summer weekends on Long Island Sound we frequently boiled lobsters in water bailed from the Sound and they were always excellent.

    What a waste of Bourbon, cheap or not! Drink the bottle of Bourbon yourself nd you wont much care if the lobster is tender or not.
    #5
    Michael Hoffman
    Double-chop Porterhouse
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    RE: Still cooking lobster 2004/05/28 10:24:31 (permalink)
    When I was a kid I ran lobster pots in Long Island Sound. In my family, though, because I hadn't reached 12, I wasn't permitted to eat the lobsters I brought home. At least I was allowed to partake of the steamers I dug.
    #6
    Lexi
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    RE: Still cooking lobster 2004/05/28 11:32:25 (permalink)
    My trick is to steam the critters in beer - cheap beer you really don't want to drink is fine. It's the "get them drunk" theory and I also use it for shrimp. I also tend to undercook them because the shells hold a lot of heat post-pot.

    Also, using an inappropriate amount of butter never hurt!
    #7
    angelfood
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    RE: Still cooking lobster 2004/05/28 13:18:31 (permalink)
    Why wouldn't they let you eat the lobsters?
    #8
    Michael Hoffman
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    RE: Still cooking lobster 2004/05/28 14:26:18 (permalink)
    quote:
    Originally posted by angelfood

    Why wouldn't they let you eat the lobsters?


    Tradition. You had to be at least 12 before you could appreciate lobster. I assure you that was not a tradition I maintained with my kids and grandkids.
    #9
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