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austin1972

Broiling Lobster Tails

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OK, so I bought 2 20 Oz. lobster tails because this shelter inside crap is pissing me off and all I do is eat, watch Netflix and do puzzles.

They were pricey so I want them to be perfect. Do any of you have tips or tricks to this? I plan on butterflying, Old Bay and butter but I'm wondering if there's anything else I should consider.

Thanks!

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1 minute ago, austin1972 said:

OK, so I bought 2 20 Oz. lobster tails because this shelter inside crap is pissing me off and all I do is eat, watch Netflix and do puzzles, and poeste on SA.

:)

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2 minutes ago, austin1972 said:

OK, so I bought 2 20 Oz. lobster tails because this shelter inside crap is pissing me off and all I do is eat, watch Netflix and do puzzles.

They were pricey so I want them to be perfect. Do any of you have tips or tricks to this? I plan on butterflying, Old Bay and butter but I'm wondering if there's anything else I should consider.

Thanks!

A nice bottle of wine.

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1 hour ago, austin1972 said:

OK, so I bought 2 20 Oz. lobster tails because this shelter inside crap is pissing me off and all I do is eat, watch Netflix and do puzzles.

They were pricey so I want them to be perfect. Do any of you have tips or tricks to this? I plan on butterflying, Old Bay and butter but I'm wondering if there's anything else I should consider.

Thanks!

i'm guessing you're doing this on a grill, I hope?     

Thaw Your Tails Thoroughly To Avoid Meat Sticking to the Shell

brush cut side lobster tails will olive oil..  don't over cook..

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2 minutes ago, Grande Mastere Dreade said:

i'm guessing you're doing this on a grill, I hope?     

Thaw Your Tails Thoroughly To Avoid Meat Sticking to the Shell

brush cut side lobster tails will olive oil..  don't over cook..

I don't get it. So after I pop them on top for cooking, brush with olive oil? Sounds sensible.

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14 minutes ago, Grande Mastere Dreade said:

i'm guessing you're doing this on a grill, I hope?     

Thaw Your Tails Thoroughly To Avoid Meat Sticking to the Shell

brush cut side lobster tails will olive oil..  don't over cook..

This.  If you're going to use Old Bay, sprinkle it on there after the oil.  On the rare occasion when we get lobster, this is the only way we do it now.

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1 hour ago, austin1972 said:

I don't get it. So after I pop them on top for cooking, brush with olive oil? Sounds sensible.

when hitting with high heat you want oil on the surface to prevent burning...  but i would brush oil on before you put on the grill, face down

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Face down? Never woulda thought that. How do I keep my butter on then? Just shove it into the sides?

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butterfly S&P face down on hot grill....pick and grin

IMG_0001.jpg

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Hang on...  no way you can be bored @austin1972, you have a farm to run, a cottage to retreat to, and some cars to restore/tinker with.

I'm sensing a indulgent treat here.

Enjoy the Lobstah. 

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2 minutes ago, Windward said:

Hang on...  no way you can be bored @austin1972, you have a farm to run, a cottage to retreat to, and some cars to restore/tinker with.

I'm sensing a indulgent treat here.

Enjoy the Lobstah. 

I'm not allowed to go to the cottage. It's stay in place.

 

 

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Grilled Florida Lobster Tails

 

I'm guessing you have New England lobsters but this recipe for the Spiney Lobster is very close to how I grilled lobster when I was a Charter Boat captain down in the Caribbean. You will find the same recipe all the way down the Island chain with a bit of local variation. I start them out with the meat side down briefly to get some grill marks but the flip the over as shown in the photo and do the lemon, herb, butter baste. Lay a sheet of aluminum foil over them to keep your wood smoke close to the meat for better grilled flavor. DON"T OVERCOOK!

https://www.mydeliciousblog.com/grilled-florida-lobster-with-cajun-butter/

Florida Lobster for Pinterest

 

