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Old 03-15-2008, 02:50 AM
 
Location: Cosmic Consciousness
3,871 posts, read 15,482,355 times
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Quote:
Originally Posted by AliceT View Post
Enlighten me; I've never had lobster. Does it taste like anything else? I hate to pay so much for something if I am not going to like it. That has kept me from tasting it all this time.
Oh Alice, Alice!! Lobster really doesn't taste like anything else. It's just unique!

I have an idea you might want to try. All good supermarkets have frozen lobster tails -- large ones which are close to a pound each, somewhere around $20 each, and sometimes smaller ones around a half-pound each, around $10 each. When you're shopping, ask at your seafood counter what they have. When you buy one, you can stash it in your freezer until you're ready to try it.

To cook, defrost in your refrigerator for 24 hours. The "cleanest" flavor will come from running a half-inch of water in a pot, boil the water, put the tail in smooth side down, and let it steam over med-high heat for about 6 or 8 minutes for the little one, about 10-12 minutes for the big one -- until the shell is red like a fire engine or pink-red. Lift the cover after some minutes to check the color. Meanwhile, melt 3 or 4 pats of butter.

Remove the tail from the pot. Place on cutting board, smooth rounded side down. With serrated knife or meat cleaver, hack through the center of the other side, from top to bottom of tail. With your hands, spread the tail open so the meat is accessible.

Remove a bit of the meat, dip in the butter, introduce to your mouth. Oh yummmmo!!! For another flavor, let some of the meat cool and mix with a bit of (real) mayonnaise, maybe add a speck of celery if you want to, but lobster and real mayo are a loverly combo!!

If you don't like it -- hard to believe!! -- the adults, children, cats and dogs you live with will probably be thrilled to take it off your hands ...

Have fun!!
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Old 03-26-2008, 11:19 PM
 
254 posts, read 1,077,096 times
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I guess a Maine girl can't read this post and not reply, can she?

I boil them in sea water or salted water. Boil the water, put the lobster in head first and simmer at a light boil for about 12-14 minutes for 1.5 pound lobsters. Less for soft shelled lobster, and more for 2 pounders. When the lobster turns red and you can easily pull the antenna out, it's ready. Serve with hot melted butter, a salad, and some hard rolls and yum!
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Old 04-01-2008, 07:54 PM
 
4,948 posts, read 16,479,264 times
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Quote:
Originally Posted by AliceT View Post
Enlighten me; I've never had lobster. Does it taste like anything else? I hate to pay so much for something if I am not going to like it. That has kept me from tasting it all this time.

One guy told me it tasted like a really big shrimp and someone else said it doesn't taste anything like shrimp. Does it taste like anything else that you can put your finger on?
i like real crap meat best, and shrmip is neat. lobster is great, however I enjoy crabmeat as well. i like shrimp also! lobster is real rich in flavor-and a roll is the best way to try it. I do not think it has a the shrimp taste-maybe they would give you a taste b4 you try. which they should.
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Old 04-07-2008, 04:20 PM
 
Location: Coastal Georgia
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Quote:
Originally Posted by Lillietta View Post
How long do you boil it?
12 minutes after the water gets back to a boil.
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Old 04-07-2008, 04:26 PM
 
Location: Coastal Georgia
36,930 posts, read 45,376,262 times
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Quote:
Originally Posted by AliceT View Post
Enlighten me; I've never had lobster. Does it taste like anything else? I hate to pay so much for something if I am not going to like it. That has kept me from tasting it all this time.

