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I am not snipping the ends of the claw either, my fish monger said not too. But I do need to know if I take the bands off the claw after they are cooked or before.
It really doesn't matter. I remove the bands after but it really makes no difference
If you ask the stores to do the steaming, they will keep the band on. But, I guess I should taken off those bands next time prior to cooking it myself.
There was a lot of juice in the plate from the entire lobster. I think I could have cooked it a bit longer because the meat did not seem and firm. Still tasty though. These were females and had a lot of egg sacs which hubby enjoyed.
I admit, I'm not an expert between hard shell and soft, but the "juice" is I think just cooking water.
here's some lobster quick-facts
lobsters shed once a year when they are young,,,it takes about 4-5 yrs to weigh one lb
when they shed, their shell breaks and they slither out of it, they are very soft and leathery and vulnerable at this time, their shells start to harden, now they are considered soft -shells, or sheddars, its a larger shell so they are growing into it- while growing, their shells aren't full, but they have much juice in the shells too..... over a few months the shells will harden and they will grow into them,,,more meat and less juice
the largest lobster on record is 44lbs, they estimated it to be about 150 yrs old
maine is the largest producer of north American lobsters - the average catch use to be 60-80 million lbs a decade ago, now its well over 100 million lbs , there natural enemies are fewer, so
the populations are doing well.
lobsters shed once a year when they are young,,,it takes about 4-5 yrs to weigh one lb
when they shed, their shell breaks and they slither out of it, they are very soft and leathery and vulnerable at this time, their shells start to harden, now they are considered soft -shells, or sheddars, its a larger shell so they are growing into it- while growing, their shells aren't full, but they have much juice in the shells too..... over a few months the shells will harden and they will grow into them,,,more meat and less juice
the largest lobster on record is 44lbs, they estimated it to be about 150 yrs old
maine is the largest producer of north American lobsters - the average catch use to be 60-80 million lbs a decade ago, now its well over 100 million lbs , there natural enemies are fewer, so
the populations are doing well.
lubby, im glad you liked the lobsters!
Wow, I miss New England. Here in the south the stores have very small lobsters for about $15. a pound, so we do not get them. My sister in MA gets them really cheap at her grocery store and they cook them for free.
The last cookbook I read about it says to stab the lobster in the head before dunking it in the boiling water. I wouldn't be able to boil it alive.
I could sooner dunk it in boiling water than stab it in the head. I don't like stabbing.
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