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Shut up & walk your lobster (Whole Foods Considers Stopping Lobster Sales)
Austin American Statesman ^ | 6/13/06 | John Kelso

Posted on 06/13/2006 7:18:16 AM PDT by Cat loving Texan

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To: oceanview

When we had a hundred or so to cook at Catalina, when the pots were full we put them on the floor and had lobster races while they were waiting for their turn!

Just curl their tail up and stick their heads in the water and it only takes about 3 seconds before they lose their kick.


81 posted on 06/13/2006 1:30:56 PM PDT by dalereed
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To: Rte66

I asked the seafood clerk at the market where we buy our lobsters "how do you clean the tank?"

She replied: we don't. THEY (indicating the lobsters) do.

(Mmmm... bottom feeders!)


82 posted on 06/13/2006 4:31:16 PM PDT by Atlas Sneezed (Your FRiendly FReeper Patent Attorney)
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To: Beelzebubba

Well, what do you think is in that luscious, sought-after green tomalley, anyway?


83 posted on 06/13/2006 7:16:11 PM PDT by Rte66
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To: Cat loving Texan

How can something so ugly taste so good? Makes me want to try eating tarantulas.


84 posted on 06/13/2006 7:20:46 PM PDT by SamAdams76 (I think Randy Travis must be paying his bills on home computer by now)
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To: Cat loving Texan
I volunteer to go right over and rescue them. I'll even fork over the extra coin for some Danish creamery butter.

= )



"Pinchy, I'll never forget you!"

85 posted on 06/13/2006 7:27:03 PM PDT by AnnaZ (Victory at all costs-in spite of all terror-however long and hard the road may be-for survival)
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To: Cat loving Texan

I'm going crabbing tomorrow - the lobsters are too far offshore and I don't feel like getting in a boat.........


86 posted on 06/13/2006 7:27:26 PM PDT by Gabz (Proud to be a WalMartian --- beep)
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To: Rte66
Well, what do you think is in that luscious, sought-after green tomalley, anyway?


The way I cook them (and I get raves fro the cognoscienti) I cook so that the red roe at the base of the tail is still black and runny. If it is red and solid, you just ruined a lobster. (DON'T cook the big boys by the pound! - 20 minutes for a 5-pounder is enough!)

As far as tomalley, I prep the cooked lobsters as follows:

Reserve a bowl of the boil liquid (seasoned and salted to tasted like weak broth). Rip off the tail, splash in the broth to rinse off the yucky crap. Pour out the body yuck, and rinse with hot tap water.

Prep the claws for by-hand eating at the table (Julia Child TV secret - beg me and I'll share). Snip up the lower side of the tail for table eating.

No one has EVER asked for tomalley. They are just happy to have a bigger lobster. And that is my best advice. BIG. Better to split a 3-pounder that to have two 1.5 pound crawfish. Better a 6 than two 3s. You can then eat the leg and body meat like a crab's. Really.
87 posted on 06/13/2006 7:38:57 PM PDT by Atlas Sneezed (Your FRiendly FReeper Patent Attorney)
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To: Beelzebubba

Mmmm, I'm smelling the butter and the fire from Caribbean grilled lobsters now - mops and mops of butter over split lobsters. Oh, my.

Well, OK - begging to know if there is a different "secret" from the way I do it. If you take hold of the little pincer and kind of rock it back and forth, it will loosen the cartilage thingy that goes down inside there and the meat comes right out, whole. I make lobster salads and have to do it that way. It's just like big crabs, except a litle harder to pull. Is there another way?


88 posted on 06/13/2006 8:05:38 PM PDT by Rte66
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To: SamAdams76

When one of my nieces was really little, like 2-3, we went to the fishmonger's and I was asking her what she wanted to have for dinner. I knew she liked Alaskan King crab legs, so pointed those out.

She kept saying "potters, potters." I was just going along, yeah, uh-huh. "Potters, that's right." LOL. I thought she was saying "butters" or something.

Turns out I later learned she was saying "spiders, spiders." But she did like them and did eat them. Not Miss Muffett, for sure.


