Hi!


I am purchasing some live lobsters to cook for my husband as a
surprise. I know you have to boil them, but what then? How do you cut
them up? The only seafood I have prepared is shrimp and crab. I like
how they fluff the tails at seafood restaurants but am not quite sure
what they do to accomplish that. If I wanted to broil the tails I
assume I would still have to boil them first. ( I wouldn't hold still
to die by open flame, so I figure the lobsters wouldn't either). I
would love some tips and ideas on how to prepare them. Thanks in
advance.



-Bridgett-

armywife23 wrote:

> !
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.

Lobsters are easy to cook. Just get a big pot of water boiling and toss
them in. You might want to jab a sharp knife into their tiny little
brains to kill them first. Drop them head first into the water, let it
return to a boil and cook 5 minutes for the first pound and 3 minutes for
each additional pound. Try not to overcook them or else they get tough.
Serve with melted butter and lemon slices.

To eat a freshly boiled lobster you will need some tools. Nutcrackers
are handy for cracking open the claws, and nut picks are handy for
digging the meat out. There are special little lobster forks but I
wouldn't bother rushing out to buy them. The tails can be cracked open
by bending them back and twisting.

Joy of Cooking has several recipes for lobster.

armywife23 wrote:

> !
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.

Lobsters are easy to cook. Just get a big pot of water boiling and toss
them in. You might want to jab a sharp knife into their tiny little
brains to kill them first. Drop them head first into the water, let it
return to a boil and cook 5 minutes for the first pound and 3 minutes for
each additional pound. Try not to overcook them or else they get tough.
Serve with melted butter and lemon slices.

To eat a freshly boiled lobster you will need some tools. Nutcrackers
are handy for cracking open the claws, and nut picks are handy for
digging the meat out. There are special little lobster forks but I
wouldn't bother rushing out to buy them. The tails can be cracked open
by bending them back and twisting.

Joy of Cooking has several recipes for lobster.

Dave Smith wrote:

> armywife23 wrote:
>
>
>>!
>>
>>I am purchasing some live lobsters to cook for my husband as a
>>surprise. I know you have to boil them, but what then? How do you cut
>>them up? The only seafood I have prepared is shrimp and crab. I like
>>how they fluff the tails at seafood restaurants but am not quite sure
>>what they do to accomplish that. If I wanted to broil the tails I
>>assume I would still have to boil them first. ( I wouldn't hold still
>>to die by open flame, so I figure the lobsters wouldn't either). I
>>would love some tips and ideas on how to prepare them. Thanks in
>>advance.
>
>
> Lobsters are easy to cook. Just get a big pot of water boiling and toss
> them in. You might want to jab a sharp knife into their tiny little
> brains to kill them first. Drop them head first into the water, let it
> return to a boil and cook 5 minutes for the first pound and 3 minutes for
> each additional pound. Try not to overcook them or else they get tough.
> Serve with melted butter and lemon slices.
>
> To eat a freshly boiled lobster you will need some tools. Nutcrackers
> are handy for cracking open the claws, and nut picks are handy for
> digging the meat out. There are special little lobster forks but I
> wouldn't bother rushing out to buy them. The tails can be cracked open
> by bending them back and twisting.
>
> Joy of Cooking has several recipes for lobster.
>

Here in Maine it is sacrilege to boil lobster. Steaming them is the
preffered method. It's one inch of water brought to a boil, lobsters go
in, bring water back to a boil and steam for ten minutes. This is with
1 1/4 to 1 1/2 pounders.

I like them prepared both ways...best of the best though is cooked over
charcoal on the beach with the lobsters packed in seaweed. Yum!

