SEP
10
2009

How to KILL and COOK a LOBSTER!


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If you’re a vegan, or animal rights activist against seafood consumerism and consumption, now is the best time for you to click the back button on your browser and leave this how-to at once (but thanks for stopping by!).  Okay, so if you’re still reading this I assume you looovvee the mouth-watering and heavenly taste of a lobster tail lightly spritzed with tangy lemon juice and dunked in warm, drawn  butter.  If so, read and watch on my fellow lobster lovah!



For some, killing and cooking a live lobster can be intimidating.  After all, most of us aren’t like the contestants on Top Chef, right?!  If you enjoy chowing down on America’s “favorite crustacean” you can easily do so from the comfort of your own home and it won’t cost you an arm and a leg either (although, it will cost the lobster some legs and two meaty claws…and a tail).  

Since the onset of the Great Recession, the market price for fresh Maine lobsters has become an affordable luxury for us common folk.  Kind of funny, since lobsters were considered “poor man’s” grub since the early days of the New England colonies and as recent as the 1950′s!  Our “select” sized live lobsters (1.5 lbs/each) were purchased at a seafood market in New York City’s Chinatown for about $6.50 per pound.  The friendly Chinese fish mongers even threw in (quite literally) a bunch of scallions for that price.  Gotta love New Yawk!

Okay, yes, the idea of killing and cooking a live lobster may be a wee fretful but you’ll soon get over it.  In addition to the yumminess factor, eating lobster can be beneficial to your health as well.  After all, lobster is all protein (no carbs!), low-cal and rich in zinc, potassium, vitamins A, B, B12, D and vital Omega-3 fatty acids.  So, warm a pot, tie on a bib and get crackin’ to a healthier you. 

Health tip:  Now just don’t get too crazy with that butter!

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