Grilled Florida Lobster with Cajun Butter
 
Prep time
5 mins
Cook time
10 mins
Total time
15 mins
 
Author: My Delicious Blog
Serves: 4
Ingredients
  • 6 Tb. unsalted butter, softened
  • 1½ tsp. Cajun seasoning (or a mixture of paprika, garlic powder [or fresh minced garlic], cumin, cayenne pepper, salt, black pepper)  Zatarain's is the best!
  • 1 tsp. lemon zest
  • 1 tsp. minced parsley (alt. chives, basil, cilantro)
  • Pinch kosher salt
  • 4 Florida spiny lobster tails (approx. 6-7 oz.)
  • Fresh lemon wedges
  • Minced parsley, for garnish
 
Instructions
  1. Just before you're ready to cook the lobster, combine butter, seasoning, parsley and lemon zest in a small bowl; set aside until ready to use.
  2. Place lobster tails on a cutting board with domed shell upward.
  3. Butterfly the tails: using a sharp chef’s knife or kitchen shears, cut through the tail lengthwise (if using a knife, be sure not to press all the way through to the bottom shell or the cutting board). Spread the shell apart with your fingers and carefully pull out the meat from top to bottom, leaving the bottom portion attached to the tail. Prop the meat back onto the shell so it covers the incision.
  4. Heat a clean grill to medium/high and season the grates with a little vegetable oil.
  5. Place tails on the hot grill, shell side down, and spread a little of the butter over the meat.
  6. Cover the grill, cook about 5 minutes then open the cover and you'll likely notice the shells have turned bright orange/red. Spread on a little more butter (be sure to reserve about 1 Tb. for the final step) then flip onto the meat side and cook another 3-5 minutes, just until the meat is opaque/white and slightly firm.
  7. Remove from grill, spread on remaining butter, sprinkle lemon juice and parsley, then serve in the shell.
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2 hours ago, hasher said:

A nice bottle of wine.

And some fava beans too?

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On 4/24/2020 at 12:50 PM, El Boracho said:

Works great on my concrete mixer. Go for it.

I've painted great amounts of both Rustoleum on yard stuff and single-part yacht paints on boats. There is a world of difference. Depends on what you want it to look like.

 

3 hours ago, hasher said:

A nice bottle of wine.

How about Fava beans and a nice Chianti?

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3 hours ago, Grande Mastere Dreade said:

i'm guessing you're doing this on a grill, I hope?     

Thaw Your Tails Thoroughly To Avoid Meat Sticking to the Shell

brush cut side lobster tails will olive oil..  don't over cook..

This.......don't complicate it. Sometimes plain flavor is the best. Butter is the only thing to add..........the only thing.

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1 hour ago, Point Break said:

This.......don't complicate it. Sometimes plain flavor is the best. Butter is the only thing to add..........the only thing.

So nix the Old Bay? I won't overcook. The second it goes opaque, it will be off the heat.
The upside down thing is interesting. I was thinking of tenting but who knows? I just haven't done big tails before.

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6 hours ago, austin1972 said:

OK, so I bought 2 20 Oz. lobster tails because this shelter inside crap is pissing me off and all I do is eat, watch Netflix and do puzzles.

They were pricey so I want them to be perfect. Do any of you have tips or tricks to this? I plan on butterflying, Old Bay and butter but I'm wondering if there's anything else I should consider.

Thanks!

Yeah. Throw them out and buy two live 1 1/2 LB. lobsters and steam/boil them for 8-12 minutes, and crack the claws while they're sill hot split the tails get yourself a small bowl of melted butter with lemon wedges, and eat lobster.

 Lobster tails come from dead lobsters. Never eat dead lobsters.

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7 hours ago, austin1972 said:

OK, so I bought 2 20 Oz. lobster tails because this shelter inside crap is pissing me off and all I do is eat, watch Netflix and do puzzles.

They were pricey so I want them to be perfect. Do any of you have tips or tricks to this? I plan on butterflying, Old Bay and butter but I'm wondering if there's anything else I should consider.

Thanks!

Checking my MAGA cookbook.......

Lobster Trumpador calls for lots of chilled ketchup.

 

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No way I'd eat frozen lobster tails. I smelled one once and it was so disgusting I didn't even eat the clams casino that I cooked myself that night.

