Super short: Here’s the thing, I love the taste! Texture is totally fine. CANNOT get past the shell shards, sand, gritty textures, etc.
What’s worse is the randomness of it. Some have it, some don’t. I eat till I get a bad one, then get queasy and really struggle to eat more.
IDK. They’re just too expensive to waste
Cooked these in the broiler for 6 minutes to allow for easy shucking. Took out and added butter, garlic, cheeses, and seasoned panko. Put back in the broiler for another minute.
Well, if you’re in an area that sells live lobster, Albertsons (at least Shaw’s, probably Star Market) have live lobsters on sale at 8.99 through today. Not too late! Most of those places will cook them for you. Most other stores had a sale this week too, but most of those ended yesterday. 8.99 is unfortunately a good price this year. Maybe comes down with the Maine season going into high gear soon, but not a lot of good news for prices. Fuel, labor costs, demand, a diminished supply, are keeping lobsters high. Wasn’t too long ago that I could pay 1.99 (rarely) and 2.99 (common) for them. Social media and popularity have played a role in keeping lobsters high. A big roll. Hopefully we will see a 4.99 price on sale, if we’re lucky.
I cook and shuck my own, but I know that’s not for everyone. That’s where frozen (1-2 lb bags) and fresh meat come in. Frozen tends to hold flavor better and is just as good, but needs extra care to get right. Fresh meat will lose flavor the longer away from its cook time is (3, 4, 7 days - seasoning with salt will restore some of that).
For frozen meat (flat pack bag, usually 1-2 lbs, see pic) you need to thaw it in fridge or cold water(still in the bag). The second method is much faster if you forget to thaw overnight.
The secret to frozen is ensuring you get out as much moisture as you can. A few rounds of paper towels and hand pressing (not squishing!) will do it. Maybe a clean Swedish towel would work. I haven’t tried that, so don’t know if they are safe or effective. But when you think you’ve gotten enough out, there’s one more round of paper towels! If there’s any glaze left on the meat from not defrosting, you could run it under cold water bagged up to get the glaze fully melted. Get the meat pretty dry. Not oven dry, towel dry!
If using a classic New England frankfurter roll sliced at top with white sides or any normal size hot dog bun🌭 - (see pic) a traditional amount of lobster salad per roll is 3-5 ounces - 4 is the sweet spot. Of course you can go bigger but then it’s not a classic, but a modern one.
Recipe for a classic:
Mixed lobster meat (tail, claw), chopped or “broken up” into nice chunks.
Mayonnaise ( a little can go a long way. Not the visual example of my pic). You’re probably at around a tablespoon amount per 4 ounces of salad.
Optional but highly recommended- finely diced celery.
You may or may not need/ want added salt. Taste first.
The New England style bun is ideal and traditional due to its great surface area to butter and pan toast/grill.
Enjoy!
besides eating straight out of the can how have any of you prepared these tins?? would love to hear recipes/ideas! also had to stop by sprouts for the .99cent smoked mackerel!!!
I got these 4 year ago when visiting a friend in California. I do not live in the States or anywhere where there’s a Bubba Gump store and according to their website, they’re not selling them either.
Anyone knows if you can still get this anywhere?
I guess I’ve never paid attention, but is the prismatic, iridescent color when shining cooked crab legs in the light normal? I can’t say I’ve ever noticed until now. What causes it? Thanks!
Recently returned from vacation in Portsmouth, NH. Gorged on lobster products. I would love to add lobster rolls and lobster stew/bisque to my rotation. They were exceptionally good and looked easy to make.
Unfortunately, can't get maine lobster meat around here fresh / non-frozen. Can get tails frozen but pricey whrn you are going to be making soups and stews. Places there don't ship in summer (actually smart) that I can tell. There are other "lobster" meat substitute products sold frozen locally. Since I would like to cook this regularly, and I haven't found gold in my garden, I am considering one of the substitutes.
The "internet" recommends Langostino meat and it is available at my usual grocery store. Do you find the frozen langostino meat a reasonable substitute for Maine lobster meat when the latter isn't locally available, at least for an affordable price?
Any recommendation?
The other day wasn't my best cook of scallops but today is a little better.