Jessica

Dave Smith wrote:

> armywife23 wrote:
>
>
>>!
>>
>>I am purchasing some live lobsters to cook for my husband as a
>>surprise. I know you have to boil them, but what then? How do you cut
>>them up? The only seafood I have prepared is shrimp and crab. I like
>>how they fluff the tails at seafood restaurants but am not quite sure
>>what they do to accomplish that. If I wanted to broil the tails I
>>assume I would still have to boil them first. ( I wouldn't hold still
>>to die by open flame, so I figure the lobsters wouldn't either). I
>>would love some tips and ideas on how to prepare them. Thanks in
>>advance.
>
>
> Lobsters are easy to cook. Just get a big pot of water boiling and toss
> them in. You might want to jab a sharp knife into their tiny little
> brains to kill them first. Drop them head first into the water, let it
> return to a boil and cook 5 minutes for the first pound and 3 minutes for
> each additional pound. Try not to overcook them or else they get tough.
> Serve with melted butter and lemon slices.
>
> To eat a freshly boiled lobster you will need some tools. Nutcrackers
> are handy for cracking open the claws, and nut picks are handy for
> digging the meat out. There are special little lobster forks but I
> wouldn't bother rushing out to buy them. The tails can be cracked open
> by bending them back and twisting.
>
> Joy of Cooking has several recipes for lobster.
>

Here in Maine it is sacrilege to boil lobster. Steaming them is the
preffered method. It's one inch of water brought to a boil, lobsters go
in, bring water back to a boil and steam for ten minutes. This is with
1 1/4 to 1 1/2 pounders.

I like them prepared both ways...best of the best though is cooked over
charcoal on the beach with the lobsters packed in seaweed. Yum!

Jessica

"armywife23" > wrote in message
m...
> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first.

Broiled/baked lobster is not boiled first...

If you mean presented with the tail meat resting outside of the shell.....

First remove the whole raw tail from the body, shell intact.
With a pair of kitchen sheers, slip the blade just under the inside of the
upper surface and cut only the shell lengthwise, almost to the very end
where the tail starts fanning. Some cooks cut a tiny V at the end
Grab it and flex it as if opening a book.
When it parts at the cut you made, slip a thumb under the inner flesh,
forcing it out of the shell and let the shell close back onto itself.
You should now have a hollow tail shell with the flesh setting upon the
shell.
Take a sharp knife and slit the flesh lengthwise exposing more surface for
heat.
Place in a small saute pan with oven-safe handle
Add white wine, lemon wedge and a sprig of rosemary
bake at about 375.. don't over cook If the pan dries out add more wine.
Serve dusted with a little paprika and a side of clarified butter

But I prefer to cut the tail lengthwise all the way through (you'll need a
SHARP heavy knife)...
Sear the inner side in an oiled pan and then cook it same as above from the
"Add white wine...etc" point.
Save all the shells, including head and legs, after meat is removed, for a
lobster stock. Then use that for a reduction-sauce.

zuuum wrote:
> "armywife23" > wrote in message
> m...
>> Hi!
>>
>>
>> I am purchasing some live lobsters to cook for my husband as a
>> surprise. I know you have to boil them, but what then? How do you cut
>> them up? The only seafood I have prepared is shrimp and crab. I like
>> how they fluff the tails at seafood restaurants but am not quite sure
>> what they do to accomplish that. If I wanted to broil the tails I
>> assume I would still have to boil them first.
>
> Broiled/baked lobster is not boiled first...
>
> If you mean presented with the tail meat resting outside of the
> shell.....
>
> First remove the whole raw tail from the body, shell intact.
> With a pair of kitchen sheers, slip the blade just under the inside
> of the upper surface and cut only the shell lengthwise, almost to the
> very end where the tail starts fanning. Some cooks cut a tiny V at
> the end
> Grab it and flex it as if opening a book.
> When it parts at the cut you made, slip a thumb under the inner flesh,
> forcing it out of the shell and let the shell close back onto itself.
> You should now have a hollow tail shell with the flesh setting upon
> the shell.
> Take a sharp knife and slit the flesh lengthwise exposing more
> surface for heat.

I was with you on the tail prep/presentation up to that point. But from
there I'd simply brush it with some clarified butter and sprinkle lightly
with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
until the tail meat is opaque. Serve with clarified butter.

Or you can grill it using the same preparation (the meat over the shell) but
in that case I'd wrap it in foil after brushing it with butter and add
finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
about 5 minutes or again just until opaque.

