boil water and drop them in?
for how long?
any other tricks?

Drop them in, let water come back to a boil, about 12 min for a 1 lber, few minutes more for every size up.

trick is put alot of salt and sugar in the water, makes them real sweet tasting.

dip in real butter, that is all!!!!!!

Hey u freak whatchu lookin at

http://www.#^&#^&#^&#^&#^&#^&#^&#^&#^&#^&#^&.com/images/100_0751.JPG

did a few yesterday, no complaints from the consumers...

Boil water, put lobsters in bring back to a boil and remove when bright red. Maybe 10 minutes total.

A can o` beer :hihi:

REMOVE the rubber bands before you drop them in the water! Drop them in head first.

Keep the lobster in the refrigerator until you are ready to cook them. It keeps them lethargic so they won't chop ya fingers off when you snip the rubber bands ...... lol. Never had one thrash that way.

Steaming is another option. Some store can cook them for you if they have the oven there and they don't charge ya any extra $ for it.

Make sure your pot is large enough - don't laugh..... LOL. Nothing worse than 3/4 of a lobster cooking. :(

I love the chinese stir fry method w/ the black bean sauce & pork. Couple of big bowls of white rice and I'm in heaven ! :D

1.5 inches of water in a large pot, bring to boil. Remove bands and put lobster(s) in pot with cover. When water returns to boil, steam lobsters for 20 minutes. If lobsters are larger than 2lbs, add 3 minutes per pound above 2.

good deal thanks.:drool:
made 4 tonight, no trouble at all. the first lobsters i've ever cooked myself. i put salt sugar and beer..
my buds got a bunch of traps. really saves the offshore skunk, when you can come back and pull traps..:drool:

now to make lobster salad with all the leftovers :bo: ....

A can o` beer :hihi:


Umm...2 Cans of beer....one for the lobster and one for you. :hee:

Keep it simple, a lot of salt...some cayenne, parsley and lemon.

I like using enough water to cover so they cook faster and more evenly. The key is to get them back to a boil rapidly so you can time the cooking properly...if they're steeping in water for a length of time, then you boil they will get over cooked.

-spence

Last Nights dinner...Surf and Turf..yumhttp://i6.photobucket.com/albums/y219/#^&#^&#^&#^&#^&#^&/072806015.jpg

what no veggies :rollem:


Looks good :cheers:

Boil them in sea water if you can

Microwave them. You'll never go back.

Freak as if you didn't have enuff last weekend :bl: 29 freekin lobsters that one in the bag is 4 lbs and it was MINE :D

ya' but we caught these ourself... makes 'em that much sweeter..

microwave lobster?? that just can't be right???

pass the butter...

I use a turkey fryer to boil or steam them in.:drool: :drool:

thats what booger does.
problem is a 3 gallon pot of water on the home stovetop, takes like 20 minutes to boil.
ugghhhhhhh..... a watched pot never boils...

finaly got the water at a slow boil, aded the beer.{just happend to have a bottle kicking arround ;) }
then another ten minutes to get it to boil again..
throw the 4 cold lobsters in and set the timer for 12 minutes...
now the house smells like a brewery and a fish market..
gotta be a way to do them on the bbq OUTSIDE to keep the wife happy :hidin:
i'm thinking tin foil and a little water???

Lobsta on the barbi.
Home Sleepo sells them burners for the big pots for pretty cheep money.with no wind they will get water going pretty good. Just use enough water to cover em.I don't add salt they are plenty salti enough.In fact i will chop up a few carrots to absorb the salt an sweeten the pot up.I like em boiled best for this reason.Old bay to add a little flava.

Ok ...so if we're not as good as some on catching our own, where is the cheapest place to buy these tasty morsels. Please don't say Super Shop and Drop!

Ok ...so if we're not as good as some on catching our own, where is the cheapest place to buy these tasty morsels. Please don't say Super Shop and Drop!
Shaws or Star or whatever its called now....$6.99 a lb now....had 3 chix for me self yesterday

Ok ...so if we're not as good as some on catching our own, where is the cheapest place to buy these tasty morsels. Please don't say Super Shop and Drop!

