Reddit lobster meat. If you get 8 ounces, consider yourself lucky.

Reddit lobster meat I’m not sure if it was frozen prior to being shipped - it arrived in a cooler like package. You can only harvest lobster after they reach a certain size. Go for live if you can. As reported by Newsweek in early 2022, a video on TikTok by an alleged Outback Steakhouse employee speculated on how the restaurant prepares the lobster. They specifically mention this "surimi" stuff as an exception in their materials. The trick for a CT style lobster roll is the bread because the lobster is served hot and a bun that isn't sturdy enough will fall apart but if it's too sturdy, it will be hard to eat. Initially I didn’t intend to use the butter (melted butter on cold lobster sounded unappealing) but I ended up using it and it definitely elevated the lobster roll. When the internal temperature during cooking doesn’t reach a certain level, the enzyme ‘phenoloxidase’ can get activated, resulting in the deposition of melanin, or black pigment. But yes that sounds about right, A 1. A true roll would have been better. Super easy to make. It was as cold as an ice pack when I noticed it this morning, so it did not come to room temp. Plus, Pearl Oyster Bar pan toasts their buns in butter and serves them with shoestring fries. Archived post. They can look similar raw (although tomalley is green when cooked through, and roe is red/orange), but the tomalley is located in the body or “head” of the lobster leading down to the top of the tail. It's far more delicate, tender, and sweeter than the tail. You gotta really work to get to the meat too, all for just a little bite of vile cloying meat that has a rubbery texture. While the first is burning line a wire basket with seaweed. It made me really want to leave the house and get a fresh lobster roll. Overall, in terms of food quality, I'd give it 5/10. I work in Nova Scotia and have cooked many many lobsters, so yes I have experience. Luke’s Lobster. Yes, you'd get some flavored liquid that way. They have the best customer service and choices. Went yesterday lobster roll and lobster fingers are good. So this got lobster "out there" and started to erode the conception of Lobster = the Hershey Squirts. This "higher heat treatment" will develop more flavor in the shells than just sticking them back into 210ºF liquid. If you want a truly fresh lobster roll you should go to Pearl Oyster Bar. Imitation seafood is made from surimi, which is made from various whitefishes (most often Alaskan Pollock). The best lobster has to be served fresh from the ocean that day. And it's such a pain to eat as well. In my experience, the colder the water, the sweeter and better the meat. Sever and slightly crush the claws, with the view of withdrawing their meat after cooking; cut the tail into sections; split the shell in two lengthwise, and remove the queen (a little bag near the head containing some gravel). Tails are easy to take apart, the claws not so much. Share Add a Comment Perfect for lobster bisque, lobster rolls, and other stuff where it’s getting mixed in with a bunch of other ingredients besides butter. Most places use frozen lobster meat. I couldn't imagine that the meat would taste that great either. Do you want them live, cooked, shell-on tail only, or meat only? I buy my seafood from Red’s Best. Sadly, I noticed that the boxes of frozen lobster tails at my Costco are now warm water (used to be cold). It's okay, but just okay. Where's the best place locally to buy… A forum for everything related to food safety. (There were some pieces of tail meat). Me and my wife made 4 lobster rolls that would be at least 18 dollars each any where I've seen. There is a decent amount of meat if you're willing to extract it from the claws and legs as well as the tail. 4. But in Boston area? Go to Alive They were really tasty. At >2. You can either eat the lobster from the butter, or dip it in lemon juice. ” Although langostino's taste and texture are similar to lobster meat, langostino is not the crustacean Americans typically refer to as “lobster” — American, or Maine, lobster and spiny lobster. 