The SC at dinner.

[Samaliel]

I'm really not one of those people who doesn't realize that a cow has teeth, but I would be equally surprised if I found some in my next burger.

Then again, your burger's meat probably comes from a part of the cow pretty far from the head. Whereas a whole lobster is, well, whole.

Although my dad once told me about a place, I think it was Florida, where they would give a sharp tug on the middle "scale" of the lobster's tail, before chopping it in halves and putting it on the grill. Apparently, attached to that "scale" are a few organs that come off altogether with the "scale" if done properly. Those parts, while edible, don't usually taste too good, especially when grilled, rather than boiled. According to dad, that was the best lobster he ever had.

[Mamadrae]

I may not know how most restaurants do it, but allow me to impart to you the ancient secrets of the Steele Family Lobster recipe. It goes as follows.

Take one (1) lobster.
Add one (1) lobster pot.
Boil
Consume

Odd...that's also my husband's recipe for crab legs. It also includes melting a stick of butter in the microwave though and dipping while eating.

Mmm...crab legs...

Sadly out here we don't do whole lobsters. Lots of tails that you have to sell your soul for. That's what we get for being so far away from the sea. We do however get giant slabs of steak off the cows in the area for pretty cheap.

[smileyeagle1021]

"meat" is muscle.

Lobsters also have hearts and gills and stomachs and livers and kidneys and all the other bits and pieces that make us up.

wait, people have gills

sorry, couldn't resist

[gerund]

Awesome. Just Awesome.

It got me out of my shell.

[AccountingDrone]

our roomie and I have a system when we do the annual birthday gorge at Custys

See, I like the tails, and she likes the green and red goop so we split the lobsters, I get her lobster tails and she gets the front half of my lobsters. So my lobster torsos don't go to waste =)

I also bring a small snack sized ziplock with a couple of tablespoons of granulated garlic, I like to add some to the drawn butter along with lemon for a lemon garlic butter =)

[Samaliel]

*nods* I've been served 'whole' fish before, and the insides had been removed. Same as a 'whole' chicken in a restaurant isn't as 'whole' as it would be at the grocery store, with the bags of innards included, right?

I see your point. But if you think of lobsters as oversized shrimps (which is not all that inaccurate), you probably wouldn't be as surprised about them not being "cleaned" before being cooked.

[TheSHAD0W]

I don't recommend eating lobster tamales, they are the lobster equivalent of livers and accumulate the toxins the lobsters are exposed to during their relatively long lives.

[Sarlon]

mmmmm lobster...

This from the woman who growing up, when she went to het grandparents house, would get fresh lobster at LEAST 4 times while visiting.

And by fresh I mean they come in off the boat, boiled, and served later that evening.

....my grandparents lived on the coast of maine.

[Andara Bledin]

I don't recommend eating lobster tamales, they are the lobster equivalent of livers and accumulate the toxins the lobsters are exposed to during their relatively long lives.

We eat chicken liver and cow liver. Why would eating lobster liver be substantially different?

While it is the job of the liver to filter the blood, what gets filtered gets flushed, which is the point of the organ in the first place. It doesn't actually store all the stuff it filters or our livers would be bigger than the rest of our bodies by now.

^-.-^

[draggar]

I may not know how most restaurants do it, but allow me to impart to you the ancient secrets of the Steele Family Lobster recipe. It goes as follows.

Take one (1) lobster.
Add one (1) lobster pot.
Boil
Consume

You forgot the water - and yes, some people will forget that.

In its simplest form, that is true but for a true "bake":

Take a net bag. Add one lobster (preferably between 2-3 pounds, or 2 1.5 pounders), roughly 1-2 pounds of steamers (not little necks, not mahoganies, not quahogs, STEAMERS), one ear of freshly shucked corn (if you're grilling the corn - don't shuck it before you cook it), 3-5 (or more) red potatoes, and if you're really going all out, about half to one pound of shrimp (26-30 count raw) and maybe a small kielbasa or linguicia / chouizo (for you Rhode Islanders) tie the bag and boil the whole thing.

People seem to think the same thing about crabs.

I've seen people eat the damn lungs after cracking a small hole through the shell.

Ever hear of soft shell crabs? You eat the whole thing - including the shell.

[TheSHAD0W]

We eat chicken liver and cow liver. Why would eating lobster liver be substantially different?

Lobsters are bottom feeders and wind up picking through a lot of the trash that gets dumped in the ocean. The lobsters you eat are also several years old, much older than your typical cow or chicken, and they wind up being nice bioaccumulators.

http://www.foxnews.com/search-result...er-warning.htm

[derangedperson]

How very shellfish of the SC's to demand free food.

Apparently they thought they could...

...claw their way out of paying the bill.

YEAAAAAAAAAAAAAAAAAAAHHHHHHHHHHHHHHHHHHHHHHHHHHHH! !!!!!!!!!!!!

[draftermatt]

Ever hear of soft shell crabs? You eat the whole thing - including the shell.

Yeah man, I've heard of them, seen them, eaten them, etc.

But a hard crab that you have to pull the legs off, pop the top, take off the shell, clean and eat? Cracking a hole in the shell and eating what you pull out isn't a good idea.