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way too late to the party but.....

caribbean or north atlantic?

I wouldn't put old bay on a north atlantic tail even it was that big. you'll kill the taste of the lobster.

and for north atlantic.. I'll steam them.. rarely grill..

Caribbean grill with butter, garlic and a fuckton of lime juice. serve with a bowl of drawn butter, garlic and lime juice...

dessert? another tail with butter, garlic and more lime juice

 

ymmv

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Never ever eat dead/frozen lobster.

Actually, when all of this Covid shit is over, just fly here to Nova Scotia and I'll show you what real lobster tastes like on the beach, fresh off the boat.

Nothing else on this planet comes close to what is available here.

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visiting brother up in Boston...  hit Yankee Lobster company down at the wharves before the flight home...  walk into the warehouse / building , guys asks what size,  2 2lbers to go please..  we walk to about the 3rd tank, tanks are used to separate by size..  there must have been 30--40 more tanks going further down..  to this day, i hate myself for not going to go see what they had in those other tanks..

had a dinner party for 20 people, everyone had to pay for their lobster, but we went out and bought them and did the rest..   great party..  wife took all the lobster heads and made soup stock, we had lobster bisque for about two years..

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12 hours ago, Point Break said:

This.......don't complicate it. Sometimes plain flavor is the best. Butter is the only thing to add..........the only thing.

I'm with PB on this.  Butter and lobster are a match made in heaven.

Fish and shellfish have a delicate, subtle flavor.  I just don't understand why people want to cook fish with a bunch of overpowering seasoning.  

Maybe if you have some farm raised tilapia or panga, then go ahead and put whatever you want on it, because they are basically flavorless.  Slather them in the contents of your entire spice rack, put a ton of cayenne pepper on it and blacken the shit out of it. 

But when you spend a lot of money on good seafood, then prepare it as simply as possible, just some butter or olive oil, a squeeze of lemon and broil it to moist perfection.  

I am willing to wager that most people that claim they don't like fish never had nice, fresh fish, cooked properly.  Many people cook fish far too long and it gets dried out. If your fish tastes fishy, it's been sitting around too long.  Fresh or fresh frozen fish never should smell 'fishy'.  If you are buying fresh fish at the store, take a whiff and look at the eyes and gills.  If the eyeballs are clear, not cloudy and the gills are bright red, not turning brown, then the fish is fresh.

In my opinion, spices like Old Bay were invented to hide the muddy or fishy flavor of less than desirable fish to make them edible.  

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if your into smoked foods and have a hot smoker .. or something you can press gang into it

 

split ..

add a small amount of butter and white wine

salt and pepper to taste ( lemon pepper if you have it )

light dust of brown sugar

smoke in hot smoker for 15-25 mins

 

works even better with crayfish instead of lobster

enjoy

 

 

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12 hours ago, Bump-n-Grind said:

way too late to the party but.....

caribbean or north atlantic?

I wouldn't put old bay on a north atlantic tail even it was that big. you'll kill the taste of the lobster.

and for north atlantic.. I'll steam them.. rarely grill..

Caribbean grill with butter, garlic and a fuckton of lime juice. serve with a bowl of drawn butter, garlic and lime juice...

dessert? another tail with butter, garlic and more lime juice

 

ymmv

They're northern lobsters and won't arrive until Tuesday.

So, I'll nix the Old Bay which is nice since I don't want to go to the store. I've got Kerry Gold butter, lemons and some really good olive oil. I love garlic but baed on what I'm reading here, less is more. Maybe I'll make a side of garlic butter and try a dip in that vs. regular drawn and compare.

I can't wait...Oh, they are flash frozen. Correction! they are shipped fresh. Just checked.

When I toured Maine, you could get fresh lobster at some docks. Cheap and some were set up to cook it right there with a side of drawn butter for an extra $4 or so. I think that was in 1999 and I've only had spiny lobster since, which isn't nearly as good IMO.

I also bought U10 dry diver scallops and a couple of pounds of mussels, the latter of which will get murdered with white wine, garlic, scallions and butter.

