Lobster Question

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet wrote:
> In article <[email hidden]>,
> "jmcquown" <[email hidden]> wrote:
>
>> OmManiPadmeOmelet wrote:
>>> In article <[email hidden]>,
>>> sf <[email hidden]> wrote:
>>>
>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote:
>>>>
>>>>> Lobster is good, but IMHO King or Dungeness crab is better. ;-)
>>>>
>>>> <VBG>
>>>> You'd like it even more if you weren't landlocked, m'hearty!
>>>
>>> Probably right... but I can catch live blue crabs in the gulf
>>> coast.
>> Try Frogmore Stew sometime... it's a great meal but you have to
>> have
>> a bucket to toss the corn cobs and crab shells in and plenty of
>> napkins. Recipe available upon request (although it's been posted
>> many times before).
>>
>> Jill
>
> Is that like a clam bake?

http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew

Frogmore used to be the name of the town, until some hoity-toity
residents decided it sounded too country and changed the name back
to St. Helena.

I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)...
great food!

Jill

I've seen pictures of this. :-)
I think I'd clean the crabs ahead of time and break them in half down
the mid-line, and cut the corn into 1/3 ears.

I've also seen people add small whole clams (in the shell) to this
mix.

I'd really like to try this someday, but NOT in that quantity! <lol>

For 6:

In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to find,
try Italian or Chaurice or Andouille); 3 lbs. new potatoes covered well with
water and beer. Boil 7 minutes. Add 1 large chopped onion and chopped bell
pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10 minutes.
Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 minutes.
Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. Remove from heat and
let stand 5 minutes. Drain and serve with plenty of napkins and buckets to
toss the corn cobs, shrimp shells and crab shells in.

Jill

Sounds fantastic. :-)

You could also add whole crawfish to this, especially in Louisianna.

Now that deep frying turkeys is getting so popular, you can get those
outdoor large framed propane burners. It's recommended that turkey
frying be done OUTSIDE so these are easy to get around thanksgiving!

Those would be ideal for something like this. That and a very large
stock pot.

I'd probably use some of the incredible fresh link sausages that the
local Sun Harvest Sausage meister makes. He makes an amazing chicken
basil roast garlic sausage that sells almost as fast as he can make it!
It's in natural casings.
--
Om.

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

In article <1125236991.b28e2b4f23ab12f3376744f1cee8b3b8@teranews>,

MoM said:

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

Quoted message said:

In article <[email hidden]>,

Quoted post said:

Omelet wrote:
> In article <[email hidden]>,
> Dave Smith <[email hidden]> wrote:
>
>> sf wrote:
>>
>> > On 27 Aug 2005 09:14:47 -0700, Sheldon wrote:
>> >
>> > > I don't know why folks buy frozen lobster tails, other than
>> > > that they have extremely low IQs.
>> >
>> > <sf is thumbing her nose at Sheldon>
>> >
>> > That's not going to change my mind. I still think whole lobster is
>> > more trouble than it's worth and love lobster tail - aka: salt
>> > water crayfish.
>>
>> Back in the days when the only lobster available was the cooked and
>> frozen variety or a trip to the
>> only seafood restaurant where it cost an arm and a leg, I wasn't
>> impressed with lobster. But then I
>> had fresh caught lobster at a place in Bar Harbor, and that
>> impressed me.
>>
>> I think that the tastiest meat on a lobster comes from the legs, but
>> it has to be a good sized
>> lobster before it is worth the work. The next best is the meat in
>> the claws.
>>
>
> Lobster is good, but IMHO King or Dungeness crab is better. ;-)

Stone Crabs..

Just the claws right?

Right. Too much work!

MoM

And it's the only crab meat harvested that I know of where the crab gets
to live. <G> They catch the crab, break off the claw and throw the crab
back into the ocean.

Makes it renewable too as the claws grow back.....
--
Om.

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

In article <[email hidden]>,

~patches~ said:

jacqui{JB} said:

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

Quoted message said:

Does anyone know why Lobster needs to be
cooked live? For example, why couldn't you
store the lobster in the freezer and boil it when
required?

