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!



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

On Wed, 11 Jul 2007 14:31:52 -0400, "cybercat" >
wrote:

>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?
>
>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)

>
>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/lob...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 >,
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!
>


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 >,
PA> 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>,
says...
> Peter wrote on Wed, 11 Jul 2007 16:35:29 -0400:
>
> PA> In article >,
> PA> 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" > wrote in message
...
> In article >,
> 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!
>>
>
>
> 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> says...
??>> Peter wrote on Wed, 11 Jul 2007 16:35:29 -0400:
??>>
PA>>> In article >,
PA>>> 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>,
says...

> 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" > wrote
>
>
> 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" > wrote
> 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!

>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" > wrote
> 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" > wrote in message
...
> In article <8Ebli.2051$YH3.1513@trnddc08>,
> says...
>
>> 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/allabout...s/species.html



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

"James Silverton" > wrote in message
news:8Ebli.2051$YH3.1513@trnddc08...
> Peter wrote on Wed, 11 Jul 2007 17:03:48 -0400:
>
> PA> In article <dhbli.2045$YH3.909@trnddc08>,
> PA> says...
> ??>> Peter wrote on Wed, 11 Jul 2007 16:35:29 -0400:
> ??>>
> PA>>> In article >,
> PA>>> 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_...bster_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

On Wed, 11 Jul 2007 18:52:22 -0400, "cybercat" >
wrote:

>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" > wrote in message
.. .
> James, I think they are!
>
> What I bought looks like this:
>
> http://www.allkayakfishing.com/hoop_...bster_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

On Wed, 11 Jul 2007 17:06:27 -0400, "Joe Cilinceon"
> wrote:

>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/inde...p_image&pID=11
--

History is a vast early warning system
Norman Cousins

<sf> wrote in message ...
> On Wed, 11 Jul 2007 17:06:27 -0400, "Joe Cilinceon"
> > wrote:
>
>>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/inde...p_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" >
wrote:

>
>"James Silverton" > wrote in message
>>
>> 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_...bster_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....k-Lobster2.jpg
--

History is a vast early warning system
Norman Cousins

On Wed, 11 Jul 2007 19:43:18 -0400, "Joe Cilinceon"
> wrote:

><sf> wrote in message ...
>> On Wed, 11 Jul 2007 17:06:27 -0400, "Joe Cilinceon"
>> > wrote:
>>
>>>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/inde...p_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.
>
I've never eaten at Red Lobster and wouldn't know what species their
steel wool is.... but don't blame the lobster if they screwed it up.
--

History is a vast early warning system
Norman Cousins

On Jul 11, 6:10 pm, "cybercat" > wrote:
> "James Silverton" > wrote
>
> > 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 fromhttp://www.teranews.com

Up until this legislative session Maine lobster didn't mean that it
was caught in Maine, but having nothing better to do our honorable
legislators fixed that! Now they have to use special claw bands to
denote Maine lobsters, can't have Canadian, New Hampshire or
Massachusetts lobster passed off as Maine lobster. State politics are
the best. Dammit, all this lobster talk I may just have to go get
some and steam them up. I should have picked some up in Harpswell
when I was there last week, $4.99 a pound. A real bargain at that
price, even in Portland they've been running $10 a pound for
softshells. Gone are the days when once could invite fifty people
over, buy a boatrun (100 pounds) of lobster, a bushel of steamer
clams, baby red potatoes, and corn on the cob, and throw a hell of a
party for $300.

Jessica

cybercat wrote:

> As it turns out, there is no difference between a Maine lobster and one
> caught farther south.

The ones from farther south have a better tan.


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

cybercat wrote:

> I am not sure if I have had Maine lobster!

I had some at a little lobster shack right on the beach in Portland.

It was disgusting. NO -- the lobster wasn't disgusting. What was
disgusting was that lobsters, the food God actually spent all day
designing on the day everyone thought he was just resting - were so
commonplace that they were selling *lobsterburgers* for two bucks
apiece. That's blasphemy, brethren and cistern!


