Lobster meat reddit. Tail is grainy, more like shrimp (same part of the body).

Lobster meat reddit Same for the prepackaged whole lobsters; those are almost 100% from dead loss that would have been thrown away otherwise. It's far more delicate, tender, and sweeter than the tail. Look, you can make a good or even better lobster roll easier. Personally I prefer the claw meat, but really it's all pretty tasty. Lobster Anywhere offers raw meat that they say is better than cooked meat, and is even comparable to live; extracted using a $2mm machine to get all the meat out with the highest quality. I’m wondering if with only a minute in the boil, then into ice water and then the sous vide at such a low temp, that the tails were actually at very low temp for a long time. "Closely" related is a very relative term. I recently bought a live lobster, dispatched it and then immediately boiled for 10 minutes in salted water (a teaspoon for every quart). A 2lb lobster has more than two times the meat of a 1lb lobster. It's okay, but just okay. If it seems like… If you really wanted to go all out buy a live lobster, butcher it and seperate the tamale and roe if it has it and poach the parts remove the meat use the poaching liquid (would recommend court bouillon) and use the poaching liquid in place of water in your meat pie and use the lobster meat, liquid, and tamale and roe and substitute the rest It's not just a vacuum sealed lobster, you're getting 2 lobsters and it's already been removed from the shell, not to mention it's coming with seasoned butter. I’m making lobster Mac and cheese but I have frozen uncooked lobster meat and I am not sure the best way to prepare it for this dish. >3. You're getting way more meat because it's been removed by a special process. lobster rolls, but that is the exception rather than the rule. it is described as disgusting and unappetizing in its description and gives -3 mood when a simple meal with it is eaten, but a fine meal with insect meat gives +2 mood and lavish meal with insect meat gives +9 mood, which means it can be enjoyable when cooked right, so is it like lobster meat or something? People do all different recipes for lobster rolls that sometimes have celery and herbs, but most seafood shacks like this one just toss it in a bit of mayonnaise and maybe some lemon, S&P. Utter sacrilege for the purists, but it was incredible. They weren't being fed fresh lobster meat, they were being fed ground up, shell-and-all, half-rotten lobster. Pick out the 10 nice hunks of meat. Most of the places here serve 4-8 ounces of lobster meat. At >2. Everything I find online is for frozen cooked lobster meat. We told the waitress and was told that the lobsters come in fresh everyday. Pour the remaining sauce over the sole, sprinkle with breadcrumbs and bake in the oven. I adore picking it apart and finding that sweet meat as you break the body apart. you can cook it right away or take off the tails and claws. You say lobster is only good because of the other ingredients. 5lbs and 3. Stuffed sole, shred the lobster, make a cream sauce, warm the lobster in the sauce, fill each sole filet and fasten with a toothpick and put in baking dish. Like many expensive cuts of meat, lobster became pricier once it was better known how to best prepare it. I’d always heard that as lobster meat begins the natural decay process, cell membranes become more porous to the salt in the water. I've never in my life seen anyone roll the leg meat out of the shell (great idea) but you would never get a shell that soft. Next time, eat the lobster as soon as get it home. I know nothing really compares to real lobster, but these were fun to make and certainly satisfied my craving! There was a big box of imitation crab meat that I found at Kroger for $10, plenty to make at least four big rolls. Do you want them live, cooked, shell-on tail only, or meat only? I buy my seafood from Red’s Best. Dec 13, 2022 · The main edible parts of the lobster are its claws, tail, head, and body, with the claws and tail being the most popular among diners. Reply Someone don't know how to cook. If you get 8 ounces, consider yourself lucky. I accidentally left a frozen solid package of lobster meat on the counter last night and it defrosted. Edit: speling Based on this discussion, I went to Angie's today. 