It doesn't need to be cooked live, technically -- you can kill it (inserting
a knife into its brain) and cook it immediately thereafter. Lobster
contains enzymes which start breaking down the meat immediately upon death,
which is why lobster is sold live, cooked, and uncooked/frozen.

You could *try* freezing a fresh-killed lobster tail, along with the legs,
but I don't think freezing the whole thing is a good idea. Personally, I
haven't been happy with the frozen lobster tails I've purchased, but I
haven't purchased any recently.

We get whole frozen lobster from a seafood place. It really isn't bad
when you are a few thousand miles from fresh lobster 😉 The lobsters in
the grocery store tanks are in starvation mode and don't taste very good.

I wonder...

The formula for seawater is 1 tsp. sea salt per 1 cup of water.
I wonder if it'd be possible to, say, set up a 20 gallon aquarium with
sea water and feed them up a bit before eating them?

I'm serious..... How hard would it be to run your own lobster tank at
home? What are the filtering issues to keep them healthy, and what would
you feed them?
--
Om.

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

MoM said:

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

Quoted message said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"jmcquown" <[email hidden]> wrote:

> OmManiPadmeOmelet wrote:
>> In article <[email hidden]>,
>> sf <[email hidden]> wrote:
>>
>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote:
>>>
>>>> Lobster is good, but IMHO King or Dungeness crab is better. ;-)
>>>
>>> <VBG>
>>> You'd like it even more if you weren't landlocked, m'hearty!
>>
>> Probably right... but I can catch live blue crabs in the gulf
>> coast.
> Try Frogmore Stew sometime... it's a great meal but you have to
> have
> a bucket to toss the corn cobs and crab shells in and plenty of
> napkins. Recipe available upon request (although it's been posted
> many times before).
>
> Jill

Is that like a clam bake?

http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew

Frogmore used to be the name of the town, until some hoity-toity
residents decided it sounded too country and changed the name back
to St. Helena.

I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)...
great food!

Jill

Beaufort! That's where we bought crab pots and crabbed for 2 weeks
and brought all the lovely meat home.

A park just outside Beaufort.

MoM

My parents live on an island some miles south of Beaufort. All this talk
about lobster and crab makes me want some!

Jill

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

sf said:

Sheldon said:

I don't know why folks buy frozen lobster tails, other than that they
have extremely low IQs.

<sf is thumbing her nose at Sheldon>

That's not going to change my mind. I still think whole lobster is
more trouble than it's worth and love lobster tail - aka: salt water
crayfish.

:-P

No way! Whole lobster is well worth the effort and then some. The more
lobster the better!

Isn't the tail the only thing you eat?
In other words, when the wait-person delivers it to your table and asks if
you want her to prepare it for you, doesn't she just take the one piece
(whole) out and put it on your plate?
Dee Dee
Dee Dee

In article <[email hidden]>,

Dee Randall said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

sf said:

On 27 Aug 2005 09:14:47 -0700, Sheldon wrote:

> I don't know why folks buy frozen lobster tails, other than that they
> have extremely low IQs.

<sf is thumbing her nose at Sheldon>

That's not going to change my mind. I still think whole lobster is
more trouble than it's worth and love lobster tail - aka: salt water
crayfish.

:-P

No way! Whole lobster is well worth the effort and then some. The more
lobster the better!

Isn't the tail the only thing you eat?
In other words, when the wait-person delivers it to your table and asks if
you want her to prepare it for you, doesn't she just take the one piece
(whole) out and put it on your plate?
Dee Dee
Dee Dee

Nope!

Like in crabs, there is some meat in the legs, but there is a LOT in
those two big claws!
--
Om.

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

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

~patches~ said:

jacqui{JB} said:

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

>Does anyone know why Lobster needs to be
>cooked live? For example, why couldn't you
>store the lobster in the freezer and boil it when
>required?

It doesn't need to be cooked live, technically -- you can kill it (inserting
a knife into its brain) and cook it immediately thereafter. Lobster
contains enzymes which start breaking down the meat immediately upon death,
which is why lobster is sold live, cooked, and uncooked/frozen.

