Jim Elbrecht wrote:
>
> On Sun, 21 Apr 2013 19:26:08 -0500, Janet Wilder
> > wrote:
>
> -snip-
> >I don't even dip mine in clarified butter. I just eat it plain and it's
> >soooo sweet and succulent. The big claws are my favorite part.
>
> I dip the first bite. I'm a claw person too-- My wife and I made a
> good lobster pair-- I'd get 2 lobsters & she'd get the tails-- I got
> the rest.
>
> I like the tomally, too-- but I had to sneak it -- Damn all this talk
> of lobstah-- I may have to eat one and it is a long drive to the
> coast.

I do wish ppl would quit with NE accent spelling... like "lobstah." That's
so annoying.

>
> I forget who the OP was- but feel compelled to warn them that in
> Boston they can get 3-4-5lb lobster. [no maximum size limit like
> Maine] *don't get a giant one* IMO the 2 lb lobster is as big as I
> like-- and I won't touch a soft shelled one. If there is a scratched
> up, barnacle encrusted lobster in the pot-- that's the one for me.

Best lobstER meal for me was once, we took a big one. Boiled it to done,
then took out the intestines. You can eat most of that. We took it out and
fried in butter with very small minced onions and celery. Added some garlic,
sage and bread crumbs, then added in the meat from the small claw plus some
Blue Crab meat. Fried all this up, packed it back into the body cavity and
broiled it for a few minutes.

Final result - all this tasty stuffing mix plus the large claw and the
abdomen meat to eat as is. Very good eats.

G.