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10 hours ago, v-max said:

Never ever eat dead/frozen lobster.

Actually, when all of this Covid shit is over, just fly here to Nova Scotia and I'll show you what real lobster tastes like on the beach, fresh off the boat.

Nothing else on this planet comes close to what is available here.

Cold water lobsters are definitely the best.  

Having the fresh is also the best but there is no way to get fresh lobster here.  I find the ones that are steamed and then frozen are acceptable when I get a lobster jones.  I can get 1 1/2 pound whole frozen steamed Maine lobster here at a wholesale cash and carry over the river in Germany for as low as $6.00 ea and up depending on supply. 

Better than nothing.

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21 minutes ago, austin1972 said:

They're northern lobsters and won't arrive until Tuesday.

So, I'll nix the Old Bay which is nice since I don't want to go to the store. I've got Kerry Gold butter, lemons and some really good olive oil. I love garlic but baed on what I'm reading here, less is more. Maybe I'll make a side of garlic butter and try a dip in that vs. regular drawn and compare.

I can't wait...Oh, they are flash frozen.

When I toured Maine, you could get fresh lobster at some docks. Cheap and some were set up to cook it right there with a side of drawn butter for an extra $4 or so. I think that was in 1999 and I've only had spiny lobster since, which isn't nearly as good IMO.

I also bought U10 dry diver scallops and a couple of pounds of mussels, the latter of which will get murdered with white wine, garlic, scallions and butter.

Try the mussels Italian style.  Zuppa de cozze  It's quite easy to make and similar to what you are describing.

They call it soup but it really isn't.  I put thick slices of crusty Italian bread in the bottom of the bowl and then put the mussels and sauce over it.  When you are done with the mussels, the bread soaked with the 'soup' is a real treat.

Sometimes my grandmother in Italy would make baked mussels.  Discard the top shell, mix up some breadcrumbs with melted butter and garlic and put it liberally on top of the mussels.  Then Then bake them, it doesn't take long.  When the mussel turns a kind of orange color they are done.

Something like this.

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More fun catching than eating, yummiest I've ever had was in Belize ,chopped into a spicy salad which you would then roll into a tortilla, brought out to our boat on the hook after we gave them a few gifts not typically available in that neck of the woods...dang simple math it was 40 years ago...  

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11 hours ago, v-max said:

Never ever eat dead/frozen lobster.

 Actually, when all of this Covid shit is over, just fly here to Nova Scotia and I'll show you what real lobster tastes like on the beach, fresh off the boat.

Fresh is best. However, the local pound is selling fresh frozen picked meat for just over $20 per pound. For stew, quiche, mac and cheese and our favorite sautéed with butter and shallots over pasta,  properly frozen is fine. It also ships well as my kids can attest to and they are picky. Enjoy the lobster with your favorite white wine. Steam mussels with white wine, shallots, fennel, and orange zest. 

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55 minutes ago, Ed Lada said:

Try the mussels Italian style.  Zuppa de cozze  It's quite easy to make and similar to what you are describing.

They call it soup but it really isn't.  I put thick slices of crusty Italian bread in the bottom of the bowl and then put the mussels and sauce over it.  When you are done with the mussels, the bread soaked with the 'soup' is a real treat.

I bake brioche and dip it. The recipe above sounds great but I'll be damned if I'm going to the store. I went a few days ago and half the idiots in there had no mask and were invading my space. I'm on an immunosuppressant right now and Corona is pretty bad here. I suppose I could order off Amazon.

Speaking of which, has anyone tried Blue Apron?

