On Mon, 5 Jun 2017 07:42:59 -0400, "Mr. Luddite"
wrote:



I don't think I'd be comfortable eating anything caught in Long Island
Sound, especially bottom dwellers like lobsters. I don't even like
eating them anymore that are caught off the Massachusetts coastline.

Crustaceans are pretty good about filtering out contaminants from the
white meat. It is not like oysters and clams that tend to be exactly
what the mud is like where they live.

On Mon, 5 Jun 2017 09:23:57 -0400, Keyser Söze wrote:

Mr. Luddite wrote:


Serving your country for a few years is "goofing off"?
It wasn't a "career".

I suppose in your warped way of thinking it is.





Saving the country? From what?

Take the extra second to read what you reply to. You won't look as
dumb

On Mon, 05 Jun 2017 13:45:12 -0400, wrote:

They are not all scrawny. I suspect they just sell the "shorts" to
tourists. These things can get huge. (10 pounds or more)
Are the claws that great? I assumed it was like the claws on blue
crabs, edible but not as good as the white meat. I really don't have
much experience with cold water lobster.

===

With a good Maine lobster the claws are the best part - tastiest and
most tender. They're a fair amount of work however.

---
This email has been checked for viruses by AVG.
http://www.avg.com

On Mon, 5 Jun 2017 07:54:05 -0700 (PDT), Its Me
wrote:

On Monday, June 5, 2017 at 10:14:53 AM UTC-4, True North wrote:
Its Me
- show quoted text -
"Your lobsters, living in colder water, have harder shells and tougher meat.

Maine lobsters have sweeter, more tender meat and are considered superior."


If y'all want sweet, bake a pecan pie.
Considered "superior" by whom. We had a New York Times food critic down here raving about our lobster. He especially favored the ones off Gabarus, Cape Breton.

Just one example.

"A good friend of mine and fellow Mainer pointed out a great article in the November issue of Portland Monthly magazine in which Gordon Ramsay sings the praises of Maine lobster and bashes restaurants that serve counterfeit Maine lobster (an issue I wrote about in an earlier post). Apparently, Ramsay caught out a New York
restaraunt owner for passing off Canadian lobsters as Maine lobsters and went ballistic on his TV show, “American Kitchen Nightmares.�

http://www.maine-lylobster.com/2009/11/gordon-ramsay-sings-praises-of-maine.html

I suppose it all depends on what you were raised eating. I can tell
the difference between Maryland (Chesapeake) crabs and Florida crabs,
although they are the same species. The difference is probably water
temperature, to some extent salinity and the hibernation cycle
Maryland crabs have. A Chesapeake crab up around Harry's place never
sees water much above 10 PPT salt and they spend about a third to half
of their life buried in mud. No mud here.
Md crabs are better IMHO.
The Langustinos do have a milder flavor, just like the warm water
crabs so you want to sear them when cooking to caramelize the sugars
that are there and enhance the flavor. This is best done on a very hot
grill. Cook them fast and not too long. Let the carryover heat finish
the job.
Same with Florida crab cakes. This is not a sautee, you want to deep
fry them in 475 degree oil, just for a minute or so.

On Monday, June 5, 2017 at 2:03:26 PM UTC-4, wrote:
On Mon, 5 Jun 2017 07:54:05 -0700 (PDT), Its Me
wrote:

On Monday, June 5, 2017 at 10:14:53 AM UTC-4, True North wrote:
Its Me
- show quoted text -
"Your lobsters, living in colder water, have harder shells and tougher meat.

Maine lobsters have sweeter, more tender meat and are considered superior."


If y'all want sweet, bake a pecan pie.
Considered "superior" by whom. We had a New York Times food critic down here raving about our lobster. He especially favored the ones off Gabarus, Cape Breton.

Just one example.

