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(US News)   Thanks to an abundant supply, lobster is now cheaper than deli meat. Thanks, Obama   (usnews.com) divider line 151
    More: Spiffy, bologna sandwiches, excess supply, lobsters  
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9587 clicks; posted to Main » on 07 Jul 2012 at 3:01 PM (3 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-07-07 03:37:03 PM  

sn82: mikaloyd: LOBSTER WITH MUSTARD SAUCE
1 live lobster (2 lbs.)
3 tbsp. butter

SAUCE:

1 1/2 c. heavy cream
3 tbsp. prepared mustard
1 tbsp. capers, drained
1 tbsp. cornstarch

Preheat oven to 400 degrees. Place lobster into boiling salted water. Cook 5 minutes and drain. Dot fleshy underside with salt and pepper. Butter a large sheet foil. Place lobster in center and wrap completely. Set in dish and bake for 45 minutes.

Prepare sauce: Mix cream with mustard, capers and cornstarch, salt and pepper. Heat over moderate heat, stir constantly until boiling. Remove from heat. Cut lobster in half and serve with boiled rice. Pour sauce over lobster.

Wait a second. You put a live lobster in foil then put it in the oven? Does it die in the oven?


I'm guessing the 5 minutes in boiling water does the trick.
 
2012-07-07 03:37:04 PM  

sn82: mikaloyd: LOBSTER WITH MUSTARD SAUCE
1 live lobster (2 lbs.)
3 tbsp. butter

SAUCE:

1 1/2 c. heavy cream
3 tbsp. prepared mustard
1 tbsp. capers, drained
1 tbsp. cornstarch

Preheat oven to 400 degrees. Place lobster into boiling salted water. Cook 5 minutes and drain. Dot fleshy underside with salt and pepper. Butter a large sheet foil. Place lobster in center and wrap completely. Set in dish and bake for 45 minutes.

Prepare sauce: Mix cream with mustard, capers and cornstarch, salt and pepper. Heat over moderate heat, stir constantly until boiling. Remove from heat. Cut lobster in half and serve with boiled rice. Pour sauce over lobster.

Wait a second. You put a live lobster in foil then put it in the oven? Does it die in the oven?


No, they live on. Live on and become One with the Universe. You don't eat them, you just bask in their Ascension...
 
2012-07-07 03:38:08 PM  

sn82: mikaloyd: LOBSTER WITH MUSTARD SAUCE
1 live lobster (2 lbs.)
3 tbsp. butter

SAUCE:

1 1/2 c. heavy cream
3 tbsp. prepared mustard
1 tbsp. capers, drained
1 tbsp. cornstarch

Preheat oven to 400 degrees. Place lobster into boiling salted water. Cook 5 minutes and drain. Dot fleshy underside with salt and pepper. Butter a large sheet foil. Place lobster in center and wrap completely. Set in dish and bake for 45 minutes.

Prepare sauce: Mix cream with mustard, capers and cornstarch, salt and pepper. Heat over moderate heat, stir constantly until boiling. Remove from heat. Cut lobster in half and serve with boiled rice. Pour sauce over lobster.

Wait a second. You put a live lobster in foil then put it in the oven? Does it die in the oven?


Only if it's Zoidberg.
 
2012-07-07 03:38:49 PM  
This many posts and nobody has mentioned yet that lobsters stick to magnets?
 
2012-07-07 03:39:38 PM  

MoronLessOff: Peepeye: I like crab legs better. Lobster is chewy. Of course I am from the midwest, so it's not like I get quality lobster. It might sell for less in Maine, but not elsewhere. The middlemen are raking in a profit.

I think I prefer crab legs also. I've only had lobster twice though. Half the fun of eating crab is busting them up. Shell crackers are for sissies.


The appeal of lobster (over say crab) is that it pretty much the only food you can get at the supermarket while it's still ALIVE.

Do what I do : dress your live lobster up in a tiny tuxedo and refer to him as "Meester Bawnd" as you gloat in front of him about your plans for world domination.


