Lobster--meh. Most every lobster I've eaten came off of a Red Lobster restaurant platter with a name like "Admiral's Feast" or "Captain Platter", so I was quite excited to do my own using live lobsters. Despite our plan to grill one and SV the other, time interfered and we ended up doing both in SV--basically a butter/tarragon poached lobster. It was cooked nicely (per Kenji to 140°F), but--well, I just don't get the appeal, especially considering the price as compared to most other shellfish. I do regret not getting to grill one.
I guess I'm a low class hick, but, honestly, I'd rather eat crab, shrimp, mussels, oysters, scallops, clams (especially fried or in chowder), squid, octopus, and any number of fin fish. On the plus side, we did get a couple of quarts of nice lobster stock for future use. I see clam chowder on the horizon.
I guess I'm a low class hick, but, honestly, I'd rather eat crab, shrimp, mussels, oysters, scallops, clams (especially fried or in chowder), squid, octopus, and any number of fin fish. On the plus side, we did get a couple of quarts of nice lobster stock for future use. I see clam chowder on the horizon.
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