Lobster Question

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

Quoted message 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

None of that green stuff for us. One time in China when "hairy crabs" were
in season, the Chinese gathered at our table to watch my DH throw out the
'green stuff' (perhaps yellow stuff) for which the hairy crabs are noted.
We were the laffing stock. There was a waitron at Jimmy Cantler's in
Annapolis that gave the best instruction and tools for cracking crabs. After
her instruction I could get them all out in whole pieces, but by the next
time I had forgotten. Need more instruction, again.
Dee Dee

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

Ok now this is funny sort of. DDIL bought a live lobster for DS to
cook. While waiting for DS to get home she snipped off the claw bands
because she thought that was cruel. As if cooking them isn't going to
be just a little cruel <rolling eyes> but she had good intentions. Then
she decided to let the lobster run around the floor while the cat played
with it. I got a frantic call because the lobster had the cat's paw and
wouldn't let it go. Between the two of us with me coaching her on the
cat's paw was finally released. DS wasn't very impressed when he had to
take the cat to the vet and catch the lobster. DDIL was in tears, I was
biting my tongue trying not to laugh at the sights, and DH had to calm
her down because I just couldn't talk. DS took it in stide and take a
couple of pics and sent them to us later. I dang near p*ssed myself
laughing at the pics. DDIL now knows why those claws are banded and why
the cat shouldn't play with their dinner 🙂

"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:

MoM wrote:
> "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

Now that's an idea.

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

Quoted message said:

In article <1125252733.37f75eed7be5db3cda9eff24951a9aba@teranews>,

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

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.
--

Where's here?

I didn't mean Cayenne. It's a musty flavour stuff often used in boils.

MoM

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

Quoted message 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

We'll probably be going to South Texas this winter. Would they be available
there?

MoM

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

Quoted message said:

In article <[email hidden]>,

jmcquown said:

MoM said:

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

My problem is... I never seem to be able to pass up a deal and I always find
room some where! To my husbands chagrin.

MoM

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

Quoted message said:

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. <[email hidden]> wrote:

> 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!
--

I knew it was an add. Just wanted to show you they are out there.

MoM

MoM said:

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

Quoted message said:

MoM said:

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

We'll probably be going to South Texas this winter. Would they be
available there?

MoM

Beats the heck outta me. Closest I've been to south Texas is a suburb of
Houston and I wasn't cooking crawfish. I can tell you it was hotter than
Hades in October (god, has it been almost a year already?!) and the hotel
pool sure felt great.

Jill <--heading to Davenport in three weeks

In article <1125273607.0d708dd5b46c7e9d053fde31774d788b@teranews>,

MoM said:

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

Quoted message said:

In article <1125252733.37f75eed7be5db3cda9eff24951a9aba@teranews>,

MoM said:

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

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.
--

Where's here?

The South. :-)

Quoted message said:

I didn't mean Cayenne. It's a musty flavour stuff often used in boils.

MoM

Probably Old Bay seasoning.
I think it's the one most commonly used for seafoods.

I don't use any of that stuff!
Maybe just a light sprinkling of salt free lemon pepper and a dash of
garlic powder. I prefer my seafood or crawfish very, very lightly spiced
if at all. It has a delicate sweet flavor that is easily overwhelmed!

Quoted message said:

--
Om.

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

In article <1125273968.40da6a6c69be996dad489875a1646475@teranews>,

MoM said:

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

Quoted message said:

In article <[email hidden]>,

jmcquown said:

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

My problem is... I never seem to be able to pass up a deal and I always find
room some where! To my husbands chagrin.

MoM

I know what you mean...
But, I always end up having to clean out the big deep freezer every
couple of years, and end up cooking up half of it for dog or chicken
feed as it's too freezerburned to eat. :-(

I'm going to buy a dry-erase board and hang it on the wall next to the
freezer! Someone here suggested that and I thought it was a fantastic
idea! I'm going to buy some of those plastic milk crates from wal-mart
and number them, then organize the freezer and list what is in each
basket and it's age on that board, then plan meals accordingly.

