Lobster Tails

On Wed, 11 Jul 2007 14:31:52 -0400, "cybercat" <[email hidden]>

Quoted message said:

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?

Quoted message said:

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)

Quoted message said:

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/lobsterrecipes/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 <[email hidden]>,
[email hidden] says...

Quoted message said:

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 <[email hidden]>,
PA> [email hidden] 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>, [email hidden]
says...

Quoted message said:

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

PA> In article <[email hidden]>,
PA> [email hidden] 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 A" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

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

Quoted message said:

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

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

PA> In article <dhbli.2045$YH3.909@trnddc08>,
PA> [email hidden] says...
??>> Peter wrote on Wed, 11 Jul 2007 16:35:29 -0400:
??>>
PA>>> In article <[email hidden]>,
PA>>> [email hidden] 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>, [email hidden]
says...

Quoted message said:

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

"Peter A" <[email hidden]> wrote

Quoted message said:

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.

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

"James Silverton" <[email hidden]> wrote

Quoted message said:

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!

Quoted message said:

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

"James Silverton" <[email hidden]> wrote

Quoted message said:

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

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

Quoted message said:

In article <8Ebli.2051$YH3.1513@trnddc08>, [email hidden]
says...

Quoted message said:

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?

I think this is the icky thing I had at Red Lobster--almost like a crayfish.
As it turns out, there is no difference between a Maine lobster and one
caught farther south.

http://www.gma.org/lobsters/allaboutlobsters/species.html

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

"James Silverton" <[email hidden]> wrote in message
news:8Ebli.2051$YH3.1513@trnddc08...

Quoted message said:

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

PA> In article <dhbli.2045$YH3.909@trnddc08>,
PA> [email hidden] says...
??>> Peter wrote on Wed, 11 Jul 2007 16:35:29 -0400:
??>>
PA>>> In article <[email hidden]>,
PA>>> [email hidden] 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_netting/images/lobster_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

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

Quoted message said:

On Wed, 11 Jul 2007 14:31:52 -0400, "cybercat" <[email hidden]>

Quoted message said:

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?

I never joined it!

Two 10-oz lobster tails came to $52 and change. Ouch. But they are
beautiful.

Quoted message said:

Quoted message said:

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)

The way they did it at a Maryland restaurant where I worked (the old
Penn Hotel on Pennsylvania Avenue in Towson, where I was a prep
cook as a teen) was to turn the tail over, slit the thin undershell with
a knife, pop the meat out, still hanging on by a thread at the base, and
place it on top of the shell. Butter and broil.

Quoted message said:

Quoted message said:

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.

When the meat is outside the shell, I think it is more like 3-5 minutes,
tops.

Quoted message said:

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

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

Thanks!

Quoted message said:

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

I think of butterflying as prepping it.

I'm off to make them! With a caesar salad and little baked potatoes!

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

On Wed, 11 Jul 2007 18:52:22 -0400, "cybercat" <[email hidden]>

Quoted message said:

I'm off to make them! With a caesar salad and little baked potatoes!

Sounds great! Have a wonderful meal.
--

History is a vast early warning system
Norman Cousins

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

Quoted message said:

James, I think they are!

What I bought looks like this:

http://www.allkayakfishing.com/hoop_netting/images/lobster_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

Actually they have Florida lobster too which is different than main lobster.
The claws are an obvious difference. I also think they are a bit tastier but
would not turn down a main lobster either as both are excellent. I wouldn't
touch what Red Lobster serves as lobster. The one I tried was like eating
steel wool.

Joe

Joe Cilinceon said:

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/index.php?main_page=popup_image&pID=11
--

History is a vast early warning system
Norman Cousins

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

Quoted message said:

Joe Cilinceon said:

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/index.php?main_page=popup_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 18:21:26 -0400, "cybercat" <[email hidden]>

Quoted message said:

"James Silverton" <[email hidden]> wrote in message

Quoted message said:

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_netting/images/lobster_tail.jpg

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

What I like to eat isn't American Lobster. This is all tail.... there
are many species that make it to the plate as "lobster tail".

left: spiny lobster right: slipper lobster
http://www.boatus.com/cruising/ithaka/images/lobs1.jpg

rock lobster
http://www.science-in-salamanca.tas.csiro.au/themes/larval/Rock-Lobster2.jpg
--

History is a vast early warning system
Norman Cousins