Text 8145, 78 rader
Skriven 2013-12-24 00:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: lobsters 635
====================
 NB> Thought of you last night doing grocery shopping and going past the
 NB> lobster tank... some good sized ones in there, but I don't really know
 NB> how to guestimate their weights...

You ask the seafood clerk.

 Richard commented that he wondered
 NB> how they managed to survive so long without food

I don't know if they're fed in any way (one can imagine
someone feeding them out of a big vat of fish food), or
how long a lobster can go without eating, but I'm sure
that Weggie's isn't going to risk selling shriveled
hungry lobsters to shriveled hungry customers. Perhaps
the terms of confinement are such that the things get
put into a state of lowered metabolism or something.

 , the presumption
 NB> being that they don't get anything to eat after being harvested and
 NB> sent off to the stores...?  They seemed to be still quite healthy and

And one wonders what the allowable time of captivity is.

 NB> active.. Dunno what the going rate for them is, but these were on offer
 NB> at $9.99/lb... 

Wholesale earlier in the year was $2.50-3, hardly enough
to make it worthwhile for the lobstermen to go out.

MMMMM----- Recipe via Meal-Master (tm) v7.06

      Title: VEAL-AND-CRAYFISH STEW
 Categories: Meats, Seafood, Soups, Roberts
   Servings:  8

  2 1/2 lb Boneless veal stew meat
      6 c  Low-sodium chicken broth
           -OR all or part Water
      1 sm Onion; roughly diced
      2    Celery stalks; sliced
      1 md Carrot; roughly diced
    1/2 ts Salt; or as desired
    1/2 ts Whole white peppercorns
    1/4 ts Ground nutmeg
    1/2    Lemon
      5 tb Unsalted butter
      5 tb All-purpose flour
    1/2 c  Dry sherry
      1 c  Whipping cream
     24 sm Mushroom caps
     24    Cooked crayfish tails
           - shelled,  -=OR=-
     12 oz -Cooked lobster meat

  COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on
  top of the stove. Cover and bring to a boil. Remove any scum that comes to
  the top of the pot, then add the remaining broth, the onion, celery,
  carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer
  for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter
  in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes
  and remove from heat. Set aside until the meat is cooked. When the meat is
  done, remove it from the liquid with a slotted spoon. Pick off and discard
  any vegetables that cling to the veal. Place the butter-flour mixture over
  medium-low heat on the stove. Strain the cooking liquid into it, whisking,
  and add the sherry and cream. Discard vegetables in the strainer. Cook,
  stirring, until mixture thickens, about 3 to 5 minutes. Replace the meat in
  the pot and add the mushrooms and crayfish. Pour in the sauce, place the
  pot, uncovered, over medium heat and cook 10 minutes. To serve, pour into a
  serving dish.

  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

MMMMM


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