Jill

zuuum wrote:
> "armywife23" > wrote in message
> m...
>> Hi!
>>
>>
>> I am purchasing some live lobsters to cook for my husband as a
>> surprise. I know you have to boil them, but what then? How do you cut
>> them up? The only seafood I have prepared is shrimp and crab. I like
>> how they fluff the tails at seafood restaurants but am not quite sure
>> what they do to accomplish that. If I wanted to broil the tails I
>> assume I would still have to boil them first.
>
> Broiled/baked lobster is not boiled first...
>
> If you mean presented with the tail meat resting outside of the
> shell.....
>
> First remove the whole raw tail from the body, shell intact.
> With a pair of kitchen sheers, slip the blade just under the inside
> of the upper surface and cut only the shell lengthwise, almost to the
> very end where the tail starts fanning. Some cooks cut a tiny V at
> the end
> Grab it and flex it as if opening a book.
> When it parts at the cut you made, slip a thumb under the inner flesh,
> forcing it out of the shell and let the shell close back onto itself.
> You should now have a hollow tail shell with the flesh setting upon
> the shell.
> Take a sharp knife and slit the flesh lengthwise exposing more
> surface for heat.

I was with you on the tail prep/presentation up to that point. But from
there I'd simply brush it with some clarified butter and sprinkle lightly
with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
until the tail meat is opaque. Serve with clarified butter.

Or you can grill it using the same preparation (the meat over the shell) but
in that case I'd wrap it in foil after brushing it with butter and add
finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
about 5 minutes or again just until opaque.

Jill

Hi Bridgett

I usually steam them as someone else mentioned and then serve with
butter/garlic butter, vinigar, or mayo. A sure way to tell if they are done
is, if you pull its feeler and it comes off easily, it's done.

Cheers!

"armywife23" > wrote in message
m...
> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.
>
>
>
> -Bridgett-

Hi Bridgett

I usually steam them as someone else mentioned and then serve with
butter/garlic butter, vinigar, or mayo. A sure way to tell if they are done
is, if you pull its feeler and it comes off easily, it's done.

Cheers!

"armywife23" > wrote in message
m...
> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.
>
>
>
> -Bridgett-

"jmcquown" > wrote in message
. ..
> zuuum wrote:

> I was with you on the tail prep/presentation up to that point. But from
> there I'd simply brush it with some clarified butter and sprinkle lightly
> with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
> until the tail meat is opaque. Serve with clarified butter.
>
> Or you can grill it using the same preparation (the meat over the shell)
but
> in that case I'd wrap it in foil after brushing it with butter and add
> finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
> about 5 minutes or again just until opaque.
>
> Jill

Yes, she did say "broiled"

"jmcquown" > wrote in message
. ..
> zuuum wrote:

> I was with you on the tail prep/presentation up to that point. But from
> there I'd simply brush it with some clarified butter and sprinkle lightly
> with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
> until the tail meat is opaque. Serve with clarified butter.
>
> Or you can grill it using the same preparation (the meat over the shell)
but
> in that case I'd wrap it in foil after brushing it with butter and add
> finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
> about 5 minutes or again just until opaque.
>
> Jill

Yes, she did say "broiled"

(armywife23) wrote in message om>...
>Snip



Thank you to everyone for all the tips, I am drooling with
anticipation just reading your posts. They are all wonderful and so
are you! Thanks again!

Bridgett

(armywife23) wrote in message om>...
>Snip



Thank you to everyone for all the tips, I am drooling with
anticipation just reading your posts. They are all wonderful and so
are you! Thanks again!

Bridgett

armywife23 wrote:

> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them

Don't boil them. Steam them. Put an inch of water in the largest
pot you have, add some salt (1 tsp or thereabouts), and bring to a
roiling boil. Use a steamer basket or other contrivance to put the
lobsters in the pot without putting them in the water. Cover and
cook for 2-3 minutes a pound plus 3-5 minutes (times are not exact
because lobsters do not come in standard sizes.) Larger lobsters
are better - you will get more meat buying one really large lobster
than a mess of little ones. Try to get a female if possible, they
will usually have roe (top of the body just ahead of the tail) which
will turn red and firm and it is delicious.