One guy told me it tasted like a really big shrimp and someone else said it doesn't taste anything like shrimp. Does it taste like anything else that you can put your finger on?
Well, if you can't go to Maine and sit on a wharf and eat it, then just go to Red Lobster and order a steamed/boiled lobster. It's not that expensive there, and they'll show you how yo eat it. Just dip it in melted butter. I disagree with the poster about the lobster tails, they're always frozen and like tough old shoe leather compared to fresh.
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Old 04-21-2008, 02:47 PM
 
Location: NoVa
2,116 posts, read 2,899,218 times
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Once in a while I like to try something new with my lobster, so I cook my lobster oriental style with tomatoes. Here's what I do: I heat a big sauce pan (or wok if you have one) with a bit of oil, then sautee chopped garlic & spring onions for 2-3 minutes. After that, I throw chopped tomatoes (I use 2 big tomatoes for 1 lobster), and throw the lobster (which I previously chopped up to manageable pieces) into the pan. Sprinkle a pinch of salt & pepper, mix it nicely, then cover, and let it simmer until the lobster turns red. This recipe works very well with fresh crabs too. Serve with steam rice or fresh pasta. Yummm!!
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Old 04-21-2008, 02:58 PM
 
Location: Looking East and hoping!
28,227 posts, read 19,581,634 times
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When I lived in the Hamptons a friend's Dad cooked a 14 pounder. After cooking he just put the chucnk of lobster meat on a platter, we all had big bowls of butter and crusty bread. That was over 40 yrs. ago and I remember every bite.

Love lobster anyway and especially lobster rolls in Maine.
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Old 04-22-2008, 12:49 PM
 
5,065 posts, read 13,702,474 times
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We love lobster! We add a few inches of water to a huge pot, and bring it to a boil. Then we add a few lobsters, so they basically steam. Cook them until they are a bright red, about 12 minutes. Our family dips them in melted butter, although that is too rich for me. Poor lobsters, I do feel sorry for them, though. I leave the room while they are cooking.

As for the taste, while I would crawl across broken glass for a lobster or shrimp, I am not a fan of crab. Lobster is definitely richer than crab.
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Old 04-23-2008, 06:36 AM
 
Location: Coastal Georgia
36,930 posts, read 45,376,262 times
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I was just talking to my 80 yr old Aunt in Rhode Island. We were remembering how we used to go to Block Island in the summer and her husband's friends fished for lobsters. Instead of throwing back the small ones they gave them to us (shh, statute of limitations has run out). Well, after a few days, we kids would be begging for a PBJ, because we had lobster salad for lunch every day. My aunt was even feeding lobster to the cats!
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Old 05-01-2008, 10:55 PM
 
4,948 posts, read 16,479,264 times
Reputation: 2866
Quote:
Originally Posted by AliceT View Post
Enlighten me; I've never had lobster. Does it taste like anything else? I hate to pay so much for something if I am not going to like it. That has kept me from tasting it all this time.

One guy told me it tasted like a really big shrimp and someone else said it doesn't taste anything like shrimp. Does it taste like anything else that you can put your finger on?
hi, thought of you I was in the store Publix
saw now they have lobster in the can-not cheap-I think it was from Maine-
however the Boston, and maine lobster-are not the same- very different-
boston lobster- the cost is way more-your best bet-go to a local fishmarket-and ask for a sample b4 you waste money-like when you try ice cream- all lobster
is not the same. you go out-see if you might try a sliver- it does cost mega money-also-if you like it simple is best-lemon some butter-
or the roll-it is not like shrimp or crab meat which i like.maine and the real money lobster-found in Boston is very differnet-than the maine-we had this on a cruise-my mother thought neat-boy-she did know why we had it-not the same-now that i did think if it is from Maine-it is not the same-do you like the real clam chowder-i do! the roll has some meat-and lots of fillers-it is rich-
maybe why the money factor-but the real boston and the maine are different-boston-is mega money.best go to a fish seafood and ask for the meat just a small amount-and try it-me i like crab meat-money also.maybe like cheese cake-filling and rich-not the taste-but
you love it or-the mayo etc-forget it-a wee bit of lemon-maybe some butter melted-the other-does wreck a pricey meal! really do try it-

Last edited by maggiekate; 05-01-2008 at 11:33 PM..
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