"A good friend of mine and fellow Mainer pointed out a great article in the November issue of Portland Monthly magazine in which Gordon Ramsay sings the praises of Maine lobster and bashes restaurants that serve counterfeit Maine lobster (an issue I wrote about in an earlier post). Apparently, Ramsay caught out a New York
restaraunt owner for passing off Canadian lobsters as Maine lobsters and went ballistic on his TV show, “American Kitchen Nightmares.�

http://www.maine-lylobster.com/2009/11/gordon-ramsay-sings-praises-of-maine.html

I suppose it all depends on what you were raised eating. I can tell
the difference between Maryland (Chesapeake) crabs and Florida crabs,
although they are the same species. The difference is probably water
temperature, to some extent salinity and the hibernation cycle
Maryland crabs have. A Chesapeake crab up around Harry's place never
sees water much above 10 PPT salt and they spend about a third to half
of their life buried in mud. No mud here.
Md crabs are better IMHO.
The Langustinos do have a milder flavor, just like the warm water
crabs so you want to sear them when cooking to caramelize the sugars
that are there and enhance the flavor. This is best done on a very hot
grill. Cook them fast and not too long. Let the carryover heat finish
the job.
Same with Florida crab cakes. This is not a sautee, you want to deep
fry them in 475 degree oil, just for a minute or so.

I can't handle frying crab cakes. We buy awesome crab cakes from
http://www.boxhillpizzeria.com/maryland-crab-cakes/
and cook them on a dab of butter in a 425 degree oven.

On Monday, June 5, 2017 at 1:16:01 PM UTC-4, True North wrote:
Its Me
- show quoted text -
Just one example.

""A good friend of mine and fellow Mainer pointed out a great article in the November issue of Portland Monthly magazine in which Gordon Ramsay sings the praises of Maine lobster and bashes restaurants that serve counterfeit Maine lobster (an issue I wrote about in an earlier post). Apparently, Ramsay caught out a New York restaraunt owner for passing off Canadian lobsters as Maine lobsters and went ballistic on his TV show, “American Kitchen Nightmares.�

http://www.maine-lylobster.com/2009/11/gordon-ramsay-sings-praises-of-maine.html"


SNERK....I'd take the opinion of thousands of French who are renowned for food over one loud potty mouthed Brit.
We export millions of dollars of lobsters to France every Christmas and now the Chinese are calling wanting same.
We're expanding the cargo area at our airport to keep up with the demand.
BTW. Did y'all read the comment section? Supposedly some Maritime companies are buying up Maine lobster, canning or packaging and selling it back to y'all all.
I don't like that practice...it could hurt our stellar reputation for quality products.


Your lobsters are much cheaper. I hear the French are as cheap as the Canadians.

In any case, that's just one example. Maine lobsters are considered superior. Snerk all you like.

On Mon, 05 Jun 2017 13:45:12 -0400, wrote:

They are not all scrawny. I suspect they just sell the "shorts" to
tourists. These things can get huge. (10 pounds or more)
Are the claws that great? I assumed it was like the claws on blue
crabs, edible but not as good as the white meat. I really don't have
much experience with cold water lobster.

===

With a good Maine lobster the claws are the best part - tastiest and
most tender. They're a fair amount of work however.
......

It's not a problem for me. I bring my own channel like cod with me..
😋

On Mon, 5 Jun 2017 10:16:00 -0700 (PDT), True North
wrote:

SNERK....I'd take the opinion of thousands of French who are renowned for food over one loud potty mouthed Brit.
We export millions of dollars of lobsters to France every Christmas and now the Chinese are calling wanting same.
We're expanding the cargo area at our airport to keep up with the demand.

The french also eat snails, horses and wild hogs.

On 6/5/17 1:45 PM, wrote:
On Mon, 5 Jun 2017 07:41:08 -0400, "Mr. Luddite"
wrote:

On 6/4/2017 10:53 PM, wrote:


Maybe we can send them some langustinos.



When we lived in Puerto Rico my wife got a craving for lobster so we
went to a restaurant known for local catches. What a disappointment.
Scrawny little things with no claws. Yuk.


They are not all scrawny. I suspect they just sell the "shorts" to
tourists. These things can get huge. (10 pounds or more)
Are the claws that great? I assumed it was like the claws on blue
crabs, edible but not as good as the white meat. I really don't have
much experience with cold water lobster.



I love lobster but my favorite is dungeness crab roasted vietnamese style.

On Mon, 5 Jun 2017 11:19:56 -0700 (PDT), Its Me
wrote:

On Monday, June 5, 2017 at 2:03:26 PM UTC-4, wrote:

Same with Florida crab cakes. This is not a sautee, you want to deep
fry them in 475 degree oil, just for a minute or so.

I can't handle frying crab cakes. We buy awesome crab cakes from
http://www.boxhillpizzeria.com/maryland-crab-cakes/
and cook them on a dab of butter in a 425 degree oven.


Baked crab cakes? Yikes that may be a felony in Maryland ;-)