Text 26253, 78 rader
Skriven 2012-06-18 08:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: lobsta 825
==================
 ML> As PEI lobster one presumes is from pristine cold waters
 JW> PEI is in the Gulf of St. Lawrence but well away from the mouth of
 JW> the St. Lawrence River, while Maine is bathed by the Gulf Stream. The
 JW> coldest waters are off the east coast of Newfoundland which is
 JW> washed by the Labrador Current.

But the parts of the Gulf Stream that abut the Maine coast
aren't the gulfiest parts. Did you know that the Gulf Stream
and the Labrador Current meet at Sable Island, about 100 miles
off Nova Scotia? I read about that in a book that I did some
prepublication stuff with called Dare to Win, by a world-champion
yachtsman and conservative Republican kingmaker named John Kilroy.

 I did some googling and came up with
 JW> some average June temps: Maine 58 F, PEI 44 F and Newfoundland 41 F.

Interesting. Do New Brunswick and Nova Scotia have a
substantial lobster industry? I guess I've seen New
Brunswick lobsters but don't recall any from Nova Scotia,
which was when I was there quite a culinary wasteland.

 JW> By that reasoning Nfld. should have the best lobsters of all.

The question is whether cold water means the colder the better
or if there's an optimal cold temperature, such as 58F.

Anyhow, 58 is cold enough. I've a couple of times been in
water under 70, and I never, ever want to do that again.

 JW> Certainly the source of their water is the most pristine; there's
 JW> very little heavy industry discharging pollution in Greenland.

Or is the goodness a mere coincidence to the coldness and more
a factor of the pristine quality of the water (I know that
regarding texture, that's not true, the cold itself is a factor).

 JW> Title: How To Shift Lobster Tails

Add sherry and it's better. Then it's also Newburg (though
I doubt about the mushrooms).

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Irma Rombauer's Lobster Thermidor, Fixed Up By Me
 Categories: Shellfish
      Yield: 4 servings
 
     11 ts Butter
      2 ts Flour
     11 oz Lobster meat, in dice
      4 oz Heavy cream
      6 oz Stock (fish or meat
           -or even vegetable)
           Salt, white pepper,
           Paprika, cayenne,
           Tabasco, and/or
           Celery salt
      2 tb Sherry
  1 1/2 c  White bread crumbs
 
  Melt 2 t butter and add the flour. Heat a few seconds over medium
  heat and add the lobster. Stir in cream and stock. Simmer, stirring
  constantly, for 10 min. Season to taste with the seasonings in any
  combination you wish. Remove the lobster mixture to a casserole or
  individual ovenproof serving dishes and keep warm. In the cooking
  pan, add the sherry and the remaining 3 T butter. When butter is
  melted, stir in the breadcrumbs. Distribute the crumb-butter mixture
  over the lobster in the casserole(s). Bake in preheated 400 oven for
  5 min or broil until crumbs are brown.
  
  From:    Michael Loo
 
MMMMM
 

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