Text 3811, 102 rader
Skriven 2013-08-21 22:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: lobsters 38
===================
 JW> I did some checking. Canada and Maine have both set minimum and
 JW> maximum size limits.

In the Massachusetts coastal zones, there are similar limits
set, but deep-sea lobsters have no upper limit.

 JW> The egg count goes from 8000 for young hens up to to 35000 for the
 JW> oversize jumbos.

If Mr. Lobster had been a Ms., it is said that she would
have laid (or whatever they do) over 100000.

 ML> I might be swayed by that sort of argument but for the current
 ML> lobster glut.
 JW> You can thank warming ocean currents for that, one of the few
 JW> benefits of climate change.

In part, but assiduous management probably has something
to do with something.

 US prices are as low $2.75 per pound to
 JW> the fisherman but premium NS and PEI prices are still $4.25 this

Wholesale in New England are said to be down to and
below $3.

 JW> year (but down from $6 a few years ago) and locally, live lobsters
 JW> are $19 at retail, same as always.

With your labor and transport costs so high, the basic
on-the-dock price becomes close to irrelevant.

 ML> the possibility that centenarian lobster DNA might not be any
 ML> better for the gene pool than centenarian human DNA.
 JW> That doesn't seem to be an issue for immortal crustaceans.

Or it doesn't matter so much, a lobster with the lobster
equivalent of Down syndrome would probably taste the same.

 JW> Speaking of expense I just scored three normally expensive items for
 JW> a song: 9 quail for $9 ($11/kg), half price Genoa salami at $15 /kg

Sweet.

 JW> (it was past the sale by date and had a smidgen of white mold on it
 JW> - horrors! .... how ludicrous is that?) and a boneless pork half loin,

Horrors! How could anyone eat sausage with mold on it?

 JW> sirloin end for $5.47/kg or $2.49/lb marked down to $1.75 as it
 JW> wasn't moving. Individual pork chops are selling well during grilling
 JW> season at twice the price but not that big old hunk of flesh (it's a
 JW> hair over 3 kg or about 6 lb-10 oz). I plan to give it a dry rub and
 JW> smoke roast it on the gas grill with plenty of oak chips.

Sounds good. So I presume they weren't moving because
in the summertime people can't throw the packages into
the backyard for safekeeping?

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lobster Mushroom Salad
 Categories: Salads, Seafood, Mushrooms, Victoria, Cyberealm
      Yield: 6 Servings

MMMMM---------------------------SAUCE--------------------------------
     12 oz Tomatoes, peeled, seeded
           And finely chopped
      2 tb Italian Parsley, chopped
      1 tb Fresh Basil, chopped, or
      1 ts Dried Basil
      2 ts Garlic, minced
    1/4 c  Lemon Juice
    3/4 c  Grapeseed or Canola Oil
           Salt and Pepper

MMMMM---------------------------SALAD--------------------------------
      1 lb Lobster Mushrooms
    1/2 c  Olive Oil
           Salt and Pepper
      8 oz Mesclun Lettuce
  1 1/2 c  Lobster Meat, cooked and
           Cubed

  Sauce: In a medium bowl combine tomatoes, parsley, basil and garlic.
  Gently whisk in lemon juice, grapedeed oil and salt and pepper to
  taste until blended. Cover and let stand 30 minutes.

  Salad: Recipe ends here. I presume the lobster mushrooms
  are sauteed in olive oil, seasoned, and then cooled. The
  salad is made by putting down a bed of greens, tossing
  the lobster and lobster mushrooms together, and serving
  the mixture over the greens, accompanied by the "sauce."

  Source unknown

MMMMM


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