625 lb, hard-shell February lobster has firmer (tougher??) meat to begin with, does it require even gentler blanching and sous vide? Lobster rolls are about simplicity, and a hotdog bun is simple; it doesn’t distract from the lobster, but getting that perfectly browned, thin, even, crispy butter layer on the sides without soaking the bun through with butter takes a bit of practice. Crab and lobster costs more and has more effort to eat and less food. Or will the tail turn mushier and mushier? b) Since a 1. Plus, Pearl Oyster Bar pan toasts their buns in butter and serves them with shoestring fries. Salty's uses processed lobster meat but at least it's actually a reasonable portion. That's so Portia! A sub-reddit about warm, soft, and cozy games. Not even on a roll, and you won’t be mad! So much better than any of the nicer restaurants I’ve gone to in Boston. Lots of lobster meat. This is because it expands during freezing and presses more tightly to the shell. Lobster tail 2 after lifting up the layer, now it looks more familiar Back to the suspicious lobster tail 1. The u/lobster_meat community on Reddit. The subreddit for all things sushi! Whether it be pictures of your latest night out or your own home creations, if it's served alongside sushi rice, this is where to post it! The first essential condition is that the lobster should be alive. A manager noticed prices across all menu items increased by 10% in August. Lobster (like most seafood) goes bad really quickly. Overall, in terms of food quality, I'd give it 5/10. Well prepared. 30 minutes to 1 hour held at 50–60 °C. This is a cold sandwich but the hot ones are just lobster meat tossed with butter, my friend got that type and loved it The only fish God told us was good for food have to have fins and scales. The trick for a CT style lobster roll is the bread because the lobster is served hot and a bun that isn't sturdy enough will fall apart but if it's too sturdy, it will be hard to eat. Edit: since the lobster is going to cook for additional time in the Mac and cheese I want to make sure it doesn’t get overcooked. It was as cold as an ice pack when I noticed it this morning, so it did not come to room temp. "When many lobsters turn black during/after cooking, I tend to think that they were improperly cooked. Members Online. This is fresh out of the packaging. There are differences between lobster and langostino Langostino is Spanish for “little lobster. lobster_meat 568 post karma 260 comment karma send a private Nobody has mentioned the species. g. Then light a fire on top of the rocks and keep it burning for 4-6 hours. Share Add a Comment How to cook a lobster: Boil a ton of water, add lobsters, boil for 16-20 minutes (depending on # of lobsters in the pot)- remove from boiling water using tongs, place on sheet pan to cool, break apart cooked lobster and remove meat- chop large pieces (tail and claws) and refrigerate meat- create lobster rolls by grilling (butter in a fry pan When you eat lobster or crab you get like the claw or the legs and that's the most meat you'll ever get from that one crab or lobster. Rolls typically consist of mayo or warm butter and lobster, and some people enjoy one more than the other. And lobster rolls are covered in mayonnaise. Sauté 2 onions 2 carrots and 2 stalks of celery until softened. It's just instagram fluff. The Unhealthiest Restaurant Orders in Every State. Remove roll, melt rest of butter in the pan and add your lobster chunks. Very fresh. While the first is burning line a wire basket with seaweed. And jpoRS is correct, a few varieties of 'lobster' don't have claws. Buying straight lobster meat wholesale ( far more cost effective for a restaurant than paying for the labor of cooking/shucking that quantity) is at the cheapest about $21-$22 dollars a pound for kc, or knuckle claw meat, and $25-$29 dollars a pound for tck, or It’s fine, just cut off those sections. The lobster is under less stress the meat is sweeter than soft shell. Remove tails and claws. Also, note that the Canadian lobster industry allows for oversized "breeders" that are illegal in the U. Every bit of the lobster is harvested, they shuck every oz of meat out of those buggers and freeze it - usually selling it as bulk lobster meat or lobster claw meat. The most popular dish is just boil or steam the thing. Bought a fresh 2lb lobster. Blanching a lobster for 1-2 minutes may kill it and sanitize the outside, but it very likely does not render the inside safe. Red's Eats in Wiscasset used to serve 1 lb. I couldn't imagine that the meat would taste that great either. When the internal temperature during cooking doesn’t reach a certain level, the enzyme ‘phenoloxidase’ can get activated, resulting in the deposition of melanin, or black pigment. Two different textures. Luke’s began as a tiny lobster roll shack in New York City, where Holden was unable to find an authentic, high quality Maine lobster roll to feed his craving for home in 2009. Everything from questions about something in your fridge, to what caused something to go bad, to "Is this still good?". I'm taking possession of 50 live lobsters next weekend, and I'd like to preserve the meat raw, if possible. chains like the beach pea and lower-class restaurants don't use fresh meat in their rolls, so they're bigger/cheaper but it's not as good. Claws are grainy towards the joint, but a really smooth texture and flavor on the rest. By blanching or fully cooking it before freezing, you are separating the meat from the shell and avoiding that potential problem. If I'm not using it fondue I'll add it to a pasta dish or something. I decided to