You could *try* freezing a fresh-killed lobster tail, along with the legs,
but I don't think freezing the whole thing is a good idea. Personally, I
haven't been happy with the frozen lobster tails I've purchased, but I
haven't purchased any recently.

We get whole frozen lobster from a seafood place. It really isn't bad
when you are a few thousand miles from fresh lobster 😉 The lobsters in
the grocery store tanks are in starvation mode and don't taste very good.

I wonder...

The formula for seawater is 1 tsp. sea salt per 1 cup of water.
I wonder if it'd be possible to, say, set up a 20 gallon aquarium with
sea water and feed them up a bit before eating them?

I'm serious..... How hard would it be to run your own lobster tank at
home? What are the filtering issues to keep them healthy, and what would
you feed them?

You'd have to maintain salinity, in addition to maintaining temperature.

The of course you'd have to determine exactly what it is that lobsters
like to eat and make sure the tank is stocked with that.

In the supermarkets I think they simply chill and oxygenate the water in
the tanks.

It'd be fairly straightforward to make a lobster tank. Good size tub, on
the order of 10 gallons or more, some vinyl tubing, a small cube fridge,
an air pump, regular water pump and you're in business.

Hints on the cube fridge:

You won't be using it as a fridge. What you'll do is punch two holes in
the front door to route a length or coil of tubing inside the cavity.
One side goes to the pump which has a tail taking in the water from the
tank. On the other end you could rig your air pump.

~patches~ said:

sf said:

Sheldon said:

I don't know why folks buy frozen lobster tails, other than that they have extremely low IQs.

<sf is thumbing her nose at Sheldon>

That's not going to change my mind. I still think whole lobster is
more trouble than it's worth and love lobster tail - aka: salt water
crayfish.

:-P

No way! Whole lobster is well worth the effort and then some. The more
lobster the better!

Catch! You can have mine.
<sf tosses patches a whole lobster>

In article <[email hidden]>,

Tony P. said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,

~patches~ said:

jacqui{JB} wrote:
> "Keith" <[email hidden]> wrote in message
> news:[email hidden]...
>
>
>>Does anyone know why Lobster needs to be
>>cooked live? For example, why couldn't you
>>store the lobster in the freezer and boil it when
>>required?
>
>
> It doesn't need to be cooked live, technically -- you can kill it
> (inserting
> a knife into its brain) and cook it immediately thereafter. Lobster
> contains enzymes which start breaking down the meat immediately upon
> death,
> which is why lobster is sold live, cooked, and uncooked/frozen.
>
> You could *try* freezing a fresh-killed lobster tail, along with the
> legs,
> but I don't think freezing the whole thing is a good idea. Personally,
> I
> haven't been happy with the frozen lobster tails I've purchased, but I
> haven't purchased any recently.

We get whole frozen lobster from a seafood place. It really isn't bad
when you are a few thousand miles from fresh lobster 😉 The lobsters in
the grocery store tanks are in starvation mode and don't taste very good.

I wonder...

The formula for seawater is 1 tsp. sea salt per 1 cup of water.
I wonder if it'd be possible to, say, set up a 20 gallon aquarium with
sea water and feed them up a bit before eating them?

I'm serious..... How hard would it be to run your own lobster tank at
home? What are the filtering issues to keep them healthy, and what would
you feed them?

You'd have to maintain salinity, in addition to maintaining temperature.

The of course you'd have to determine exactly what it is that lobsters
like to eat and make sure the tank is stocked with that.

In the supermarkets I think they simply chill and oxygenate the water in
the tanks.

It'd be fairly straightforward to make a lobster tank. Good size tub, on
the order of 10 gallons or more, some vinyl tubing, a small cube fridge,
an air pump, regular water pump and you're in business.

Hints on the cube fridge:

You won't be using it as a fridge. What you'll do is punch two holes in
the front door to route a length or coil of tubing inside the cavity.
One side goes to the pump which has a tail taking in the water from the
tank. On the other end you could rig your air pump.

