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Petite lobsters and Langostinos

post #1 of 10
Thread Starter 
Hello all,
I ordered some petite lobsters a little while back and when they arrived, some were defrosted so I used those right away. The remaining frozen ones I have been using and every so often, I get a lobster that has the texture of mashed potato's after being cooked. Very little taste, no smell, no discoloration.

A buddy of mine insists I overcooked them, let me tell you something, lobster fans know how to cook lobster, no matter how big or small the beast, whole or in part! (this is the same buddy who refuses to buy or eat a lobster tail over 7-8 ounces as he says their too tough, hah!)

After some research on the WWW, I'm beginning to think it was a matter of when they were processed (alive or dead) that is causing the mushiness.

What say you?

Another thing I wanted to ask about is regarding Langostinos.
I searched this site but came up with only 3 threads, surprising to me, all these chefs, students, cooks and connoisseurs and only 3 threads about Langostinos!!!

I cannot get them around me, here in Queens.
Does anyone know of a good website where I can get some?
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post #2 of 10
My strong impression is that mushiness in frozen crustaceans comes from the freezing process: it has to be very fast, and the stuff has to stay well frozen. You may be running into the odd piece that didn't freeze fast enough, or got a little defrosted and then re-frozen, or both. If you're steaming the things, you'd have to go to quite a lot of trouble to make good material get mushy: first you have to get them good and tough, then go out the other side. I doubt you're doing that!

As to langostines, my own preference is to substitute with American crawfish, which are less expensive, fresh, and at least in some parts of the South plentiful. You can mail-order them live or frozen. Try a Google search for "fresh Louisiana crawfish delivery" or something like that: there are a number of companies that do this.
post #3 of 10
I ordered some petite lobsters a little while back and when they arrived, some were defrosted so I used those right away. The remaining frozen ones I have been using and every so often, I get a lobster that has the texture of mashed potato's after being cooked. Very little taste, no smell, no discoloration;;

If they were overcooked, they would not have consistancy of mashed potato, they would be tough and stringy. It really sounds to me that they are bad. The mushyness sounds like deteriorzation of the meat or breakdown of protein matter. When you received them were the frozen ones glazed with water??
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post #4 of 10
Thread Starter 
Yes, the frozen ones were glazed with water like when you get flash frozen shrimp or crab legs.
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post #5 of 10
Thread Starter 
Thanks, I will try that search.
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post #6 of 10
Try Wholey Seafood in PA. I definitely wouldn't substitute crawfish- they don't taste anything like a langostino. The former is a bit musky while the latter is very sweet, very much much like a lobster.
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #7 of 10
Thread Starter 
Thanks Phaedrus I went to their site and it looks good. They ship using dry ice unlike the company I originally got mine from; they used some kind of gel pack in a stryofoam cooler but they were melted by the time I got the package.

But I'm curious of the phrase "Wild Caught" which I see everywhere on the Wholey Seafood site. What does that mean exactly?
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post #8 of 10
I would imagine that means they are not farmed, like Wild Salmon, as compared to farmed salmon. Apparently the wild is much better in taste and texture to farmed fish, depending on the practices of the farmer.

Someone else may know more....
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #9 of 10
Yeah, wild-caught means they're not farmed. Generally wild-caught seafood is better tasting (and can often contain less contaminants, although not always).
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #10 of 10
Thread Starter 
Thanks all.
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When it's smoking, it's smoking!
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