sail7seas Posted July 6, 2005 Author #51 Share Posted July 6, 2005 :D Did you really mean to say you love to "chew on the bodies"? I'm just picturing a nice lady like you sitting at the dining table holding a whole lobster body and chomping down on it. :eek: Mark Aren't you nice to picture me as the perfect lady. :D Actually,it is for eating those parts of the lobster that they make utensils such as lobster picks/forks. When dealing with a three and a half pound lobster, there are large pieces of lobster meat that one does not have to work very hard to get. I wish I knew how to post it, but there are some really excellent drawings showing 'how to eat a lobster' which picture how to break apart the body without putting the whole thing stuffed onto one's face. ;) Link to comment Share on other sites More sharing options...
Lisa63 Posted July 6, 2005 #52 Share Posted July 6, 2005 Here is one such set of directions with drawings: How to Eat a Lobster Depending upon where you are eating, and who you are eating with, utensils might not be needed. Either way, be sure to have plenty of napkins on hand. :) (Now I'm hungry...) Link to comment Share on other sites More sharing options...
adamsmark Posted July 6, 2005 #53 Share Posted July 6, 2005 Exactly. Link to comment Share on other sites More sharing options...
sail7seas Posted July 6, 2005 Author #54 Share Posted July 6, 2005 Exactly. Exactly What? :confused: Link to comment Share on other sites More sharing options...
crazy4cruisn Posted July 6, 2005 #55 Share Posted July 6, 2005 Thanks Sail! I will hope for an Indian Summer and dream of those lobsters! We are off to the Baltic in 2 weeks and I am dreaming of cooler weather now! Nan Link to comment Share on other sites More sharing options...
Vic The Parrot Posted July 6, 2005 #56 Share Posted July 6, 2005 Now, given the choice or still being on Maasdam or cooking lobsters.......being aboard definitely wins!! :) You can cook? Hope you didn't burn the water on Monday..... :rolleyes: :cool: Link to comment Share on other sites More sharing options...
sail7seas Posted July 6, 2005 Author #57 Share Posted July 6, 2005 You can cook? Hope you didn't burn the water on Monday..... :rolleyes: :cool: You are soooo BAD, Mr. Vic. I'm a great cook according to my family and friends. Loads of wonderful dinners have been prepared by me in my kitchen and I love doing it. Cooking is one of my favorite things to do. (...and I'm an equally good baker. :) ) Burn water, indeed!!!! :p Link to comment Share on other sites More sharing options...
Vic The Parrot Posted July 7, 2005 #58 Share Posted July 7, 2005 You are soooo BAD, Mr. Vic. Cooking is one of my favorite things to do. (...and I'm an equally good baker. :) ) You know I'm only bustin you..... Good thing you understand my sense of humour. :) Link to comment Share on other sites More sharing options...
babyher Posted July 7, 2005 #59 Share Posted July 7, 2005 Doing my best Rodney Dangerfield impression My wife is such a bad cook........ In my house we pray AFTER we eat The flys in the neighborhod chipped in and fixed the hole in the screen door. When the smoke detector goes off....dinners ready! One thing about my wifes cooking, we finally got the dog to stop begging at the table :) :) :) Link to comment Share on other sites More sharing options...
Vic The Parrot Posted July 7, 2005 #60 Share Posted July 7, 2005 Fear not, I am sure Sail is not sitting there like Daryl Hannah in Splash, biting into the shell of a live Lobster *LOL* One never knows ....... :D Link to comment Share on other sites More sharing options...
babyher Posted July 7, 2005 #61 Share Posted July 7, 2005 One never knows ....... :D If she does, I hope she has a dressy sequined lobster bib to wear on formal night *LOL* Link to comment Share on other sites More sharing options...
sail7seas Posted July 7, 2005 Author #62 Share Posted July 7, 2005 You know I'm only bustin you..... Good thing you understand my sense of humour. :) :D You Bethca!!! You're such a Charmer!!! ....And just angling for an invite the next time I steam up some more three pounders.....and I'll be sure to wear my sequined apron!! ;) Don't even go there, Vic.....I just KNOW for sure what your next post is going to be!!!! :rolleyes: :D Link to comment Share on other sites More sharing options...
Vic The Parrot Posted July 9, 2005 #63 Share Posted July 9, 2005 A 'sequined apron' ???? You KNOW I won't go there, luv! If I did, the chances of turning back are nil..... :rolleyes: As far as that fishing suggestion goes, are you inviting me to sample your work? :D If so, it better be worth the 6 hour drive! :cool: Link to comment Share on other sites More sharing options...
Vic The Parrot Posted July 9, 2005 #64 Share Posted July 9, 2005 Oh yea .... Just don't wear the sequined apron .... or I'll sic Gordon Ramsey on you. :D Link to comment Share on other sites More sharing options...
Vic The Parrot Posted July 13, 2005 #65 Share Posted July 13, 2005 -ahem- :D Link to comment Share on other sites More sharing options...
sail7seas Posted July 15, 2005 Author #66 Share Posted July 15, 2005 -ahem- :D Seeing as you sent me looking for this thread, I feel obliged to respond but..... You render me speechless. :D ;) Link to comment Share on other sites More sharing options...
