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Thread: Lobster

  1. #76
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    Quote Originally Posted by Timberridge View Post
    In Asia they call it robster.

    We're all responding to DSM threads again? Just so I know.
    Dude, you’re gonna trigger some over in the China Southpark Thread with talk like that.

    Just a heads up.
    I still call it The Jake.

  2. #77
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    Quote Originally Posted by Bobby Stainless View Post
    They aren't very similar in my opinion. Frog legs are very mild and in fact, taste like lean chicken. Crawdads have some fishiness to them. I love em. Both that is but frog legs have to be fried imo. Crawdads can go a number of ways.

    A crawdad po boy is superior to the lobster roll.
    Goddammit. Now I'm hungry for a crawdad po boy.

  3. #78
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    Do they put butter and walnuts on lobster in London?
    I still call it The Jake.

  4. #79
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    I had abalone once. Heard about it in glowing terms all my life so I was all stoked to give it a try. It was tough, and I wasnt that impressed. Maybe it was just cooked wrong, but it was a pretty good restaurant otherwise.

    Im glad they are taking steps to save them, though.

  5. #80
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    I think the Jews and Seventh Day Adventists have it right on this one.


  6. #81
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    Yeah, sharkyness. Some spots the jaws theme got pretty loud inside your head. But every year the kelp killed more guys than sharks.

    And to tell the truth, the climb up and down the cliffs were more dangerous than sharks. Harder the spot is to get into, bigger the Abs.

  7. #82
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    Quote Originally Posted by billyk View Post
    I had abalone once. Heard about it in glowing terms all my life so I was all stoked to give it a try. It was tough, and I wasn’t that impressed. Maybe it was just cooked wrong, but it was a pretty good restaurant otherwise.

    I’m glad they are taking steps to save them, though.
    Yeah, it's all about the prep.

    As for saving them, we gotta stop global warming for that to happen.

  8. #83
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    Quote Originally Posted by BmillsSkier View Post
    Do they put butter and walnuts on lobster in London?
    Ask for the Epipen Special.

    Quote Originally Posted by I Skied Bandini Mountain View Post
    Yeah, it's all about the prep.
    I like to float on my back, put the abalone on my chest and repeatedly hit it with a rock.
    "timberridge is terminally vapid" -- a fortune cookie in Yueyang

  9. #84
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    Quote Originally Posted by Timberridge View Post

    We're all responding to DSM threads again? Just so I know.
    seems like poor form

  10. #85
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    I've been eating Lobster Mac n Cheese at Spur 2x week. Should only be a sometimes treat but its fucking addicting!
    كافر
    (Infidel)

  11. #86
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    Quote Originally Posted by Timberridge View Post
    Ask for the Epipen Special.



    I like to float on my back, put the abalone on my chest and repeatedly hit it with a rock.
    That is rustic as fuck.
    I still call it The Jake.

  12. #87
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    Quote Originally Posted by Bobby Stainless View Post
    A crawdad po boy is superior to the lobster roll.
    Fried little balls of mudbugs better than succulent chunks of fresh lobster? You've got to be joking.

  13. #88
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    Well spices and grease is a good combo you have to admit.

  14. #89
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    Quote Originally Posted by Parvo View Post
    I've been eating Lobster Mac n Cheese at Spur 2x week. Should only be a sometimes treat but its fucking addicting!
    You musta shacked up with the private jet chick grubbin lobster multiple times a week.

  15. #90
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    Quote Originally Posted by fatnslow View Post
    You musta shacked up with the private jet chick grubbin lobster multiple times a week.
    He'd better be careful... that shit'll make him FAT and the private jet chick will dump him.

  16. #91
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    Quote Originally Posted by billyk View Post
    I had abalone once. Heard about it in glowing terms all my life so I was all stoked to give it a try. It was tough, and I wasn’t that impressed. Maybe it was just cooked wrong, but it was a pretty good restaurant otherwise.

    I’m glad they are taking steps to save them, though.
    Not sure how a restaurant could fuck it up. They must have under pounded it or over cooked it. Done right, abalone is divine.

    Obviously, good, live Maine lobsters are a little pricey out here, so I can't say I've ever had that. Anytime I've had it, it's been frozen tails.