make this cheap version because I'm doing 1200 on a budget! Started by browning the sides of the roll in a tiny bit of butter. My first at-home experience was lobster ravioli, but I found that my ravioli stuffing obscured the taste of the lobster. There are hard shell, which are the most desired. ” Although langostino's taste and texture are similar to lobster meat, langostino is not the crustacean Americans typically refer to as “lobster” — American, or Maine, lobster and spiny lobster. Market price for 1 pound of lobster tail meat is $40 even at a box store like Costco. And the actual lobster meat is similar in calories to shrimp, etc. ' Being that I'm from Maine, this was a big deal. Buy tails at GEB (especially when they are on sale), get some Hawaiian top sliced buns, cook the lobster, and then heat the meat in garlic butter, throw the shit in a buttered grilled bun. 1 tsp Paprika 1tsp garlic powder 1tsp onion powder 1tsp parley 1tsp pepper 1tsp salt 3 tbs of butter Use scissors to cut the shell open, use a spoon to separate the meat and shell. You gotta really work to get to the meat too, all for just a little bite of vile cloying meat that has a rubbery texture. So, no shellfish like crab and lobster or shrimp and mussels, no catfish, no shark, no calamari, no sea urchin. There is a decent amount of meat if you're willing to extract it from the claws and legs as well as the tail. And it's such a pain to eat as well. There is no comparing a spiny or rock lobster tail meat to the claw meat of a 2-3lb New England lobster. I have eaten lobster twice. Legal Seafoods Alaskan King crab is better in my opinion, but also is usually like $70 per pound where I'm from. If a lobster dies and you can push on the bottom inside of the tail and you get flexing movement in the small claws, then the meat is still fine. You need all these specialized tools to crack into the meat, and then you even have to "clean out" that black stuff out of the tail. Sever and slightly crush the claws, with the view of withdrawing their meat after cooking; cut the tail into sections; split the shell in two lengthwise, and remove the queen (a little bag near the head containing some gravel). It had one piece of a whole flattened claw meat, and another small chunk, but other than that the bisque is full of tiny pieces of almost shredded lobster meat - not substantial. How about tacos, ceviche, lobster rolls, lobster tempura, lobster sushi (maki), scampi, pasta with butter and lobster meat. And it is dangerous to eat. Lobsters are caught and delivered live, and usually cooked alive (preferably just before eating to get the best quality). I don't know what else to call that sometimes off taste that claws get sometimes. Their meat however is all pre-cooked on site. It’s oxidation of the proteins in that area of the lobster. They specifically mention this "surimi" stuff as an exception in their materials. During my long adult lifetime I’ve looked at the ingredients in artificial crab and lobster about once every 10;or 15 years but after reading the ingredients, I never felt it would be nutritionally or tastily appealing. Every Thursday for the entire month was 'Surf and Turf, Lobster and Steak. Perfect for lobster bisque, lobster rolls, and other stuff where it’s getting mixed in with a bunch of other ingredients besides butter. Just roast a butternut squash in the oven until softened. If I can get a 1. of meat out of it at the absolute max, but probably closer to 4. Where as real lobster maybe be stronger or weaker flavored from time to time, the claw meat might have a "sandy" taste to it sometimes. 5lbs there is leg meat to eat. They can look similar raw (although tomalley is green when cooked through, and roe is red/orange), but the tomalley is located in the body or “head” of the lobster leading down to the top of the tail. I do like the claws and tail but the body is my big love. I’m not sure if it was frozen prior to being shipped - it arrived in a cooler like package. The closest common ancestor between crabs and bugs is almost as old as the closest common ancestor between humans and bugs. It made me really want to leave the house and get a fresh lobster roll. The first couple bites are good, maybe possibly a little delicious, but then there's MORE lobster and then the sweetness goes away and all I feel like I am chewing on a slightly more edible condom. Another worker noticed the same at their location. If the claw meat is mushy, you waited too long. Make a burre monte (an emulsion with hot water and cold butter), enough to cover lobster tails a bit more than halfway. Tails are easy to take apart, the claws not so much. I could see getting it again and eating the lobster from the bread with a fork. 5M subscribers in the coolguides community. I only got one box from them and cancelled because 6 out of eleven packages had holes, one package even still had dirt embedded from where it was clearly dropped on asphalt or rough concrete. Also just so