I've finally started dating the bags I freeze stuff in, so this will
work. I've got to get organized and list stuff so I stop wasting food!
I'm fixin' to clean out the freezer again here shortly.....

Cheers!
--
Om.

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

In article <1125273673.b2b36f09251cfebcb18bb6fc73a94d9e@teranews>,

MoM said:

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

Quoted message said:

MoM said:

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

We'll probably be going to South Texas this winter. Would they be available
there?

MoM

Yes!

Look in the seafood section at HEB markets. :-)
--
Om.

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

In article <[email hidden]>,

Tony P. said:

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

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.

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.

Well, there is always the option of growing your own...... ;-)

Cheers!
--
Om.

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

In article <[email hidden]>,

Tony P. said:

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. <[email hidden]> wrote:

> 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.

Good. I'll eat their share. ;-)
--
Om.

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

In article <[email hidden]>,

~patches~ said:

OmManiPadmeOmelet 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?

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 🙁

Hmmmm... okay.
So the trick would be trying to provide them with a "habitat".
Sounds like maybe more trouble than it's worth?

I need to win the lottery. ;-)
--
Om.

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

In article <[email hidden]>,

~patches~ said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Dee Randall said:

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

>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!

I agree!
I think the meat in the claws is sweeter and more tender than the tail
meat. :-)
--
Om.

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

In article <1125274144.98a9c66b53e0935c0973cd58bc13d543@teranews>,

MoM said:

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

Quoted message said:

In article <1125251106.e0c957fccd80f05fd93fceee1bb31ca7@teranews>,

MoM said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...
> In article <[email hidden]>,
> Tony P. <[email hidden]> wrote:
>
>> 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!
--

I knew it was an add. Just wanted to show you they are out there.

MoM

That's ok, I appreciated the effort. :-)

Cheers!
--
Om.

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

~patches~ said:

DDIL now knows why those claws are banded and why
the cat shouldn't play with their dinner 🙂

Oh, man... she was a real ditz (and probably also emulating the
kitchen scene from Annie Hall), but poor kitty... s/he didn't know!

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

Quoted message said:

Quoted message said:

Quoted message said:

> 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

We'll probably be going to South Texas this winter. Would they be
available there?

MoM

Beats the heck outta me. Closest I've been to south Texas is a suburb of
Houston and I wasn't cooking crawfish. I can tell you it was hotter than
Hades in October (god, has it been almost a year already?!) and the hotel
pool sure felt great.

Jill <--heading to Davenport in three weeks

Oh well, time will tell. I'm not one for extremes of temp. So, Canada
during summer and S Texas during the winter.

But, I will miss our pool!

MoM

Quoted message said:

Quoted message said:

Quoted message said:

>
> 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.....
--

My problem is... I never seem to be able to pass up a deal and I always
find
room some where! To my husbands chagrin.

MoM

I know what you mean...
But, I always end up having to clean out the big deep freezer every
couple of years, and end up cooking up half of it for dog or chicken
feed as it's too freezerburned to eat. :-(

I'm going to buy a dry-erase board and hang it on the wall next to the
freezer! Someone here suggested that and I thought it was a fantastic
idea! I'm going to buy some of those plastic milk crates from wal-mart
and number them, then organize the freezer and list what is in each
basket and it's age on that board, then plan meals accordingly.

I've finally started dating the bags I freeze stuff in, so this will
work. I've got to get organized and list stuff so I stop wasting food!
I'm fixin' to clean out the freezer again here shortly.....

I don't have that problem any longer. I use my Tilia and vacuum seal
everything. My problem is I have 2 large
uprights. I emptied one to sell the house but it has slowly built up again.
Mostly roasts on sale but
some stuff I will throw because it was leftover from a party and I dont'
want to take it with us in a
month and I definitely don't want to eat it! I've lost 73 lbs and I refuse
to gain anything back!

MoM

Quoted message said:

Quoted message said:

Quoted message said:

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

We'll probably be going to South Texas this winter. Would they be
available
there?

MoM

Yes!

Look in the seafood section at HEB markets. :-)

Thank you, thank you, thank you!

I'll keep a copy of this so I won't forget.

MoM