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

On Jul 11, 8:40 pm, Blinky the Shark > wrote:
> cybercat wrote:
> > I am not sure if I have had Maine lobster!
>
> I had some at a little lobster shack right on the beach in Portland.
>
> It was disgusting. NO -- the lobster wasn't disgusting. What was
> disgusting was that lobsters, the food God actually spent all day
> designing on the day everyone thought he was just resting - were so
> commonplace that they were selling *lobsterburgers* for two bucks
> apiece. That's blasphemy, brethren and cistern!
>
> --
> Blinky RLU 297263
> Killing all posts from Google Groups
> The Usenet Improvement Project:http://blinkynet.net/comp/uip5.html

Oh my! One of the favorite jokes of the Maine lobster shacks. Can be
one of two things, a regular burger with a "cute" name, or lobster
salad and lettuce on a hamburger bun rather than in a toasted split
top hot dog bun. Lots of good places around to sample the local fare
if one is in the Portland area, The Lobster Shack at two lights in
Cape Elizabeth is a good one http://lobstershack-twolights.com/ to rub
elbows with those working the waterfront, celebrities, and everyday
folks Becky's Diner at 390 Commercial Street.

Bringing up lobster, now I have a craving for that and some other
local fare as well. I think lunch tomorrow is going to be a lobster
roll and fries with a sugar cone of grapenut ice cream for dessert.

Jessica

"cybercat" > wrote in message
.. .
>
> <sf> wrote in message ...
>> On Wed, 11 Jul 2007 14:31:52 -0400, "cybercat" >
>> wrote:
>>
>>>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.
>
>>>
>>>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.
>
>>
>>>
>>>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.
>
>>
>> Where are our Aussie and NZ crayfish cooker/eaters when we need them?
>>
>> http://southernfood.about.com/od/lob...r/bl30115h.htm
>> this recipe has a typo, but you can easily figure out what is meant.
>
> Thanks!
>>
>> 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
>

Too late now, I'm sure, but we would slit the top side of the tail, place
the meat on top, and place the tail on the grill, basting and moving as
needed and finish in the oven, if necessary. Takes a little longer than
broiling, but the meat is juicier and it's less risky than the broiler.

Jessica V. wrote:
> On Jul 11, 8:40 pm, Blinky the Shark > wrote:
>
>>cybercat wrote:
>>
>>>I am not sure if I have had Maine lobster!
>>
>>I had some at a little lobster shack right on the beach in Portland.
>>
>>It was disgusting. NO -- the lobster wasn't disgusting. What was
>>disgusting was that lobsters, the food God actually spent all day
>>designing on the day everyone thought he was just resting - were so
>>commonplace that they were selling *lobsterburgers* for two bucks
>>apiece. That's blasphemy, brethren and cistern!
>>
>>--
>>Blinky RLU 297263
>>Killing all posts from Google Groups
>>The Usenet Improvement Project:http://blinkynet.net/comp/uip5.html
>
>
> Oh my! One of the favorite jokes of the Maine lobster shacks. Can be
> one of two things, a regular burger with a "cute" name, or lobster
> salad and lettuce on a hamburger bun rather than in a toasted split
> top hot dog bun. Lots of good places around to sample the local fare
> if one is in the Portland area, The Lobster Shack at two lights in
> Cape Elizabeth is a good one http://lobstershack-twolights.com/ to rub
> elbows with those working the waterfront, celebrities, and everyday
> folks Becky's Diner at 390 Commercial Street.
>
> Bringing up lobster, now I have a craving for that and some other
> local fare as well. I think lunch tomorrow is going to be a lobster
> roll and fries with a sugar cone of grapenut ice cream for dessert.
>
> Jessica
>
>


I'll be going to Maine in August, to tour the various colleges my
daughter is interested in.

Any good places for good Maine lobsters that are favorites. Please don't
send me to The Crab House, if they exist there.

