This one was at Jake's on Nantasket Beach, MA. Deep-fried lobster chunks,
real chunks, were new to me and absolutely delicious. They seemed an odd
idea but then I thought "What the hell, they fry all the other seafood,
don't they?" and took Senior Daughter's advice.

I warmed up for the main event with a pair of gin-and-tonics and a
half-dozen Pemaquid oysters, and when we got back to SD's house my bedtime
snack was chocolate malted ice cream.

Overnights with the folks in Rhymes-with-Gingham are such fun.

Felice

Felice wrote:

> This one was at Jake's on Nantasket Beach, MA. Deep-fried lobster chunks,
> real chunks, were new to me and absolutely delicious. They seemed an odd
> idea but then I thought "What the hell, they fry all the other seafood,
> don't they?" and took Senior Daughter's advice.
>
> I warmed up for the main event with a pair of gin-and-tonics and a
> half-dozen Pemaquid oysters, and when we got back to SD's house my bedtime
> snack was chocolate malted ice cream.
>
> Overnights with the folks in Rhymes-with-Gingham are such fun.

Sounds good.

Could you tell which lobster pieces-parts took better to deep frying,
i.e. claw or tail meat?

Something tells me tail would do better but I'd like your
opinion.

"RegForte" > wrote in message
...
> Felice wrote:
>
>> This one was at Jake's on Nantasket Beach, MA. Deep-fried lobster chunks,
>> real chunks, were new to me and absolutely delicious. They seemed an odd
>> idea but then I thought "What the hell, they fry all the other seafood,
>> don't they?" and took Senior Daughter's advice.
>>
>> I warmed up for the main event with a pair of gin-and-tonics and a
>> half-dozen Pemaquid oysters, and when we got back to SD's house my
>> bedtime snack was chocolate malted ice cream.
>>
>> Overnights with the folks in Rhymes-with-Gingham are such fun.

> Sounds good.
>
> Could you tell which lobster pieces-parts took better to deep frying,
> i.e. claw or tail meat?
>
> Something tells me tail would do better but I'd like your
> opinion.

Good question, but I couldn't discern any difference in taste or texture,
and they were all about the same size. They were very lightly breaded, I
believe in Panko. Whatever part of the bug they came from, they were
goo-oo-ood.

Felice

On Jul 31, 12:13*pm, "Felice" > wrote:
> This one was at Jake's on Nantasket Beach, MA. Deep-fried lobster chunks,
> real chunks, were new to me and absolutely delicious. They seemed an odd
> idea but then I thought "What the hell, they fry all the other seafood,
> don't they?" and took Senior Daughter's advice.
>
> I warmed up for the main event with a pair of gin-and-tonics and a
> half-dozen Pemaquid oysters, and when we got back to SD's house my bedtime
> snack was chocolate malted ice cream.
>
> Overnights with the folks in Rhymes-with-Gingham are such fun.
>
> Felice

We'll have to get you down to RI to try some of Aunt Carrie's
seafood. Maybe invite SD to join us.

maxine in ri

Felice wrote:

> "RegForte" > wrote in message
> ...
>
>>Sounds good.
>>
>>Could you tell which lobster pieces-parts took better to deep frying,
>>i.e. claw or tail meat?
>>
>>Something tells me tail would do better but I'd like your
>>opinion.
>
> Good question, but I couldn't discern any difference in taste or texture,
> and they were all about the same size. They were very lightly breaded, I
> believe in Panko. Whatever part of the bug they came from, they were
> goo-oo-ood.

Thanks. I've been wanting to try it for years. I think I
will.

On Fri, 31 Jul 2009 09:27:24 -0700, RegForte wrote:

> Could you tell which lobster pieces-parts took better to deep frying,
> i.e. claw or tail meat?
>
> Something tells me tail would do better but I'd like your
> opinion.

If I were to do it, I'd probably slice cross sections of tail, about
2/3" thick. And then maybe cut those in half at the seam. for the
wider pieces.

-sw

Sqwertz wrote:

> On Fri, 31 Jul 2009 09:27:24 -0700, RegForte wrote:
>
>
>>Could you tell which lobster pieces-parts took better to deep frying,
>>i.e. claw or tail meat?
>>
>>Something tells me tail would do better but I'd like your
>>opinion.
>
>
> If I were to do it, I'd probably slice cross sections of tail, about
> 2/3" thick. And then maybe cut those in half at the seam. for the
> wider pieces.
>

That sounds about right. I'd save the claw meat for another use.

In article >,
"Felice" > wrote:

> This one was at Jake's on Nantasket Beach, MA. Deep-fried lobster chunks,
> real chunks, were new to me and absolutely delicious. They seemed an odd
> idea but then I thought "What the hell, they fry all the other seafood,
> don't they?" and took Senior Daughter's advice.
>
> I warmed up for the main event with a pair of gin-and-tonics and a
> half-dozen Pemaquid oysters, and when we got back to SD's house my bedtime
> snack was chocolate malted ice cream.
>
> Overnights with the folks in Rhymes-with-Gingham are such fun.
>
> Felice

Sounds like tasty fun. Thanks for sharing. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

Felice wrote:
> This one was at Jake's on Nantasket Beach, MA. Deep-fried lobster chunks,
> real chunks, were new to me and absolutely delicious. They seemed an odd
> idea but then I thought "What the hell, they fry all the other seafood,
> don't they?" and took Senior Daughter's advice.
>
> I warmed up for the main event with a pair of gin-and-tonics and a
> half-dozen Pemaquid oysters, and when we got back to SD's house my bedtime
> snack was chocolate malted ice cream.
>
> Overnights with the folks in Rhymes-with-Gingham are such fun.
>
> Felice
>
>
>
Hey Felice was up at the co -op
yesterday and today vought FROZEN lobster (unuslaul for me but they
have downsized the catch area and next year might be HUGE increase on
beach price)

Grabbed 50KG of Lobster Tails

Usually I cook my own and NEVER frozen)

Any suggestions .

Normally all I do is steam and add mild sauce type recipes
and never having had to deal with frozen before a bit of a learner .

Suggestions most welcome .

Tonight is just

1 thaw
2 steam (with ginger in steam water )

Then whip up some mashed potato

warm the shells

put in steamed lobster meat sprinkle with warmed over butter lemon juice
and white wine

Dob mashed potato on top with some edam cheese salt pepper
under the griller until cheese melts
Then serve

No idea how it comes out as doing this as I type


Presentation = no problem

Taste yet to be tested

But I dont like keeping Lobster in freezers longer for very long

Look forward to your ideas

As next year they will probably TRIPLE in price

for live crays

On Sun, 02 Aug 2009 17:18:18 +0800, "Phil..c" <invalid@invalid> wrote:

>Look forward to your ideas

I've never steamed Australian lobster tail, I loosen it in the shell
and broil it. Other than that, what's not to like about your menu?

--
I love cooking with wine.
Sometimes I even put it in the food.