5 pound lobster would probably yield <200g of actual meat. Indeed, their reputation is of the highest caliber; in an article for the Food Network, author and food writer Simon Majumdar stated that "[langoustines] would probably rank in my top 10 food experiences in the world. You can crack the shells and suck the meat out. A better technique would be to pan toast the shells first until they start to turn dark. Claws are grainy towards the joint, but a really smooth texture and flavor on the rest. >3. And lobster rolls are covered in mayonnaise. It’s so good. 5M subscribers in the coolguides community. I could see getting it again and eating the lobster from the bread with a fork. Friendly service and I think it’s quite inexpensive considering it real lobster. never above 1. The meat fills the entire shell and is at its sweetest flavor level. Feb 13, 2023 · Rumors and speculation can stop a good idea right in its tracks. Today is my lucky day, I discovered a massive piece of lobster meat in my Kirkland lobster bisque! The lobster tails at Costco are ok. Apr 14, 2016 · If it is high quality imitation lobster and you are not amongst the highest skilled tasters (few of us are), you won't be able to tell the difference by yourself. I’ve sold lobster for a living since I was a 18, for over 20 years, and that is definitely raw lobster roe, not tomalley. Tried this for the first time today. It arrived vacuum sealed from a New England lobster company and went directly into the freezer where it’s been since. And yes I eat all my seafood fresh. Same for the prepackaged whole lobsters; those are almost 100% from dead loss that would have been thrown away otherwise. I don't want to be a food snob or anything but if you have a 50dollar/pound product like lobster (depending where you are, of course) you could either use it to make an amazing dish in and of itself, or you could make a 1 dollar dish (like the mac n cheese people are suggesting) 10% better. Whole lobster, no, but for tails SV is abolutely the way to go. Pour the remaining sauce over the sole, sprinkle with breadcrumbs and bake in the oven. *No links to product posts, only text and pictures please. Red's Eats in Wiscasset used to serve 1 lb. If you want to be more accurate, I would recommend weighing the actual meat, not the whole lobster with the shell and everything. You say lobster is only good because of the other ingredients. Don't forget about the legs, you can suck the meat out like a straw! Either it will be served in a way where the meat is accessible, or you'll have this thing, I don't know what it's called but imagine a nutcracker for lobster. Meat should not taste sweet, I swear its just an excuse for people to drink liquid butter. Every bit of the lobster is harvested, they shuck every oz of meat out of those buggers and freeze it - usually selling it as bulk lobster meat or lobster claw meat. Posted by u/The_Valuist - No votes and 10 comments How about tacos, ceviche, lobster rolls, lobster tempura, lobster sushi (maki), scampi, pasta with butter and lobster meat. Not terribly, but please don't let this be your first lobster roll experience. A forum for everything related to food safety. We told the waitress and was told that the lobsters come in fresh everyday. Maine Lobster Now sells live lobster for slightly cheaper and offers free shipping. Everything from questions about something in your fridge, to what caused something to go bad, to "Is this still good?". Sure. There is no comparing a spiny or rock lobster tail meat to the claw meat of a 2-3lb New England lobster. The chain has had issues with discrimination. You might want to consider how long it'll take to shell the lobsters after cooking. That’s why you keep the, alive until you cook them. 25lbs. So, no shellfish like crab and lobster or shrimp and mussels, no catfish, no shark, no calamari, no sea urchin. Their meat however is all pre-cooked on site. 5lb. Both pale in comparison to fresh whole Maine lobsters. Always go for the live lobster. But it's def alot of meat compared to buying a lobster roll. Insects are an almost 500 millions year old family, and crabs are not part of it. If it seems like… Also, 1lb lobsters are a waste of money. " Nov 13, 2022 · According to a Red Lobster worker sharing on Reddit, those types of dishes are made with frozen lobster meat. "When many lobsters turn black during/after cooking, I tend to think that they were improperly cooked. Like many expensive cuts of meat, lobster became pricier once it was better known how to best prepare it. I'm taking possession of 50 live lobsters next weekend, and I'd like to preserve the meat raw, if possible. I ate a lobster from a well reviewed place near DC and I have to say, lobster meat tastes like slightly sweet rubber. Or incorporate the mozzarella and lobster together with the basil but the same process. Lobster tail 2 after lifting up the layer, now it looks more familiar Back to the suspicious lobster tail 