Wine with lobster roll & steamed lobster?

You're thinking of Kane, I think. I'm just a bit over 6'1", and around 210 these days, unfortunately. Too much lobster and butter.
 
originally posted by Chris Coad:
You're thinking of Kane, I think. I'm just a bit over 6'1", and around 210 these days, unfortunately. Too much lobster and butter.
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People over 6' don't count the centimeters.

I'm sticking to 5'11' with hair.
 
Btw, that pic of Joe and the claw was taken moments before he sliced open his hand trying to crack that mega knuckle with a cleaver.
 
originally posted by Chris Coad:
originally posted by Lou Kessler:
originally posted by Thor:
coarseness of flavor
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I used to have that problem, but I found it's almost always avoided by staying under 1.5 pounds.
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Many years ago when I did a lot of skin diving for bugs around Catalina the rule of thumb anything over 2 pounds was used in lobster salad. By the way the term bug was used in place of lobster by divers over 40 years ago. The word lobster was only used among divers so the common folk would understand.
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But aren't the bugs that live off Catalina the same kind of bugs I used to snag off Shark's Cove, i.e., spiny bugs? Those are never as tender as the Maine kind, at least not the ones I ate, no matter what size.
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Maine bugs are better to eat than west coast bugs . An absolutely true statement but when one is poor they were still better than cheap hamburger. I always enjoyed spiny bugs even more than spam, if you can believe that. In those days of poverty we had to make do with abalone as a first course.
 
originally posted by Lou Kessler:
I always enjoyed spiny bugs even more than spam, if you can believe that.
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I can't. You predate Spam. In fact, I'm not even sure pigs had been domesticated in your youth.
 
originally posted by Lou Kessler:
originally posted by Chris Coad:
originally posted by Lou Kessler:
originally posted by Thor:
coarseness of flavor
Click to expand...

I used to have that problem, but I found it's almost always avoided by staying under 1.5 pounds.
Click to expand...
Many years ago when I did a lot of skin diving for bugs around Catalina the rule of thumb anything over 2 pounds was used in lobster salad. By the way the term bug was used in place of lobster by divers over 40 years ago. The word lobster was only used among divers so the common folk would understand.
Click to expand...

But aren't the bugs that live off Catalina the same kind of bugs I used to snag off Shark's Cove, i.e., spiny bugs? Those are never as tender as the Maine kind, at least not the ones I ate, no matter what size.
Click to expand...
Maine bugs are better to eat than west coast bugs . An absolutely true statement but when one is poor they were still better than cheap hamburger. I always enjoyed spiny bugs even more than spam, if you can believe that. In those days of poverty we had to make do with abalone as a first course.
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Oh, I like them a lot too, especially grilled over a fire on the beach. But not nearly so versatile as Spam.

Abalone you can keep.
 
originally posted by Todd Abrams:
I'm 4' 22" without hair.

Who needs abalone when you can have conch?
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Me. Horses for courses, Todd. I wouldn't make abalone salad, and I've never had fried conch strips (though conch fritters are plenty tasty).

Mark Lipton
 
the last time I cooked lobster (a couple of years ago) I served it with 2001 Carillon PM Referts - perfect. Now that I think about it, that was the last time I served white burgundy.
 
I once had conch fritters in Oscoda, MI, during a snowstorm -- closest I've ever been to a wormhole.
 
originally posted by Todd Abrams:
I once had conch fritters in Oscoda, MI, during a snowstorm -- closest I've ever been to a wormhole.
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Best conch fritters I ever had were at a small meat pattie stand on St. John's near where the ferry from St. Thomas comes in. Unbelievable patties and fritters at that stand.
 
originally posted by Brad Kane:
originally posted by Todd Abrams:
I once had conch fritters in Oscoda, MI, during a snowstorm -- closest I've ever been to a wormhole.
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Best conch fritters I ever had were at a small meat pattie stand on St. John's near where the ferry from St. Thomas comes in. Unbelievable patties and fritters at that stand.
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Had conch two or three different ways while cruising in the vicinity of St John's and other islands. IMHO not bad, but not as good as abalone.
If anybody cares the best wine with lobster and butter is a big but balanced CA chard. Ramey, Mt Eden, etc.
 
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