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The food thread
The food thread
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Old 15th July 2019, 12:21 AM   #11171
Cal Weldon is offline Cal Weldon  Canada
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The food thread
Three choices of grate.
Fine: Sausage
Medium: Hamburger
Coarse: Sauces
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Old 17th July 2019, 03:08 AM   #11172
nezbleu is offline nezbleu  Canada
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We've got family from central Canada (Uppity Canada we call it) visiting next month, so of course will be cooking up a feed of lobsters. I am embarrassed to admit that while we cook lobsters a few times every year, we always cook them the same way. We boil them, in fact i suspect we over-boil them. I am not a young man and I have never cooked a lobster any other way. Now they are always tasty, but surely it is time for a change!

Back in the spring (by which I mean March, so actually winter) SWMBO and I went South, and I watched a man cooking rock lobsters (the clawless kind) over a charcoal fire. The result looked and smelled wonderful, thou we ordered the fish which was also great. So now I'm thinking I should grill my H. Americanus.

Has anyone here tried this daring technique? Google is suggesting a couple of ways to do it, and I think I know the approach I want to take (pretty much what I saw that guy in the Caribbean do except I would use tongs to turn them), but I am open to ideas and keen yo hear of others' experience.
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Old 17th July 2019, 07:32 AM   #11173
simon7000 is offline simon7000  United States
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Live lobster straight on the grille?

Steaming or boiling time is hard enough to get right.

I suspect turning them on the grille with your fingers is also a temperature check.

My only suggestion is to stick to small ones 1 1/2 pounds or so and use a grille with good temperature control. Of course sacrifice your stomach and test things out before the visitors arrive to get everything right. Several times to be sure!

Best of luck, sounds good, makes me hungry.

I did just check the local price of lobster and it isn't on ridiculously low price sale yet. I also noticed folks seem to have more luck grilling lobster tails. Might be a problem getting the tail right without burning the claws.

Last edited by simon7000; 17th July 2019 at 07:38 AM.
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Old 17th July 2019, 10:59 AM   #11174
scott wurcer is online now scott wurcer  United States
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Quote:
Originally Posted by nezbleu View Post
Has anyone here tried this daring technique? Google is suggesting a couple of ways to do it, and I think I know the approach I want to take (pretty much what I saw that guy in the Caribbean do except I would use tongs to turn them), but I am open to ideas and keen yo hear of others' experience.

Split them in half length wise I've done it for large groups, I use nothing but butter (or herb butter to finish) and skip the freezer blast (you have to get over it). Caribbeans don't have claws but I never had a problem with Atlantic lobster.

You could always try one out first. Bad season for lobster here we have to pay $7/lb. $4 if you catch one of the lobster men off the boat.

Grilled Split Lobster recipe | Epicurious.com
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Old 17th July 2019, 11:25 AM   #11175
nezbleu is offline nezbleu  Canada
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Thanks Ed and Scott. Yes I am going to test one tonight, it seems pretty simple. Some cooks recommend par-boilingor par-steaming first, but I don't see the point of that, might as well just leave them in the pot a few more minutes if you go that route. And yes, most suggest splitting them.

The guy I watched in Carriacou put them on the grill whole, presumably after dispatching them first, they weren't moving around much. As I recall he put them belly down, then turned then on their sides for a few minutes, then turned them on the other side , so bottom/left/right. Then he pulled them off and split them, added his garlic and oil sauce, and put them back on to finish. I am inclined to try that, though it would be simpler to just split them first.

As for the killing most suggest the knife through the head, though one website I read suggested severing the spinal cord. I think that might be a challenge with an invertebrate!
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Old 17th July 2019, 11:40 AM   #11176
00940 is offline 00940  Belgium
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I just fried some zucchini flowers for lunch. The easiest version, plain, not filled. Simple and oh so tasty.
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Old 17th July 2019, 11:40 AM   #11177
jackinnj is offline jackinnj  United States
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The food thread
Quote:
Originally Posted by simon7000 View Post
Live lobster straight on the grille?
Annie Hall comes to mind:
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One of the NY radio personalities had "Live LOB" as an advertiser. His producer was an animal rights activist. After she had received a promotional lobster she immediately released it into a fresh-water pond near her house!
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Old 17th July 2019, 11:45 AM   #11178
scott wurcer is online now scott wurcer  United States
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Originally Posted by nezbleu View Post
As for the killing most suggest the knife through the head, though one website I read suggested severing the spinal cord. I think that might be a challenge with an invertebrate!
The knife in the head works, you can start the split there.

I want to try steaming them with piles of galangal, lime leaf, and lemon grass Thai style.
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Old 17th July 2019, 11:52 AM   #11179
nezbleu is offline nezbleu  Canada
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Originally Posted by scott wurcer View Post
The knife in the head works, you can start the split there.

I want to try steaming them with piles of galangal, lime leaf, and lemon grass Thai style.
Maybe wrap it all in a banana leaf? If you don't have a banana plant handy use parchment.
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Old 17th July 2019, 02:13 PM   #11180
soundbrigade is offline soundbrigade  Sweden
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Originally Posted by 00940 View Post
I just fried some zucchini flowers for lunch. The easiest version, plain, not filled. Simple and oh so tasty.
Angela Merkel is shaking and severe famine has obviously struck Germany - the end of Europe??

Seriously, we once cooked zucchinifloers in suger-water and filled them with ice-cream for dessert.
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