How far you want to drive??? Theres a ton of places in Maine if you want to go that far

Lobster prices...THIS is something I am WELL versed with as of last week :uhoh:

HANNAFORDS wins no question, 1.5 lb at 9.49/lb

Shoulda see the looks I got with a full buggy of bugs :hee:

StopandDrop was $13.99 at the same time! Ripoff artists.

Shaws was $10.99/lb

They always put the chickens on sale usually you will find $6.99

Go up to Maine, they're in molt right now and you can find the softshells for $5 a lb for the 1.5 lbers

Can't ship softshells though so you have to get them yourself.

I only catch about 6-8 per week on average, gets "really good" in June (15/week or so) and slows to a slow pic this time of year...for me anyway. ( for 10 pots.) Given the price of fuel, gear, lic's, lost traps and my time (about 2 hours per week, albeit enjoyable) I estimate I would need to charge about $40-50 per lb. to make it "worth my time". But I have to say the ones you catch taste better then the ones you buy, probably because you have the backache, hand scars, dirty boat, stench and a smile still on your face from doing it yourself.

For me it is a way to use every bit of my fishing catch, and spend a hour or so 2X per week alone on the water. I put nothing in the dumpster. It all goes to catch something.

There is nothing bette then a Lobster salad sandwich when you are out fishing. You feel like you are really living.

Try a pointed knife just behind the center of the eyes and split to the front just before putting into steeming/boiling pot.
Seems for some reason they have less of a course tecture to the meat and somewhat sweeter this way.
Don't know why,,, but maybe it's because they are dead before the adrenoline gets to the meat? Not sure but does seem to work.
Got the idea from some cooking show an TV ( the one that says, "you'll never look at food the same way again"), tried it with 2 lobsters, one killed, the other not. Definately a noticable difference.

Lobsta on the grill, buy those reynolds allumin foil baking bags, they are perfect for lobsta, place lobsta in bag and seal shut, place on grill about 15- 18 min, no need to add water as they will steam themselves from there own moistier. remove and pluck, dip in butta, yum yum, no pot to clean no oder in the house!!!!

Microwave directions;
-Stick the bug(s) in the freezer for 20-30 minutes before cooking.
-You can put them on a plate but the best method is to remove the rubber bands, stick them in a plastic zip lock bag with a small shot of water and a Lemon or Lime wedge jammed on their snout. Close the bag partially and set the microwave to HIGH.
-The best I've found (depending on power) is six/seven minutes for the first pound and add a minute for each additional quarter pound (ex a 2.5 lb would be (7 + 6) 13 minutes).
-Remove that one and do the next (who cooks ONE lobster?). I have done two at a time in a big microwave.
-Tell everybody "The bugs is done!"
-Eat in the usual manner

i just realized i havent had any lobster this year :drool:

thanks FF

now to make lobster salad with all the leftovers :bo: ....

Leftovers....Weak
:huh: :blush:

brother brian- would you tell me how you do your steamers- the batch you made at my shck last summer was the best i ever had..... good luck on the cape......

The steamer 'secret' ain't no secret; They gotta void first (makes me feel better too :rotf2: ). I let em soak in cold water (I add salt - Kosher if you got it) with a couple of slices of the cheapest white bread/rolls you can find and mush the bread up so that it gets the water 'milky' (corn meal works too). I think the yeast makes them 'flush' or else it is just ingesting the bread. I let them flush for about two hours or more (The longer, the better). If you drink heavily the time flies VERY quickly... The only other thing I make sure of is that as little water as possible 'touches' while they steam (for variation you can toss in some onion or squeeze in some lime but I like em 'au natural' ). For dip I like a cup of broth that has a pad of butter melted into it. I could eat about 10 lbs right NOW !!!.

when they are in the pot you put the steamers in an empty pan in the bottom of a pot to keep them out of the water & catch the broth that falls out of them ??

I either have an actual steamer built for this (like an inch of water on the bottom with a 'basket' suspended above it) or I make one by putting water in a big pot and then putting a pie plate on top of the water and the steamers on top of the pie plate. The broth is formed when their juices drip into the boiling water. Either way a lid or a piece of foil on top is a must for trapping the steam.

thanks- i'll be giving it a whirl this weekend......... we'll have to hook up & share a couple pounds in soco when your back from your hiatus.