Noooo Meester Bawnd, I expect you to BOIL

Begin the unnecessarily slow dipping mechanism

*splash-bubblebubblebubble*

Hmmm. Must have that looked at.
 
2012-07-07 03:40:09 PM  

sn82: mikaloyd: LOBSTER WITH MUSTARD SAUCE
1 live lobster (2 lbs.)
3 tbsp. butter

SAUCE:

1 1/2 c. heavy cream
3 tbsp. prepared mustard
1 tbsp. capers, drained
1 tbsp. cornstarch

Preheat oven to 400 degrees. Place lobster into boiling salted water. Cook 5 minutes and drain. Dot fleshy underside with salt and pepper. Butter a large sheet foil. Place lobster in center and wrap completely. Set in dish and bake for 45 minutes.

Prepare sauce: Mix cream with mustard, capers and cornstarch, salt and pepper. Heat over moderate heat, stir constantly until boiling. Remove from heat. Cut lobster in half and serve with boiled rice. Pour sauce over lobster.

Wait a second. You put a live lobster in foil then put it in the oven? Does it die in the oven?


I think you missed the boiling part.
 
2012-07-07 03:41:06 PM  

thismomentinblackhistory: hubiestubert: ZAZ: Lobster was once synonymous with living large

Before that it was cheaper than deli meat.

It was also once considered trash. It was actually stipulated in some contracts in early America that indentured servants couldn't be fed lobster more than three times a week, because the giant mudbugs were considered food for poor folks...

They were also gigantic.


Which is one reason they weren't as good. Past a certain size it gets to be bleh.
 
2012-07-07 03:43:00 PM  

FitzShivering: ladydouji: Tomorrow a friend and I are going to The Boiling Crab for her birthday lunch. They sell lobster and other crustaceans at "market price" SO here's hoping the lobster is cheap enough to get a pound or two.

People are just being crabby.

/ba dump ching


Dad a chum ?

Did a chock ?
 
2012-07-07 03:43:15 PM  

GoodOmens: sn82: mikaloyd: LOBSTER WITH MUSTARD SAUCE
1 live lobster (2 lbs.)
3 tbsp. butter

SAUCE:

1 1/2 c. heavy cream
3 tbsp. prepared mustard
1 tbsp. capers, drained
1 tbsp. cornstarch

Preheat oven to 400 degrees. Place lobster into boiling salted water. Cook 5 minutes and drain. Dot fleshy underside with salt and pepper. Butter a large sheet foil. Place lobster in center and wrap completely. Set in dish and bake for 45 minutes.

Prepare sauce: Mix cream with mustard, capers and cornstarch, salt and pepper. Heat over moderate heat, stir constantly until boiling. Remove from heat. Cut lobster in half and serve with boiled rice. Pour sauce over lobster.

Wait a second. You put a live lobster in foil then put it in the oven? Does it die in the oven?

I think you missed the boiling part.


I always get a kick out of folks reaction to trying baked stuffed lobster at home.

Yes, you split the sucker open while alive, and while it's twitching you shove a big mess of stuffing into the wound, and THEN place it into the oven.
 
2012-07-07 03:44:01 PM  

sn82: Wait a second. You put a live lobster in foil then put it in the oven? Does it die in the oven?


If you follow directions it should.
 
2012-07-07 03:46:08 PM  
Ladies and Farkers I present to you pure foodie bliss: Lobster Macaroni and Cheese

/dad-a-chum
//dum-a-chum
///ded-a-chek
 
2012-07-07 03:46:20 PM  
mikaloyd
You must like eating leather. Boiled lobster sucks compared to steamed lobster. Lobster only needs to be steamed for 4-1/2 minutes per pound so a 2lb lobster only takes 9 minutes. The only time to use an oven with lobster is when making baked-stuffed tails or lobster pie.
Then again you're from the west coast so I'm not sure you know what good lobster tastes like.
 
2012-07-07 03:46:47 PM  

hubiestubert: Yes, you split the sucker open while alive, and while it's twitching you shove a big mess of stuffing into the wound, and THEN place it into the oven.