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I’ll add my $0.02 to the pile... My favorite way of preparing lobster is to get a grill good and hot (real charcoal is best for a bit of smokey flavor but gas is almost just as good) and a pot of seawater boiling (or water salted to roughly seawater levels if that is unavailable).  Dunk the lobsters in the boiling water for about two minutes, or until just past dead.  One must ALWAYS remove the rubber bands first BEFORE boiling...busy restaurants don’t do this and it shows.  Remove bug from the water, get a wooden (soft shell) or metal (hard) skewer, straighten out the tail, and run the skewer through to keep it flat.  Brush the shell all over with olive oil and place face up on the grill. Do not flip.  It’s done when the outer edges of the shell are slightly charred and juices coming out are clear.  I fell on this method as I had been bored with about 40 years worth of boiled bugs, but now I won’t go any other way.  In addition to the flavor benefits, it keeps the smell of lobsters, which can linger for hours, out of the house, which my wife appreciates.  Dropping the parboiling step would further ensure everything stayed outside, but I’m assured it’s necessarily for even cooking. I’ll agree with the above that Old Bay would overpower the flavors... I eat it straight, rarely even with butter, but then what I get is super fresh.  I write this while tied to a dock sandwiched between three lobster boats, and if I lean over the transom I can just about reach my nearest neighbors crate.  Ain’t doing it though, as I value my life.  The price of lobster also doesn’t affect me, as I haven’t actually paid for one in about a decade...  Small favors get repaid richly ;) 

It’s a common misconception that dead lobsters are bad.  I’ve eaten my share of bugs that met their maker before consumption and am here to tell the tale.  The trick is that if it was kicking before being chilled, and stayed chilled past expiration, it’s fine.  I don’t know that I could tell the difference between a bug that was alive or dead before cooking, after they were cooked.

Oh, and we’ve tried Blue Apron with a couple freebies from friends who got benefits for spreading the word.  We still use some of the recipes years later, but that’s the thing... We just add those ingredients to our usual shopping and skip the whole ordering process.  Way cheaper and we don’t have to figure out how to get rid of all those blasted freezer packs, which take up a lot of space in the trash can and are not recyclable (it’s pay per throw around here)

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Try one of these little aliens! First time I stumbled across one while snorkeling for Spiny Lobster I thought it was a mutant. I would have sold it to a restaurant on St John if I had known that it goes for $88/lb!

Sweeter that Spiny.

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1 hour ago, NaClH20 said:

In addition to the flavor benefits, it keeps the smell of lobsters, which can linger for hours, out of the house, which my wife appreciates.

Try adding a few peppercorns, a bay leaf, and a wedge of lemon to the boiling water.

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1 hour ago, austin1972 said:

 

Speaking of which, has anyone tried Blue Apron?

We've done it off and on for a year or so.

Not bad not great, all you need is olive oil, salt and pepper, some pans and an oven, everything else is in the box.  I believe it costs about $9/serving. Meals usually take about 30 minutes to prepare start to finish.

Our luck with the beef/steak as been spotty to poor.  The chicken, fish and pork seem to be the best bets.  Some of the recepies seem to get repetitive, but that could just be what Wifey is picking for us.

YMMV

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1 hour ago, NaClH20 said:

 

It’s a common misconception that dead lobsters are bad.  I’ve eaten my share of bugs that met their maker before consumption and am here to tell the tale.  The trick is that if it was kicking before being chilled, and stayed chilled past expiration, it’s fine.  I don’t know that I could tell the difference between a bug that was alive or dead before cooking, after they were cooked.

They'll only be dead for a day. The ice packs are a PITA. Hopefully they're shipped on dry ice.

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2 hours ago, NaClH20 said:

 

It’s a common misconception that dead lobsters are bad.  I’ve eaten my share of bugs that met their maker before consumption and am here to tell the tale.  The trick is that if it was kicking before being chilled, and stayed chilled past expiration, it’s fine.  I don’t know that I could tell the difference between a bug that was alive or dead before cooking, after they were cooked.

 

depends on how they are handled,  if they kept on ice or properly chilled you're not going to get the biological (bacterial) explosion that produce some wonderful toxins to which are body aren't meant to consume...   there's a reason dead things smell bad to humans..

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9 minutes ago, pbd said:

Our luck with the beef/steak as been spotty to poor.  The chicken, fish and pork seem to be the best bets.  Some of the recepies seem to get repetitive, but that could just be what Wifey is picking for us.