Crack a lobsters claws with a hammer before serving. Remove the
tail when eating, cut through the bottom between the swimmerettes,
and crack off the tail fan. Remove the meat in one piece and fan
it out like a book and remove the vein/intestine. Rinse the meat
under warm water and enjoy.

Some people enjoy the "tamale" - the green slime inside the head.
Personally, I skip that. The meat is found in the tail, the legs,
the claws and arms, and in the base of the head where the legs
attached. You may also find the roe - a brownish (raw) or reddish
(cooked) mass in the back of the head and extending into the tail.
When cooked, this is as tasty as the meat, you can eat it with the
meat, save it for the lobster salad (see below), or you can eat it
separately with some melted butter.

In large lobsters the legs hold a lot of meat and are worth picking
and eating - also the bottom of the head where the legs join the
body. In smaller lobsters these areas are too hard to reach during
the meal. After dinner, use a rolling pin on the legs one by one to
push out the meat in smaller lobsters, then pick out the head meat
at the base of the legs. Be careful to get all the shell out. Rinse
the meat if needed and mix it with mayo to taste and have lobster
salad for lunch the next day.

Use the mess left over the meal after picking: into a pot with some
herbs, quartered onion or scallions, water to cover, and simmer for
several hours. When the shell turns translucent, strain out the
solids and save the broth. This can be used as a soup stock, or
simmered and reduced for a heavenly seafood sauce.

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

armywife23 wrote:

> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them

Don't boil them. Steam them. Put an inch of water in the largest
pot you have, add some salt (1 tsp or thereabouts), and bring to a
roiling boil. Use a steamer basket or other contrivance to put the
lobsters in the pot without putting them in the water. Cover and
cook for 2-3 minutes a pound plus 3-5 minutes (times are not exact
because lobsters do not come in standard sizes.) Larger lobsters
are better - you will get more meat buying one really large lobster
than a mess of little ones. Try to get a female if possible, they
will usually have roe (top of the body just ahead of the tail) which
will turn red and firm and it is delicious.

Crack a lobsters claws with a hammer before serving. Remove the
tail when eating, cut through the bottom between the swimmerettes,
and crack off the tail fan. Remove the meat in one piece and fan
it out like a book and remove the vein/intestine. Rinse the meat
under warm water and enjoy.

Some people enjoy the "tamale" - the green slime inside the head.
Personally, I skip that. The meat is found in the tail, the legs,
the claws and arms, and in the base of the head where the legs
attached. You may also find the roe - a brownish (raw) or reddish
(cooked) mass in the back of the head and extending into the tail.
When cooked, this is as tasty as the meat, you can eat it with the
meat, save it for the lobster salad (see below), or you can eat it
separately with some melted butter.

In large lobsters the legs hold a lot of meat and are worth picking
and eating - also the bottom of the head where the legs join the
body. In smaller lobsters these areas are too hard to reach during
the meal. After dinner, use a rolling pin on the legs one by one to
push out the meat in smaller lobsters, then pick out the head meat
at the base of the legs. Be careful to get all the shell out. Rinse
the meat if needed and mix it with mayo to taste and have lobster
salad for lunch the next day.

Use the mess left over the meal after picking: into a pot with some
herbs, quartered onion or scallions, water to cover, and simmer for
several hours. When the shell turns translucent, strain out the
solids and save the broth. This can be used as a soup stock, or
simmered and reduced for a heavenly seafood sauce.

