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7

The only parts that you need to avoid are the intestinal tract - the black line that runs through the tail, and the sac right behind the eyes which includes the brain, stomach, and other organs. The tomalley is the edible yellow-green pasty substance which serves as the liver and pancreas. However, there are advisories in place by US federal and state ...


7

They should be fine until Monday. Do just as he said...keep them in the fridge covered with damp newspaper. Cook them tomorrow or Monday. If you can't/don't for some reason have time to cook them then just stick them in the freezer alive. They'll freeze and you can then cook them another time in the future.


7

First of all, Ramsay was primarily concerned that they were advertising Maine Lobsters and selling Nova Scotia Lobsters. He actually didn't comment on the flavour. I've searched about 20 web pages (nothing authoritative) and the consensus is that the colder the water, the better the lobster. But, the waters off of Maine are fed by the Labrador ...


6

Restaurants in general use WAY more salt than home cooks do. I'd try increasing the salt and see what happens to the flavour. The same is often true of butter. Also, some restaurants that publish recipes, do not actually publish something that is faithful to what they serve. I noticed it with a dish with which I was very familiar from a favourite ...


5

You can eat even shell. Ground shell is used in French Bisque to thicken the soup and make it more flavored.


4

Its much like a frozen Shrimp, definetly better defrosting first, either in a cold water bath or leaving them in the fridge. If they are individualy frozen they should defrost really fast in cold water. Grilling is my favorite way to have them, they are amazing and easy to do. I would think that broil/bake/saute methods would be tastier than boiling.


4

Remove the Thorax shell (the saddle shaped one over the main body). Then you can take each leg off by gently wiggling and pulling. There's a nice piece of meat where the leg comes out of the body. Then you suck the meat out of the leg.


4

I have lobstered from Montauk New york all the way to just south of Greenland. I come from a family that has been deeply involved in the losbter fishing trade since the late 18th century. My grandfather, uncle and brother have all, in their repective times, been consultants to the national lobster fisheries advisory board of both Canada(my grandfather) and ...


3

You will want side dishes that will not overcome the taste of the lobster. Steamed or grilled asparagus with just the barest drizzle of olive oil and coarse salt immediately come to my mind. Add a nice risotto (mushroom?) then send me an invitation.


3

I'm sure someone should suggest a lightly dressed salad. I think it might go with mashed sweet potato with lots of pepper!


3

I'm no expert in lobster but all sorts of things can effect the quality of produce even if its the same variety. Things like diet, water temperature and water quality could easily cause differences between 2 otherwise identical things. There could also be differences in how they are fished/managed by the 2 nations.


3

According to stilltasty.com two days is the max, so you'll be fine as long as you refrigerated it within two hours of cooking. Other sources claim durations of 4-5 days. As sarge suggests, use your nose. Other sources: http://www.lobsterhelp.com/lobster-facts.html http://www.fao.org/wairdocs/tan/x5887e/x5887e01.htm


2

When in doubt, use your nose. If your shellfish develops a different smell after cooking you should be leery of eating it. That actually applies to all proteins that are cooked by themselves. Also any changes to texture and any visible changes to the surface should also be cause for alarm. Fridged food has very different spoilage rates depending on how ...


2

Possibly two reasons: environmental concerns and a lack of standards. For the environment, Ramsay has often advocated for restaurants to serve fresh, local seafood wherever available. He supports local industry and sustainable harvest. He has a recent scathing documentary about shark fin soup, openly protesting inflated prices for the rare, costly, and ...


2

I would suggest anything that you can grab easily and is not difficult to eat. You are going to have to get dirty cracking the lobster, so why not get some corn kernels on your face? Growing up in New England our lobster dinner included sweet corn on the cob and cornbread. (The butter can be used on all of it!) Also, if you want some greens, maybe some ...


2

In my comment, I referred to the CookingIssues write-up on Giant Lobsters. The site went down, so it was impossible to get the 'conclusions'. The site is back up again, in a way, so here it is: “Do you normally get 20 pound lobsters?” I asked him. “Yep,” he replied, “we sell ‘em all the time.” I decided that the lobster shouldn’t be cooked whole. ...


2

roughly 9-11 minutes for pound should be ok


1

Sure, freeze away. It's not going to be as good as eating it fresh but it's better than throwing it away.


1

Bread, garlic butter, salad, maybe grilled potatoes and asparagus (not my favourite food, but the neutral taste and texture would go with the subtlety of lobster). Bread's probably essential to neutralise the fat in the butter.


1

Lobster is really popular in North Western France. I've seen it served there with crawfish cocktails and oysters; something like this. You can also just keep it down to earth and simple. In New England I used to eat lobster with french fries. Not quite worthy of Brittany, but yummy all the same.


1

I always like it when breads are served with lobster!


1

As a lobster fisherman in Nova Scotia, I can say chef Ramsay is full of himself. He should never comment on anything that he has no idea of what he is talking about. If you are in a restaurant in Florida and you are served a Maine lobster, you have an 80% chance of getting a lobster from Nova Scotia, New Brunswick, or Prince Edward Island, though this is ...


1

I believe the restaurant owner called it Maine lobster is to differentiate it from other species we call lobster such as rock lobster. Maine lobster describes all (western) North Atlantic lobsters whether caught in Canada or the US. To further this answer refer to the definition of American Lobster on Wikipedia. It is also know as Maine Lobster and ...


1

I believe it is the same thing that sparkling wine from Champagne can be called champagne, but those made outside of it cannot be named that way. I watched that clip and it Gordon picked on false advertising, regardless if there are actual difference in taste.



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