YMMV

I'm not buying beef online through a service like this. Butcher shops only for me. I like to see the product and know it's processed onsite. This is my beef go-to:

http://reamsmeatmarket.com/#home-section

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25 minutes ago, Grande Mastere Dreade said:

no lemon on the lobster...  add it to the side butter,  don't need a lot

yeah, I mix lime or lemon juice with the butter as it melts.

 

Have not used Blue Apron, but I've been getting a couple meals for 2 every two weeks or so from Home Chef. Same concept.  I've been pretty happy with the food. Fresh ingredients. Good meats, and portion control for my fat ass.

I lost 20 lbs skiing over the winter and have found about 12 of it since I got home and started emptying my freezer.

I didn't know I could bake. found a couple big bags of flour that a former housemate left in the pantry. fuck.

 

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I moved from the east coast, New England, to the west coast 25ish years ago.

I miss real lobsters... I've never found spiny lobster to be as decadent as good old Maine lobster!

 

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4 minutes ago, Liquid said:

I moved from the east coast, New England, to the west coast 25ish years ago.

I miss real lobsters... I've never found spiny lobster to be as decadent as good old Maine lobster!

 

yeah, but if I was out there, I'd be eating king and dungeness

 

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6 minutes ago, Bump-n-Grind said:

yeah, but if I was out there, I'd be eating king and dungeness

 

mmmmm.... dungeness!!!!

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4 hours ago, view at the front said:

IMG_0071.thumb.jpg.00f7f7718dd6b126df0d631b135c09d9.jpg

yeah buddy!! any pink crustacean in a storm is fine by me!!

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Just now, Bump-n-Grind said:

yeah buddy!! any pink crustacean in a storm is fine by me!!

fixte                                                :)

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10 hours ago, austin1972 said:

They're northern lobsters and won't arrive until Tuesday.

So, I'll nix the Old Bay which is nice since I don't want to go to the store. I've got Kerry Gold butter, lemons and some really good olive oil. I love garlic but baed on what I'm reading here, less is more. Maybe I'll make a side of garlic butter and try a dip in that vs. regular drawn and compare.

I can't wait...Oh, they are flash frozen. Correction! they are shipped fresh. Just checked.

When I toured Maine, you could get fresh lobster at some docks. Cheap and some were set up to cook it right there with a side of drawn butter for an extra $4 or so. I think that was in 1999 and I've only had spiny lobster since, which isn't nearly as good IMO.

I also bought U10 dry diver scallops and a couple of pounds of mussels, the latter of which will get murdered with white wine, garlic, scallions and butter.

what time should we arrive ?

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2 hours ago, Snaggletooth said:

fixte                                                :)

well there is that B)

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10 hours ago, Mid said:

what time should we arrive ?

Around 6. Gotta have cocktail hour first with a charcuterie board, so dinner at 8.

I have a store called The Cheese Lady here with fantastic cheeses and I've got good sausages, kalamata olives, Proscuitto and other nice things.

Swing by. Bring wine! :)

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12 minutes ago, austin1972 said:

Around 6. Gotta have cocktail hour first with a charcuterie board, so dinner at 8.

I have a store called The Cheese Lady here with fantastic cheeses and I've got good sausages, kalamata olives, Proscuitto and other nice things.

Swing by. Bring wine! :)

Thanxs I'm there ..in spirit

2015 Redman Coonawarra Cabernet Sauvignon - Premium - $15 - $40

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Champagne with lobster. Dry, French Champagne. BBQ spare ribs for an appetizer.

Baked stuffed lobsters are a New England thing, stuffed with shrimp, scallops, and buttery ritz cracker stuffing. That's what I get my 91 year old mom for holidays and birthdays. There are recipes, but it's a lot of trouble, really worth going to a  good restaurant for that"

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7 hours ago, austin1972 said:

Around 6. Gotta have cocktail hour first with a charcuterie board, so dinner at 8.

I have a store called The Cheese Lady here with fantastic cheeses and I've got good sausages, kalamata olives, Proscuitto and other nice things.

Swing by. Bring wine! :)

Sounds wonderful but............dinner at 8? Thats only about 30 minutes from my bedtime................

