Originally posted by rabbidrabbit
I doubt they are Illegal to sell, they have had the store there in the summers for at least 12 years. If you want directions I can drum them up. Don't call me a liar unless you know you are right. In this case you are not. From my understanding these are not caught in U.S. waters , hence do not have the same restrictions. Beyond that I do not know. Martlet, you clearly have never had a lobster cooked right. You can't toss them in the oven for hours or something stupid like that. They will certainly come out tough. I know you think your right regardless of reality but thats OK. If you ever do try one one just steam it for about 20-30 mins covered. They have some slightly more dense connective tissue in the tail making it maybe a bit tougher than a 2 lber not not much at all. The rest of the meat is just the same. Feel free to keep flaming me for some old wives tales on how badly cooked lobster can be tough.
Doubt all you'd like. I grew up lobstering in Maine.
Here's a copy of the regs. Take a browse.
You say they are from out of the country, now? Heh. Ok. Where? Canada? Under the Magnussen Act, they are still illegal.
So on that basis I'm calling BS on your friends selling them, so yes, I'll take those directions you offered.
Secondly, as I stated before, my first job on the water was a bait cutter in jr high. I eventually worked my way up to stern man (an equally crappy job, just less smelly), and have been cooking and eating lobster my entire life.
My favorite way is a rock lined bonfire on the beach. Drop the grate down, seaweed, steamers, mussels and enough lobster to feed an army. That's the best way to cook them, IMO. If we ever saw a tourist take out a pair of 15 pounders, we'd laugh.