Do it at home lobster

On Thu, 08 Dec 2005 21:12:43 -0700, PastaLover <[email hidden]>

Quoted message said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

What exactly are you asking for? How to cook a lobster, or a recipe
for using lobster?

Kathy in NZ

Kathy in NZ said:

On Thu, 08 Dec 2005 21:12:43 -0700, PastaLover <[email hidden]>

Quoted message said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

What exactly are you asking for? How to cook a lobster, or a recipe
for using lobster?

Kathy in NZ

Neither. Just share experiences, good or bad, about doing it yourself.

If I was feeling snappish, I'd probably respond with something like: The
sentence that ended with a ? was the question. "Does anyone have any
personal experience stories they can share?" Nothing in that sentence
asking for a recipe or instructions.

On Thu, 08 Dec 2005 21:34:24 -0700, PastaLover <[email hidden]>

Quoted message said:

Kathy in NZ said:

On Thu, 08 Dec 2005 21:12:43 -0700, PastaLover <[email hidden]>

Quoted message said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

What exactly are you asking for? How to cook a lobster, or a recipe
for using lobster?

Kathy in NZ

Neither. Just share experiences, good or bad, about doing it yourself.

If I was feeling snappish, I'd probably respond with something like: The
sentence that ended with a ? was the question. "Does anyone have any
personal experience stories they can share?" Nothing in that sentence
asking for a recipe or instructions.

I love crayfish (similar to lobster, a sea water large beastie) served
cold without any accompiments other than pepper. I'm planning to serve
it as one of the appetiser dishes this Christmas. Just the tails,
though if we're eating crayfish for a meal, we'll attack the whole
beast.

My sister loves it with a mild curry sauce, everything served warm.

As for crabs, I've posted two threads recently on crabs. You could
search for them if you wish.

Kathy in NZ

On Fri, 09 Dec 2005 04:30:13 GMT, in rec.food.cooking, [email hidden]

(Kathy in NZ) said:

On Thu, 08 Dec 2005 21:12:43 -0700, PastaLover <[email hidden]>

Quoted message said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

What exactly are you asking for? How to cook a lobster, or a recipe
for using lobster?

Um, perhaps since he asked "does anyone have any personal experience
stories they can share?".....maybe, just *maybe* he wants people to
share personal experiences with cooking live lobsters/crabs.

D'oh!

PastaLover said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

I have done lobsters at home a few times. You get some nice live lobsters
at the store, bring them home, fill a big pot with salted water and drop
them in. Cooking time depends on the size. Frankly, they were better than
lobsters I have had in restaurants around here where they always seem to
overcook them.

On Thu, 08 Dec 2005 21:34:24 -0700, PastaLover <[email hidden]>

Quoted message said:

Kathy in NZ said:

On Thu, 08 Dec 2005 21:12:43 -0700, PastaLover <[email hidden]>

Quoted message said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

What exactly are you asking for? How to cook a lobster, or a recipe
for using lobster?

Kathy in NZ

Neither. Just share experiences, good or bad, about doing it yourself.

If I was feeling snappish, I'd probably respond with something like: The
sentence that ended with a ? was the question. "Does anyone have any
personal experience stories they can share?" Nothing in that sentence
asking for a recipe or instructions.

Good thing you're not feeling snappish. <G>

I think Kathy asked a legitimate question. Not everyone is gifted at
expressing exactly what they want to communicate, and she was just
checking to see if you were among the gifted or the confused. You
don't seem confused.

Now, to make a valid contribution to this thread, no, I don't have any
personal experience stories that I can share. I want someone else to
kill my food.

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos

Dave Smith said:

PastaLover said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

I have done lobsters at home a few times. You get some nice live lobsters
at the store, bring them home, fill a big pot with salted water and drop
them in. Cooking time depends on the size. Frankly, they were better than
lobsters I have had in restaurants around here where they always seem to
overcook them.

It's that easy. Melting butter and slicing bread might be the hardest
part.
Every year we throw a New Years surf and turf party. Last year we had
orders for 10 lobsters. I filled 3 big spaghetti pots with boiling
water and filled the kitchen with steam. This year I bought a turkey
fryer and will boil them outside.
The only thing easier than boiled lobster is steamed mussels. Both
dishes are heavily marked up by restauarants who know that the average
consumer is intimidated by seafood.

Cam

I was living at the YWCA a while back and I saw one of the residents in the
communal kitchen use a tall coffee percolater filled with water to cook a
lobster. Seemed to work just fine.

Terri

"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

PastaLover said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

I have done lobsters at home a few times. You get some nice live lobsters
at the store, bring them home, fill a big pot with salted water and drop
them in. Cooking time depends on the size. Frankly, they were better than
lobsters I have had in restaurants around here where they always seem to
overcook them.

In article <mu7mf.1194$Ev.1080@fed1read06>,

PastaLover said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

Well, if the claws are banded, they make good cat toys if you turn them
loose on the kitchen floor while you are getting stuff ready. ;-)

Do start with cold water. They come out jucier and more tender and they
don't struggle at all like they do if you toss them live into already
boiling water...

I prefer doing them at home. That way I know for SURE that I am getting
fresh instead of fresh frozen and it's a lot lot LOT less expensive.

And no noise, no crowds, no tipping and you can watch a movie while you
eat.

We rarely eat seafood out anymore as I am a better cook than a lot of
seafood places anyway.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Dave Smith said:

PastaLover said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

I have done lobsters at home a few times. You get some nice live lobsters
at the store, bring them home, fill a big pot with salted water and drop
them in. Cooking time depends on the size. Frankly, they were better than
lobsters I have had in restaurants around here where they always seem to
overcook them.

