AtlantiCatch.ca

We like Lobster Gram!

We love Lobster Gram!
(…and yes, if you click on these links they do give us a little credit…and then we eat more lobster…circle of life!)

I have some medium sized scallops and was going to sprinkle some Mrs. Dash on it and cook it in the oven. What is a good temperature and time I should cook them? Possibly broil even?

Scallop Preparation and Cooking Tips

Always take care not to overcook scallops. They toughen easily. As soon as they loose their translucency and turn opaque, they are done.

Bake: Preheat oven to 375 degrees. Line the bottom of a shallow baking pan with aluminum foil and grease the foil. Lay the scallops in the prepared pan. Place the pan containing the scallops in the oven. Bake for 12 to 15 minutes until white in color and slightly firm.

Broil: Place your scallops in a well greased pan about 3 to 4 inches from heat source. Brush the scallops liberally with melted butter. Cook until white in color and slightly firm.

Sauté: Dip cleaned scallops in milk and lightly dust with flour. Melt enough butter in a skillet to cover the bottom. When the butter is hot, but not burned, place the scallops in the skillet. Cook until lightly browned on each side, turning once.

Scallops are also excellent in a stir-fry or grilled on a skewer.

Thawing: Frozen scallops should be thawed under refrigeration at or below 38°. Running cold water over the Scallops can help thaw them quicker. Be sure to have the scallops in a sealed bag when doing this so you don’t rinse out their flavorful juices.

My favorite recipe for mussels uses Thai red curry paste and coconut milk. Toss in a little soy sauce, green onions, a tiny bit of sugar, and it’s the most delicious!

I heard that lobsters are dumped alive in big vats of boiling water to cook them fresh, and that they can be heard screaming or making some loud noise in reaction. Is it true?? It sounds barbaric and unnecessary to eat any living creature like this.
Why dont they just let the lobster die and keep it on ice to maintain its freshness? Why boil it alive??
Are customers aware of this? Are they ok with it? Isnt there some law that should prevent this? If you’re not allowed to be inhumane to your pets then why to such creatures.
I did see in the latest episode of Hell’s Kitchen, the participants were dumping crabs and such into boiling vats of water. And some of those crabs were still moving their claws. And what about sharks that are reeled in, their fins cut off and their bleeding bodies dumped back in the sea for some tasty shark fin soup. Ever since I heard that one I stopped my hubby from ordering it in Chinese restaurants. Its ok if all of the shark was utilised but you can never tell if it was inhumanely butchered alive for fins.

Apparently they feel no pain – Check out the web site, there is fun stuff.
It’s commendable that people do not want to inflict pain on animals, but this one is false on two accounts. First of all, pain doesn’t just happen automatically – it is the result of specific receptors, nerve pathways, and brain regions all cooperating to convert certain physical stimuli into the perception of pain. This has all been thoroughly worked out in humans and other vertebrates. But guess what – lobsters and other crustaceans are not vertebrates and simply do not have these nerve pathways and brain regions (they don’t have a real brain at all, for that matter). In other words, no brain, no pain (sorry, I couldn’t resist that one!).

"What about the "scream" that lobsters sometime emit when dropped in the boiling water? There’s the problem that lobsters have no throat, no vocal cords, no lungs, so how could they scream at all? The fact is that the noise is caused by air trapped in the shell. When heated it expands and forces itself out through small gaps, causing the sound."

Can I still eat it? How long does smoked fish keep for? It is in a sealed packet. Mmmmmm, Smoked Salmon.
(Edit) It is in a sealed plastic packet. Airtight as plastic can be, but not like a can. No expiry date on it.

noooo dont eat it obviously!
Unless its in a can cause thats
air tight

Please only answer if you have actually tried it, and if you have how did you cook it?

Yes, I buy Frozen Lobster tails every year for our Christmas Eve dinner. I usually buy the larger ones, 12oz. – 16 oz. at Sam’s club for the adults and the smaller ones for the older grandchildren from the grocery store. We par boil them (look in your cook book or on line), it’s about 10 – 15 minutes, careful remove them from the shell with a sharp knife, put them on a skewer and cook for another 10 minutes on the grill. We have marinated them for a couple of hours in the fridge with teriyaki sauce after they are par boiled. Both plain and marinated are good.

i am pretty sure i am going to start eating fish again. i am currently a vegetarian, but i’d like to get back out there for my health.. and since summer is coming up! i’d like to put my grilling skills to the test by making some kind of secret recipe for grilled lobster & shrimp kabobs. and good ideas, or already known recipes?
those recipes look great! thanks a million!

Hi Mary!
Try: http://www.recipesource.com
They have:
27 recipes for Grilled Fish
3 recipes for Grilled Lobster
21 recipes for Grilled Shrimp
34 recipes for Grilled Veggies
And if you decide to come back all the way over to the dark side, [lol]
then they also have:
29 recipes for Grilled Pork
22 recipes for Grilled Beef
124 recipes for Grilled Chicken.
Also, may I suggest that you check out the pork, beef, and chicken recipes,
and see if you can substitute the meat for fish, shrimp or lobster;
or even omit the meat and use Portabella Mushrooms.
They even have 8 recipes for Grilled Portabella Mushrooms.
This site has recipes from all over the world,
and has been on the net since 1995.
Good luck and enjoy.

long? until the shell turns pink? 3-5 minutes? also, how long does it take for the live lobster to die? I hope they don’t suffer too much. The meat is only in the tail and the claws, right? or can you get meat from their legs? what size lobster do you suggest buying? I have a pretty good appetite. Do you put any seasoning in the water, like Old Bay? Thanks.

They die instantly in boiling or steaming.

The best size for eating are 1-1¼ lb. ones. Larger ones can be musty and have a tough shell. For a big appetite, get 2.

If it’s alive and you’re going to boil it, it only takes about 5-7 min, depending upon size. If it’s already steamed, I suggest you just steam the claws and tail on stovetop. (make stock w/ the rest) You can lay the legs on a cutting board and roll w/ a rolling pin… meat will come out, too, that you can use to make Lobster Bisque (along w/ that homemade stock).

How do you process the salmon to make it like ‘Smoked Salmon‘ slices you get from local superstores.

You would need to buy a smoker then smoke it for at least 8 hours.

I just fried some Oysters using my mom’s recipe…drain, dip in seasoned flour, then egg, then soft white bread crumbs. They were good but I’m open to other ideas for the next batch.

Japanese panko. Cover oyster with flour then dip in egg then panko. This is the best I promise.

Where can I find a lobster dinner in or near Eureka Ca. and about how much will it cost me?
I’ve lived here all my life I should know this.

Any seafood restaurant, around $25