Sounds pretty simple, but the idea was to be able to feed them. One
poster said that lobsters in starvation mode don't taste very good.

Plus it'd be pretty cool to get a small one (since you pay by the pound)
and feed one up to a decent size.

I wonder how fast they grow?

Well, lobsters are beginning to be farmed so I'll bet I could google for
more info. :-)
--
Om.

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

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

sf said:

On 27 Aug 2005 09:14:47 -0700, Sheldon wrote:

> I don't know why folks buy frozen lobster tails, other than that they
> have extremely low IQs.

<sf is thumbing her nose at Sheldon>

That's not going to change my mind. I still think whole lobster is
more trouble than it's worth and love lobster tail - aka: salt water
crayfish.

:-P

No way! Whole lobster is well worth the effort and then some. The more
lobster the better!

Isn't the tail the only thing you eat?
In other words, when the wait-person delivers it to your table and asks if
you want her to prepare it for you, doesn't she just take the one piece
(whole) out and put it on your plate?
Dee Dee
Dee Dee

No, no, no. When you get a whole lobster, you eat the tail, claws and any
meat you can find!

MoM

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

Quoted message said:

In article <[email hidden]>,

Tony P. said:

In article <[email hidden]>,
[email hidden] says...

Quoted message said:

In article <[email hidden]>,
~patches~ <[email hidden]> wrote:

> jacqui{JB} wrote:
> > "Keith" <[email hidden]> wrote in message
> > news:[email hidden]...
> >
> >
> >>Does anyone know why Lobster needs to be
> >>cooked live? For example, why couldn't you
> >>store the lobster in the freezer and boil it when
> >>required?
> >
> >
> > It doesn't need to be cooked live, technically -- you can kill it
> > (inserting
> > a knife into its brain) and cook it immediately thereafter.
> > Lobster
> > contains enzymes which start breaking down the meat immediately
> > upon
> > death,
> > which is why lobster is sold live, cooked, and uncooked/frozen.
> >
> > You could *try* freezing a fresh-killed lobster tail, along with
> > the
> > legs,
> > but I don't think freezing the whole thing is a good idea.
> > Personally,
> > I
> > haven't been happy with the frozen lobster tails I've purchased,
> > but I
> > haven't purchased any recently.
>
> We get whole frozen lobster from a seafood place. It really isn't
> bad
> when you are a few thousand miles from fresh lobster 😉 The lobsters
> in
> the grocery store tanks are in starvation mode and don't taste very
> good.

I wonder...

The formula for seawater is 1 tsp. sea salt per 1 cup of water.
I wonder if it'd be possible to, say, set up a 20 gallon aquarium with
sea water and feed them up a bit before eating them?

I'm serious..... How hard would it be to run your own lobster tank at
home? What are the filtering issues to keep them healthy, and what
would
you feed them?

You'd have to maintain salinity, in addition to maintaining temperature.

The of course you'd have to determine exactly what it is that lobsters
like to eat and make sure the tank is stocked with that.

In the supermarkets I think they simply chill and oxygenate the water in
the tanks.

It'd be fairly straightforward to make a lobster tank. Good size tub, on
the order of 10 gallons or more, some vinyl tubing, a small cube fridge,
an air pump, regular water pump and you're in business.

Hints on the cube fridge:

You won't be using it as a fridge. What you'll do is punch two holes in
the front door to route a length or coil of tubing inside the cavity.
One side goes to the pump which has a tail taking in the water from the
tank. On the other end you could rig your air pump.

Sounds pretty simple, but the idea was to be able to feed them. One
poster said that lobsters in starvation mode don't taste very good.

Plus it'd be pretty cool to get a small one (since you pay by the pound)
and feed one up to a decent size.

I wonder how fast they grow?

Well, lobsters are beginning to be farmed so I'll bet I could google for
more info. :-)
--

http://www.lu-mar.com/

Lu-Mar Lobster & Shrimp Inc.