1. We used to travel to Tampa to Monsta Lobsta but it's been several years and I see they are closed now. After pulling it out and throwing it in ice to cool down, I pulled the tail apart and all of the meat looked like cottage cheese. It turns out lobster is extremely easy to preserve with Mid-1800's tech. The lobster is under less stress the meat is sweeter than soft shell. Title 🤔 sounds 🔊 bad 📉 but 🍑 hear 👂 me out. after that i'd think about varnishing it or something because spent lobster shells can smell. when I flipped it, the meat also looks orangish. Don't buy anything less than 1. For Outback Steakhouse, that means missing out on ordering their steamed lobster. The closest common ancestor between crabs and bugs is almost as old as the closest common ancestor between humans and bugs. Personally I prefer the claw meat, but really it's all pretty tasty. The quality of the lobster meat really brought down the rating. Alaskan King crab is better in my opinion, but also is usually like $70 per pound where I'm from. As shown in the video, lobster tails are You can't par cook lobster. I've made lobster rolls with cold meat, it is still good, but lobster rolls seem to be a contentious issue. So. The only fish God told us was good for food have to have fins and scales. 454K subscribers in the CulinaryPlating community. Everything I find online is for frozen cooked lobster meat. Yeah the current WW scheme seems to be very down on processed/flavored meats (and meat substitutes, for the matter). Crab and lobster costs more and has more effort to eat and less food. No lettuce, no mayo or spices. However, blue crab, and dugeness crab and even snow crab, while I think they are great and amazing, the choice is usually going to be lobster, the claws taste different to the tail, the stomach guts taste so good, and sometimes they have eggs. There are hard shell, which are the most desired. big lobster are old, that meat is bad quality. I’d always heard that as lobster meat begins the natural decay process, cell membranes become more porous to the salt in the water. 43 votes, 12 comments. Nothing fancy, just lobster, dressing, celery and lettuce on a soft bun—the perfect combination. Most of the places here serve 4-8 ounces of lobster meat. And jpoRS is correct, a few varieties of 'lobster' don't have claws. I like crab but I still prefer lobster and definitely think crab legs themselves are overrated. 5 lbs to get the best yield and flavor. Just roast a butternut squash in the oven until softened. The lobster meat you get from killing a crab looks like shrimp. ) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle. Lobster claw meat . I'd think 120F would be good for warming. What I’ve heard is that frozen lobster thawed has an unpleasant texture and in Austin, there’s not enough call to keep cracked and picked lobster in a fridge state. Just want to say that I know real lobster is low calorie, but it's so expensive. New comments cannot be posted and votes cannot be cast. I get a big shipment like this a couple of times a year and typically I steam the lobsters, pick the meat, and freeze the picked meat in bags of whole milk. The lobster meat was really good. The best looking food on reddit! Pick out the 10 nice hunks of meat. But less overtly, I've also noticed that even just the smoked versions of some prepared meats have points while unsmoked equivalents don't. And, sure enough, come Thursday, there was lobster and steak for lunch. Boutique fine-tuned remixes of plant, animal, fungal, etc cellular patterns of various origins teased to grow custom textures, produce specific flavors, harbor guaranteed nutritional baselines, suitable for specific dietary restrictions, tailored to compliment and expand traditional foods and recipes. They actually get in live lobsters and break them down as opposed to 2 lb packages of frozen watery bland lobster meat. I've never in my life seen anyone roll the leg meat out of the shell (great idea) but you would never get a shell that soft. Lobster This is because it expands during freezing and presses more tightly to the shell. They have the spiny lobster and the cold water lobster tails. We got the “supreme” one that are a bit bigger, but a good price at $14. lobster rolls, but that is the exception rather than the rule. If you get a good size lobster, you can get enough for a lobster roll just out of the body. Clarified butter poach it, put it on a stick and use the left over butter to fry potato cubes dusted in rice flour, then use those potatoes in a lite potato salad with your choice of vege with maybe bay shrimp and put that immediately into a hot dog bun and serve with the tail on a stick. The line was 30 deep when we arrived and waited about twenty minutes, not bad considering it’s served out of a food truck right now. Reply Lobster (like most seafood) goes bad really quickly. 