Do you at least ask it for the plans to the rebel base first?
 
2012-07-07 03:47:43 PM  

hubiestubert: Toshiro Mifune's Letter Opener: Until then, forget the hotdogs and hamburgers for the summer cookout. Lobster might very well be cheaper.

Yeah, but they don't fit on rolls that well.

Dunno about that...

[williamthecoroner.files.wordpress.com image 640x384]


Oh man. I went on vacation to New England last month, and one of my stops was Red's Eats in Wiscasset. Now I wanna go back.
 
2012-07-07 03:53:10 PM  
One Bad Apple
All clams and mussels have to be alive to be sold in the supermarket. Lobsters can be kept alive in the fridge for 2 or 3 days, clams can last about 3 weeks in the fridge.
/craving clams casino now
 
2012-07-07 03:55:41 PM  

Peepeye: I like crab legs better. Lobster is chewy. Of course I am from the midwest, so it's not like I get quality lobster. It might sell for less in Maine, but not elsewhere. The middlemen are raking in a profit.


==================

Since you're from the Midwest, it's not like you can get any quality seafood. For seafood to be any good, it should have been moving when it got tossed into the pot. If it was frozen before it was cooked, it can't be any good.
 
2012-07-07 03:56:38 PM  
Order the chowdah if you're ever in Provincetown, Ma then a lobster.
0.tqn.com
 
2012-07-07 04:00:44 PM  

One Bad Apple: MoronLessOff: Peepeye: I like crab legs better. Lobster is chewy. Of course I am from the midwest, so it's not like I get quality lobster. It might sell for less in Maine, but not elsewhere. The middlemen are raking in a profit.

I think I prefer crab legs also. I've only had lobster twice though. Half the fun of eating crab is busting them up. Shell crackers are for sissies.

The appeal of lobster (over say crab) is that it pretty much the only food you can get at the supermarket while it's still ALIVE.

Do what I do : dress your live lobster up in a tiny tuxedo and refer to him as "Meester Bawnd" as you gloat in front of him about your plans for world domination.


Noooo Meester Bawnd, I expect you to BOIL

Begin the unnecessarily slow dipping mechanism

*splash-bubblebubblebubble*

Hmmm. Must have that looked at.


Awesome. I need to start building an overly complicated contraption now. I imagine something with a slow moving circular saw that would cut his tiny ropes to plunge him into the bath.
 
2012-07-07 04:01:45 PM  

laid back w/bud light: One Bad Apple
All clams and mussels have to be alive to be sold in the supermarket. Lobsters can be kept alive in the fridge for 2 or 3 days, clams can last about 3 weeks in the fridge.
/craving clams casino now


www.mattmcloone.com

Clams are only "alive" in the technical sense and do not respond at all to villainous monologues.

Besides I'd rather watch 2 thalidomide babies knife fight each other than clams. Talk about boring.
 
2012-07-07 04:05:36 PM  

One Bad Apple: laid back w/bud light: One Bad Apple
All clams and mussels have to be alive to be sold in the supermarket. Lobsters can be kept alive in the fridge for 2 or 3 days, clams can last about 3 weeks in the fridge.
/craving clams casino now

[www.mattmcloone.com image 640x426]

Clams are only "alive" in the technical sense and do not respond at all to villainous monologues.

Besides I'd rather watch 2 thalidomide babies knife fight each other than clams. Talk about boring.


Birds are dumb, 'cause small bird brains
But so are kids and old people
Some birds talk, most others sing
I don't see you eat a talking bird

Pigs smell bad, they roll in poo
But so do kids and elderly
I don't see you chop off an old man's feet
Put 'em in a mason jar and pickle them

No chowder for you, 'cause clams have feelings too
Actually they don't have central nervousness
No manhatten style, clams have the right to smile
Come to think about it, they don't have a face

They have no face, no place for ears
There's no clam eyes, to cry clam tears
No spinal cord, they must get bored
Might as well just put them out of misery

I don't beleive it's selfish
To eat defenceless shellfish

No chowder for you, clams have feelings too
It could happen to you, clams have feelings too
I don't think they do, clams have feelings too
 
2012-07-07 04:09:36 PM  

laid back w/bud light: You must like eating leather.