International Marketing Specialists
for location

1551 2nd street
Sarasota, FL 34236
USA

Tel: 941-955-8299
Web Address:
www.lu-mar.com

Products: Aquaculture/Farm-Raised, Lobster - Tails, Shrimp - Asian,
Shrimp - Central American, Shrimp - European, Shrimp - Gulf Of Mexico,
Shrimp - South American, Shrimp - Warm Water, Squid, Surimi

MoM said:

Quoted message said:

Isn't the tail the only thing you eat?
In other words, when the wait-person delivers it to your table and asks if
you want her to prepare it for you, doesn't she just take the one piece
(whole) out and put it on your plate?
Dee Dee
Dee Dee

No, no, no. When you get a whole lobster, you eat the tail, claws and any
meat you can find!

It puts me in a quandary when I buy lobster. I love the sweet tasty meat in the
legs, but the legs on a 1 - 1 1/4 lb. lobster are too small to bother with.
When you get them large enough to make the legs worth going after the prices
increases dramatically, and the tails tend to be a little tougher.

Dee Randall said:

Isn't the tail the only thing you eat?

It depends on the type of lobster. Some are all tail meat, others
aren't.

Lobster
1. Any of several edible marine crustaceans of the family Homaridae,
especially of the genus Homarus, having stalked eyes, long antennae,
and five pairs of legs, the first pair of which is modified into large
pincers.
2. Any of several crustaceans, such as the spiny lobster, that are
related to the lobsters.

Homarus americanus: American lobster... cold-water lobsters having
large tender claws; caught from Maine to the Carolinas

Spiny or Rock lobster: warm-water lobsters without claws; those from
Australia and South Africa are usually marketed as frozen tails;
caught also in Florida and California

Quoted message said:

In other words, when the wait-person delivers it to your table and asks if
you want her to prepare it for you, doesn't she just take the one piece
(whole) out and put it on your plate?

That's when you order a lobster "tail". Whole lobster comes to your
plate in the shell, the waitron gives you a tiny fork and you're
supposed to do the rest.

OmManiPadmeOmelet said:

I wonder...

The formula for seawater is 1 tsp. sea salt per 1 cup of water.
I wonder if it'd be possible to, say, set up a 20 gallon aquarium with
sea water and feed them up a bit before eating them?

I'm serious..... How hard would it be to run your own lobster tank at
home? What are the filtering issues to keep them healthy, and what would
you feed them?

I suppose you could try it with one at a time. Their claws are banded
for a reason, though.
http://seagrant.gso.uri.edu/factsheets/fslobster.html

Dee Randall said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

sf said:

On 27 Aug 2005 09:14:47 -0700, Sheldon wrote:

> I don't know why folks buy frozen lobster tails, other than that
> they have extremely low IQs.

<sf is thumbing her nose at Sheldon>

That's not going to change my mind. I still think whole lobster is
more trouble than it's worth and love lobster tail - aka: salt water
crayfish.

:-P

No way! Whole lobster is well worth the effort and then some. The
more lobster the better!

Isn't the tail the only thing you eat?
In other words, when the wait-person delivers it to your table and
asks if you want her to prepare it for you, doesn't she just take the
one piece (whole) out and put it on your plate?
Dee Dee

Nope... the claws contain some of the sweetest lobster meat you'll ever
taste. There is also meat in the legs and some on the back above the tail.
Some people even eat the green stuff (liver) in the center.

As a "waitron" I never actually prepared lobster for anyone but I did have
to instruct them in the use of the cracker and picks for both lobsters and
crab legs. Darn, this thread is too much! I'm going to have to thaw some
of the snow crab legs I have in my freezer and steam them!

Jill

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

Quoted message said:

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
"jmcquown" <[email hidden]> wrote:

> OmManiPadmeOmelet wrote:
>> In article <[email hidden]>,
>> "jmcquown" <[email hidden]> wrote:
>>
>>> OmManiPadmeOmelet wrote:
>>>> In article <[email hidden]>,
>>>> sf <[email hidden]> wrote:
>>>>
>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote:
>>>>>
>>>>>> Lobster is good, but IMHO King or Dungeness crab is better. ;-)
>>>>>
>>>>> <VBG>
>>>>> You'd like it even more if you weren't landlocked, m'hearty!
>>>>
>>>> Probably right... but I can catch live blue crabs in the gulf
>>>> coast.
>>> Try Frogmore Stew sometime... it's a great meal but you have to
>>> have
>>> a bucket to toss the corn cobs and crab shells in and plenty of
>>> napkins. Recipe available upon request (although it's been posted
>>> many times before).
>>>
>>> Jill
>>
>> Is that like a clam bake?
>
> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew
>
> Frogmore used to be the name of the town, until some hoity-toity
> residents decided it sounded too country and changed the name back
> to St. Helena.
>
> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)...
> great food!
>
> Jill
>
>

I've seen pictures of this. :-)
I think I'd clean the crabs ahead of time and break them in half down
the mid-line, and cut the corn into 1/3 ears.

I've also seen people add small whole clams (in the shell) to this
mix.

I'd really like to try this someday, but NOT in that quantity! <lol>

For 6:

In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to find,
try Italian or Chaurice or Andouille); 3 lbs. new potatoes covered well
with
water and beer. Boil 7 minutes. Add 1 large chopped onion and chopped
bell
pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10
minutes.
Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 minutes.
Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. Remove from heat and
let stand 5 minutes. Drain and serve with plenty of napkins and buckets
to
toss the corn cobs, shrimp shells and crab shells in.

Jill

Sounds fantastic. :-)

You could also add whole crawfish to this, especially in Louisianna.

Now that deep frying turkeys is getting so popular, you can get those
outdoor large framed propane burners. It's recommended that turkey
frying be done OUTSIDE so these are easy to get around thanksgiving!

Those would be ideal for something like this. That and a very large
stock pot.

I'd probably use some of the incredible fresh link sausages that the
local Sun Harvest Sausage meister makes. He makes an amazing chicken
basil roast garlic sausage that sells almost as fast as he can make it!
It's in natural casings.
--

Is it possible to get fresh or frozen crawfish that hasn't been adulterated
with the seasoning they use a lot of the time? Can't remember the name of
it.

MoM

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

Quoted message said:

MoM said:

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

Quoted message said:

OmManiPadmeOmelet wrote:
> In article <[email hidden]>,
> "jmcquown" <[email hidden]> wrote:
>
>> OmManiPadmeOmelet wrote:
>>> In article <[email hidden]>,
>>> sf <[email hidden]> wrote:
>>>
>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote:
>>>>
>>>>> Lobster is good, but IMHO King or Dungeness crab is better. ;-)
>>>>
>>>> <VBG>
>>>> You'd like it even more if you weren't landlocked, m'hearty!
>>>
>>> Probably right... but I can catch live blue crabs in the gulf
>>> coast.
>> Try Frogmore Stew sometime... it's a great meal but you have to
>> have
>> a bucket to toss the corn cobs and crab shells in and plenty of
>> napkins. Recipe available upon request (although it's been posted
>> many times before).
>>
>> Jill
>
> Is that like a clam bake?

http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew

Frogmore used to be the name of the town, until some hoity-toity
residents decided it sounded too country and changed the name back
to St. Helena.

I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)...
great food!

Jill

Beaufort! That's where we bought crab pots and crabbed for 2 weeks
and brought all the lovely meat home.

A park just outside Beaufort.

MoM

My parents live on an island some miles south of Beaufort. All this talk
about lobster and crab makes me want some!

Jill

Harker's Island? That's not far from where we stayed.

MoM

On Sun 28 Aug 2005 10:45:20a, Dave Smith wrote in rec.food.cooking:

Quoted message said:

It puts me in a quandary when I buy lobster. I love the sweet tasty meat
in the legs, but the legs on a 1 - 1 1/4 lb. lobster are too small to
bother with. When you get them large enough to make the legs worth going
after the prices increases dramatically, and the tails tend to be a
little tougher.

Too bad they don't sell the parts separately like they do chicken! :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

OmManiPadmeOmelet said:

Sounds pretty simple, but the idea was to be able to feed them. One
poster said that lobsters in starvation mode don't taste very good.

Think of a knight on a diet. His armour stays the same size, but
what's under it shrinks.

