Wine with lobster roll & steamed lobster?

originally posted by Chris Coad:

What's a "cull"?
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A cull is a lobster with only one claw - thus a 1 pound cull will have more tail meat than a 1 pound lobster with all its original equipment.

images%5Clobster_cull.gif
They are usually also less expensive per pound because they are less esthetically pleasing. I'm guessing they may not be allowed on the island where you live since it is so exclusive.

My father, whose first job filleting fish at Gosman's Dock paid 25 cents per hour, taught me about culls.

My only question is: when is mlawton going to produce lobster confit? Will that be before or after the bug la foie gras dish?
 
originally posted by Dan McQ:
originally posted by Chris Coad:

What's a "cull"?
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Gosman's Dock
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Hey, I have a t-shirt from them.

Btw, I don't understand how the lobster would have more tail meat with one claw missing? It would have the same amount of tail meat, but half the claw meat, no? Btw, the claws do grow back with time. Usually not in the time from when you buy one at discount to when you put it in the pot.
 
Btw, I don't understand how the lobster would have more tail meat with one claw missing?
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Simple. If you're buying lobster by the pound and there are parts missing, you're getting more of the parts that aren't missing.
 
originally posted by Chris Coad:

Simple If you're buying lobster by the pound and there are parts missing, you're getting more of the parts that aren't missing.
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Bingo. (I edited my explanation above for better clarity)
 
originally posted by Dan McQ:
originally posted by Chris Coad:

Simple If you're buying lobster by the pound and there are parts missing, you're getting more of the parts that aren't missing.
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Bingo. (I edited my explanation above for better clarity)
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Oh, it was pretty clear before. Brad's just not really a foodie, though, so sometimes these kinds of things have to be spelled out for him.
 
originally posted by mlawton:
a cull is a fiddler lobster, or a wine that you bring to Charles Weiss' house.
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Next time, leave one of your arms at home!

So many wines go well with steamed or boiled lobster, but my favorite is Demi-Sec Vouvray or similar style of Chenin, with some age on it.
Charles
 
My wife and I went to the Pearl Oyster Bar last year for lunch when we were in NY. We both had lobster rolls and we were both of the opinion they were the best we've ever had of that particular entree. Middle of the week for lunch, still waited for almost an hour to get seated.
I believe the wine that Steve Edmunds was writing about is called Heart of Gold which is my go to wine with dungness crab. We like lobster with melted butter and although Steve's wine makes a worthy match, we had a Mount Eden chard with a few years on it that was great.
 
Ya know, with lobsters so inexpensive these days we should crash Brad's apartment some day when he's not there with a bunch of lobsters and pots and try out all the various wine suggestions. I understand his doorman will take bottles of wine as a bribe.
 
My wife and I went to the Pearl Oyster Bar last year for lunch when we were in NY. We both had lobster rolls and we were both of the opinion they were the best we've ever had of that particular entree. Middle of the week for lunch, still waited for almost an hour to get seated.
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I'd heard the same kind of stories, knew they didn't take reservations, and we had a backup plan just in case. But we showed up at 8:30 on a Friday night and waited maybe five minutes. Recession keeping people home? Post-Thanksgiving/pre-Christmas lull? Whatever, we had a great time and the food was everything people say it is.
 
originally posted by Dan McQ:

My only question is: when is mlawton going to produce lobster confit? Will that be before or after the bug la foie gras dish?
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I've done lobster risotto with white truffle (paste), were you here? It did come out pretty well, maybe it's time for a reprise.
 
I guess I am an outlier because I was actually a little let down by the Pearl lobster roll when I had it about 2 years.

I didn't think it was in the same league as Boston's B&G. But chefs have changed since, and maybe I am just a big silly head.
 
2005 Gobelsburg GV Tradition is great with Dungeness crab tonight. Slightly less rich than lobster, and a little butter but no mayo.
 
HOW CAN EVERYONE MISS THE BLEEDIN' OBVIOUS? (I didn't intend for that to be all caps, but sometimes serendipity pitches a strike).

The right wine for lobster is Cote d'Or white. Like the one I'm drinking now.
 
I was just about to write what Lee wrote and then I got to the end of the thread. Specifically, a richer Puligny or Meursault.

But Chris, dude, I've never met you, but this is the sort of question I'd ask YOU. I thought you were a foodie/wino god of some kind. This really undermines things for me.
 
originally posted by Brad L i l j e q u i s t:
I was just about to write what Lee wrote and then I got to the end of the thread. Specifically, a richer Puligny or Meursault.

But Chris, dude, I've never met you, but this is the sort of question I'd ask YOU. I thought you were a foodie/wino god of some kind. This really undermines things for me.
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I've been known to hide my considerable light under a bushel in order to serve the public good.

It's just the kind of foodie I am.
 
You should try everything.

I'm allergic to lobster, so you can go fuck yourself with it for all I care.

Foodie.
 
originally posted by mlawton:

I've done lobster risotto with white truffle (paste), were you here? It did come out pretty well, maybe it's time for a reprise.
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Is there anything that has not been risottoed or confited in Harvard?

I was probably either busy or out of town or both.
 
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