Text 34640, 66 rader
Skriven 2013-03-11 01:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: shellfish 233
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 ML> good but not anything special.
 NB> Which was kinda what I was getting at... 

I'm sure the cost of the percebes has evolved to
reflect the risk of harvesting them - a sort of
prepaid insurance for the fishermen. Nonetheless,
there is an ethical question: if they are a necessity,
fine, the risk gets assumed (or at least compensated
for) by society, but these clearly are just a status
item, plus they look kind of phallic, so is it moral
to create a demand based solely on a relatively
unimportant preference that actually puts people at
risk of their lives.

Of course one could question various professions in
this way - there are losses every year to the halibut
fishery, lobstering, and king crab industries likewise.

 ML> In Asia people prefer the tentacles, so the bodies are
 ML> stuffed or cut up for stir-fry, with the legs served as
 ML> a dish as themselves. I was pleased by the Wegmans in
 ML> Mass. selling legs and bodies separately at the same
 ML> price. They were in the case already sorted.
 NB> That's the way our fish department usually has them, too... :)

So sensible yet so seldom seen. There seemed to be
about 4x more bodies, but then it seems 4x more people
prefer the bodies, so things should balance out.

---------- Recipe via Meal-Master (tm) v8.05

      Title: Stuffed Maine Lobster
 Categories: Lobster, Stuffing, Shellfish
      Yield: 6 Servings

      6    Lobsters-Maine (1 1/4 lb.)
      1 c  Celery-diced
      1 c  Onion-diced
      1 c  Scallops-cubed
      1 c  Bay shrimp-diced
    1/2 c  Crab meat
      4 tb Butter
           Salt & ground black pepper
    1/4 ts Msg
    1/4 c  Sherry
  1 1/4 c  Mayonnaise
      6 ts Cracker meal

  Preheat oven to 350. Immerse lobsters in boiling salted water for
  5-7 mins. & let cool in the same water. While they're cooling, saute
  celery, onion, scallops, shrimp & crab meat in butter. Season to taste
  w/ salt & pepper. Add MSG & sherry. Strain mixture to release excess
  liquid. While this mixture is draining, if lobsters have cooled
  sufficiently, place them belly side up on a cutting board. Cut them
  down the middle w/ a sharp knife & open them flat, leaving the meat
  intact. Remove the stuffing mixture from the strainer to a bowl. Add
  the mayonnaise & stir gently until well mixed. Mound filling on each
  lobster shell. Sprinkle cracker meal over the tops. Bake 5-7 minutes
  in preheated oven until golden brown.

  Posted by Jim Weller, April 02

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