*how did she know?*
 
2012-07-07 04:09:40 PM  

Fissile: Peepeye: I like crab legs better. Lobster is chewy. Of course I am from the midwest, so it's not like I get quality lobster. It might sell for less in Maine, but not elsewhere. The middlemen are raking in a profit.

==================

Since you're from the Midwest, it's not like you can get any quality seafood. For seafood to be any good, it should have been moving when it got tossed into the pot. If it was frozen before it was cooked, it can't be any good.


I know. Surf and turf here is a huge steak, with a smallish lobster. I visited St. Thomas and it was the complete opposite. Was pretty awesome though. Despite the tiny steak.
 
2012-07-07 04:11:02 PM  

hubiestubert: ZAZ: Lobster was once synonymous with living large

Before that it was cheaper than deli meat.

It was also once considered trash. It was actually stipulated in some contracts in early America that indentured servants couldn't be fed lobster more than three times a week, because the giant mudbugs were considered food for poor folks...


a crapload of good staple recipes have been exploited by gushing reviewers and shot into the limelight, sometimes pricing themselves right out of the neighborhoods they were once served in. i hate that. it's like a curse uon the poor and the working man. i also hate fluffy reviews of good wines that exposes them to the arsehole set and forever raises the bottle price by $10.
 
2012-07-07 04:11:29 PM  
This is a good reason why I dropped out of culinary school.

/still laughed my butt off though.
 
2012-07-07 04:14:16 PM  

FitzShivering: NewportBarGuy: RexTalionis: Back in the old days, lobster is the food of the poor. They used to feed lobster to convicts in prison. In fact, there were several prison riots because of lobster being their only meal.

This can't be true! To even accept that as fact, I would have to acknowledge that things change over time. How dare you, Sir? How dare you.

I get a big laugh when I see high end restaurants service what were considered "inedible leftovers" that only "the poor" ate even a few decades ago at wildly marked up prices. There's a whole industry of high end offal out there. I think a lot of it has to do with the food networks. Really sucks now that tripe and cow tongue cost so much more than they used to.


OX tails are wicked expensive now too.
 
2012-07-07 04:16:33 PM  

sn82:
Wait a second. You put a live lobster in foil then put it in the oven? Does it die in the oven?


Eventually. However the proper way is to put them in the oven or water when it's cold and let it heat up.. They don't seem to care.

If you toss them in when the oven or the water is hot they dont like it so much and tend to get a little excited.

My mom tossed a lobster in a pot of boiling water when I was little. It was quite amusing watching her beat it a few times and freak out when it got out of the pot ,tipped it over and proceeded to take over the kitchen. .
 
2012-07-07 04:17:18 PM  

wrenchboy: FitzShivering: NewportBarGuy: RexTalionis: Back in the old days, lobster is the food of the poor. They used to feed lobster to convicts in prison. In fact, there were several prison riots because of lobster being their only meal.

This can't be true! To even accept that as fact, I would have to acknowledge that things change over time. How dare you, Sir? How dare you.

I get a big laugh when I see high end restaurants service what were considered "inedible leftovers" that only "the poor" ate even a few decades ago at wildly marked up prices. There's a whole industry of high end offal out there. I think a lot of it has to do with the food networks. Really sucks now that tripe and cow tongue cost so much more than they used to.

OX tails are wicked expensive now too.


I can remember when they gave away hot wings at the local bar.
 
2012-07-07 04:17:29 PM  
One Bad Apple

My supermarket sells still living snow crab. Never had it though, mostly because my girlfriend hates seafood.

/I'm thinking of picking some up, now.
 
2012-07-07 04:26:01 PM  

Fissile: Peepeye: I like crab legs better. Lobster is chewy. Of course I am from the midwest, so it's not like I get quality lobster. It might sell for less in Maine, but not elsewhere. The middlemen are raking in a profit.

