Early summer happiness is...
Replies: 28 - Last Post: Jul 13, 2012 8:45 AM Last Post By: sashac001
Jul 5, 2012 5:03 PM
Jul 5, 2012 9:43 PM
Jul 6, 2012 6:04 AM
Jul 6, 2012 8:01 AM
I am curious, what kind of crab do you have there?
I am jealous of fresh from the sea lobster. I never understood the big deal about lobster till I vacationed in Maine and could get it truly fresh out of the ocean.
Jul 6, 2012 8:22 AM
4Tell nutrax, Stan. She thinks lobster is mneh having only had it in Maryland.
Jul 6, 2012 8:33 AM
5I don't know if it is true but I have heard that the problem with lobster is that once it is removed from the sea it does not feed and therefore starts to "feed" off the fat it has stored. This process supposedly increases toughness and decreases flavor (which I could see being true). As I said before I had it fresh caught I wasn't very impressed with and often I still find that lobster that I get in MD is more tough and not as sweet as fresh caught.
Jul 6, 2012 4:09 PM
6I always put a bag of crushed shells in the freezer for future use, Drover. Vinny, we use it for the broth base for etouffee, some soups and sauces. But for fresh lobster, you're right-- nothing but butter, mayo or just lemon juice.
And for nutrax: fresh, cold water Atlantic lobster is a creature all to itself. Of course, you must NOT over-cook it. And I confess, Maritimers can over-cook their seafood.
stan, I'm going to check on that. Ours come off the boats and go into a "pound"--- tanks with fresh seawater continually circulating through them. Each tank contains lobsters of a certain weight: 1 1/4 lb. 1 1/2 lb. etc. etc. And then there is the big aquarium tank that each year hold the oddities: the blue lobster, the "calico" lobster, the gigantic, I-don't-want-to-get-near it lobster.... Always fun at "Lobsters R Us". (I'm not kidding)
And then there is the price. About $6.50/lb for us at the moment. My Ger. guests were astounded; and, as usual, over- bought. After I gave them cooking and cracking lessons I had to ask if they had recipes for leftovers. They've been eating lobster & crab for 3 days.
Jul 6, 2012 4:22 PM
Jul 6, 2012 4:26 PM
8stan, it's "snow"crab. No meat in the body. We pull off the shells, crack the things in half vertically along what would be a spine-- if they had spines-- pull off the gills, shake out the gunk and the 2 halves of legs are ready to go.
Jul 7, 2012 8:19 AM
9Vinny, I have never had lobster in Maryland. I have had it in Connecticut and Rhode Island, as well as stuff flown out to California. I stand by my "not impressed."
It's startling to read that it's now crab season, because crab season here starts mid- to late-November. It traditional in many homes for Christmas Eve dinner. The season technically runs through June, but after about January, the crabs aren't as good.
And, at the risk of being banished from this board, I will also say that I was not particularly impressed with the blue crab I had in Maryland, not even the stuff from a crab shack on the shore. I think Dungeness crab is much tastier, not to mention easier to get out of the shell. But, like any crab, the sooner you eat it after catching, the better it is, so I wouldn't necessarily recommend it for consumption on the east coast.
The first time I had blue crab, locals took me to a crab shack. I knew nothing about the crabs and was shocked to find that my choices were 6 or 12 crabs. I had trouble eating 1 crab; how could anyone eat 6, much less 12?
Jul 7, 2012 6:15 PM
10nutrax, there are Maritimers, including a neighbour, who actively loathe seafood. So if you come visit,and still dislike our fresh lobster it's ok -- I'll eat it and serve you something that pleases your palate and heart. Perhaps you just aren't a lobster and crab lover. Makes no difference, to me. But my ego wants the chance to change your mind-- or palate.
In the words of the song: All gods' chill'en got a place in the choir. (It was probably "God's" but I tend to editorialize.)
Jul 8, 2012 8:21 AM
Jul 8, 2012 7:20 PM
Jul 9, 2012 6:42 AM
I actually would agree that while I do enjoy a really good fresh lobster, it doesn't produce the endorphin rush from me that it seems to for some people. I do love eating blue crabs at a crab feast, and you really do have to know how to pick them to make it worth while. That said, a crab feast is 80% social event and 20% food event.
As to what crab actually tastes best, I do also agree that if you haven't had the local variety fresh, it just doesn't count. Personally I have never been impressed with any variety of crab legs that I have had, but they have all be pre-cooked and frozen so until I can have them fresh from the water and steamed I am not passing judgement.
Now a culinary tour of the world (or at least N. America) just sampling fresh crab and seafood would not be the worst trip I can think of.
Edited by: StanInMaryland
Jul 9, 2012 7:29 AM
That crab meat was the finest I have ever tasted, my love for Dungeness notwithstanding.
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