Lobster On School Menu

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Mawaddah said:
How to cook a lobster? :? I hear to cook it you just drop it alive in a pot of boiling water. And then when its done boiled and good and dead you take it out and then crack the shell and season it up and stuff.

Am I right or wrong?
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OMG!! thanks for that....:thumbs_up ....so now i no how to kill it :D ...OMG...that sounds bad!! how can i drop it alive in hot water????:cry:

(any good recipe tips for seasoning guys?)
 
IbnAbdulHakim said:
i think thats right. sounds like the way KFC treat chickens, im gonna tie myself to a tree soon....
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^ Well come to think of it, thats the only way you can kill a lobster anyway :confused:

In Malaysia I used to cook river snails. I would buy them from the market still alive and coated with mud, take them home, and chop off the top of their shells, trying to do all of them before they crawled out of the bowl and all over the floor. Then you drop them into the water. There's no other way to do it really with those types of stuff....
 
deen_2007 said:
OMG!! thanks for that....:thumbs_up ....so now i no how to kill it :D ...OMG...that sounds bad!! how can i drop it alive in hot water????:cry:

(any good recipe tips for seasoning guys?)
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Butter and salt :D

You know how you cook up shrimps with butter?

Like that :thumbs_up
 
Mawaddah said:
^ Well come to think of it, thats the only way you can kill a lobster anyway :confused:

In Malaysia I used to cook river snails. I would buy them from the market still alive and coated with mud, take them home, and chop off the top of their shells, trying to do all of them before they crawled out of the bowl and all over the floor. Then you drop them into the water. There's no other way to do it really with those types of stuff....
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OMG....isnt snails haram??????? :X (forgive me if im wrong)
 
It is a fallacy to believe they have to be cooked alive. But, they do spoil very fast after dying so that is where that comes from. I have always killed lobsters before cooking them. It is simple and can be done with no distress to the lobster.

Easier to show than try to explain so I wont go into the details as to how to painlessly kill one. Most good sea food cooks should know how.
 
Mawaddah said:
Butter and salt :D

You know how you cook up shrimps with butter?

Like that :thumbs_up
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nah sis :giggling: ...i cook in bengali/indian style:phew ...everything is chilli-fied...and full of flavour.....butter on its own is rarely used.....Hmmm..........
 
Woodrow said:
It is a fallacy to believe they have to be cooked alive. But, they do spoil very fast after dying so that is where that comes from. I have always killed lobsters before cooking them. It is simple and can be done with no distress to the lobster.

Easier to show than try to explain so I wont go into the details as to how to painlessly kill one. Most good sea food cooks should know how.
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okay...dnt tell us...:cry: ...only joking!! :D ....basically chopping the head off? :? ..am i right?
 
Woodrow said:
It is a fallacy to believe they have to be cooked alive. But, they do spoil very fast after dying so that is where that comes from. I have always killed lobsters before cooking them. It is simple and can be done with no distress to the lobster.

Easier to show than try to explain so I wont go into the details as to how to painlessly kill one. Most good sea food cooks should know how.
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Really Uncle? I've always read that they have to be boiled alive.....and they (the cooks and books) always say that they dont feel the pain anyway?

So how do you kill lobsters?
 
deen_2007 said:
okay...dnt tell us...:cry: ...only joking!! :D ....basically chopping the head off? :? ..am i right?
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Close but faster and more humane. Stand them upside down, it renders them unconscious almost instantly then with a sharp knife sever the notochord and it kills them instantly.
 
:sl:

^ Hmm same here.

And I also heard that if they are killed or they die before they're boiled, their meat stiffens?

Is that true?
 
deen_2007 said:
how long do i boil it for?
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12 to 14 minutes per pound. It is very easy to overcook them and then they get real soft and mushy.


How Do I Know When The Lobster Is Cooked?

* Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure that the lobster is cooked:
* Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
* The meat inside the lobster will be firm, white and opaque The tomalley, which fills much of the body cavity will be greenish-yellow.
* The roe in female lobsters will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is under cooked.
* The internal temperature will be 180oF (80oC)

Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart or become mushy.

If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days.
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Source: http://www.chilipaper.com/FWharf/Lobster/Lobster_Cooking/lobster_cooking.htm
 
The Notocord serves the same function as the spinal cord in animals that have back bones.

If kept chilled a dead lobster can still be edible the next day. Another easy way to kill a lobster is drop it in a pan of tap water. They drown very fast in fresh water. Not as fast as cutting the notocord but a lot more humane than dropping them in boiling water.
 

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