--
..-. .-. .---. .---. .-..-.|Experts in Linux/Unix: www.WildOpenSource.com
| |__ / | \| |-< | |-< > / |"Making the bazaar more commonplace"
`----'`-^-'`-'`-'`-'`-' `-' |Check out my new novel: "Cloud Realm" at:
home:www.smith-house.org:8000|http://www.smith-house.org:8000/books/list.html

zuuum wrote:
> "jmcquown" > wrote in message
> . ..
>
>>zuuum wrote:
>
>
>>I was with you on the tail prep/presentation up to that point. But from
>>there I'd simply brush it with some clarified butter and sprinkle lightly
>>with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
>>until the tail meat is opaque. Serve with clarified butter.
>>
>>Or you can grill it using the same preparation (the meat over the shell)
>
> but
>
>>in that case I'd wrap it in foil after brushing it with butter and add
>>finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
>>about 5 minutes or again just until opaque.
>>
>>Jill
>
>
> Yes, she did say "broiled"
>
>

My favorite way is broiled.

Rinse lobster under cold running water.

Take very sharp knife and split lobster down the middle into two halves
(yes while they are still alive, starting from the head, and with
several quick blows on the back of the knife till the animal splits.)
There is controversy whether the animal continues to suffer or not. I
assume that when the brain is breached, there is loss of integral
function and most of the movement observed is the massive discharge of
the central nervous system. But anyway, slap on each half a mixture of
the following: some soft bread crumbs with some melted butter, s&p,
splash of quality white wine, ground up shrimp, good quality paprika,
and some additional butter on top along with some more paprika. Place
several inches below the broiler till done. Serve with melted butter.

HTH,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

zuuum wrote:
> "jmcquown" > wrote in message
> . ..
>
>>zuuum wrote:
>
>
>>I was with you on the tail prep/presentation up to that point. But from
>>there I'd simply brush it with some clarified butter and sprinkle lightly
>>with salt & pepper. Broil it (not too close to the heat) 3-5 minutes or
>>until the tail meat is opaque. Serve with clarified butter.
>>
>>Or you can grill it using the same preparation (the meat over the shell)
>
> but
>
>>in that case I'd wrap it in foil after brushing it with butter and add
>>finely minced garlic; sort of a lobster "scampi". Grill on indirect heat
>>about 5 minutes or again just until opaque.
>>
>>Jill
>
>
> Yes, she did say "broiled"
>
>

My favorite way is broiled.

Rinse lobster under cold running water.

Take very sharp knife and split lobster down the middle into two halves
(yes while they are still alive, starting from the head, and with
several quick blows on the back of the knife till the animal splits.)
There is controversy whether the animal continues to suffer or not. I
assume that when the brain is breached, there is loss of integral
function and most of the movement observed is the massive discharge of
the central nervous system. But anyway, slap on each half a mixture of
the following: some soft bread crumbs with some melted butter, s&p,
splash of quality white wine, ground up shrimp, good quality paprika,
and some additional butter on top along with some more paprika. Place
several inches below the broiler till done. Serve with melted butter.

HTH,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

"Richard Periut" > wrote in message
. ..

> (yes while they are still alive, starting from the head, and with
> several quick blows on the back of the knife till the animal splits.)
> There is controversy whether the animal continues to suffer or not. I
> assume that when the brain is breached, there is loss of integral
> function and most of the movement observed is the massive discharge of
> the central nervous system.

LOL.. didn't you hear the astral lobster screams from somewhere over your
head for the next few hours???!

zuuum wrote:

> "Richard Periut" > wrote in message
> . ..
>
>
>>(yes while they are still alive, starting from the head, and with
>>several quick blows on the back of the knife till the animal splits.)
>>There is controversy whether the animal continues to suffer or not. I
>>assume that when the brain is breached, there is loss of integral
>>function and most of the movement observed is the massive discharge of
>>the central nervous system.
>
>
> LOL.. didn't you hear the astral lobster screams from somewhere over your
> head for the next few hours???!
>
>
No, but I've had my share of dreams in which a giant lobster is slicing
me up in two : )

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

zuuum wrote:

> "Richard Periut" > wrote in message
> . ..
>
>
>>(yes while they are still alive, starting from the head, and with
>>several quick blows on the back of the knife till the animal splits.)
>>There is controversy whether the animal continues to suffer or not. I
>>assume that when the brain is breached, there is loss of integral
>>function and most of the movement observed is the massive discharge of
>>the central nervous system.
>
>
> LOL.. didn't you hear the astral lobster screams from somewhere over your
> head for the next few hours???!
>
>
No, but I've had my share of dreams in which a giant lobster is slicing
me up in two : )

