Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [lobster]

17 questions
40
votes
6 answers

Which method of killing the lobster would cause the least pain and distress?

The most common way of killing a lobster is to put it into boiling water, however we can read on Wikipedia page that it is one of the methods which cause pain and distress. The killing methods most likely to cause pain and distress are: Placing…
kenorb
  • 874
  • 2
  • 11
  • 24
31
votes
2 answers

Why do shrimp / lobster / crab turn pink or red when cooking?

Cooking is a form of chemistry - so there must be a scientific reason behind this. Why do all crustaceans turn pink or red when cooked?
SnakeDoc
  • 1,428
  • 13
  • 19
16
votes
10 answers

What causes the difference between Maine and Canadian lobsters?

In a first-season episode of the US TV show Kitchen Nightmares, the well-known chef Gordon Ramsay states that there's a "big difference [in] taste and flavor" between Maine lobsters and Canadian lobsters. He gets into an argument about it with a…
Pops
  • 1,045
  • 4
  • 13
  • 23
15
votes
1 answer

How long will live lobsters last in the fridge?

My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a "thank you". We've named them Pinchy and James. They were bought Saturday afternoon and flew home in styrofoam with ice and wet…
yossarian
  • 18,963
  • 27
  • 96
  • 153
13
votes
4 answers

Are there other parts of a Lobster that are edible apart from the Tail and Claws?

I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs.
AttilaNYC
  • 7,516
  • 48
  • 95
  • 147
9
votes
1 answer

How can you 干/乾 燒 lobster on an electric cooktop, in a residential apartment?

I don't know the English translation of 干燒/乾燒? Perhaps dry sear, or dry sizzle? I don't use "grill", because Cantonese restaurants confirmed to me that they don't use grills for this dish. How can I replicate the following with frozen lobster…
user99079
5
votes
1 answer

Recipes say not to boil butter for beurre monté - why?

I made butter poached lobster tail today. Every recipe on the internet warns not the boil the butter when making the beurre monté, otherwise the butter will separate. No recipe explained why this is such a bad thing. If you're just cooking the…
geronimo
  • 173
  • 3
5
votes
3 answers

Lobster Death! Freezer vs. Alcohol

I love lobster but I must admit I am not very good at cooking it. I want to make this easier on my self by just adding the lobster to a flavorful broth. I've heard in the past that if you are going to boil lobster for best results you should…
Chef_Code
  • 1,875
  • 4
  • 14
  • 30
5
votes
6 answers

What is a good side dish for a freshly boiled lobster?

I plan to boil a fresh lobster. Serving it only with melted butter and lemon seems like not enough. What would be a good side dish for it?
z-boss
  • 475
  • 2
  • 5
  • 13
4
votes
2 answers

Lobster, steamed Saturday afternoon, eaten Monday night?

Pretty much what it sounds like. 1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening. Still in the shell, claws, tail, and all. Still good? I normally assume proteins will hold for 3-4 days, but I'm not…
Ocaasi
  • 5,741
  • 1
  • 27
  • 43
4
votes
3 answers

Why are my homemade lobster rolls so much worse than those at the restaurants whose recipes I'm using?

I lived in NYC for many years and love(d) the (mayo-style) lobster rolls at Pearl Oyster Bar and Mary's Fish Camp - big chunks of lobster meat in a simple-seeming mayo-based dressing on buttery toasted hot-dog buns. Rebecca Charles (chef at Pearl)…
user5399
3
votes
1 answer

Is the white hemolymph that comes out of a lobster (when boiling) edible?

I know most parts of a lobster are edible except for what was afore mentioned in your content. But there is no mention of the hemolymph, the white substance that comes out of a fresh, live lobster when boiled. I was thinking about blending it into a…
Diane
  • 31
  • 1
  • 2
3
votes
2 answers

How do you cook frozen Lobster Tails?

I recently received a large bag of small Lobster Tails (4-6 oz each) that are frozen - It says Slipper Lobster Tails on the package. Any Ideas as to the best way to prepare - defrost first, boil right away, how long to cook?
AttilaNYC
  • 7,516
  • 48
  • 95
  • 147
2
votes
1 answer

Question on freezing lobster meat

Can cooked lobster meat (which I bought in a fish market the other day) be frozen and, if so, how? Was thinking just placing it in a Zip-loc bag and placing in the freezer. This is just a small amount - at $30.00/pound, definitely not going…
Randy
  • 29
  • 1
1
vote
1 answer

Will lobsters caught in June be shedders?

I am planning to visit Maine at the end of June. Can I expect the lobsters I buy there will be shedders or will they be hard shell?
Drisheen Colcannon
  • 3,518
  • 6
  • 29
  • 50
1
2