Quoted message said:

Plus it'd be pretty cool to get a small one (since you pay by the pound)
and feed one up to a decent size.

How much time do you have?

Quoted message said:

I wonder how fast they grow?

they molt every 2 years

In article <1125252733.37f75eed7be5db3cda9eff24951a9aba@teranews>,

MoM said:

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

Quoted message said:

In article <[email hidden]>,

jmcquown said:

OmManiPadmeOmelet wrote:
> In article <[email hidden]>,
> "jmcquown" <[email hidden]> wrote:
>
>> OmManiPadmeOmelet wrote:
>>> In article <[email hidden]>,
>>> "jmcquown" <[email hidden]> wrote:
>>>
>>>> OmManiPadmeOmelet wrote:
>>>>> In article <[email hidden]>,
>>>>> sf <[email hidden]> wrote:
>>>>>
>>>>>> On Sat, 27 Aug 2005 16:03:58 -0500, OmManiPadmeOmelet wrote:
>>>>>>
>>>>>>> Lobster is good, but IMHO King or Dungeness crab is better. ;-)
>>>>>>
>>>>>> <VBG>
>>>>>> You'd like it even more if you weren't landlocked, m'hearty!
>>>>>
>>>>> Probably right... but I can catch live blue crabs in the gulf
>>>>> coast.
>>>> Try Frogmore Stew sometime... it's a great meal but you have to
>>>> have
>>>> a bucket to toss the corn cobs and crab shells in and plenty of
>>>> napkins. Recipe available upon request (although it's been posted
>>>> many times before).
>>>>
>>>> Jill
>>>
>>> Is that like a clam bake?
>>
>> http://www.co.beaufort.sc.us/bftlib/frogmore.htm#Stew
>>
>> Frogmore used to be the name of the town, until some hoity-toity
>> residents decided it sounded too country and changed the name back
>> to St. Helena.
>>
>> I've eaten at The Steamers (a.k.a. Steamy's Oyster Bar & Grill)...
>> great food!
>>
>> Jill
>>
>>
>
> I've seen pictures of this. :-)
> I think I'd clean the crabs ahead of time and break them in half down
> the mid-line, and cut the corn into 1/3 ears.
>
> I've also seen people add small whole clams (in the shell) to this
> mix.
>
> I'd really like to try this someday, but NOT in that quantity! <lol>

For 6:

In a large pot 1 lb. link pork sausage (Frogmore sausage is hard to find,
try Italian or Chaurice or Andouille); 3 lbs. new potatoes covered well
with
water and beer. Boil 7 minutes. Add 1 large chopped onion and chopped
bell
pepper, 3 ribs chopped celery, 2 Tbs. seafood seasoning. Boil 10
minutes.
Add 6 fresh blue crabs, 6 ears corn on the cob, broken. Boil 10 minutes.
Add 3 lbs. fresh cleaned shrimp and boil 3 minutes. Remove from heat and
let stand 5 minutes. Drain and serve with plenty of napkins and buckets
to
toss the corn cobs, shrimp shells and crab shells in.

Jill

Sounds fantastic. :-)

You could also add whole crawfish to this, especially in Louisianna.

Now that deep frying turkeys is getting so popular, you can get those
outdoor large framed propane burners. It's recommended that turkey
frying be done OUTSIDE so these are easy to get around thanksgiving!

Those would be ideal for something like this. That and a very large
stock pot.

I'd probably use some of the incredible fresh link sausages that the
local Sun Harvest Sausage meister makes. He makes an amazing chicken
basil roast garlic sausage that sells almost as fast as he can make it!
It's in natural casings.
--

Is it possible to get fresh or frozen crawfish that hasn't been adulterated
with the seasoning they use a lot of the time? Can't remember the name of
it.

MoM

Cayanne.

Lots of people ruin perfectly good crawfish by cooking it in heavy
spices. I hate it that way. I like it just plain with a little lemon
butter.

Live crawfish is commonly available here, as is fresh frozen, plain,
unspiced cooked tail meat in 1 lb. packages.
--
Om.

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