TIA,

Richard

On Jul 11, 10:59 pm, Richard Periut > wrote:
> Jessica V. wrote:
> > On Jul 11, 8:40 pm, Blinky the Shark > wrote:
>
> >>cybercat wrote:
>
> >>>I am not sure if I have had Maine lobster!
>
> >>I had some at a little lobster shack right on the beach in Portland.
>
> >>It was disgusting. NO -- the lobster wasn't disgusting. What was
> >>disgusting was that lobsters, the food God actually spent all day
> >>designing on the day everyone thought he was just resting - were so
> >>commonplace that they were selling *lobsterburgers* for two bucks
> >>apiece. That's blasphemy, brethren and cistern!
>
> >>--
> >>Blinky RLU 297263
> >>Killing all posts from Google Groups
> >>The Usenet Improvement Project:http://blinkynet.net/comp/uip5.html
>
> > Oh my! One of the favorite jokes of the Maine lobster shacks. Can be
> > one of two things, a regular burger with a "cute" name, or lobster
> > salad and lettuce on a hamburger bun rather than in a toasted split
> > top hot dog bun. Lots of good places around to sample the local fare
> > if one is in the Portland area, The Lobster Shack at two lights in
> > Cape Elizabeth is a good onehttp://lobstershack-twolights.com/to rub
> > elbows with those working the waterfront, celebrities, and everyday
> > folks Becky's Diner at 390 Commercial Street.
>
> > Bringing up lobster, now I have a craving for that and some other
> > local fare as well. I think lunch tomorrow is going to be a lobster
> > roll and fries with a sugar cone of grapenut ice cream for dessert.
>
> > Jessica
>
> I'll be going to Maine in August, to tour the various colleges my
> daughter is interested in.
>
> Any good places for good Maine lobsters that are favorites. Please don't
> send me to The Crab House, if they exist there.
>
> TIA,
>
> Richard

Hi Richard,

The Crab House does not exist here, nor does Red Lobster. There are
no lack of good places to get lobster, what kind of ambiance & price
range do you have in mind, and where will you be? In Portland, close
to the University of New England, St. Joseph's College, & USM
campuses, favorites are DiMillo's http://www.dimillos.com/restaurant/
on Commercial Street, Fore Street is fantastic http://www.forestreet.biz/en/Home
but no telling what the menu is from day to day, Walter's Cafe on
Exchange Street http://www.walterscafe.com/ is another great spot,
further out from the waterfront Bintliff's American Cafe (98 Portland
Street). For cheap eats, Becky's Diner (Commercial St), Kahtadin
(106 High Street), & Susan's Fish & Chips (1135 Forest Ave.) make good
lobster rolls.

Jessica

"Richard Periut" > wrote in message
...
>
>
> Jessica V. wrote:
>> On Jul 11, 8:40 pm, Blinky the Shark > wrote:
>>
>>>cybercat wrote:
>>>
>>>>I am not sure if I have had Maine lobster!
>>>
>>>I had some at a little lobster shack right on the beach in Portland.
>>>
>>>It was disgusting. NO -- the lobster wasn't disgusting. What was
>>>disgusting was that lobsters, the food God actually spent all day
>>>designing on the day everyone thought he was just resting - were so
>>>commonplace that they were selling *lobsterburgers* for two bucks
>>>apiece. That's blasphemy, brethren and cistern!
>>>
>>>--
>>>Blinky RLU 297263
>>>Killing all posts from Google Groups
>>>The Usenet Improvement Project:http://blinkynet.net/comp/uip5.html
>>
>>
>> Oh my! One of the favorite jokes of the Maine lobster shacks. Can be
>> one of two things, a regular burger with a "cute" name, or lobster
>> salad and lettuce on a hamburger bun rather than in a toasted split
>> top hot dog bun. Lots of good places around to sample the local fare
>> if one is in the Portland area, The Lobster Shack at two lights in
>> Cape Elizabeth is a good one http://lobstershack-twolights.com/ to rub
>> elbows with those working the waterfront, celebrities, and everyday
>> folks Becky's Diner at 390 Commercial Street.
>>
>> Bringing up lobster, now I have a craving for that and some other
>> local fare as well. I think lunch tomorrow is going to be a lobster
>> roll and fries with a sugar cone of grapenut ice cream for dessert.
>>
>> Jessica
>>
>>
>
>
> I'll be going to Maine in August, to tour the various colleges my daughter
> is interested in.
>
> Any good places for good Maine lobsters that are favorites. Please don't
> send me to The Crab House, if they exist there.
>
> TIA,
>
> Richard
>

http://www.mainelobsterfestival.com/

Jessica V. > wrote:
>Up until this legislative session Maine lobster didn't mean that it
>was caught in Maine, but having nothing better to do our honorable
>legislators fixed that! Now they have to use special claw bands to
>denote Maine lobsters, can't have Canadian, New Hampshire or
>Massachusetts lobster passed off as Maine lobster. State politics are
>the best.

