On 26/08/2013 12:21 PM, James Silverton wrote:

>> Lobster used to be ungodly expensive here and was way out of my league.
>> I had it a couple times and was not at all impressed. Then I had it in
>> Bar Harbor and a few other places on the east coast while on vacation. I
>> guess the stuff I had been eating here was way overcooked. It is a
>> heck of a lot better tasting and has a better texture when cooked
>> properly.
>>
>>
> Yes, you have to be careful cooking lobster. Properly cooked, it has its
> own delicate flavor and a little texture when chewed. Now lobster tails
> are very good broiled but obscenely expensive. I remember way back in
> college eating them at a not very expensive restaurant in town and the
> usual serving was two of them!
>

Back in the days when a steak dinner in a restaurant was relatively
expensive at $5-6, a lobster dinner would be close to $15.... one
lobster.... and overcooked.



> By the way, I've never enjoyed eels. The Japanese are very fond of
> broiled eel but it tastes "fishy" to me. Perhaps that's because the
> sauce they use is recycled from the drippings and can be quite archival.


Perhaps I was lucky being introduced to it smoked in Denmark. It was
like nova lox but much better. I have had smoked eel elsewhere and it
was never as good. I can't say that it tasted fishy.