Author Topic: Lobster grah. (Read 1286 times)

patrone · « **Reply #30 on:** February 04, 2005, 09:52:52 PM »

Quote

Originally posted by GRUNHERZ
Please post this method on the Peta message boards. Please!

Wait until I tell you how we "drown" the crabs or skin the catfish..hahahahahahahaha

Rabbit, loubsters here are very scarse and the fishing is very hard restricted, but we got stuff that is much better and that we treat like you do with the "florida" thingies.

rabbidrabbit · « **Reply #31 on:** February 04, 2005, 11:04:23 PM »

Quote

Originally posted by Martlet
Like I said. Tourists eat large lobsters. You can't even buy them in Maine. Maine has a 5" CL limit. I grew up on lobster boats out of Friendship, ME.

You sure you've eaten lobster?

You can keep saying somehting that is wrong but that will never make it right.

"Tourists eat large lobsters."
I have been to dozens of the "tourist" places including most of the famous ones. I have never seen any of them sell a lobster more than 2 1/2 lbs. So I don't know who these "tourists" are that your talking about.

I used to buy my big boys from a guy down the street in Hampton, NH. He sold them up to 15 lbs or so and had 2 brothers who sold the same sizes in Portland ME. The same place where you say they were not. You might wish to revisit your facts.

patrone · « **Reply #32 on:** February 04, 2005, 11:08:26 PM »

It does´nt seem like we are talking about same kind of lobsters.
A lobster that big (15lbs) are atleast 75 years old..............

Rabbit, you dont know what you are talking about, thats very clear. Or your eyemessure is shrecked-up

Martlet · « **Reply #33 on:** February 04, 2005, 11:08:30 PM »

Quote

Originally posted by rabbidrabbit
You can keep saying somehting that is wrong but that will never make it right.

"Tourists eat large lobsters."
I have been to dozens of the "tourist" places including most of the famous ones. I have never seen any of them sell a lobster more than 2 1/2 lbs. So I don't know who these "tourists" are that your talking about.

I used to buy my big boys from a guy down the street in Hampton, NH. He sold them up to 15 lbs or so and had 2 brothers who sold the same sizes in Portland ME. The same place where you say they were not. You might wish to revisit your facts.

Nah, it just shows you're either A: lying or B: buying them illegally.

I'm opting for A:, since any decent lobsterman would laugh at you eating a 15 pound lobster, then kick your arse for poaching it.

rabbidrabbit · « **Reply #34 on:** February 04, 2005, 11:20:59 PM »

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.

patrone · « **Reply #35 on:** February 04, 2005, 11:30:08 PM »

Steamed Lobster, whatayaknow, learn something new every day. Might as well eat jellyfish.

For 20-30 min?...hmm...whatever cookbook you´re using, get a new one.

LePaul · « **Reply #36 on:** February 04, 2005, 11:30:33 PM »

Wow. I've lived to see it all.

Flaming each other over lobster and who knows more about it LOL

I'm abstaining...but enjoying it immensely!

Martlet · « **Reply #37 on:** February 04, 2005, 11:44:49 PM »

Quote

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.

Eagler · « **Reply #38 on:** February 04, 2005, 11:46:03 PM »

cockroaches of the sea

aren't they bottom feeders?

Lizking · « **Reply #39 on:** February 04, 2005, 11:46:14 PM »

Shoot, when I cook them, they are lucky to get 10 minutes on the grill. Of course these are little Florida crawdads, not Maine Lobsters.

rpm · « **Reply #40 on:** February 04, 2005, 11:57:09 PM »

You guys are makin me miss Alaska.

patrone · « **Reply #41 on:** February 05, 2005, 12:07:10 AM »

Quote

Originally posted by Lizking
Shoot, when I cook them, they are lucky to get 10 minutes on the grill. Of course these are little Florida crawdads, not Maine Lobsters.

Cut the shell in the bottom and spread them so that flesh are facing one side, then I doubt you will need more then maximum 5 min.

Then mix thyme, garlic, salt and butter on the flesh side, when you serve.

Can be done in the oven as well, 5 min, but fleshside up and cover it with the buttermix before, not after.

rabbidrabbit · « **Reply #42 on:** February 05, 2005, 12:52:07 AM »

OK Martlet,

Calling BS are you? How would you know whats BS ? After reading back though this thread it seems you are quite sure only tourists eat larger lobsters. You say this again and again. I assume you do this to establish your superiority to everyone else.
At the same time you repeatedly state thats illegal for all these same touristy places to sell the same lobsters you say that they are eating. Are you expecting a mass raid on all the lobster shops in New England perhaps? When will this mass conspiracy end? You can not hold two completely contradictory positions and expect to maintain any credibility.

Feel free to explain to me how this vast illegal market is doing since you know what you are talking about.

If you are at all serious I'll PM you the directions to the place I bought mine. It's in Hampton , NH on Rt 1, just a mile south of RT 101.

Martlet · « **Reply #43 on:** February 05, 2005, 01:02:29 AM »

Quote

Originally posted by rabbidrabbit
OK Martlet,

Calling BS are you? How would you know whats BS ? After reading back though this thread it seems you are quite sure only tourists eat larger lobsters. You say this again and again. I assume you do this to establish your superiority to everyone else.
At the same time you repeatedly state thats illegal for all these same touristy places to sell the same lobsters you say that they are eating. Are you expecting a mass raid on all the lobster shops in New England perhaps? When will this mass conspiracy end? You can not hold two completely contradictory positions and expect to maintain any credibility.

Feel free to explain to me how this vast illegal market is doing since you know what you are talking about.

If you are at all serious I'll PM you the directions to the place I bought mine. It's in Hampton , NH on Rt 1, just a mile south of RT 101.

I am serious. PM away.

I'm not sure what you are saying is contradictory. I'll try to decipher your rant.

I know what's BS because I grew up in the industry. Major changes I'm up to date on. Minor changes I may not be. Size limits are not minor.

I was half joking when I say tourists only eat huge lobsters. We all have for the novelty. It is illegal. You won't catch stores selling them. You won't catch tourists eating them in stores. You WILL, however, find tourists on the docks offering to pay decent money for them if someone should happen to know where they are. You'll also find tourists asking people they know where to find them. All the tourists want to eat a big lobster. Why? Because like you, they don't know any better. That's the point I was making.

Smaller lobsters are much better. Anyone that knows lobsters knows that. If you like larger lobsters better, fine. Some guys put lots of things in their mouths that most people find disgusting. I guess you're just one of them.

rabbidrabbit · « **Reply #44 on:** February 05, 2005, 01:18:32 AM »

You repeatedly say only tourists eat large lobsters and then say they can't be bought. Backpedaling by saying tourists TRY to eat large lobsters now is unbecoming. You can't have that both ways. If anyone was eating illegal lobsters I doubt they would be selling them in retail shops and tourist traps.

maybe, just maybe .. you are wrong.. get over it.. it's not as big deal.

I originally thought the same thing about larger lobsters but I bumped into the place and followed their cooking directions. In doing so I was proved wrong. If you cook a large lobster correctly they will come out just as good as a smaller one. I know you won't change your position regardless of what anyone says so there is no point in going any further.

I'll save you the PM ..

From Maine:

Take 95 south to 101 East. The next exit is RT 1 South. Its about a mile down on your lft. You will go over a large tidal mud flat and see a antique's shop on the left before it. It's next to a small drainage river. Normally they are open from May- Sept. Don't remember the name but might be able to find out.