yall know, most of the preshucked lobster meat comes from lobsters that were dead or at least not lively enough to be sold over the counter, so the quality isn't always the best. Luke’s Lobster. Kind of a waste. I've eaten whole lobsters and I can never get all of the meat cause usually there's some stuck inside. Meat should not taste sweet, I swear its just an excuse for people to drink liquid butter. when I flipped it, the meat also looks orangish. They spoil so rapidly if killed before cooking that it’s not safe to sell raw lobster meat. The lobster meat was really good. Brought it home and threw it into a pot of boiling salt water and let it steam for 20 mins. Over very very low heat, poach lobster meat in the butter emulsion. I was going to comment elsewhere, but this video perfectly shows that there is still more meat in the head that Gordon doesn't extract. The claws don't get used Nov 13, 2022 · Red Lobster / Facebook. 43 votes, 12 comments. If you want a truly fresh lobster roll you should go to Pearl Oyster Bar. I like crab but I still prefer lobster and definitely think crab legs themselves are overrated. I get a big shipment like this a couple of times a year and typically I steam the lobsters, pick the meat, and freeze the picked meat in bags of whole milk. It's like getting the jumbo lump meat out of a crab. In general, with a live lobster (I assume a Maine lobster?) the moment you kill it, the meat begins to break down. Any chance it’s still worth eating? Thanks! A forum for everything related to food safety. Lobster has a higher meat to shell ratio than crab and much easier to eat. You'd get about 2oz of previously frozen meat on a hot dog bun. Most places use frozen lobster meat. The quality of the lobster meat really brought down the rating. It’s so good. However, blue crab, and dugeness crab and even snow crab, while I think they are great and amazing, the choice is usually going to be lobster, the claws taste different to the tail, the stomach guts taste so good, and sometimes they have eggs. They use to feed it to prisoners in colonial days and considered it cruel to feel them lobster more than once a week lol Next time take the head, split it in half, sear the inside, add aromatics and sweat them, take all the shells, roast them, crush them, add roasted shells to pot and cover with water (bonus: if you cover with chicken stock instead of water you get like a chicken shellfish stock and that tastes fckin amazing for any Chinese dish that requires stock) The meat was firm so I did not really think much of it until my mom had a bite of the fish also and did not finish eating it because of the pungent taste. Uhh melt the cheese just a bit and make little rolls with it, fry the lobster in some basil garlic butter, wrap the lobster in the cheese, cover it in breading and make lobster mozzarella sticks. They actually get in live lobsters and break them down as opposed to 2 lb packages of frozen watery bland lobster meat. And yes I eat all my seafood fresh. Lobster is always sold live, or cooked. So salty lobster meat may be an indication that it wasn’t fresh enough while still sitting in salt water at some point in the process. When eating the tail, peel the shell-colored strip of meat off the tail and clean out the line of lobster turd, like de-veining a shrimp. If I was in Maine and could get lobster $3-4 a lb then hell yeah!. I ate a lobster from a well reviewed place near DC and I have to say, lobster meat tastes like slightly sweet rubber. If you get a good size lobster, you can get enough for a lobster roll just out of the body. I only got to experience it that one time because the next day, we had CIF issue, the entry PT test, and then off to our units to start the 8 weeks. (Better to slightly undercook the lobsters since you will be reheating the meat before serving. It is tedious and only small amounts of meat but so good!!! I also like to take the roe and tomalie or lobster paste and put it with a bit of butter on a piece of fish and bake it, it then tastes like lobster! Apr 14, 2016 · It's pretty much going to be the same every time. That being said, I’ve only purchased this twice and this was the second/last container of my second box purchased, and this is the most lobster meat I’ve seen in a For a new shell cull that's about right, and you might get 6 oz. It was a drastic improvement over shrimp and noticeably sweeter with no fishy taste at all. This is why supermarkets, particularly in coastal regions, have lobster tanks for live To even get the same meat as a lobster, you gotta buy those king crab legs, which cost MORE than a lobster, for the same amount of meat. I’m away 😂 from home 🏠 for months 📆 at a time 🕐, and then come 💦 back 🔙 for 4-6 💅 weeks 🗓 to spend 😵 time 🕐 with my roommate 😂👦👱 and kids 👶. Hi all. What you want is fresh (boiled alive) New England lobster. The last time I made lobster rolls, I extracted the cooked meat and chopped it up. A true roll would have been