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

"Richard Periut" > wrote in message
. ..
[snip]

> Rich
>
> --
> "Dum Spiro, Spero."
>
> As long as I breath, I hope.
>
> Cicero
>

Hey!! You share the motto of a very old Scottish clan, you know?
http://www.clan.maclennan.com/

zuuum wrote:
> "Richard Periut" > wrote in message
> . ..
> [snip]
>
>
>>Rich
>>
>>--
>>"Dum Spiro, Spero."
>>
>>As long as I breath, I hope.
>>
>>Cicero
>>
>
>
> Hey!! You share the motto of a very old Scottish clan, you know?
> http://www.clan.maclennan.com/
>
>
Perhaps because I'm fond of Scotts and am enamored with their single
malts ; )

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

On 24 Aug 2004 11:39:34 -0700,
(armywife23) wrote:

> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.
>

What type of lobster are you serving - Spiny, Maine?

sf
Practice safe eating - always use condiments

On 24 Aug 2004 11:39:34 -0700,
(armywife23) wrote:

> Hi!
>
>
> I am purchasing some live lobsters to cook for my husband as a
> surprise. I know you have to boil them, but what then? How do you cut
> them up? The only seafood I have prepared is shrimp and crab. I like
> how they fluff the tails at seafood restaurants but am not quite sure
> what they do to accomplish that. If I wanted to broil the tails I
> assume I would still have to boil them first. ( I wouldn't hold still
> to die by open flame, so I figure the lobsters wouldn't either). I
> would love some tips and ideas on how to prepare them. Thanks in
> advance.
>

What type of lobster are you serving - Spiny, Maine?

sf
Practice safe eating - always use condiments

I went to the Lobsterfest in Rockport two years ago, the lobsters there were
boiled.

On 24 Aug 2004 11:39:34 -0700, (armywife23) wrote:

>I am purchasing some live lobsters to cook for my husband as a
>surprise. I know you have to boil them,

You don't have to boil them. Here's a fellow that tried microwaving them:

http://www.gfrecipes.com/lobster.txt

Don <donwiss at panix.com>.

On 24 Aug 2004 11:39:34 -0700, (armywife23) wrote:

>I am purchasing some live lobsters to cook for my husband as a
>surprise. I know you have to boil them,

You don't have to boil them. Here's a fellow that tried microwaving them:

http://www.gfrecipes.com/lobster.txt

Don <donwiss at panix.com>.

Is no one even going to mention cruelty?

Phil

Is no one even going to mention cruelty?

Phil

"Phil" > wrote in message
...
>
> Is no one even going to mention cruelty?
>
> Phil
>

Sure, let me.

Since no one has ever shown a shred of reliable evidence that crustaceans
feel pain or suffer in any meaningful way, you should not be concerned with
issues of cruelty when cooking or eating them.

Happy now?


--
Peter Aitken

Remove the crap from my email address before using.

"Phil" > wrote in message
...
>
> Is no one even going to mention cruelty?
>
> Phil
>

Sure, let me.

Since no one has ever shown a shred of reliable evidence that crustaceans
feel pain or suffer in any meaningful way, you should not be concerned with
issues of cruelty when cooking or eating them.

Happy now?


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:

> "Phil" > wrote in message
> ...
>
>>Is no one even going to mention cruelty?
>>
>>Phil
>>
>
>
> Sure, let me.
>
> Since no one has ever shown a shred of reliable evidence that crustaceans
> feel pain or suffer in any meaningful way, you should not be concerned with
> issues of cruelty when cooking or eating them.

As a lobster is a highly evolved sentient marine creature capable
of walking in all those legs, catching prey, evading predators
and making lobstery love, the idea that it cannot feel pain is as
stupid as it is wicked.

