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 absolutely love mussels and Oysters for some reason. (Though they do give me really bad gas. =/)

I was wondering what nutritional value they have, and where I can buy both… fresh (or at least some what fresh considering I don’t really live on the coast.). I live in Kentucky, and I’m getting ready to eat some mussels from Olive Garden, but I would like to be able to cook them myself without the hefty price tag of continuously eating at Olive Garden.

If you have a Whole Food Market they have all sorts of fish and shellfish. Also, Kroger Grocery Store has pretty good seafood around here (I live in Ohio), but have never tried their shellfish. Or you can look to see if your town has a fish market.

Here are some links to how to cook clams and some recipes:

http://allrecipes.com/HowTo/Cooking-Clams/Detail.aspx

http://www.charlestonseafood.com/ShelfishRecipes.htm

http://www.recipezaar.com/Copycat-Olive-Garden-Seafood-Portofino-213275

I heard that you need to Cook Lobsters and crabs when they are alive, because if you let them die or kill them, they will release some kinda toxicant into they body, is that right??

Last week, I went to a sea food restaurant and he had some fresh lobsters sitting on ice, I asked him if these are cooked, he said no. I told him about the toxicants thingy, he said I am wrong.

I think the sea food restaurant guy is clueless, right??

This pretty much applies to cattle and swine who might suspect "the end is near". You need to kill them as gently as possible usually involving a major thump on the forehead via gun or mechanical device so this urge doesn’t kick in and render the meat tough via the stress hormones involved. Chasing them around causes distress – you don’t want this. It will release stress hormones that will effect the meat.
Lobsters/crabs/shrimps don’t have this ‘feeling’ therefore, will not produce the ‘toxicant’.
They are more closely related to spiders than mammals or other animals.

Did it taste like Smoked Salmon? I’m guessing it would because they are from the same family; the salmon family. Tell me your thoughts and share what you used (ingredients, wood chips, etc.) to make it taste wonderful!

Delicious!!!!!!!!!

SMOKED WHOLE TROUT

8 (8 to 12 inch) trout
Water to cover
1/4 c. salt
1/2 c. brown sugar
3 garlic cloves, rushed
1 onion, peeled & crushed
1 tsp. dill salt

Mix all ingredients, add trout that have been cleaned and refrigerate for 24 hours. Remove from brine and drain on paper toweling. Air dry for 1 hour. Place on greased racks of an electric smoker. Using 3 pans of saw dust, smoke trout 3 to 4 hours, depending on size of trout and air temperature. Check one fish after 3 hours. Most people prefer smoked flesh to retain just a little moisture.

I have never cooked lobster before. Do you have any suggestions?
Thanks

(6-ounce) Frozen Lobster tails
Melted butter
Lemon slices

Defrost lobster tails overnight in the refrigerator. When defrosted, cut the upper shell down the center of the back with scissors, leaving tail fan intact. Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)

NOTE: At this stage, the lobster tails maybe refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.

Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven. Serve immediately with melted butter and lemon slices.

Makes 4 servings.

OR TRY…
2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
salt to taste
ground white pepper, to taste 1 lemon – cut into wedges, for garnish
Method
Preheat the broiler. Place Lobster Tails on a medium baking sheet. With a sharp knife or kitchen shears, carefully cut topside of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper. Broil lobster tails 5 to 10 minutes, or until butter is melted and lightly browned, and Lobster Meat is opaque. Garnish with lemon wedges to serve.

I’m wanting to do a nice dinner for my gf and I would like to prepare a lobster bisque similar to the one at Red Lobster. Does anyone have a simple, straightforward recipe that an average joe who is only mildly decent in the kitchen can work with?

Yummy Lobster Bisque

Ingredients
1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 pound cooked and cubed Lobster Meat
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

Directions
In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper. Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
Yield: 4 servings

here is a link list for crockpot recipes..you could look there

Crockpot recipes
http://recipes.howstuffworks.com/slow-cooker-recipes.htm
http://southernfood.about.com/library/crock/blveg.htm
http://www.johnrussell.name/recipes/crock_po.htm
http://healthycooking.suite101.com/article.cfm/crock_pot_recipes
http://www.recipelink.com/clippings/clippings.html
http://members.amaonline.com/nrogers/Kitchen/crockpot.htm
http://www.ichef.com/recipe.cfm/category/Crock%20Pot%20Recipes/task/categorysearch/recipecategoryid/227
http://www.aliciasrecipes.com/crockpot.htm
http://www.aliciasrecipes.com/more-crockpot-recipes.htm
http://www.razzledazzlerecipes.com/chicken-crock-pot-recipes/index.htm (chicken)
http://www.razzledazzlerecipes.com/beef-crock-pot-recipes/index.htm (beef)
http://www.razzledazzlerecipes.com/pork-crock-pot-recipes/index.htm (pork)
http://www.razzledazzlerecipes.com/dessert-crock-pot-recipes/index.htm (deserts)
http://www.razzledazzlerecipes.com/side-dish-crock-pot-recipes/index.htm (side dishes)
http://www.razzledazzlerecipes.com/crockpot-soup-recipes/index.htm (soups)
http://www.landolakes.com/mealIdeas/slow-cooker-recipes.cfm (recipes and safety tips)
http://www.ellenskitchen.com/faqs/safecrock.html (safety tips)
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Slow_Cooker_Safety/index.asp (slow cooker safety)
http://en.wikipedia.org/wiki/Crock_pot (safety tips)
http://home.howstuffworks.com/how-to-cook-and-cut-meat-cooking1.htm (recipes and safety tips)

Is smoked salmon just as nutritious to eat as the fresh, tinned or frozen versions of salmon? Or is it nutritionally inferior.

Smoked Salmon has added salt, which isn’t as healthy as fresh salmon.

I like to eat canned Oysters. Every time I do my cat yowls for me to share it with him. I’ve done some research but cannot find anything on the safety of this. They are canned in soybean oil.

I would not recommend it for it may be too rich for your cat’s digestive system and then you will have a mess on the floor…

I will be having some friends over for dinner. The main course will be lobster and Scallops served with lemon wedges and drawn butter.

A nice sauvigon blanc from Oregon or Washington. These are wines not intimidated by melted butter. Another great wine with this is a nice Alasatian Gerurz.

How much does a two pound lobster cost? Where can you buy one in New York?

lobsters run around 12.99 a pound. thats in canada tho so take a few dollars off.