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Cooking Live Lobster - Page 2

post #31 of 43


 

Quote:
Originally Posted by panini View Post

Just curious if anyone else starts their lobster in room temp water?



This is how I was taught to cook crab, the reason being that in boiling water crabs will shed thier legs and allow the water into the body cavity and make the meat soggy.

 

For lobster I put them into the freezer for half an hour, it does not affect freshness but it does make them more docile and less stressed, you are correct about the adrenalin causing tough meat but as soon as they hit the boiling water they die in an instant.

post #32 of 43
Quote:
Originally Posted by eastshores View Post

Haha true.. the slang for them amongst those that go after them is bugs. I can see where spiny lobster would be the term in restaraunts although inside of Florida I've seen them just referred to as "Florida Lobster"


 



I didn't invent the word, but every place I have worked here and I have been in business 50 years thats what guys in back and front they called them. Again in restaurant lingo outside I have heard as you say Florida Lobster.

 

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #33 of 43

You did not indicate the kind of lobster or its size. But I assume you meant a "chicken" lobster that is around 1 to 1/2 lbs. That is what you find in most stores today. You will need two lobsters, one for you and one for your girlfriend.

1. Get a pot large enough to hold both lobsters. If you do not own such a pot, don't try to cook lobster. Go to a Kitchen shop and ask for a pot big enough to cook 2 lobsters. You can use the pot to cook crab, shrimp, corn on the cob, soup, gumbo, etc. Don't buy a cheap thin aluminum pot. Buy something thick and heavy that you can hand down to your children and grandchildren.

2. Fill it 75% full with good clean water. Use bottled water if your tap water has chlorine. Put pot on high heat to boil the water.

3. Smash 3 large garlic cloves and thrown them into the water skin and all.

4. Chop the top section with leaves of a bunch of celery and throw it into the water with the garlic. The top portion is the stalks after the waist.

5. Add 3 TBs of salt and 3 Tbsof sugar to pot.

6. Cut a fresh lemon in half and throw it into the pot. 

6. Once the water with all the ingredients come to boil, drop lobsters into water and set timer for 12 min. Cook for 12 min.

7. If eating right away, set table with clarified butter and dig in. 

8. If you wat to eat them later that day or the next day, while the lobsters are cooking, fill a sink with cold water and ice cubes. When the timer goes off, take lobsters out of pot, and throw into sink until they are cold.

9. Once cold, take meat out of shell. Use for salads or sautéed in butter with herbs over pasta.  

Chef Bob refdrbob@gmail.com 

post #34 of 43

Hello,

 

I have been cooking for years but haven't cooked lobsters.Actually i get frightened with the thought of cooking them alive.

post #35 of 43
Yes, ChefEd.. "bugs" would be pretty rough terminology, even here in FL as it conjures up "other" critters we get! When I spent my summers on Cape Cod, we always cooked those Maine guys in boiling water and they were live going it but what I've always done to simplify the thrashing was to dip the lobster, head first, into the boiling caldron for just a second or two. That hot water sort of kills them pretty quick and then I let the rest of the lobster fall into the pot.. lobster #2...same treatment. However, I must admit, though I've never done it, the bringing of the water to a boil with the lobsters in it makes very good sense as they really don't know they're getting hot...yet! No matter what... give me some butter and I'll show you places to find meat in a lobster that you didn't know existed!! Funny story, which I'll make short... when I was 9 my father took us to a place in Maine where they served boiled lobsters on beer trays and the first was $3.00 (long time ago) and they went down $0.25 with each one you ate. I was working on a $0.75 lobster and the owner asked my father when "this kid" was going to quit?? I was a skinny little sh.. but I could eat lobster!!! Too young to drink beer to fill you up!
post #36 of 43

If you have not cooked your lobster yet, might I suggest what I call the sleepy way?  Use a large pot (bigger the better), and put about 4 inches of cold water in the bottom, add the lobster (as we like to call them thanks to Homer Simpson...pinchies) and turn the heat up to high, cover and bring to a boil for just a few minutes, then remove from the heat.  I was told by a lobster guy in Nova Scotia, that the low rise in heat does two things:

1...puts pinchie to sleep before he dies...much kinder

2...keeps the meat more tender especially in the tail!

Try it out, you will find the meat to be sweet and tender, and you wont feel so bad about tossing a live pinchie into boiling water!

post #37 of 43

Freezing is much more humane than simply throwing the lobster into boiling water.

post #38 of 43
Quote:
Originally Posted by Kathy17033 View Post

Freezing is much more humane than simply throwing the lobster into boiling water.

Thanks for your first post ever.

 

Can you explain why ?

----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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----

 


"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #39 of 43

Simples, which would you choose GA, to go to sleep and die in a snow drift or be dropped into a cauldron of boiling water boiling?

 

 

Hello Kathy.

post #40 of 43

A swift slice through the brain, they will not have known what happened, no pain, DEAD , and it never saw it coming, it was that fast.

 

Using a technique that that gives the least pain or suffering to an animal or in this case , lobster, for me is humane.

 

I understand the reasons for putting it in the freezer but after a few minutes my soft side would kick  in and I would want to rush and give it a parka , some gloves and hat, maybe a hot chocolate.

 

Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
Reply
post #41 of 43

You're making the lobster suffer in the freezer for how long?

post #42 of 43

this is a link to the Royal Society for the prevention of cruelty to animals, your question is answered here http://www.rspca.org.uk/servlet/BlobServer?blobtable=RSPCABlob&blobcol=urlblob&blobkey=id&blobwhere=1223294842888&blobheader=application/pdf

post #43 of 43

Yeah, put them in the freezer for two hours, but make sure the temperature gradient is 2 degrees per hour, so don't put them in a freezing freezer, turn the temp up and gradually turn it down two degrees per hour.

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