Author Topic: 100 y/o lobster? (Read 634 times)

Raubvogel · « **on:** March 02, 2005, 11:56:03 AM »

http://abcnews.go.com/Technology/WaterCooler/wireStory?id=544088

The only thing more interesting than the gigantic size of the lobster was the group that wanted to buy it and eat it

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People for the Ethical Treatment of Animals sent Wholey a letter asking him to work with the group to release Bubba back in the Atlantic Ocean off the coast of Maine.
Another group calling itself People For Eating Tasty Animals reportedly offered Wholey a hefty price for the lobster. At Tuesday's price of $14.98 a pound, Bubba would retail for about $350.

T0J0 · « **Reply #1 on:** March 02, 2005, 12:08:29 PM »

PFETA=People For Eating Tasty Animals:

Very funny stuff!!

TOJO

Maverick · « **Reply #2 on:** March 02, 2005, 12:09:26 PM »

Only one real question remains about this situation.

Got butter???

Raubvogel · « **Reply #3 on:** March 02, 2005, 12:25:36 PM »

You could probably carve the tail like a Thanksgiving turkey and feed about 6 people.

rpm · « **Reply #4 on:** March 02, 2005, 12:47:29 PM »

I may be dead wrong, but a lobster that old is probably not as tasty as one 80 years his younger.

Maverick · « **Reply #5 on:** March 02, 2005, 12:50:19 PM »

Only one way to find out. I volunteer.

AKS\/\/ulfe · « **Reply #6 on:** March 02, 2005, 12:55:22 PM »

Lobster may be like a fine wine. Gets better with age.

It is marinating itself in salty sea water afterall.

Mmmmmm.
-SW

boxboy28 · « **Reply #7 on:** March 02, 2005, 01:01:33 PM »

I'ld eat it!

Suave · « **Reply #8 on:** March 02, 2005, 01:07:19 PM »

That's a big damn bug!

CMC Airboss · « **Reply #9 on:** March 02, 2005, 01:41:50 PM »

As a life long lobster connoisseur, I can state that once a lobster grows beyond 2 lbs, the meat gets tougher and tougher. The ideal size for eating is around 1.25 to 1.5 pounds. You get the best meat yield to taste ratio. The lobster no doubt gained its reputation as a trash fish when people were harvesting the really large ones from beaches where they roamed in great numbers many years ago. Now that most lobsters for consumption are under 1.5 pounds, they are considered a delicacy due to the sweet and tender meat in the claws and the tail.

MiG

BlueJ1 · « **Reply #10 on:** March 02, 2005, 01:52:11 PM »

Mig is right. That lobster would be like eating your desk.

rabbidrabbit · « **Reply #11 on:** March 02, 2005, 02:38:06 PM »

CMC,
from my experience how you cook seafood makes a huge difference on how it comes out. The big ones come out just fine for me by staying on the heat for a shorter time than you would expect. A 4 pounder steams out pretty well in about 10 mins.

Dinger · « **Reply #12 on:** March 02, 2005, 04:35:50 PM »

yeah, but you could make one hell of a bisque with that mother.

Halo · « **Reply #13 on:** March 02, 2005, 04:53:48 PM »

There's a story that long ago prisoners used to be fed lobsters and complained they got tired of eating them.

JB88 · « **Reply #14 on:** March 02, 2005, 05:17:53 PM »

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Originally posted by BlueJ1
Mig is right. That lobster would be like eating your desk.