Lobster Question

In article <1125251106.e0c957fccd80f05fd93fceee1bb31ca7@teranews>,

MoM said:

"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...
> 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

Unfortunately, that was just an ad. All product information but thanks
anyway!

This site was more what I was looking for:

http://www.aquaculture.cx/

Cheers!
--
Om.

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

How to raise lobster:

http://www.google.com/search?hl=en&ie=ISO-8859-1&q=how+to+raise+lobster

http://octopus.gma.org/lobsters/trivia.html

and other sites.
--
Om.

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

In article <[email hidden]>,

sf said:

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

Yeah. <lol>
I don't see any reason not to leave the bands on the claws in captivity.
They don't need to use their claws to eat if they are getting killed
food. ;-)
--
Om.

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

In article <[email hidden]>,

jmcquown said:

Dee Randall said:

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

Quoted message said:

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.
>
> :-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

And I might have to run to Wal-mart. ;-)
The FF dungeness in the fish case has been running only $4.99 per lb.
for the whole ones.

OTOH, I do have some shrimp in the freezer...
--
Om.

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

In article <[email hidden]>,

sf said:

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

Yeah, I did a little reading up.
Sounds like it would not really be worthwhile.

Oh well! :-)

You could at least feed one for a couple of weeks to "fatten it up"
before eating it.
--
Om.

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

OmManiPadmeOmelet said:

Yeah. <lol>
I don't see any reason not to leave the bands on the claws in captivity.
They don't need to use their claws to eat if they are getting killed
food. ;-)

I think they go after each other in a tank. That's why their claws
are banded.

jmcquown wrote on 28 Aug 2005 in rec.food.cooking

Quoted message said:

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

Snow Crab on a bed of spainish rice ...what a great combo.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

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

I can find frozen crawfish tail meat, unadulterated. No seasoning, just the
sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some last
weekend but my freezer is rapidly running out of room.

Jill

On Sun 28 Aug 2005 12:15:39p, sf wrote in rec.food.cooking:

Quoted message said:

OmManiPadmeOmelet said:

Yeah. <lol>
I don't see any reason not to leave the bands on the claws in captivity.
They don't need to use their claws to eat if they are getting killed
food. ;-)

I think they go after each other in a tank. That's why their claws
are banded.

They'd go after your "claws" too, if given half a chance. Don't ask me how I
know it hurts!

--
Wayne Boatwright *¿*
____________________________________________

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

MoM said:

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

Quoted message said:

MoM said:

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

Nope, it's called Dataw. It's a private community a bit south of Lady's
Island which is right across the draw-bridge from Beaufort off Highway 21.
Interesting place; used to be an Indigo plantation back in the 18th century.
Old, old ruins (oyster shells were commonly used in the masonry) and a
family cemetery. Stuff like that just fascinates me. When the tide goes
out you can hear the oysters "clicking". Gotta wear hip waders to go get
them in the marsh but if you like oysters it's worth it.

Jill

Mister Disguised Sex Drive said:

Snow Crab on a bed of spainish rice ...what a great combo.

Snow crab on a bed of sushi rice, avocado & cucumber optional
Snow crab on a fresh baguette, with fresh butter
Snow crab with vanilla-scented mayonnaise and minced celery
Snow crab tostada with mango salsa

I make a salad with crabmeat, watermelon, salt & pepper, sour cream, celery
leaves, cucumber julienne, scallions, and watercress.

Bob

In article <[email hidden]>,

jmcquown said:

MoM said:

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

Quoted message 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]>,
>>>> "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

I can find frozen crawfish tail meat, unadulterated. No seasoning, just the
sweet meat. Comes in 1 lb. cryovac'd packages. I nearly bought some last
weekend but my freezer is rapidly running out of room.

Jill

<lol> I know _that_ feeling!
It bites when something really good is on sale,
and there is no space in the freezer.....
--
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]>,

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.

Thing is, they probably won't eat if the water temperature isn't right.

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.

Yeah it would.

Quoted message said:

I wonder how fast they grow?

From what I recall reading, it takes a while.

Quoted message said:

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

Oh cool. There is some concern that farmed bay scallops on Prudence
Island, RI grow faster than natural bay scallops. I had to chuckle at
that one.

There is good and bad in aqua culture. Plentiful stocks is one good
aspect but genetic stagnation is another.

But then, we've done the very same thing to livestock and what did we
end up with. Tasteless pork, tasteless beef and relatively tasteless
chicken.

In article <1125251106.e0c957fccd80f05fd93fceee1bb31ca7@teranews>,
[email hidden] says...

Quoted message said:

"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...
> 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

The only thing that actually seems to be farmed is some of the shrimp.
WRT lobster, we're just harvesting it from the Persian Gulf because
strict Muslims won't eat shellfish either.

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

Quoted message said:

On Sun 28 Aug 2005 12:15:39p, sf wrote in rec.food.cooking:

Quoted message said:

OmManiPadmeOmelet said:

Yeah. <lol>
I don't see any reason not to leave the bands on the claws in captivity.
They don't need to use their claws to eat if they are getting killed
food. ;-)

I think they go after each other in a tank. That's why their claws
are banded.

They'd go after your "claws" too, if given half a chance. Don't ask me how I
know it hurts!

Well yes, mollusks are part of their diet. And last I knew, lots of
mollusks liked to wrap themselves in hard to open shells.

So if they can crack shells they could potentially crack bone.

OmManiPadmeOmelet 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?

From someone who has had aquariums of various types, ponds, and, huge
pond tanks to overwinter the fish, I would say it takes a lot. The
problem is once caught lobsters tend to not eat 🙁

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?

No way, the claws are really good too. Have you never had lobster
claws? There is sweet meat in the legs too as well as the underbody.
Just avoid anything green or anything that looks like orange eggs.

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?

IME the wait staff brings whatever portion of the lobster I order. I do
whole lobsters at home so there is no wait staff. When we eat whole
lobster out, the wait staff does not get the privalege of preparing it
for me. I want every single piece of the sweet meat without anyone else
interferring 🙂

Quoted message said:

Dee Dee
Dee Dee

OmManiPadmeOmelet said:

In article <[email hidden]>,

Dee Randall said:

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

Quoted message said:

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.
>
>:-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!

Oh man those claws are good!

"MoM" <[email hidden]> wrote in message
news:1125250753.52169b7fa4e8e50073902b55e5693958@teranews...

Quoted message said:

"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 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.
>
> :-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

Senior moment -- I asked my DH if they gave me 'everything' when I order
whole lobster and they put it on my plate. He said they leave the rest for
me to eat. Perhaps he must eat it? Damn! There goes my 'long term memory'
too! And they say it's the last to go.
Dee Dee

sf said:

~patches~ 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!

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

Oh thank ye very mutches 🙂 Like basil you can never have too many
whole lobsters. I'm thinking DH is an alien or mutant or something
since he just doesn't get the lobster thing. I see I still have a
little more fine tuning to do on him.