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5 hours ago, Cruisin Loser said:

Champagne with lobster. Dry, French Champagne. BBQ spare ribs for an appetizer.

Baked stuffed lobsters are a New England thing, stuffed with shrimp, scallops, and buttery ritz cracker stuffing. That's what I get my 91 year old mom for holidays and birthdays. There are recipes, but it's a lot of trouble, really worth going to a  good restaurant for that"

That is a great choice. A nice crisp non-mal chard is not a bad choice either so long as you stay away from those buttery heavily oaked ones. Too thick on the tongue for those delicate shellfish.....

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14 minutes ago, Point Break said:

Sounds wonderful but............dinner at 8? Thats only about 30 minutes from my bedtime................

I'm on east coast time, so that would be five o'clock for you! Come on over. Bring avocados.

 

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21 hours ago, austin1972 said:

Bring avocados.

Too late.

Squirrels ate 'em all.

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On 5/2/2020 at 7:10 AM, austin1972 said:

Swing by. Bring wine! :)

I woude bringe a Pinoe-G and Proeseco.                                    :)

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D18BE20A-D06F-4924-B848-59B270C3E7CB.jpeg

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4 hours ago, Ed Lada said:
On 5/2/2020 at 11:53 AM, austin1972 said:

Bring avocados.

Too late.

Squirrels ate 'em all.

F*^#ing bushy tailed rats......................:angry:

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So................................................. How'd those frozen lobster tails turn out?

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6 hours ago, BravoBravo said:

D18BE20A-D06F-4924-B848-59B270C3E7CB.jpeg

I love Gary Larson.  I went to college with his mother.  I'm not sure that I would like him to live next door?

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On 5/2/2020 at 1:53 PM, austin1972 said:

I'm on east coast time, so that would be five o'clock for you! Come on over. Bring avocados.

 

slighty off topic,  has anyone tried the florida/dominican ( Carla ) avocados?

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12 hours ago, Mrleft8 said:

So................................................. How'd those frozen lobster tails turn out?

They don't arrive until today. I'll take a pic. I'm so excited!

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1 hour ago, austin1972 said:

They don't arrive until today. I'll take a pic. I'm so excited!

 

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I hope they live up to your expectations.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I also hope you don't get really sick!

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On 4/30/2020 at 9:33 PM, Grande Mastere Dreade said:

visiting brother up in Boston...  hit Yankee Lobster company down at the wharves before the flight home...  walk into the warehouse / building , guys asks what size,  2 2lbers to go please..  we walk to about the 3rd tank, tanks are used to separate by size..  there must have been 30--40 more tanks going further down..  to this day, i hate myself for not going to go see what they had in those other tanks..

had a dinner party for 20 people, everyone had to pay for their lobster, but we went out and bought them and did the rest..   great party..  wife took all the lobster heads and made soup stock, we had lobster bisque for about two years..

Back in the day say early 2000 right after xmas  donno why but for some reason king crab legs went from 15 bucks a pound to about 8...  I was in the store and they were all out.  Got a rain check.  Come springtime, use the raincheck to get about 25 lbs.  Now myself and about 10  of my 20 something mortgage buddies and sig others gather.  Went into the kitchen and the dumb wives from Colorado were boiling them, like frigging live lobsters. Thank god They only had 1 big pot, cause they stuffed it full and turned on the heat.  Needless to say, I took over steamed in multiple pots, got on table quicker and tasted amazing.  Chef gets good bits right??  When the night was over my buddy (alpha male if you ever saw one) proclaimed he had the biggest pile of shells and beer cans in front of him.  well..  He neglected to look in the kitchen....  :D I had him by 5 legs...  :rolleyes:

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Talked to a friend in Friendship, Me. today..... 5  1 1/2-2 Lb. lobsters for $10.  They aren't even dropping pots right now the prices are so low it doesn't pay for the fuel to get out of the harbor.

 

 Try to get those puppies shipped to you alive though, and FEDEX will take their $17 per pound overnight fee.....