5lbs and 3. The medium shell lobster meat does not quite fill the shell yet. I’m making lobster Mac and cheese but I have frozen uncooked lobster meat and I am not sure the best way to prepare it for this dish. Didn’t care for the fries there, not cooked long enough. 5lbs there is leg meat to eat. To tell if a lobster is done cooking you can use a very simple test: I was considering quickly blanching the lobster, and then pulling out the meat. They spoil so rapidly if killed before cooking that it’s not safe to sell raw lobster meat. Not even on a roll, and you won’t be mad! So much better than any of the nicer restaurants I’ve gone to in Boston. There are differences between lobster and langostino Langostino is Spanish for “little lobster. I decided to make this cheap version because I'm doing 1200 on a budget! Started by browning the sides of the roll in a tiny bit of butter. How to cook a lobster: Boil a ton of water, add lobsters, boil for 16-20 minutes (depending on # of lobsters in the pot)- remove from boiling water using tongs, place on sheet pan to cool, break apart cooked lobster and remove meat- chop large pieces (tail and claws) and refrigerate meat- create lobster rolls by grilling (butter in a fry pan For all your baking needs! Recipes, pictures, ideas, questions and all things baking related. 102 votes, 16 comments. Lobster Anywhere offers raw meat that they say is better than cooked meat, and is even comparable to live; extracted using a $2mm machine to get all the meat out with the highest quality. Frozen, shitty, and overcooked lobster is the only lobster that is tough. Lobster used to be served to prisoners, or used as fishing bait and it's only recently that it became a delicacy. I have 2 2lb bags of frozen lobster claws from Costco for a smoked mac and cheese. I guess you mean good George's Bank North Atlantic lobster, because thinking rock lobster sucks is a pretty popular opinion. Cook shelled tails at 130F for an hour with herb butter, serve the now lobster-infused butter on the side as a dipping sauce. The most popular dish is just boil or steam the thing. But if ready to splurge, find a place selling it live from a tank. I also use all of the shell and head to make lobster stock. They have a couple of types. I’m wondering if with only a minute in the boil, then into ice water and then the sous vide at such a low temp, that the tails were actually at very low temp for a long time. Hi all. FWIW, an older article by Kenji on lobster rolls suggests 135F as a target temp for lobster when cooking. There was no First dig a hole. The subreddit for all things sushi! Whether it be pictures of your latest night out or your own home creations, if it's served alongside sushi rice, this is where to post it! Butternut squash soup with corn and lobster. Crab meat is also delicious, but lobster flavor is on another level. The last time I made lobster rolls, I extracted the cooked meat and chopped it up. Look, you can make a good or even better lobster roll easier. If you’re really set on it, get the store to prep it and you can go home and extract the meat. Also just so yall know, most of the preshucked lobster meat comes from lobsters that were dead or at least not lively enough to be sold over the counter, so the quality isn't always the best. In recent years, Red Lobster has been hit with a couple of lawsuits alleging discrimination based on gender. I'd draw the line at lobster milkshakes. Any chance it’s still worth eating? Thanks! Stuffed sole, shred the lobster, make a cream sauce, warm the lobster in the sauce, fill each sole filet and fasten with a toothpick and put in baking dish. *No sales links, please link in comments. Posted by u/[Deleted Account] - 2 votes and 6 comments. Based on this discussion, I went to Angie's today. They weren't being fed fresh lobster meat, they were being fed ground up, shell-and-all, half-rotten lobster. Edit: since the lobster is going to cook for additional time in the Mac and cheese I want to make sure it doesn’t get overcooked. maybe cut the shell on the underside to remove all the meat. The first couple bites are good, maybe possibly a little delicious, but then there's MORE lobster and then the sweetness goes away and all I feel like I am chewing on a slightly more edible condom. 