better. Butternut squash soup with corn and lobster. The meat fills the entire shell and is at its sweetest flavor level. I’ve sold lobster for a living since I was a 18, for over 20 years, and that is definitely raw lobster roe, not tomalley. Other lobster sources include: James Hook. Anyway, you'll know it's done when the shell turns bright red and the tail meat is firm and opaque. Does the meat you've had vary from time to time or is it mostly the same. The issue isn't in the meat itself, but in the stomach acids. I guess you mean good George's Bank North Atlantic lobster, because thinking rock lobster sucks is a pretty popular opinion. Tail is grainy, more like shrimp (same part of the body). Or incorporate the mozzarella and lobster together with the basil but the same process. Reddit gives you the best of the internet in one place. But in Boston area? Go to Alive Either it will be served in a way where the meat is accessible, or you'll have this thing, I don't know what it's called but imagine a nutcracker for lobster. You can crack the shells and suck the meat out. That’s why you keep the, alive until you cook them. It arrived vacuum sealed from a New England lobster company and went directly into the freezer where it’s been since. And the texture difference is immense. A future where it's not lab-grown meat, but lab-grown protein. The lobster meat you get from killing a crab looks like shrimp. The bread was soaked in butter or grease, and the sauce they provide is also kind of greasy. Probably about 15 minutes, depending on size and thickness of shell. Good tail meat is too nice to be used in a traditional lobster roll. Not terribly, but please don't let this be your first lobster roll experience. Had The Lobster Man recently; the pieces were not that large, the roll itself is only the length of my small hand, and they put a giant piece of lettuce underneath the meat to make it look fuller. I know that food service businesses don't buy at retail prices, and we wouldn't generally buy meat already picked from the lobster. 25lbs. Overall, I think people who don’t generally have access to lobster, at this price point, will really We mostly make a copycat of Red Lobster's old lobster fondue, which is basically just Velveeta + lobster meat. 5oz. I also use all of the shell and head to make lobster stock. The first time was at a restaurant; the lobster was frozen and cooked in the smoker. a) Can a longer cooking time help tenderize lobster tail meat? E. It's not much, but there are thin slabs of meat under the head that I find very silky. But yes that sounds about right, A 1. Or get a live one. Super easy to make. They used to buy processed body and claw meat that was caught in Canadian waters. According to Maine Lobster Now, the tail is the meatiest and easiest to handle, but the meat also tends to be chewy, as the tail muscles get a lot of use propelling the lobster around. First dig a hole. Also, Gordan kind of breaks the claw meat up which hurts the presentation. However, it was so stringy and mushy. Yeah claw and knuckle meat which is usually used for lobster rolls is over 34 dollars a pound right now, Canadian lobster season just started beginning of May so price will come down hopefully, but a one pound lobster roll would cost roughly 75 dollars if the business was going to make any money from it. ) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle. 5 cups) cheddar cheese curds, broken into 1 inch chunks Salt to taste Buttered bread crumbs (2 cups bread crumbs tossed with 3 Tbsp melted butter) Preheat oven to 350°F. Sohow do you justify charging that much more for lobster if a well cooked burger is even preferred by some. Lobster tail is lobster tail and isn't very special. Shrimp is mostly meat with the exception of the shell and head. It’s not muscle but fibrous protein attached to the meat that is highly susceptible to oxidation. Picture based reference guides for anything and everything. Serve with lemons and melted butter. I 👁 work 💼 as a lobster 🦞 fisherman. Fresh Maine lobster can be substantially more. You can only harvest lobster after they reach a certain size. Title 🤔 sounds 🔊 bad 📉 but 🍑 hear 👂 me out. If "Thawed lobster meat, with no shells, is already dehydrated and tough due to the freeze-and-thaw process", then why would "frozen shell-on tails" work? Why aren't "frozen shell-on tails" likewise "dehydrated and tough due to the freeze-and-thaw process"? 102 votes, 16 comments. The perfect lobster is between 2. Lobster and especially crab legs are overhyped, over priced and aren’t that great. You might want to consider how long it'll take to shell the lobsters after cooking. Maine Lobster Now sells live lobster for slightly cheaper and offers free shipping. By this measure, lobster is absolutely overrated. 