Yeah. They just greased a few lobstermen but killed
all the free advertising for their tourism industry.

And just wait until it turns out the best formerly-Maine
lobsters now come from Rhode Island...

--Blair

"Paco's Tacos" > wrote
>
> Too late now, I'm sure, but we would slit the top side of the tail, place
> the meat on top, and place the tail on the grill, basting and moving as
> needed and finish in the oven, if necessary. Takes a little longer than
> broiling, but the meat is juicier and it's less risky than the broiler.
>

PT, this is what I did, sans the grill part. I can definitely see how
grilling
might be really good, particularly with the meat on top of the tail. Until I
began prepping them, I had forgotten about slicing through the TOP of
the shell. It had been years.

For the broiling, I positioned them as you say, but in the second position
away
from the element, and watched them closely. They might have been in there
4-5 minutes tops, and I continually brushed them with butter, so the heat
was
not constant. They were very nice, although certainly must have come frozen.
For all I know I may not have ever had a truly fresh one.

I want to go to Lobsterfest in Maine!!



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

On Jul 11, 5:03 pm, Peter A > wrote:

> 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.

Icky bits. With just the tail, you don't have to deal with the icky
bits.

Cindy Hamilton

cybercat wrote:
> <sf> wrote in message
>>
>> 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!


Dang, you only have two tails; you didn't think of me???? How dare you!
:~)
Just kidding. I wish you the most fabulous meal.

kili

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

>
> 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

In the case of those warm water things, I can eat them sauteed in
butter. As a born and reared Mainiac, I obviously would prefer the cold
water guy and boiled.

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

cybercat wrote:

>
> I want to go to Lobsterfest in Maine!!
>
>You won't get broiled lobster there. The Lobsterfest at Rockland was
always two chicken lobsters straight out of the big steamer, served with
crackers for the tamale and drawn butter. Maybe there was corn... who
would remember corn when there is lobster?

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

"cybercat" > wrote in message
.. .
>
> "Paco's Tacos" > wrote
>>
>> Too late now, I'm sure, but we would slit the top side of the tail, place
>> the meat on top, and place the tail on the grill, basting and moving as
>> needed and finish in the oven, if necessary. Takes a little longer than
>> broiling, but the meat is juicier and it's less risky than the broiler.
>>
>
> PT, this is what I did, sans the grill part. I can definitely see how
> grilling
> might be really good, particularly with the meat on top of the tail. Until
> I
> began prepping them, I had forgotten about slicing through the TOP of
> the shell. It had been years.
>
> For the broiling, I positioned them as you say, but in the second position
> away
> from the element, and watched them closely. They might have been in there
> 4-5 minutes tops, and I continually brushed them with butter, so the heat
> was
> not constant. They were very nice, although certainly must have come
> frozen.
> For all I know I may not have ever had a truly fresh one.
>
> I want to go to Lobsterfest in Maine!!
>
>
> --
> Posted via a free Usenet account from http://www.teranews.com
>

After I replied, I vaguely remembered that you don't do the grill thing.
(right?) And I was wondering how to get the meat to the top of the shell
from a cut in the bottom of the shell, while still attached. Bet most of us
haven't had fresh tails, at least those of us not on the left coast. Glad
you enjoyed them! Next time you splurge remember, "have grill, will
travel"; I'll bring the lemon and butter! ;-)

