PhotoTJ
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So, where does one hunt avids, anyway? I've heard they taste just like chicken!
poll -how many divers collect game ?
- Thread starter SOUTH DEVON
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DFC5343
Guest
This HAS to be the funniest thread I have ever read!
Cali bug cookin'
De tail
Clean anus with antennea
Split tail in half
Coat meat with copious amounts of garlic and butter
Throw on the barbie shell side down
Turn to meat side after meat begins to come away from the shell
Flip and brown meat side
Flip again and leave for 2 min. shell side
Remove from barbie and enjoy!
Cali bug cookin'
De tail
Clean anus with antennea
Split tail in half
Coat meat with copious amounts of garlic and butter
Throw on the barbie shell side down
Turn to meat side after meat begins to come away from the shell
Flip and brown meat side
Flip again and leave for 2 min. shell side
Remove from barbie and enjoy!
Bob3
Contributor
What cooking method is more DIR, boiling or steaming ???
:tease:
DFC5343
Guest
Boil or steam a langosta. Only the New England variety can taste good with either but steaming with seaweed is the best. Otherwise barbeque the clawless.
never thought about barbequing lobster.
I'll have to try it.
learned something from this thread after all
I'll have to try it.
learned something from this thread after all
Spectre
Contributor
I'm assuming you're talking about grilling, and not actually barbeque. But whatever.
grilled lobster is wonderful... the favor is much more pronounced as there isn't fresh water [or water vapor] working it's way through.
I tend to heat up that grill nice and hot, then stick 'em on the top shelf with his tail splayed out. Close the lid and let it sit for 10 minutes.
The only downside is that some meat will end up stuck on the inside of the shell.
and chillin' while grillin' !!
Soggy
Contributor
Do you put them on live or split them down the middle first?
MikeJacobs
Guest
We have a bit of an argument in our family... does freezing degrade the flavor? I say yes, what do you say?
Also, FWIW, I don't find frozen lobster sticking to the shell.
Spectre
Contributor
I've never actually tried freezing a lobster prior to cooking... I don't think I'd know how to cook it to make sure it melts and cooks, but doesn't overcook [the big problem with cooking large lobsters is because everyone tends to over cook them by accident].
After cooking I've done, and it's _never_ thawed to anything I'd fathom to eat. The last time I got some frozen bug from a buddy, I thawed it out, took one wiff, took one nibble, and threw it away.
I do know that a lobster'll stay alive in a fridge for more than a couple days, and interestingly enough, you don't have to de-vein the tail, as it will have taken care of cleaning the intestine out itself!
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