I'm on my way out and want to pick up a couple. I am already ouching at the
price and I don't even know it yet. But I want them!

It has been a while. I know how to slit the undershell and pop them up on
top of the shell. Then into a broiling pan and brush with drawn butter,
reserving some for dipping.

Do I turn the broiler up to high, and how long should I broil them, and how
close to the element? It's an electric oven/broiler. Thanks!



--
Posted via a free Usenet account from http://www.teranews.com

On Wed, 11 Jul 2007 14:31:52 -0400, "cybercat" >
wrote:

>I'm on my way out and want to pick up a couple. I am already ouching at the
>price and I don't even know it yet. But I want them!

It's been a long time for me too. This thread has me salavating!
Have you checked out the price at CostCo?
>
>It has been a while. I know how to slit the undershell and pop them up on
>top of the shell. Then into a broiling pan and brush with drawn butter,
>reserving some for dipping.

I dont' remember "slitting" the shell, just run a sharp knife along
the edges and pop out the meat (placing it back in again)

>
>Do I turn the broiler up to high, and how long should I broil them, and how
>close to the element? It's an electric oven/broiler. Thanks!

If I remember correctly, it's regular broiler height and you eyeball
it for time... it shouldn't take too long - 10-15 minutes? They are
like shrimp - they're done when they're done. I don't even remember
if I broiled them shell side first and then flipped them over.

Where are our Aussie and NZ crayfish cooker/eaters when we need them?

http://southernfood.about.com/od/lob...r/bl30115h.htm
this recipe has a typo, but you can easily figure out what is meant.

I've never butterflied lobster tails, but it seems like almost every
recipe calls for it.
--

History is a vast early warning system
Norman Cousins

In article >,
says...
> I'm on my way out and want to pick up a couple. I am already ouching at the
> price and I don't even know it yet. But I want them!
>
> It has been a while. I know how to slit the undershell and pop them up on
> top of the shell. Then into a broiling pan and brush with drawn butter,
> reserving some for dipping.
>
> Do I turn the broiler up to high, and how long should I broil them, and how
> close to the element? It's an electric oven/broiler. Thanks!
>


IMO broiling is the worst way to cook lobster, it dries it out. Steaming
is much better.




--
Peter Aitken

In the Good Eats cooking program he puts river rocks in the bottom
of the pan and puts just enough water in to cover them. Then the
lobster goes in for cooking/steaming.

Peter wrote on Wed, 11 Jul 2007 16:35:29 -0400:

PA> In article >,
PA> says...
??>> I'm on my way out and want to pick up a couple. I am
??>> already ouching at the price and I don't even know it yet.
??>> But I want them!
??>>
??>> It has been a while. I know how to slit the undershell and
??>> pop them up on top of the shell. Then into a broiling pan
??>> and brush with drawn butter, reserving some for dipping.
??>>
??>> Do I turn the broiler up to high, and how long should I
??>> broil them, and how close to the element? It's an electric
??>> oven/broiler. Thanks!
??>>
PA> IMO broiling is the worst way to cook lobster, it dries it
PA> out. Steaming is much better.

A very hot broiler works pretty well if you cook quickly by
inspection but it's been a rare occasion for me to have them
since I like two for a meal and I can't really bring myself to
afford them. Oh, for the good old days of the South Atlantic
fishery before the Tristan da Cunha volcano erupted! I had a
steamed lobster tail once and didn't like it.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <dhbli.2045$YH3.909@trnddc08>,
says...
> Peter wrote on Wed, 11 Jul 2007 16:35:29 -0400:
>
> PA> In article >,
> PA> says...
> ??>> I'm on my way out and want to pick up a couple. I am
> ??>> already ouching at the price and I don't even know it yet.
> ??>> But I want them!
> ??>>
> ??>> It has been a while. I know how to slit the undershell and
> ??>> pop them up on top of the shell. Then into a broiling pan
> ??>> and brush with drawn butter, reserving some for dipping.
> ??>>
> ??>> Do I turn the broiler up to high, and how long should I
> ??>> broil them, and how close to the element? It's an electric
> ??>> oven/broiler. Thanks!
> ??>>
> PA> IMO broiling is the worst way to cook lobster, it dries it
> PA> out. Steaming is much better.
>
> A very hot broiler works pretty well if you cook quickly by
> inspection but it's been a rare occasion for me to have them
> since I like two for a meal and I can't really bring myself to
> afford them. Oh, for the good old days of the South Atlantic
> fishery before the Tristan da Cunha volcano erupted! I had a
> steamed lobster tail once and didn't like it.
>

I should have mentioned - why buy just the tail? The whole lobster,
live, is so much better. Now that I think about it, I don't recall ever
having a lobster tail by itself, so maybe broiling is OK.