25 the meat starts to get a little tough. r/Music — Reddit’s #1 Music A future where it's not lab-grown meat, but lab-grown protein. ' Being that I'm from Maine, this was a big deal. Obtain lobster Boil water + salt in large pot Place lobster in boiling water While lobster is cooking, melt butter 8 mins/lb later, remove lobster from water Extricate meat, dunk in butter, eat. Plus, lobsters totally make better sandwiches. It doesn't matter that much TBH. A whole Maine Lobster will be expensive. Blanching a lobster for 1-2 minutes may kill it and sanitize the outside, but it very likely does not render the inside safe. The picture shows a soup teeming with lobster meat and “lobster meat” is listed as the third ingredient in the soup but believe me when I tell you we found two small pieces of meat in the entire container which were both about a half centimeter. Fishing 60 pounds of lobster kills 60 pounds of lobsters. If you get 8 ounces, consider yourself lucky. I don't particularly care for the spiny lobster. Well prepared. A 2lb lobster has more than two times the meat of a 1lb lobster. Dec 13, 2022 · Many find langoustine meat superior to lobster, as it is much sweeter. The first essential condition is that the lobster should be alive. Then fill the hole with rocks. i worked in the lobster industry, my personal recommendation, never buy lobstear meat. They use to feed it to prisoners in colonial days and considered it cruel to feel them lobster more than once a week lol To even get the same meat as a lobster, you gotta buy those king crab legs, which cost MORE than a lobster, for the same amount of meat. We mostly make a copycat of Red Lobster's old lobster fondue, which is basically just Velveeta + lobster meat. (Better to slightly undercook the lobsters since you will be reheating the meat before serving. Sounds like I may be able to make a béchamel with the lobster cream sauce you described. I only got to experience it that one time because the next day, we had CIF issue, the entry PT test, and then off to our units to start the 8 weeks. Members Online. Buy tails at GEB (especially when they are on sale), get some Hawaiian top sliced buns, cook the lobster, and then heat the meat in garlic butter, throw the shit in a buttered grilled bun. Shrimp is mostly meat with the exception of the shell and head. Legal Seafoods These are how you eat lobster if you're not from New England. "Closely" related is a very relative term. You then place all of the lobster meat in your bowl of drawn butter. Lobster’s value is pretty subjective anyway. And the texture difference is immense. Starting in the mid-1800's things like knowledge of germ theory, canning, and ice-box technologies meant live lobsters could travel farther AND be preserved. Lobster butter is also a very welcome 166 votes, 10 comments. Lobster has a higher meat to shell ratio than crab and much easier to eat. Sauté 2 onions 2 carrots and 2 stalks of celery until softened. I got fresh lobster meat for Christmas last year that I never used. I’m away 😂 from home 🏠 for months 📆 at a time 🕐, and then come 💦 back 🔙 for 4-6 💅 weeks 🗓 to spend 😵 time 🕐 with my roommate 😂👦👱 and kids 👶. Also, there is a lobster season, so buying them anytime of year you don't know what you are getting. Then light a fire on top of the rocks and keep it burning for 4-6 hours. Idc what you say, a lobster roll with chips is 10x better than any crab cake sandwich. And the actual lobster meat is similar in calories to shrimp, etc. I accidentally left a frozen solid package of lobster meat on the counter last night and it defrosted. It's priced well people just can't afford lobster so it's "expensive". Bad. I’d then use all of the leftovers to create a lobster stock (or other lobster flavored liquid) that could be added to the béchamel. it's going to be tough to do the legs, and you might have to boil it more to remove stubborn meat. Give me a steak over this crap any day. You need all these specialized tools to crack into the meat, and then you even have to "clean out" that black stuff out of the tail. In general, with a live lobster (I assume a Maine lobster?) the moment you kill it, the meat begins to break down. Picture based reference guides for anything and everything. And it's way more meat than on any 40 dollar lobster roll I've ever had. The perfect lobster is between 2. This is a cold sandwich but the hot ones are just lobster meat tossed with butter, my friend got that type and loved it Every Thursday for the