Quote:
Originally Posted by DanaPT
So do tell.. .
Which taste better young and small or old and big?
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the little guys are softer, probably better for baking or grilling... but the butter coated (aka asian house special) lobster recipe doesnt mind the tougher meat... and i used the tail, head, legs, and antenna. not a single piece was wasted for the big bug... the little bugs have legs too thin to get real meat out of so the head/legs were buried in the backyard.
Quote:
Originally Posted by Fiskadoro
Nice!!!
A few words of advice for big bugs.
Most people overcook big lobster tails because the try and cook them like smaller tails and then overcook them trying to get them to cook all the way through. Instead of cooking those big tails whole cut them in half splitting them right down the center, and steam them verses boil them, just cooking them enough so it's cooked through.
Also on those big bugs you want to steam the legs and the antenna mounts. Better then crab legs in my opinion, it's actually my favorite part about getting really big bugs.
Jim
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yeah i cut the big guy up into smaller sections to make butter coated lobster.
the legs and antenna were DELICIOUS when steamed. my whole family pretty much came over out of nowhere and said "hey! i heard you caugh lobster! lets make a big lobster dinner!!"