Comments on: North American Lobsters

By: MeltingWok

MeltingWok — Sun, 04 Feb 2007 12:19:53 +0000

ooh, this one I’m on luck, we usually have it all year round. Particularly cheap during the summer time. If I’m lucky I could get a couple gorgeous just drop dead ones for USD1.99, cooked with chinese wine and ginger scallions, yummys ! :)

By: tulip

tulip — Sat, 03 Feb 2007 07:11:20 +0000

I’ve tried the one at SFO but haven’t tried the lobster roll in Maine. The crab sandwich was really, really good. I miss it a lot!

By: Ted

Ted — Fri, 02 Feb 2007 22:22:41 +0000

Has anyone tried the Dungeoness Crab Sandwich from Tarantino’s at Fisherman’s Wharf (SFO). How does it compare with the Lobster roll of Maine? I’ve tried the crab sandwich and they were heavenly, but have not tried any lobster roll at all.

By: abby

abby — Fri, 02 Feb 2007 18:09:25 +0000

lucky people, i have not tasted lobsters in my life since i’m allergic to crustaceans and even just a tiny bit of shrimp gives me itchy rashes that lasts up to two weeks.

By: Marketman

Marketman — Fri, 02 Feb 2007 03:29:28 +0000

Chris, I wouldn’t be surprised if they came in the same shipment…gosh, that sounds good indeed. A bit pricey but they are very good lobsters. A great offering for Valentine’s dinner with a big steak… I hope the customs people release his lobsters alive… Tony, a grilled lobster is good but I wouldn’t be too keen on the curry sauce… However, a chinese version with black bean sauce is quite yummy…

By: Tony

Tony — Fri, 02 Feb 2007 03:09:18 +0000

The way you ate those delicious crustaceans is far more gastronomically correct than another way I was once persuaded to try a few years ago. I used to travel to the Middle East a lot, particularly the Emirates. My colleague, ex British Army, was in the habit of getting back to our hotel after work, changing for the pool and meeting me there for lunch. He persuaded me to try his favourite, a large grilled lobster split in half and covered in, wait for it , curry sauce. Actually not bad for relaxing by the pool, washed down by a large mug of ice cold beer. In those days I always stayed at the Sheraton Towers in Abu Dhabi. All cheerful pinoy waiters.

By: joey

joey — Fri, 02 Feb 2007 02:43:23 +0000

Lucky you! What a great surprise foodie gift :) your lobster dinner sounds amazing, as does everything else you eventually did to them :)

By: lee

lee — Fri, 02 Feb 2007 01:54:26 +0000

I covet Big Al’s job.

“Friends who give me lobsters are my friends forever.” Confucius 527 B.C.

By: Chris

Chris — Fri, 02 Feb 2007 01:53:39 +0000

Marketman, what a coincidence! Yesterday evening, a supplier just knocked on our backdoor asking to see me. He had a box full of live north american lobsters! This is the first time I saw them live here in manila (hehe, I describe it like it’s a foreign artist) He said he just wanted to show the lobsters to the restaurants around the area and that he is planning to import them live, 1,800 a kilo with each piece weighing 500 to 600 grams. The guy’s name is Jeff Turner of Filfresh. tel 8437070. i am posting the contact nos. in the hope that a lot of people will be interested, then we’ll all be rewarded with a steady supply. =)

By: Marketman

Marketman — Fri, 02 Feb 2007 00:55:16 +0000

Maria Clara, I managed boiled lobster with butter and lemon, a small single serving lobster with tomato pasta, two lobster salad sandwiches for lunch today and a lobster shell broth with noodles for the crew! Nothing wasted indeed. MRJP, if you want the most spectacular lobster bisque made the traditional way…you start with tons of lobster shells and carcasses… If you eat lobster, you can freeze the shells for a few days before you use them if you don’t feel like having lobster dish after lobster dish. Aridelros, I think they would go with most pairings for prawns and our own crabs and lobsters…though I am not sure about a sinigang since the meat seems to be sweeter. Grazia, as Linda mentions, just put them in the freezer for 12-15 minutes to really cool them down and lull them into thinking they are in the deep sea, then plunge them into the boiling murderous water. When I was a teenager, I swore they cried when we cooked them during summers spent in Long Island, NY, but it was really the steam coming out of their shells that was making noises. It does seem a shame to eat them. But gosh are they good. Big Al, thanks so much for those tips, they sound really really helpful. As for cooking time, I just looked it up in Jasper White’s great book on Lobster and he suggest a large pot of boiling water and for a 1 pound lobster 8 minutes, a 1.5 pound lobster 11 minutes and a 2 pound lobster 15 minutes. Do not crowd the pot or it will take longer to cook them; I used a medium sized pot and only cooked one lobster at a time, which takes about a minutes less since the water remains hotter even after you plunge the lobster into it. Linda, yup, with butter and lemon straight out of the pot they were terrific!