Jessica V. wrote:
> On Jul 11, 10:59 pm, Richard Periut > wrote:
>
>>Jessica V. wrote:
>>
>>>On Jul 11, 8:40 pm, Blinky the Shark > wrote:
>>
>>>>cybercat wrote:
>>
>>>>>I am not sure if I have had Maine lobster!
>>
>>>>I had some at a little lobster shack right on the beach in Portland.
>>
>>>>It was disgusting. NO -- the lobster wasn't disgusting. What was
>>>>disgusting was that lobsters, the food God actually spent all day
>>>>designing on the day everyone thought he was just resting - were so
>>>>commonplace that they were selling *lobsterburgers* for two bucks
>>>>apiece. That's blasphemy, brethren and cistern!
>>
>>>>--
>>>>Blinky RLU 297263
>>>>Killing all posts from Google Groups
>>>>The Usenet Improvement Project:http://blinkynet.net/comp/uip5.html
>>
>>>Oh my! One of the favorite jokes of the Maine lobster shacks. Can be
>>>one of two things, a regular burger with a "cute" name, or lobster
>>>salad and lettuce on a hamburger bun rather than in a toasted split
>>>top hot dog bun. Lots of good places around to sample the local fare
>>>if one is in the Portland area, The Lobster Shack at two lights in
>>>Cape Elizabeth is a good onehttp://lobstershack-twolights.com/to rub
>>>elbows with those working the waterfront, celebrities, and everyday
>>>folks Becky's Diner at 390 Commercial Street.
>>
>>>Bringing up lobster, now I have a craving for that and some other
>>>local fare as well. I think lunch tomorrow is going to be a lobster
>>>roll and fries with a sugar cone of grapenut ice cream for dessert.
>>
>>>Jessica
>>
>>I'll be going to Maine in August, to tour the various colleges my
>>daughter is interested in.
>>
>>Any good places for good Maine lobsters that are favorites. Please don't
>>send me to The Crab House, if they exist there.
>>
>>TIA,
>>
>>Richard
>
>
> Hi Richard,
>
> The Crab House does not exist here, nor does Red Lobster. There are
> no lack of good places to get lobster, what kind of ambiance & price
> range do you have in mind, and where will you be? In Portland, close
> to the University of New England, St. Joseph's College, & USM
> campuses, favorites are DiMillo's http://www.dimillos.com/restaurant/
> on Commercial Street, Fore Street is fantastic http://www.forestreet.biz/en/Home
> but no telling what the menu is from day to day, Walter's Cafe on
> Exchange Street http://www.walterscafe.com/ is another great spot,
> further out from the waterfront Bintliff's American Cafe (98 Portland
> Street). For cheap eats, Becky's Diner (Commercial St), Kahtadin
> (106 High Street), & Susan's Fish & Chips (1135 Forest Ave.) make good
> lobster rolls.
>
> Jessica
>
Hi Jessica, thanks for the tips.

R

Paco's Tacos wrote:
> "Richard Periut" > wrote in message
> ...
>
>>
>>Jessica V. wrote:
>>
>>>On Jul 11, 8:40 pm, Blinky the Shark > wrote:
>>>
>>>
>>>>cybercat wrote:
>>>>
>>>>
>>>>>I am not sure if I have had Maine lobster!
>>>>
>>>>I had some at a little lobster shack right on the beach in Portland.
>>>>
>>>>It was disgusting. NO -- the lobster wasn't disgusting. What was
>>>>disgusting was that lobsters, the food God actually spent all day
>>>>designing on the day everyone thought he was just resting - were so
>>>>commonplace that they were selling *lobsterburgers* for two bucks
>>>>apiece. That's blasphemy, brethren and cistern!
>>>>
>>>>--
>>>>Blinky RLU 297263
>>>>Killing all posts from Google Groups
>>>>The Usenet Improvement Project:http://blinkynet.net/comp/uip5.html
>>>
>>>
>>>Oh my! One of the favorite jokes of the Maine lobster shacks. Can be
>>>one of two things, a regular burger with a "cute" name, or lobster
>>>salad and lettuce on a hamburger bun rather than in a toasted split
>>>top hot dog bun. Lots of good places around to sample the local fare
>>>if one is in the Portland area, The Lobster Shack at two lights in
>>>Cape Elizabeth is a good one http://lobstershack-twolights.com/ to rub
>>>elbows with those working the waterfront, celebrities, and everyday
>>>folks Becky's Diner at 390 Commercial Street.
>>>
>>>Bringing up lobster, now I have a craving for that and some other
>>>local fare as well. I think lunch tomorrow is going to be a lobster
>>>roll and fries with a sugar cone of grapenut ice cream for dessert.
>>>
>>>Jessica
>>>
>>>
>>
>>
>>I'll be going to Maine in August, to tour the various colleges my daughter
>>is interested in.
>>
>>Any good places for good Maine lobsters that are favorites. Please don't
>>send me to The Crab House, if they exist there.
>>
>>TIA,
>>
>>Richard
>>
>
>
> http://www.mainelobsterfestival.com/
>
>
>
Thank you all for your help.

R