Vic The Parrot Posted July 15, 2005 #67 Share Posted July 15, 2005 SPEECHLESS??? Me, or 'Uncle Gordon'?? :D Link to comment Share on other sites More sharing options...
ekerr19 Posted July 15, 2005 #68 Share Posted July 15, 2005 Sail - If you happen to see this, can you tell me how long a 3-lb. should steam? I am always afraid of undercooking it... I use Old Bay in the water and get it going to a nice rolling boil, but the steamer in in the pot then add the lobster - it usually turns red pretty quickly, but I always leave it in longer than I should (I think). I did use your suggestion for the grilled shrimp, even used the Ken's marinade - they were heavenly, my DH & I both thank you for that info! Link to comment Share on other sites More sharing options...
sail7seas Posted July 15, 2005 Author #69 Share Posted July 15, 2005 Sail - If you happen to see this, can you tell me how long a 3-lb. should steam? I am always afraid of undercooking it... I use Old Bay in the water and get it going to a nice rolling boil, but the steamer in in the pot then add the lobster - it usually turns red pretty quickly, but I always leave it in longer than I should (I think). I did use your suggestion for the grilled shrimp, even used the Ken's marinade - they were heavenly, my DH & I both thank you for that info! Laura..... I'm so happy you and your DH enjoyed the shrimp on the barbie. We love them that way. For a 3 - 3 1/2 pound lobster, use a very large pot. For one or two lobsters, you only need to put about 3 cups of water in the pot. Bring it to a hard boil. Drop in your lobster(s), cover the pot and bring it back to rolling boil on high heat. As soon as you see it is to a boil, lower the heat to between medium and high. It is okay to lift the cover to take a quick look. [i say use a very large pot as the water can boil over even though you have not put in that much.] You may wish to add a little hot water during cooking. Steam them about 25-30 minutes. Seeing as I paid a King's ransom for those beautiful lobsters, I carefully discussed this with the 'pro' at my lobster pound. He recommended 20 minutes but I knew that was not long enough. Ours came out PERFECTLY and I left them in the pot (covered) exactly 30 minutes. I cooked four of them in the pot at the same time. IF you can, I recommend you try to get male lobsters. Females of that size have a lot of eggs. Link to comment Share on other sites More sharing options...
ekerr19 Posted July 15, 2005 #70 Share Posted July 15, 2005 Sail - Thank you so much! I am printing this and will insert it in one of my cookbooks. I will usually order a couple live lobsters and have them shipped because I do love them so much - I also enjoy eating the entire lobster, especially the claws. I am always second guessing myself when cooking them - but now I no longer need worry. :) Oh, and thanks for the tip on male vs. female - I did not know that. I will let you know how I fare next time I prepare them, which hopefully will be soon. Link to comment Share on other sites More sharing options...
K&RCurt Posted July 15, 2005 #71 Share Posted July 15, 2005 I can't believe I missed this thread until now. I grew up in New England and have done alot of camping vacations in Acadia National Park. I don't know what the transportation situation is in Bar Harbor but. If you can get a ride out of town there is a little place called "The Trenton Bridge Lobster Pound". It is on the mainland side of the bridge onto Mt. Desert Island. It looks like a little shack with picnic tables outside and there's a surly guy in charge. The only greeting you will get is "How many, what size?". But the Lobster, steamers and chowder are out of this world! Trubey - BTW My mom used to make Indian Pudding all the time when I was growing up. I have a recipe at home somewhere I'll look it up and get it to you. Link to comment Share on other sites More sharing options...
sail7seas Posted July 15, 2005 Author #72 Share Posted July 15, 2005 I'm glad you asked as I'm happy to help. Seeing as you love eating the whole lobster, you will be amazed at the size of the chunks of lobster from the bodies. Usually on a small lobster, it isn't worth the work for the few shreds you might pick out. On big ones, it's GREAT! Enjoy. Link to comment Share on other sites More sharing options...
ekerr19 Posted July 15, 2005 #73 Share Posted July 15, 2005 Well, I was pretty certain I would find it and here it is (Cruise)... "Indian Pudding" page 328 of my Fannie Farmer's Boston School of Cooking Cookbook, though some of the recipes and methods are a bit antiquated, it covers just about everything! Indian Pudding 5c. scalded milk 1/3c. Indian meal (I have no idea what this is) 1/2c. molasses 1t. salt 1t. ginger Pour milk slowly on meal, cook in double boiler for twenty minutes, add molasses, salt, and ginger; pour into buttered pudding dish and bake two hours in slow oven; serve with cream. if baked too rapidly it will not whey. Ginger may be omitted. See what I mean when I say antiquated? I have no idea what Indian meal is or where you get it - also the term "it may not whey" - well, I'm not sure what that means either! (Cruise) Link to comment Share on other sites More sharing options...
sail7seas Posted July 15, 2005 Author #74 Share Posted July 15, 2005 :) It is cornmeal. Link to comment Share on other sites More sharing options...
sail7seas Posted July 15, 2005 Author #75 Share Posted July 15, 2005 Indian Pudding Recipe from Publick House ---(A very historic Sturbridge, MA Restaurant) This recipe is printed in Food Treasury of Favorite Receipes from Famous Eating Places published by Simon and Schuster, 1950. 1 quart milk 3 ounces corn meal 3 eggs 4 ounces sugar 1 tsp vanilla 1 tsp cinnamon 1 tsp salt 1/2 pint molasses Grated rind of one orange. Boil milk; add corn meal. Bring to boil and let cook for 5 minutes. Add remaining ingredients and bake for an hour. (No oven temperature is given but I would think 350 degrees would be about right.) Link to comment Share on other sites More sharing options...
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