==================

Since you're from the Midwest, it's not like you can get any quality seafood. For seafood to be any good, it should have been moving when it got tossed into the pot. If it was frozen before it was cooked, it can't be any good.


95% of "crab legs" on the store shelves here are "artificial crab sticks", which is shredded whitefish pressed into a shape and red dye airbrushed onto one side.

They're tasteless and vile. Why they can get away with calling them "crab" at all is beyond me, they're not.
 
2012-07-07 04:26:40 PM  

aseras: sn82:
Wait a second. You put a live lobster in foil then put it in the oven? Does it die in the oven?

Eventually. However the proper way is to put them in the oven or water when it's cold and let it heat up.. They don't seem to care.

If you toss them in when the oven or the water is hot they dont like it so much and tend to get a little excited.

My mom tossed a lobster in a pot of boiling water when I was little. It was quite amusing watching her beat it a few times and freak out when it got out of the pot ,tipped it over and proceeded to take over the kitchen. .


When I was a kid I didn't like the part when they tried to put sebastian in the pot of boiling water and he was scared on The Little Mermaid.

I've obviously never boiled lobster before. One day I might try it.
 
2012-07-07 04:29:23 PM  

hubiestubert: Toshiro Mifune's Letter Opener: Until then, forget the hotdogs and hamburgers for the summer cookout. Lobster might very well be cheaper.

Yeah, but they don't fit on rolls that well.

Dunno about that...

[williamthecoroner.files.wordpress.com image 640x384]


A group of local guys have opened a food shack on Southport Beach, in Connecticut. Among other things, they sell delicious lobster rolls just like the ones in the picture - just lobster and melted butter - no mayonnaise or other filler.
Magic. Maybe I'll drop in for a couple this evening. It's certainly less fuss than driving to Maine.
 
2012-07-07 04:30:25 PM  

sn82: aseras: sn82:
Wait a second. You put a live lobster in foil then put it in the oven? Does it die in the oven?

Eventually. However the proper way is to put them in the oven or water when it's cold and let it heat up.. They don't seem to care.

If you toss them in when the oven or the water is hot they dont like it so much and tend to get a little excited.

My mom tossed a lobster in a pot of boiling water when I was little. It was quite amusing watching her beat it a few times and freak out when it got out of the pot ,tipped it over and proceeded to take over the kitchen. .

When I was a kid I didn't like the part when they tried to put sebastian in the pot of boiling water and he was scared on The Little Mermaid.

I've obviously never boiled lobster before. One day I might try it.


Head first, and they're dead before they hit bottom. And STILL delicious.
 
2012-07-07 04:34:07 PM  

wrenchboy: FitzShivering: NewportBarGuy: RexTalionis: Back in the old days, lobster is the food of the poor. They used to feed lobster to convicts in prison. In fact, there were several prison riots because of lobster being their only meal.

This can't be true! To even accept that as fact, I would have to acknowledge that things change over time. How dare you, Sir? How dare you.

I get a big laugh when I see high end restaurants service what were considered "inedible leftovers" that only "the poor" ate even a few decades ago at wildly marked up prices. There's a whole industry of high end offal out there. I think a lot of it has to do with the food networks. Really sucks now that tripe and cow tongue cost so much more than they used to.

OX tails are wicked expensive now too.


Oxtail soup is ridiculously expensive at restaurants now, too. Just silly.
 
2012-07-07 04:35:10 PM  
Personally, I blame global warming.
 
2012-07-07 04:35:39 PM  

FitzShivering: wrenchboy: FitzShivering: NewportBarGuy: RexTalionis: Back in the old days, lobster is the food of the poor. They used to feed lobster to convicts in prison. In fact, there were several prison riots because of lobster being their only meal.

This can't be true! To even accept that as fact, I would have to acknowledge that things change over time. How dare you, Sir? How dare you.