    I used to stay on my uncle's boat when he would anchor off Catalina Island, right in front of the Casino. The crazy hippy would scuba up and drop into the marine sanctuary there. He'd come up with abs, spiny lobster, speared fish etc... After a trip to the Safeway dumpster to round out the meal, we'd head to the public park, fire up the BBQ and have a feast!

  17. #92
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    Lobster is delicious. Note that even if you eat live lobster in the fly over states or west it often doesnt taste the same as fresh in the NE. They are often pretty starved by the time you eat them so the meat is tougher, less flavor, etc. second the comments on many lobster rolls in NE being from frozen and almost all outside NE being frozen and inferior.

    Diving for lobsters in Mass was fun, on a good day wed come home with 10-15 between two of us. Wed eat lobster until we were stuffed then shuck the rest for lobster omelettes.

    I never got stone crab, expensive as fuck and its good but Id take dungeonnous crab over stone. Maryland blues are damn good too.

    Spiny over Maine, no way. Do you prefer fake maple syrup too?

    Fresh Seafood is almost always delicious. Too bad so many fisheries are in danger. Luckily lobster is one of the most healthy fisheries out there. Partly because many lobsters climb out of the pots before they get hauled in. Partly thanks to really good regulation; slot limits, no keeping egg bearing females, and identification of the good breeders (marked with a v-notch in their tail and forbidden to keep).

  18. #93
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    Quote Originally Posted by GiBo View Post
    Not sure how a restaurant could fuck it up. They must have under pounded it or over cooked it. Done right, abalone is divine.

    Obviously, good, live Maine lobsters are a little pricey out here, so I can't say I've ever had that. Anytime I've had it, it's been frozen tails.

    I used to stay on my uncle's boat when he would anchor off Catalina Island, right in front of the Casino. The crazy hippy would scuba up and drop into the marine sanctuary there. He'd come up with abs, spiny lobster, speared fish etc... After a trip to the Safeway dumpster to round out the meal, we'd head to the public park, fire up the BBQ and have a feast!
    These are the kind of comments that made me shell out the big bucks to order the abalone. I do wish I enjoyed it more, but I was definitely unimpressed.

    It was at Scomas in SF. Its probably a bit of a tourist trap, but I generally like the food Ive gotten there otherwise over the years. Could be the cook just had a bad night with that dish. I probably should have ordered it again somewhere else, but the fuckers are (or were) expensive. Ah, well.

  19. #94
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    Quote Originally Posted by billyk View Post
    These are the kind of comments that made me shell out the big bucks to order the abalone. I do wish I enjoyed it more, but I was definitely unimpressed.

    It was at Scomas in SF. It’s probably a bit of a tourist trap, but I generally like the food I’ve gotten there otherwise over the years. Could be the cook just had a bad night with that dish. I probably should have ordered it again somewhere else, but the fuckers are (or were) expensive. Ah, well.
    I can't speak for farm raised or the restaurant's preparation, but I was always very meticulous with care, cleaning and prep whether at home with a full kitchen or out camping. It can be easy to screw up with overcooking or under tenderizing depending on the recipe.

  20. #95
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  21. #96
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  22. #97
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    I think that if you don't like lobster it's because you haven't had it really fresh and steamed or grilled. The effort it takes to get the good stuff out of the shell is totally worth it, you just have to have good cold beer with it. Who said no more left around LI was right, I read recently that they're gone from the Sound and up to the traditionally strong RI fishing areas. It's kinda weird that they're strong off NJ and Mass but skip the middle.

    Quote Originally Posted by Peruvian View Post
    Some Costcos have 3lb claws for sale.

    Attachment 297930
    Holy crap

    Quote Originally Posted by irul&ublo View Post
    fify.......
    Dungee is where it's at! When I was in AK that was the choice over pretty much all other shellfish.

    Quote Originally Posted by DaveTV View Post
    Straight-up boiled with corn and steamahs. And Sam Adams. Preferably the steamers I dig myself. Best enjoyed outdoors somewhere on the New England coast with a salty breeze blowing and Joe Castiglione calling a Red Sox game on the radio.

    Boil? Hell no! Steam or grill. ONLY. You're right about the Sam Adams though.

    Quote Originally Posted by iceman View Post
    Never had abalone in my life, I thought it was like a big clam but it sounds more like some kind of meat?

