Text 15054, 79 rader
Skriven 2008-10-14 14:48:14 av Michael Loo (1:18/200.0)
  Kommentar till text 14971 av Hap Newsom (1:124/311)
Ärende: Lobster Prices 55
=========================
 -=> Hap Newsom said to Dave Sacerdote <=-

 -> I went fishing out of Gloucester yesterday (not too great, dogfish were
 -> plentiful but not sporty nor very edible, I caught one 29-inch cod and a
 -> 26-inch cusk) and when we got back to the dock in the afternoon, I noted
 -> the dock price for lobster has fallen to 3.99/lb.

From what I recall, dogfish are quite edible: they're just
a small shark, after all. Look for recipes for "palombo,"
and if they're not for pigeon, they're for dogfish (I don't
know why the nomenclature).

 HN> Woot! How many did you take home?
 HN> How well would the meat freeze?

The meat freezes okay, if you have a nice cold freezer. If
you don't have zero F, you get a slow freeze and a lot of
moisture seeps out and freezes into blocks of exterior ice
later, and the meat gets stringy.

 HN> Is there a "sport" lobster fishery as well
 HN> as the commercial one?

I've heard of rental lobster traps, but you don't go off
on a jolly jaunt on a boat to get lobsters, generally.
You have to set traps (having of course got them legally
and having a license), then check on them at intervals,
which means remembering where you put them and which are
yours (that's what all those floats are for), and then
you haul the big heavy things out of the water and have
to face an angry critter inside whose claws aren't pegged
yet. And you have to grab them by the waist and get the
claws pegged or banded, otherwise you have an engine of
terror on your hands, which becomes worse if you have
two or more of them, because they'll just as happily kill
each other as you. And that's if you're lucky. 

 HN> I'll bet that would be fun!

If backbreaking labor is fun.

Lobster and Shellbean Succotash
Categories: celebrity, starter, shellfish
Yield: 8 appetizer servings

2 sm lobsters (1 lb ea)
9 ears bread and butter corn, husked and desilked
2 lb shell beans (also called Cranberry or Horticultural beans)
2 oz salt pork, rind removed and finely diced
1 lg onion, diced
1 ts sugar
Salt and freshly cracked black pepper to taste

Cut the corn off the cob and shell the beans and reserve.

In a pot large enough to hold the lobsters, add 1/2 gallon of water
and 1/4 c of salt and bring to a boil. With a sharp knife, pierce
the head of each lobster between the tentacles at the mouth. Steam
the lobster for about 7 minutes and remove from the water. Strain
and reserve the cooking water. When cool, remove all the meat from
the lobster, cut the tail into large pieces and reserve.

Meanwhile, in a saucepan over medium high heat, add the salt pork
and render until brown. Add the onions and saute until starting to
brown, add the shell beans and the lobster cooking water and cook
for 10 minutes until the beans are nearly cooked. Add the corn and
sugar and cook 5 more minutes until the beans and corn are done.
Season to taste. If liquid is too low, add more water or some
chicken stock. The succotash should be the consistency of a thick
soup. Add the lobster meat and reheat. Serve in 6 warm bowls with
plenty of freshly cracked black pepper and a little butter on top.

Source: Bob Kinkead


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