'zactly!!!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

PastaLover said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

Steamed lobster was one of the first main dish items I learned to cook.
Being born and raised in Maine accounts for that. It's very easy to
do an inch of water in the stockpot, some salt, add lobsters, cover
pot, put on heat, steam for about 10 minutes for 1 1/4 pound lobsters.
Lobster at home is nearly always better than restaurant lobster, it
doesn't end up overcooked.

Jessica

PastaLover said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

Steamed lobster was one of the first main dish items I learned to cook.
Being born and raised in Maine accounts for that. It's very easy to
do an inch of water in the stockpot, some salt, add lobsters, cover
pot, put on heat, steam for about 10 minutes for 1 1/4 pound lobsters.
Lobster at home is nearly always better than restaurant lobster, it
doesn't end up overcooked.

Jessica

OmManiPadmeOmelet said:

[snip]
I prefer doing them at home. That way I know for SURE that I am getting
fresh instead of fresh frozen and it's a lot lot LOT less expensive.

And no noise, no crowds, no tipping and you can watch a movie while you
eat.

My hope would be that the lobster would be so good that everyone's
focus would be on it, not on some movie. I wouldn't deny that we
occasionally watch something while eating, but not when dinner is
something as special as lobster. -aem

PastaLover said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

No big deal.

Get a large enough kettle, insert lobster into water
(hot or cold, your choice.)

Melt butter, create whatever sides you want.

DO NOT OVERCOOK.

Drain well.

Dive in.

Enjoy!

BTW, IMO lobster is sweet and succulent. Crab is neither.

gloria p
whose family had shellfish and lobster licenses
(non-commercial) when we lived on the east coast
and still never got our fill of lobster

"PastaLover" <[email hidden]> wrote in message
news:mu7mf.1194$Ev.1080@fed1read06...

Quoted message said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

Yep - really easy to cook - not so easy to, crack eat and get every last bit of
meat.

One year coming back from Boston we picked up several from the Legal's stand at
the airport. They stayed live no problem.

All you need to cook them is a very large pot of boiling water. Dunk them in
head first. and cook for the appropriate amount of time depending on the size
of the lobster

Go here for specific instructions:

http://www.cooking-lobster.com/cooking-lobster/boiled-lobster.html

It's about as good as any.

The other portion is separating the cooked lobster -cracking - nut crackers and
wooden mallets are good - it takes practice and finesse to crack and not SMASH
the shell. Also you should have some baby forks or nut meat/lobster picks.

Dimitri

"Dimitri" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"PastaLover" <[email hidden]> wrote in message
news:mu7mf.1194$Ev.1080@fed1read06...

Quoted message said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

Yep - really easy to cook - not so easy to, crack eat and get every last
bit of meat.

One year coming back from Boston we picked up several from the Legal's
stand at the airport. They stayed live no problem.

All you need to cook them is a very large pot of boiling water. Dunk them
in head first. and cook for the appropriate amount of time depending on
the size of the lobster

Go here for specific instructions:

http://www.cooking-lobster.com/cooking-lobster/boiled-lobster.html

It's about as good as any.

The other portion is separating the cooked lobster -cracking - nut
crackers and wooden mallets are good - it takes practice and finesse to
crack and not SMASH the shell. Also you should have some baby forks or
nut meat/lobster picks.

Dimitri

In Italy (and not only...) they put them in boiling water when they are
still alive.
For this I prefer to eat them in a restaurant rather then cook them myself.
Cheers
Pandora

Puester said:

[snip]
BTW, IMO lobster is sweet and succulent. Crab is neither.

gloria p
whose family had shellfish and lobster licenses
(non-commercial) when we lived on the east coast
and still never got our fill of lobster

You were lucky enough, it seems, to have the best of lobster but have
yet to experience the crab equivalent. Get to the great Pacific
Northwest somehow, find where the crab boats come in, grab some big
live Dungeness crab. Take them home and treat them just like you do
your lobster. (Cooking time in very large pot of salted water, 11
minutes). Then you'll know that crab is oh so sweet, and oh so
succulent. It has the great advantage over lobster that it doesn't sit
like a heavy lump in your stomach for hours, too. -aem

Cam said:

The only thing easier than boiled lobster is steamed mussels. Both
dishes are heavily marked up by restauarants who know that the average
consumer is intimidated by seafood.

That is for sure. I usually order things in restaurants that I don't know how to
cook myself. For a long time I was almost always ordering seafood because I
never had much luck in cooking it. My mother was a darned good cook and baker
but fish was her downfall. When I got married my wife used to cook fish, but I
was never very impressed with the result. But when I started trying different
fish dishes in restaurants I discovered that there are a lot of good things you
can do with it and I started getting fresh fish and trying new things with it.

Jessica V. said:

PastaLover said:

I love lobster, and when I get a craving, I always go to a restaruant.

I have pondered doing it at home, but never had.

It seems pretty simple based on the instructions I've seen.

Does anyone have any personal experience stories they can share? Lobster
and/or live crabs (I like crabs just a tiny bit less than lobster).

Thanks!

Steamed lobster was one of the first main dish items I learned to cook.
Being born and raised in Maine accounts for that. It's very easy to
do an inch of water in the stockpot, some salt, add lobsters, cover
pot, put on heat, steam for about 10 minutes for 1 1/4 pound lobsters.
Lobster at home is nearly always better than restaurant lobster, it
doesn't end up overcooked.

Jessica

I always find the tail meat to be sort of stringy and tough when I eat
out. Is that from being overcooked?