Monday, June 27, 2011
FIRST WORLD PROBLEMS: While it's ostensibly an article about constructing a better lobster roll, you'll want to read this piece from the folks at the Serious Eats Food Lab as a solid primer (with pictures) on how to cook lobster, period. (As previously discussed, I do believe in the knife-in-head pre-dismemberment method.)
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I'm sure I've told this story before, but a few years ago I was in a training with a bunch of other people from my company from all over the world. As a final celebration, our company took us to the Union Oyster House, where we got lobster dinners. I do not partake of the lobster myself (the smell iggs me out hardcore), but I was shocked by the fact that basically no one there knew how to take apart a whole lobster. I ended up having to walk people through it, step by step. Apparently, I was acquiring valuable knowledge all of those years I was whining to my parents about how gross fish is.
ReplyDeleteThe little prompty thing asked me what's on my mind. I have to say Lobster Rolls. Yep. Thanks Adam, just what I need, another food obsession.
ReplyDeleteWhen I make lobster salad, I almost always make the mayo from scratch.... I'm rethinking that now.
ReplyDeleteI'm not sure how I killed this thread, but I'm sorry.
ReplyDeleteWell, I'm from Maine and I say softshell for the win. Tear into that sucker with your bare hands.
ReplyDeleteI will probably never actually kill/cook a lobster myself, so I'll leave choice of technique up to whoever does. As long as the two things are essentially simultaneous, of course. Personally, how one cooks it is a far, far second to how soon after it comes out of the ocean one cooks it. I don't bother eating Maine lobster if I'm not in Maine.
Thank you Christy in NYC. It lives.
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