entire month was 'Surf and Turf, Lobster and Steak. When eating the tail, peel the shell-colored strip of meat off the tail and clean out the line of lobster turd, like de-veining a shrimp. There's quite a bit in the claws, but mostly the meat's in the tail. By blanching or fully cooking it before freezing, you are separating the meat from the shell and avoiding that potential problem. Hello fellow foodies. This is why supermarkets, particularly in coastal regions, have lobster tanks for live During my long adult lifetime I’ve looked at the ingredients in artificial crab and lobster about once every 10;or 15 years but after reading the ingredients, I never felt it would be nutritionally or tastily appealing. Step 2: Break down those lobsters! Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces, transfer to a medium bowl. Fucking better, more meat, way cheaper. However, it was so stringy and mushy. Overall, I think people who don’t generally have access to lobster, at this price point, will really *No content recommending kibble is allowed. pick the lobster yourslef, if you can good fresh lobster should open wide when you pick them up,,, tail and claws wide open hard shell , like a rock The meat was firm so I did not really think much of it until my mom had a bite of the fish also and did not finish eating it because of the pungent taste. The bread was soaked in butter or grease, and the sauce they provide is also kind of greasy. Lots of lobster meat. (Maine is a different story- I feel like you can pull over at any shack along the highway and get a good lobster roll in Maine. The meat really is not as sweet as Maine lobsters and the texture is not as meaty. When you eat lobster or crab you get like the claw or the legs and that's the most meat you'll ever get from that one crab or lobster. Meanwhile, the production of 60 pounds of wheat requires killing literally every animal that will attempt to feed on a 1,000 square foot plot of arable land. The big advantage is that you can add herbs such as dill or tarragon to the butter and their flavor infuses into the lobster meat. If I'm not using it fondue I'll add it to a pasta dish or something. I 👁 work 💼 as a lobster 🦞 fisherman. Good tail meat is too nice to be used in a traditional lobster roll. Very fresh. Edit: speling To eat the lobster like a mainer we would crack the lobster after cooking. Uhh melt the cheese just a bit and make little rolls with it, fry the lobster in some basil garlic butter, wrap the lobster in the cheese, cover it in breading and make lobster mozzarella sticks. Cakes, cookies, pies, tarts, muffins, scones, breads, rolls, biscuits Exactly! When you eat a lobster, the only animals to die are the lobster and the lobster's associated animal microbiome. I'm glad I don't eat lobster anymore because their lobster roll, as listed online, is now $30! That's insane. That's so Portia! A sub-reddit about warm, soft, and cozy games. People do all different recipes for lobster rolls that sometimes have celery and herbs, but most seafood shacks like this one just toss it in a bit of mayonnaise and maybe some lemon, S&P. So salty lobster meat may be an indication that it wasn’t fresh enough while still sitting in salt water at some point in the process. Next time take the head, split it in half, sear the inside, add aromatics and sweat them, take all the shells, roast them, crush them, add roasted shells to pot and cover with water (bonus: if you cover with chicken stock instead of water you get like a chicken shellfish stock and that tastes fckin amazing for any Chinese dish that requires stock) Bought a fresh 2lb lobster. Other lobster sources include: James Hook. Lobster is always sold live, or cooked. Mushy meat is more common in warm water lobster than cold, so it's worth the extra money to buy cold water lobster next time. Remove roll, melt rest of butter in the pan and add your lobster chunks. IMO, it was plenty of meat. I think part of it is because the flavor of the claw and leg meat is much more delicate than the tail. boil it. Nothing compliments a nice mid rare steak like a lobster. Two different textures. It's like getting the jumbo lump meat out of a crab. Tail is grainy, more like shrimp (same part of the body). Lobsters are caught and delivered live, and usually cooked alive (preferably just before eating to get the best quality). Brought it home and threw it into a pot of boiling salt water and let it steam for 20 mins. Gonna have to go with this one. qvyvnof wldtbko cciiez xrfnn gfxabp mubz koeqhf uzdxe grjumcu cua