--
Peter Aitken

Peter wrote on Wed, 11 Jul 2007 17:03:48 -0400:

PA> In article <dhbli.2045$YH3.909@trnddc08>,
PA> says...
??>> Peter wrote on Wed, 11 Jul 2007 16:35:29 -0400:
??>>
PA>>> In article >,
PA>>> says...
??>>>> I'm on my way out and want to pick up a couple. I am
??>>>> already ouching at the price and I don't even know it
??>>>> yet. But I want them!
??>>>>
??>>>> It has been a while. I know how to slit the undershell
??>>>> and pop them up on top of the shell. Then into a
??>>>> broiling pan and brush with drawn butter, reserving some
??>>>> for dipping.
??>>>>
??>>>> Do I turn the broiler up to high, and how long should I
??>>>> broil them, and how close to the element? It's an
??>>>> electric oven/broiler. Thanks!
??>>>>
PA>>> IMO broiling is the worst way to cook lobster, it dries
PA>>> it out. Steaming is much better.
??>>
??>> A very hot broiler works pretty well if you cook quickly
??>> by inspection but it's been a rare occasion for me to have
??>> them since I like two for a meal and I can't really bring
??>> myself to afford them. Oh, for the good old days of the
??>> South Atlantic fishery before the Tristan da Cunha volcano
??>> erupted! I had a steamed lobster tail once and didn't like
??>> it.
??>>
PA> I should have mentioned - why buy just the tail? The whole
PA> lobster, live, is so much better. Now that I think about
PA> it, I don't recall ever having a lobster tail by itself, so
PA> maybe broiling is OK.

I think we are at slight cross purposes, the crustaceans served
for lobster tail are not the same beasts as, say, Maine
lobsters, and the tail is the only part that's worth eating.


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

In article <8Ebli.2051$YH3.1513@trnddc08>,
says...

> I think we are at slight cross purposes, the crustaceans served
> for lobster tail are not the same beasts as, say, Maine
> lobsters, and the tail is the only part that's worth eating.
>

What creatures are they? Is this the "rock lobster" that I have heard
about?

--
Peter Aitken

"James Silverton" > wrote
> I think we are at slight cross purposes, the crustaceans served for
> lobster tail are not the same beasts as, say, Maine lobsters, and the tail
> is the only part that's worth eating.
>

I am not sure if I have had Maine lobster!



--
Posted via a free Usenet account from http://www.teranews.com

"James Silverton" > wrote in message
news:8Ebli.2051$YH3.1513@trnddc08...
> Peter wrote on Wed, 11 Jul 2007 17:03:48 -0400:
>
> PA> In article <dhbli.2045$YH3.909@trnddc08>,
> PA> says...
> ??>> Peter wrote on Wed, 11 Jul 2007 16:35:29 -0400:
> ??>>
> PA>>> In article >,
> PA>>> says...
> ??>>>> I'm on my way out and want to pick up a couple. I am
> ??>>>> already ouching at the price and I don't even know it
> ??>>>> yet. But I want them!
> ??>>>>
> ??>>>> It has been a while. I know how to slit the undershell
> ??>>>> and pop them up on top of the shell. Then into a
> ??>>>> broiling pan and brush with drawn butter, reserving some
> ??>>>> for dipping.
> ??>>>>
> ??>>>> Do I turn the broiler up to high, and how long should I
> ??>>>> broil them, and how close to the element? It's an
> ??>>>> electric oven/broiler. Thanks!
> ??>>>>
> PA>>> IMO broiling is the worst way to cook lobster, it dries
> PA>>> it out. Steaming is much better.
> ??>>
> ??>> A very hot broiler works pretty well if you cook quickly
> ??>> by inspection but it's been a rare occasion for me to have
> ??>> them since I like two for a meal and I can't really bring
> ??>> myself to afford them. Oh, for the good old days of the
> ??>> South Atlantic fishery before the Tristan da Cunha volcano
> ??>> erupted! I had a steamed lobster tail once and didn't like
> ??>> it.
> ??>>
> PA> I should have mentioned - why buy just the tail? The whole
> PA> lobster, live, is so much better. Now that I think about
> PA> it, I don't recall ever having a lobster tail by itself, so
> PA> maybe broiling is OK.
>
> I think we are at slight cross purposes, the crustaceans served for
> lobster tail are not the same beasts as, say, Maine lobsters, and the tail
> is the only part that's worth eating.
>

James, I think they are!

What I bought looks like this:

http://www.allkayakfishing.com/hoop_...bster_tail.jpg

And the web sites I just looked say the "American Lobster" is caught
from Maine to North Carolina.