    Scallops pretty much kick everything's ass though. With the possible exception of abalone.
    No abalone yet for me either but mmmmmmm scallops. Them and shrimp are the only shellfish my wife will eat so we have scallops pretty often.

    Quote Originally Posted by Flexon Phil View Post
    Lets face it, waht is the common theme with all of this shellfish? Butter. It's all wonderful vehicles to eat butter on.
    Just a wee bit o' butter is all that's needed. If it's really fresh it pretty much doesn't even need that.

    Quote Originally Posted by MakersTeleMark View Post
    Fried little balls of mudbugs better than succulent chunks of fresh lobster? You've got to be joking.
    He gets a lot of things wrong.

    Lobster rolls? Meh...

  23. #98
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    I think that if you don't like lobster it's because you haven't had it really fresh and steamed or grilled. The effort it takes to get the good stuff out of the shell is totally worth it, you just have to have good cold beer with it. Who said no more left around LI was right, I read recently that they're gone from the Sound and up to the traditionally strong RI fishing areas. It's kinda weird that they're strong off NJ and Mass but skip the middle.

    Quote Originally Posted by Peruvian View Post
    Some Costcos have 3lb claws for sale.

    Attachment 297930
    Holy crap

    Quote Originally Posted by irul&ublo View Post
    fify.......
    Dungee is where it's at! When I was in AK that was the choice over pretty much all other shellfish.

    Quote Originally Posted by DaveTV View Post
    Straight-up boiled with corn and steamahs. And Sam Adams. Preferably the steamers I dig myself. Best enjoyed outdoors somewhere on the New England coast with a salty breeze blowing and Joe Castiglione calling a Red Sox game on the radio.

    Boil? Hell no! Steam or grill. ONLY. You're right about the Sam Adams though.

    Quote Originally Posted by iceman View Post
    Never had abalone in my life, I thought it was like a big clam but it sounds more like some kind of meat?

    Scallops pretty much kick everything's ass though. With the possible exception of abalone.
    No abalone yet for me either but mmmmmmm scallops. Them and shrimp are the only shellfish my wife will eat so we have scallops pretty often.

    Quote Originally Posted by Flexon Phil View Post
    Lets face it, waht is the common theme with all of this shellfish? Butter. It's all wonderful vehicles to eat butter on.
    Just a wee bit o' butter is all that's needed. If it's really fresh it pretty much doesn't even need that.

    Quote Originally Posted by MakersTeleMark View Post
    Fried little balls of mudbugs better than succulent chunks of fresh lobster? You've got to be joking.
    He gets a lot of things wrong.

    Lobster rolls? Meh... especially when they have mayo in the mix.

  24. #99
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    Quote Originally Posted by gravitylover View Post
    I read recently that they're gone from the Sound and up to the traditionally strong RI fishing areas. It's kinda weird that they're strong off NJ and Mass but skip the middle.
    The biggest factor (warming water in the Sound is definitely a factor and is probably delaying/preventing a comeback) seems to be nailed down to NY State spraying for mosquitoes on Long Island during the West Nile disease outbreak in 1999-2000.

    The pesticide they used (to get rid of a sickness that's generally described as being about as bad as a cold) was an insect larvicide. And as we know, lobsters are bugs. No larvae, no lobsters. There went from over 200 active lobster fishermen to basically zero in the Sound in the space of about 2-3 years. They're starting to make a bit of a comeback towards the eastern end of the Sound, I've read.

    edit: forgot to include link: https://www.greenwichtime.com/news/a...ed-3849925.php
    Last edited by iceman; 10-17-2019 at 09:23 AM.

  25. #100
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    Quote Originally Posted by iceman View Post
    The biggest factor (warming water in the Sound is definitely a factor and is probably delaying/preventing a comeback) seems to be nailed down to NY State spraying for mosquitoes on Long Island during the West Nile disease outbreak in 1999-2000.

    The pesticide they used (to get rid of a sickness that's generally described as being about as bad as a cold) was an insect larvicide. And as we know, lobsters are bugs. No larvae, no lobsters. There went from over 200 active lobster fishermen to basically zero in the Sound in the space of about 2-3 years. They're starting to make a bit of a comeback towards the eastern end of the Sound, I've read.
    Did not know that. Kinda fucked up eh.

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