Text 3360, 84 rader
Skriven 2013-08-10 23:55:02 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3326 av Michael Loo (1:123/140)
Ärende: Re: Mr. Lobster 981
===========================
 -=> On 08-10-13  00:43,  Michael Loo <=-
 -=> spoke to All about Mr. Lobster 981 <=-

 ML> Joining us was Mr. Lobster, a 19-lb behemoth whose

That is huge!  And he would be illegal to keep in Maine.  One time when
we were in Mystic and had lobster at Abbots, they were showcasing a
picture of a ten pound lobster.

As I am certain we have said, we have been spoiled by large lobsters at
Abbots and at Bar Harbor.  We will no longer buy the 1 1/4 pound
lobsters that are typical at a restaurant.  This past week, we decided
to celebrate our anniversary with a large lobster from Wegman's.  He was
3 1/2 pounds and was more than enough for the two of us.  I weighed the
carcus afterwards and figure that there was two pounds of meat.

 ML> After a certain amount of these barbaric amusements, he was
 ML> given up to the kitchen, whence he returned an hour later
 ML> cooked three ways, and tasty indeed he was.

What were the three ways?  How tender or firm was the tail meat?
[I see that you have answered this in the next post]

With our lobster, the claws and body meat were tender but the tail meat
was a bit on the toothy side.  It was definitely a hard shell -- we had
to get out the kitchen scissors to open him up.  (or perhaps it was a
she -- don't know).

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Boiled Crawfish/Vegetables
 Categories: Cajun, Seafood, Maindish
      Yield: 8 Servings
 
     40 lb Live crawfish
      1 c  Salt
    1/2 c  Ground white pepper
    1/2 c  Ground black pepper
    1/2 c  Ground red pepper
      5 lb Small white onions
     12 lg Ears of fresh corn, shucked
      5 lb Small new potatoes

MMMMM----------------ADDITIONAL SEASONING MIXTURE---------------------
    1/2 c  Ground white pepper
    1/2 c  Ground black pepper
    1/2 c  Ground red pepper
      2 c  Salt
 
  Wash the crawfish and pick out any fish bones or other debris.  Fill
  a BIG 40 quart stockpot a quarter full of water. Add the salt and
  peppers and bring to a boil.  Add the whole onions, the corn and the
  new potatoes (it will be easy to remove them later if you put them in
  a cloth sack). Return to a boil, cover, lower heat to medium and let
  cook 8 minutes.  Add the crawfish, cover again and raise the heat to
  high.  After steam begins to escape from under the lid, cook seven
  minutes more.  Remove from the heat and let sit for four minutes.  Do
  NOT remove the lid until this point.
  
  Remove the onions, corn and potatoes to a bowl and drain the crawfish.
  Place the crawfish in a large insulated container (an ice chest works
  well.
  
  Have ready the additional seasoning mixture.  Sprinkle over the
  crawfish and mix them well to coat.  Cover and let sit for seven
  minutes.
  
  Serve immediately with the vegetables on the side with lots of French
  bread on a large table covered with plenty of papper.
  
  When everyone has his/her fill, everyone "peels for the house."  The
  peeled tails can then be used in a cold crawfish cocktail or salad or
  for Fried crawfish the next day
  
  P{atout's Cajun Home Cooking
 
MMMMM


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