Phil

Peter Aitken wrote:

> "Phil" > wrote in message
> ...
>
>>Is no one even going to mention cruelty?
>>
>>Phil
>>
>
>
> Sure, let me.
>
> Since no one has ever shown a shred of reliable evidence that crustaceans
> feel pain or suffer in any meaningful way, you should not be concerned with
> issues of cruelty when cooking or eating them.

As a lobster is a highly evolved sentient marine creature capable
of walking in all those legs, catching prey, evading predators
and making lobstery love, the idea that it cannot feel pain is as
stupid as it is wicked.

Phil

Phil wrote:

> Peter Aitken wrote:
>
>> "Phil" > wrote in message
>> ...
>>
>>> Is no one even going to mention cruelty?
>>>
>>> Phil
>>>
>> Sure, let me.
>>
>> Since no one has ever shown a shred of reliable evidence that
>> crustaceans feel pain or suffer in any meaningful way, you should
>> not be concerned with issues of cruelty when cooking or eating
>> them.
>
>
> As a lobster is a highly evolved sentient marine creature

"Highly evolved?" Little too vague a criterion to take seriously. Not
biologically defensible without specific definitions.

> capable of walking in all those legs, catching prey, evading
> predators and making lobstery love, the idea that it cannot feel
> pain is as stupid as it is wicked.

Ants do all that stuff, too. And they even manage to work as teams.
Not evidence for being "highly evolved." Look at centipedes.

Anthropomorphizing is a logical flaw.

If you have evidence, not merely conjecture, pop it out. Or back it
out. I once heard a hollywood type inveighing against eating animals
by saying the cow behind her had a "noble brow." I said I wouldn't eat
that part. She said some bad words.

Pastorio

Phil wrote:

> Peter Aitken wrote:
>
>> "Phil" > wrote in message
>> ...
>>
>>> Is no one even going to mention cruelty?
>>>
>>> Phil
>>>
>> Sure, let me.
>>
>> Since no one has ever shown a shred of reliable evidence that
>> crustaceans feel pain or suffer in any meaningful way, you should
>> not be concerned with issues of cruelty when cooking or eating
>> them.
>
>
> As a lobster is a highly evolved sentient marine creature

"Highly evolved?" Little too vague a criterion to take seriously. Not
biologically defensible without specific definitions.

> capable of walking in all those legs, catching prey, evading
> predators and making lobstery love, the idea that it cannot feel
> pain is as stupid as it is wicked.

Ants do all that stuff, too. And they even manage to work as teams.
Not evidence for being "highly evolved." Look at centipedes.

Anthropomorphizing is a logical flaw.

If you have evidence, not merely conjecture, pop it out. Or back it
out. I once heard a hollywood type inveighing against eating animals
by saying the cow behind her had a "noble brow." I said I wouldn't eat
that part. She said some bad words.

Pastorio

"Phil" > wrote in message
...
> Peter Aitken wrote:
>
> > "Phil" > wrote in message
> > ...
> >
> >>Is no one even going to mention cruelty?
> >>
> >>Phil
> >>
> >
> >
> > Sure, let me.
> >
> > Since no one has ever shown a shred of reliable evidence that
crustaceans
> > feel pain or suffer in any meaningful way, you should not be concerned
with
> > issues of cruelty when cooking or eating them.
>
> As a lobster is a highly evolved sentient marine creature capable
> of walking in all those legs, catching prey, evading predators
> and making lobstery love, the idea that it cannot feel pain is as
> stupid as it is wicked.
>
> Phil


Highly evolved? Perhaps, but that has nothing to do with pain.

Sentient? Oh please - can we have some evidence? The idea that a lobster is
sentient is really silly. I bet you think that cockroaches, spiders, and
millipedes are sentient too.

Why is the idea stupid - because you do not agree with it? If you think that
they do, fine, don't cook them, but if you want others to act on your
beliefs you need to provide some evidence (and not those feeble-minded web
sites about lobster "screams").


--
Peter Aitken

Remove the crap from my email address before using.