89 posted on 06/13/2006 8:11:02 PM PDT by Rte66
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To: Cat loving Texan

Somehow poetic to all of the lefties from Maine.


90 posted on 06/13/2006 8:12:31 PM PDT by armymarinemom (My sons freed Iraqi and Afghan Honor Roll students.)
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To: Calvin Locke

They do have brains actually, I think the marketing folks at The Lobster Institute are streching the truth so more people won't feel guilty about eating our yummy little friends. They are small and primative, but they are a "brain". Food tastes better when you know that it suffered.


91 posted on 06/16/2006 8:58:51 AM PDT by stacytec (Nihilism, its whats for dinner)
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To: Cat loving Texan

Heading down a slippery slope here. Next thing would be to ban antibiotics because some study proved that bacteria feel pain.


92 posted on 06/16/2006 11:38:23 AM PDT by CubaninMiami
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To: stacytec
Yes, they do have a survival instinct.

I used to dive for them. They can swim away PDQ. In three seconds, they're so far away, it's not worth the air to swim
after them, hoping they'd set down.

And they really know how to wedge themselves in crevices.

93 posted on 06/16/2006 12:26:58 PM PDT by Calvin Locke
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To: oceanview
Reminds me of my first job out of school. One of the guys decided to host a lobster picnic.

They dug a hole in his backyard to create a steam pit. Nothing went right, but it turned out okay.

Somebody bought a book after the fact on how to do it, and you're supposed to kill the lobbies before you put them on
the seaweed to be slowly steamed.

94 posted on 06/16/2006 12:51:29 PM PDT by Calvin Locke
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To: Kirkwood

No, lobsters do not feel pain. Their central ganglion is rudimentary at best. I spent 2 years studying lobster neural anatomy at Woods Hole, and wrote an even half-dozen peer-reviewed papers on the subject.

And then I became a lobsterman!


95 posted on 06/18/2006 5:11:58 PM PDT by capt.P (Hold Fast! Strong Hand Uppermost!)
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To: NRA1995

Look, the water in those tanks is refrigerated. The cold water and confined space slows the lobsters' metabolism. As it is, they very comfortably can go months without eating.
Plus, poop-free lobster tastes better!


96 posted on 06/18/2006 5:15:16 PM PDT by capt.P (Hold Fast! Strong Hand Uppermost!)
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To: Beelzebubba

Your 4- pounders probably came from Area 3- offshore from the Canadian Border to North Carolina. Mass and Maine have the infrastructure to ship to the US west. Nova Scotia's Select (1.5 lb+) lobsters tend to go to Europe Via Boston.


97 posted on 06/18/2006 5:18:18 PM PDT by capt.P (Hold Fast! Strong Hand Uppermost!)
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To: stacytec

Again, no, they don't have a brain. The central ganglion has a bulb behind the lobster's eyes that principally houses the nerve bundles that handle vision. The processes that make up this section of the central ganglion account for 60% of the weight of the central ganglion. In other words, what gets mistaken for a 'brain" is the optic nerves! Incidentally, there are no receptors that can handle much beyond vision cues. I know. I looked for them. For 2 years.

Also, the Lobster Institute is made up of scientists, not marketing people or lobstermen.


98 posted on 06/18/2006 5:24:20 PM PDT by capt.P (Hold Fast! Strong Hand Uppermost!)
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To: Calvin Locke

Incientally, please don't call 'em 'lobbies'. Sounds kinda, uh, suspect... the proper slang term for insiders is "Bugs."


99 posted on 06/18/2006 5:26:58 PM PDT by capt.P (Hold Fast! Strong Hand Uppermost!)
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To: capt.P

I stand corrected, my original statement was based on knowledge collected from a biology class 15 years ago. I just did some googling and learned about how autonomous the ganglion are in lobsters. What surprises me is that there is a lot of literature and diagrams on the net that still refer to the central ganglion as a brain. The anatomists, biologists and zoologists need to get together and get the definitions straight on what a brain really is.


100 posted on 06/20/2006 10:44:05 AM PDT by stacytec (Nihilism, its whats for dinner)
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