4. A lobster will literally decompose four to five times faster than the average fish depending on environment and humidity. The sauce is pretty simple- sauteed shallots, lobster meat, garlic, white wine, stock, two tablespoons butter, pinch of xanthan gum, and thickened with a quarter-cup of heavy cream. Plus, lobsters totally make better sandwiches. If you want to be more accurate, I would recommend weighing the actual meat, not the whole lobster with the shell and everything. cover the lobster in the butter mixture. 5 pound shedder for $6, cook it and pick it myself, it's going to be way lower than $20 per pound of lobster meat. Idc what you say, a lobster roll with chips is 10x better than any crab cake sandwich. They have the best customer service and choices. But as others have stated, even in the fridge a lobster is bad after several hours. (Maine is a different story- I feel like you can pull over at any shack along the highway and get a good lobster roll in Maine. According to a post on Reddit, if you haven't been to a Red Lobster in a while you could be in for some sticker shock. I was solely replying to the comment to which I replied. There was no Yeah the current WW scheme seems to be very down on processed/flavored meats (and meat substitutes, for the matter). But less overtly, I've also noticed that even just the smoked versions of some prepared meats have points while unsmoked equivalents don't. In that MOP, par cook lobster tails by pouring boiling water over them and letting them sit about 5 min to release flesh from shell. Insects are an almost 500 millions year old family, and crabs are not part of it. Lobster Mushroom Bisque Ingredients: 3 lbs lobster mushrooms, cleaned & thinly sliced 6 tbs butter 2 tbs olive oil 4 large shallots, finely chopped 2 carrots, finely chopped 2 ribs celery, finely chopped 2 clove garlic, finely chopped 1 large yellow onion, finely chopped 2 tbs tomato paste Kosher salt & pepper, to taste 1⁄4 cup vodka 12 sprigs parsley 6 sprigs thyme 2 large bay leaves 2 cups These are how you eat lobster if you're not from New England. Lobster used to be served to prisoners, or used as fishing bait and it's only recently that it became a delicacy. 5 pound lobster would probably yield <200g of actual meat. S. Lobster’s value is pretty subjective anyway. However, the best lobster roll I've ever had was served on a grilled crunchy, fluffy sub roll with steamed claw meat and grilled tail meat diced to be similar size, tossed in butter and lemon and a tiny bit of aioli, with a small amount of some mild sweet onion and celery for crunch. Step 2: Break down those lobsters! Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces, transfer to a medium bowl. IMO, it was plenty of meat. Luke’s Lobster is a family-owned Maine seafood business, founded by third-generation lobsterman Luke Holden. for sustainability reasons. No lettuce, no mayo or spices. Just want to say that I know real lobster is low calorie, but it's so expensive. I had a little leftover picked lobster meat and lobster stock from another meal, so I decided to make use of it for a quick dinner. but, if i did, i would go for any place that sold fresh lobster meat in a style that i like. Another steak I have is all cut up too, but not nearly as bad as this one. And, sure enough, come Thursday, there was lobster and steak for lunch. You're literally better off getting any lobster roll anywhere else. The lobster is not always You can't par cook lobster. 1 lb fresh or frozen cooked lobster meat, chopped into 1/2“ chunks 8 oz (1. There's quite a bit in the claws, but mostly the meat's in the tail. 25 the meat starts to get a little tough. The medium shell lobster meat does not quite fill the shell yet. I'd draw the line at lobster milkshakes. Then fill the hole with rocks. Boutique fine-tuned remixes of plant, animal, fungal, etc cellular patterns of various origins teased to grow custom textures, produce specific flavors, harbor guaranteed nutritional baselines, suitable for specific dietary restrictions, tailored to compliment and expand traditional foods and recipes. Today is my lucky day, I discovered a massive piece of lobster meat in my Kirkland lobster bisque! I got fresh lobster meat for Christmas last year that I never used. Fucking better, more meat, way cheaper. After pulling it out and throwing it in ice to cool down, I pulled the tail apart and all of the meat looked like cottage cheese. Clarified butter poach it, put it on a stick and use the left over butter to fry potato cubes dusted in rice flour, then use those potatoes in a lite potato salad with your choice of vege with maybe bay shrimp and put that immediately into a hot dog bun and serve with the tail on a stick. I'm glad I don't eat lobster anymore because their lobster roll, as listed online, is now $30! That's insane. If I am going to spend $20-$30 a lb I’m getting a lb of jumbo lump blue crab meat and making some mind blowing crab cakes, even then i amfeeding a family of 4 with that lb of crab meat. Also, 1lb lobsters are a waste of money. Give me a steak over this crap any day. evzuneu pdqf knbrlgdp cgehzr zhmr lbazuvs gdtqb ccurf uctl heyjqze