Comments on: how to disassemble a lobster (and make lobster newburg)

By: Hillary

Hillary — Sat, 06 Feb 2010 13:00:53 +0000

I will be making this tonight! My husband now has a “lobstah guy” and we bought $50 worth of lobster at $3 a pound! We steamed them all last night and pulled all the meat. So we will be having Lobster 20 Ways for the next few days! Thanks for posting – great pics and commentary!!

By: Ani

Ani — Thu, 24 Dec 2009 02:16:28 +0000

I just found your blog yesterday & am loving it. I find a lot of food/cooking blogs too prim & proper…as if Martha Stewart is going to see their blog, give them a job & let them kiss her ass all day. Yours, is a bit more candid…a bit more like a good friend trying out new recipes & sharing her wisdom.

I esp. love this entry. I’m Canadian, residing on the East Coast [Nova Scotia] & “floating all this shit in bowl of melted butter” is an art form here Business has been slow for Canadian fisherman supplying lobster to the states due to the economy, so they’ve started selling right out of the back of their truck locally…lobster is about $5 a pound…cheapest it’s been in 20 years. Hope to get some before the holidays are over! & plan to give this recipe a shot…so thanks!

By: ed racz

ed racz — Sat, 30 May 2009 03:08:29 +0000

A little trick after your lobster has been steaming: chop off the tips of the claws immediately, and drain out the water. This will keep the meat from cooking any more. You’ll be surprised at the difference in the quality of the claw meat. Happy eating!

By: kaos

kaos — Tue, 07 Apr 2009 07:43:39 +0000

Take your biggest knife, put the tip of the blade above the brain, and press down hard, splitting the head in two before you cook the lobster. That way it’ll be dead, and it’s the most ‘humane’ way of killing it. I think I’ll prefer being braindead before boiled or steamed alive…

By: Amber

Amber — Mon, 06 Apr 2009 05:09:10 +0000

That looks absolutely delish! If only lobster was cheaper here in WI totally has me craving some right now!

By: Viper the mystery cook

Viper the mystery cook — Sat, 04 Apr 2009 18:48:22 +0000

I have to say, the recipie is absolutely wonderful, made it tonight and I almost cried it was so good…

But no what I really wanna say is your photography, each shot looks GORGEOUS like something you’d see in a cook book, I really admire you for that

-Viper

By: Sam

Sam — Fri, 20 Mar 2009 04:49:17 +0000

lobsters don’t scream when you cook them, its just the air escaping through holes in the shell (think of it more as whistling)

By: Deseree

Deseree — Tue, 17 Mar 2009 21:01:06 +0000

Lobster tends to be really expensive here where I live so I have never made Lobster at home before but you make it look so easy and delicious that I might have to break down and get me some. Thanks!

By: RecipeGirl

RecipeGirl — Tue, 17 Mar 2009 06:06:01 +0000

I’m not even hungry, but you have me simply drooling w/ this post. We are big time visitors of New England and we LOVE our lobstah!!

By: jim

jim — Mon, 16 Mar 2009 17:25:54 +0000

I’m glad to read that someone else steams their lobsters too, so many times I see people talk about boiling and the impatience in me screams – steaming is just as effective!

If you fancy a different taste to your lobster, try dipping it in a bit of vinegar and ginger for a tangy sweet flavor you might find yourself enjoying more than butter.