Cooking Lobster
There are several ways to cook. Which tastes better, or does it matter? On a low purine diet. Thanks
Forum Discussion
yankee camper wrote:Little Kopit wrote:
Did ya pay attention to the 2" of water I use. Sure you bring the water to a boil, but it's the steam that cooks. Didn't think mine was that hard to read.
:C
Are YOU paying attention? I don't care if your steaming in 2 or 12 inches of water steam is steam and if you cook it that long it WILL be jerked lobster, maybe this isn't too hard for ya to read
Heyyyyyyyy! How can this be jerked lobster without mace and scallions and and scotch bonnet peppers? ;)
Wading into this "den of inequities" I'd say that any lobster's shell that turns red is cooked no matter whether you use indirect heat as in steaming or direct as in grilling. That observation keeps me from worrying about the cooking time and allows me to inhale any excess cooking smells that might escape< insert swooning emoticon here>.
Still I uhm err can't think of any lobsters I've steamed for 45 minutes.
Oops.
OH and I just want to say it's really mean of any New Englander to allow me to wander the region for several years and not tell me about Captain Scott's Lobster Deck!?! Discovered it this year w/o yer help just like Abbot's Lobster. Humph:B.