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Funny thing is that lobster were considered 'by catch' and was served to indentured servants and slaves 'back in the day'.

 

Once considered the “cockroaches of the sea”, these crustaceans have come a long way from their humble beginnings. During the 1700s lobsters were so plentiful that they used to wash ashore on Massachusetts beaches in piles up to 2 feet high. If you were to see a 2-foot-high pile of lobsters today I’m sure your mouth would be watering, but in the 1700s they were not as impressed. Lobsters were considered the “poor man’s chicken” and primarily used for fertilizer or fed to prisoners and slaves. Some indentures servants even revolted against being forced to eat the meat and the colony agreed that they would not be fed lobster meat more than three times a week. While we are sure the indentured servants had many reasons to complain we can’t imagine that eating lobster meat could be such a gripe!

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3 hours ago, Rasputin22 said:

Funny thing is that lobster were considered 'by catch' and was served to indentured servants and slaves 'back in the day'.

 

Once considered the “cockroaches of the sea”, these crustaceans have come a long way from their humble beginnings. During the 1700s lobsters were so plentiful that they used to wash ashore on Massachusetts beaches in piles up to 2 feet high. If you were to see a 2-foot-high pile of lobsters today I’m sure your mouth would be watering, but in the 1700s they were not as impressed. Lobsters were considered the “poor man’s chicken” and primarily used for fertilizer or fed to prisoners and slaves. Some indentures servants even revolted against being forced to eat the meat and the colony agreed that they would not be fed lobster meat more than three times a week. While we are sure the indentured servants had many reasons to complain we can’t imagine that eating lobster meat could be such a gripe!

What if you had no butter.....

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8 minutes ago, Cruisin Loser said:

What if you had no butter.....

That would be cruel and unusual punishment and probably grounds for an instant parole! 

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3 hours ago, Grande Mastere Dreade said:

fucking classic...   after doing so many bullshit movies, it's nice to see the real Eddie... 

not a damn thing to do with lobsters but...

 

 

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Wednesday if the day when our newspapers here on the Redneck Riviera have the food inserts from the grocery stores. Rouse's is a big old family chain from New Orleans that has recently moved into our area. They were advertising $9.99 per pound Live Maine lobster in the 1 lb to 1-1/2 lb size. The lobstermen in Maine must be hurting! 

image.png.16345c82c5c775b06c5565486b711ae5.png

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3 hours ago, Grande Mastere Dreade said:

that's how lobster rolls got invented..

Are you seriously suggesting that you can make a lobster roll without a butter toasted roll? 

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Just now, Cruisin Loser said:

Are you seriously suggesting that you can make a lobster roll without a butter toasted roll? 

Some people don't understand..... It's not just a toasted roll, but a "New England style" bun.... And the ingredients are lobster (heavy on the claw meat) butter, mayo, a little black pepper, and if you're from Rhode Island, apparently you put some diced celery in....

image.png.d2421fc2d30ec119b8924c45c4bae39e.png

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3 hours ago, Rasputin22 said:

Wednesday if the day when our newspapers here on the Redneck Riviera have the food inserts from the grocery stores. Rouse's is a big old family chain from New Orleans that has recently moved into our area. They were advertising $9.99 per pound Live Maine lobster in the 1 lb to 1-1/2 lb size. The lobstermen in Maine must be hurting! 

 

Guy I know went fishing the other day.  Put in 11 hours, sold at the dock and got $3/lb.  All in all, after stern man, bait, fuel etc., lost $100.  He lives on an island, so his options are limited.  Others are getting creative, selling out of their trucks on Saturdays and getting $5-7.  Another island resident has a father-in-law who owns a brewery on the mainland, and they regularly sell out beer/lobster packages.  As said above, though, try and get it out of the immediate area and the shipping charges wind up several times product cost.

My perfect lobster roll:  toasted New England bun, 1 lb picked lobster meat, mainly claw, a little (very little) butter on top.  The end.  Linda Bean’s Perfect Maine Lobster Roll is an abomination... she doesn’t like mayo, so it’s Miracle Whip in there instead.  And filler.  Bah.

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