"Phil" > wrote in message
...
> Peter Aitken wrote:
>
> > "Phil" > wrote in message
> > ...
> >
> >>Is no one even going to mention cruelty?
> >>
> >>Phil
> >>
> >
> >
> > Sure, let me.
> >
> > Since no one has ever shown a shred of reliable evidence that
crustaceans
> > feel pain or suffer in any meaningful way, you should not be concerned
with
> > issues of cruelty when cooking or eating them.
>
> As a lobster is a highly evolved sentient marine creature capable
> of walking in all those legs, catching prey, evading predators
> and making lobstery love, the idea that it cannot feel pain is as
> stupid as it is wicked.
>
> Phil


Highly evolved? Perhaps, but that has nothing to do with pain.

Sentient? Oh please - can we have some evidence? The idea that a lobster is
sentient is really silly. I bet you think that cockroaches, spiders, and
millipedes are sentient too.

Why is the idea stupid - because you do not agree with it? If you think that
they do, fine, don't cook them, but if you want others to act on your
beliefs you need to provide some evidence (and not those feeble-minded web
sites about lobster "screams").


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in message
. ..
> "Phil" > wrote in message
> ...
> > Peter Aitken wrote:
> >
> > > "Phil" > wrote in message
> > > ...
> > >
> > >>Is no one even going to mention cruelty?
> > >>
> > >>Phil
> > >>
> > >
> > >
> > > Sure, let me.
> > >
> > > Since no one has ever shown a shred of reliable evidence that
> crustaceans
> > > feel pain or suffer in any meaningful way, you should not be concerned
> with
> > > issues of cruelty when cooking or eating them.
> >
> > As a lobster is a highly evolved sentient marine creature capable
> > of walking in all those legs, catching prey, evading predators
> > and making lobstery love, the idea that it cannot feel pain is as
> > stupid as it is wicked.
> >
> > Phil
>
>
> Highly evolved? Perhaps, but that has nothing to do with pain.
>
> Sentient? Oh please - can we have some evidence? The idea that a lobster
is
> sentient is really silly. I bet you think that cockroaches, spiders, and
> millipedes are sentient too.
>
> Why is the idea stupid - because you do not agree with it? If you think
that
> they do, fine, don't cook them, but if you want others to act on your
> beliefs you need to provide some evidence (and not those feeble-minded web
> sites about lobster "screams").
>

Supposedly, and I don't know this for fact, crustaceans don't have a central
nervous system so they do not feel pain. The "scream" you hear is merely
steam escaping the joints. In any case I'll continue to eat my lobster, and
love it, thank you.

kili

"Peter Aitken" > wrote in message
. ..
> "Phil" > wrote in message
> ...
> > Peter Aitken wrote:
> >
> > > "Phil" > wrote in message
> > > ...
> > >
> > >>Is no one even going to mention cruelty?
> > >>
> > >>Phil
> > >>
> > >
> > >
> > > Sure, let me.
> > >
> > > Since no one has ever shown a shred of reliable evidence that
> crustaceans
> > > feel pain or suffer in any meaningful way, you should not be concerned
> with
> > > issues of cruelty when cooking or eating them.
> >
> > As a lobster is a highly evolved sentient marine creature capable
> > of walking in all those legs, catching prey, evading predators
> > and making lobstery love, the idea that it cannot feel pain is as
> > stupid as it is wicked.
> >
> > Phil
>
>
> Highly evolved? Perhaps, but that has nothing to do with pain.
>
> Sentient? Oh please - can we have some evidence? The idea that a lobster
is
> sentient is really silly. I bet you think that cockroaches, spiders, and
> millipedes are sentient too.
>
> Why is the idea stupid - because you do not agree with it? If you think
that
> they do, fine, don't cook them, but if you want others to act on your
> beliefs you need to provide some evidence (and not those feeble-minded web
> sites about lobster "screams").
>

Supposedly, and I don't know this for fact, crustaceans don't have a central
nervous system so they do not feel pain. The "scream" you hear is merely
steam escaping the joints. In any case I'll continue to eat my lobster, and
love it, thank you.

kili