On Sun, 12 Jun 2011 03:52:05 -0400, "jmcquown" >
wrote:

>
>"cshenk" > wrote in message
...
>> Janet Bostwick wrote in rec.food.cooking:
>>> zxcvbob wrote:
>>
>>> >>> 1/2 c. crawfish tail meat
>>> >>> 4 large shrimp, chopped
>>
>>> >> I love the sound of this, Jill. Although getting catfish is no
>>> >> problem for me, the crawfish tail meat is a no go. It's been
>>
>>> > I would substitute tiny salad shrimp or crab meat or leftover
>>> > lobster.
>>
>> Janet, I'd go with lobster as the closest match.
>>
>I agree, chopped lobster is the closest match. But hey, if you're going to
>have lobster why stuff it in catfish?!
>
>Jill
I was just being polite by not mentioning that. I feel the same way
every time a TV chef pulverizes or chops up beautiful lobster to use
as a bit of sauce on a hunk of fish. But then, I mostly prefer the
taste of things as they are. If I like lobster, then I want to have
all the pleasure of lobster. But perhaps langoustine would be a good
sub for lobster? That I would be willing to do.
Janet US