I get a big laugh when I see high end restaurants service what were considered "inedible leftovers" that only "the poor" ate even a few decades ago at wildly marked up prices. There's a whole industry of high end offal out there. I think a lot of it has to do with the food networks. Really sucks now that tripe and cow tongue cost so much more than they used to.

OX tails are wicked expensive now too.

Oxtail soup is ridiculously expensive at restaurants now, too. Just silly.


Depends on where you go. Look up your local butcher, as opposed to the supermarket. Well, that and your local Asian market.
 
2012-07-07 04:39:55 PM  

Oznog: Fissile: Peepeye: I like crab legs better. Lobster is chewy. Of course I am from the midwest, so it's not like I get quality lobster. It might sell for less in Maine, but not elsewhere. The middlemen are raking in a profit.

==================

Since you're from the Midwest, it's not like you can get any quality seafood. For seafood to be any good, it should have been moving when it got tossed into the pot. If it was frozen before it was cooked, it can't be any good.

95% of "crab legs" on the store shelves here are "artificial crab sticks", which is shredded whitefish pressed into a shape and red dye airbrushed onto one side.

They're tasteless and vile. Why they can get away with calling them "crab" at all is beyond me, they're not.



================

You live in Austin? I've never been to Austin, but I would have assumed that you're close enough to the gulf to get fresh seafood. They sell fake crab here in Jersey as well, but it's only purchased by tools and people who are too cheap to buy live crabs.
 
2012-07-07 04:41:33 PM  
I haven't had lobster in almost a year. Time to get on that.
 
2012-07-07 04:42:45 PM  

sn82: This is a good reason why I dropped out of culinary school.

/still laughed my butt off though.


does this mean you can't cook?
 
2012-07-07 04:46:09 PM  

Fissile: or seafood to be any good, it should have been moving when it got tossed into the pot.


Well here in Chicago it's no problem getting good stuff.
 
2012-07-07 04:47:43 PM  

hubiestubert:

Depends on where you go. Look up your local butcher, as opposed to the supermarket. Well, that and your local Asian market.


The local Asian supermarket is the provider of all things inexpensive and nice. I go to the same one my favorite Korean restaurant uses for all their food.
 
2012-07-07 04:53:24 PM  
hubiestubert: Toshiro Mifune's Letter Opener: Until then, forget the hotdogs and hamburgers for the summer cookout. Lobster might very well be cheaper.

Yeah, but they don't fit on rolls that well.

Dunno about that...

[williamthecoroner.files.wordpress.com image 640x384]


Oh my God. I think I just came.
 
2012-07-07 04:59:36 PM  

loonatic112358: sn82: This is a good reason why I dropped out of culinary school.

/still laughed my butt off though.

does this mean you can't cook?


What the hell did you just ask? Of course I can cook you heathen! Now if you will excuse me, I have to go make a sammich.
 
2012-07-07 05:00:24 PM  
Where's my lake of stew and of whiskey too Mr. President?
 
2012-07-07 05:01:27 PM  
Back when lobster was prisoner food they would take the extra, chop it up, and use it for ferterlizer for the fields.
 
2012-07-07 05:08:27 PM  
Actually you could blame global warming. Lobsters molted early this year so lots of soft shell. Those are cheaper anyway, but they don't travel.
 
2012-07-07 05:12:10 PM  
Why is deli meat so expensive? Thanks, Obama.
 
2012-07-07 05:15:42 PM  
As a hick from Texas, seriously, what kind of damage can those lobster pincers do to a hand or finger?

/Sincerely curious
 
2012-07-07 05:18:30 PM  

sn82: What the hell did you just ask? Of course I can cook you heathen! Now if you will excuse me, I have to go make a sammich.


damnit, and i'm out of your delivery area
 
2012-07-07 05:22:43 PM  
www.global-air.com

Canadian Atlantic Lobster are truly fascinating creatures. (new window)
 
2012-07-07 05:23:56 PM  

flushdepot: As a hick from Texas, seriously, what kind of damage can those lobster pincers do to a hand or finger?

/Sincerely curious


ever meet a pissed off mudbug, this is it's steroidal cousin
 
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