--
Posted via a free Usenet account from http://www.teranews.com

James Silverton wrote:
> Peter wrote on Wed, 11 Jul 2007 17:03:48 -0400:
>

>
> I think we are at slight cross purposes, the crustaceans served for
> lobster tail are not the same beasts as, say, Maine lobsters, and the
> tail is the only part that's worth eating.
>
>
> James Silverton

In the case of those warm water things, I can eat them sauteed in
butter. As a born and reared Mainiac, I obviously would prefer the cold
water guy and boiled.

--
Posted via a free Usenet account from http://www.teranews.com

On Jul 11, 5:03 pm, Peter A > wrote:

> I should have mentioned - why buy just the tail? The whole lobster,
> live, is so much better. Now that I think about it, I don't recall ever
> having a lobster tail by itself, so maybe broiling is OK.

Icky bits. With just the tail, you don't have to deal with the icky
bits.

Cindy Hamilton

"James Silverton" > wrote
> A very hot broiler works pretty well if you cook quickly by inspection but
> it's been a rare occasion for me to have them since I like two for a meal
> and I can't really bring myself to afford them.

You and me both!

>Oh, for the good old days of the South Atlantic fishery before the Tristan
>da Cunha volcano erupted! I had a steamed lobster tail once and didn't like
>it.

Ugh, me either!



--
Posted via a free Usenet account from http://www.teranews.com

"Peter A" > wrote in message
...
> In article >,
> says...
>> I'm on my way out and want to pick up a couple. I am already ouching at
>> the
>> price and I don't even know it yet. But I want them!
>>
>> It has been a while. I know how to slit the undershell and pop them up on
>> top of the shell. Then into a broiling pan and brush with drawn butter,
>> reserving some for dipping.
>>
>> Do I turn the broiler up to high, and how long should I broil them, and
>> how
>> close to the element? It's an electric oven/broiler. Thanks!
>>
>
>
> IMO broiling is the worst way to cook lobster, it dries it out. Steaming
> is much better.
>
>
>
>
> --
> Peter Aitken

I'm with Peter on this one all the way, and do them live not frozen. I get a
lobster a couple of times a year now that I'm no longer in Florida.

Joe

On Wed, 11 Jul 2007 17:06:27 -0400, "Joe Cilinceon"
> wrote:

>I'm with Peter on this one all the way, and do them live not frozen. I get a
>lobster a couple of times a year now that I'm no longer in Florida.

You two have a different kind of "lobster" in mind.
This is "rock" or Australian lobster tail....
http://www.shop.cheap-skate.biz/inde...p_image&pID=11
--

History is a vast early warning system
Norman Cousins

<sf> wrote in message ...
> On Wed, 11 Jul 2007 17:06:27 -0400, "Joe Cilinceon"
> > wrote:
>
>>I'm with Peter on this one all the way, and do them live not frozen. I get
>>a
>>lobster a couple of times a year now that I'm no longer in Florida.
>
> You two have a different kind of "lobster" in mind.
> This is "rock" or Australian lobster tail....
> http://www.shop.cheap-skate.biz/inde...p_image&pID=11
> --
>
> History is a vast early warning system
> Norman Cousins

Yes I've had African Rock lobster which is what Red Lobster serves for the
most part. I prefer Maine or Florida which is what I eat when I can get them
alive and kicking.

Joe

On Wed, 11 Jul 2007 19:43:18 -0400, "Joe Cilinceon"
> wrote:

><sf> wrote in message ...
>> On Wed, 11 Jul 2007 17:06:27 -0400, "Joe Cilinceon"
>> > wrote:
>>
>>>I'm with Peter on this one all the way, and do them live not frozen. I get
>>>a
>>>lobster a couple of times a year now that I'm no longer in Florida.
>>
>> You two have a different kind of "lobster" in mind.
>> This is "rock" or Australian lobster tail....
>> http://www.shop.cheap-skate.biz/inde...p_image&pID=11
>> --
>>
>> History is a vast early warning system
>> Norman Cousins
>
>Yes I've had African Rock lobster which is what Red Lobster serves for the
>most part. I prefer Maine or Florida which is what I eat when I can get them
>alive and kicking.
>
I've never eaten at Red Lobster and wouldn't know what species their
steel wool is.... but don't blame the lobster if they screwed it up.
--

History is a vast early warning system
Norman Cousins

"Peter A" > wrote
>
>
> IMO broiling is the worst way to cook lobster, it dries it out. Steaming
> is much better.

No, no, no, Peter. I am from Maryland. It's broiled in butter or nothing.
If you have had broiled lobster that was dry, it was overcooked. Someone
served me boiled or steamed lobster once, and I have been able to spot
it since. Mushy and icky, not succulent and a little chewy.

I had a whole steamed lobster, split in halves, when I had it steamed.
And learned that I prefer the tail and prefer it broiled.



--
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