cape cod bob

Obviously, you have never had a 6 pound or bigger lobster. Chunks the
size of a one pounder's knuckle meat are between the ribs.

No, they are not tough if properly cooked.
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
game.
____

Cape Cod Bob

Delete the two "spam"s for email

dan logcher

I've always had good luck. It may not add up to a pound of meat, but
for the price of lobster its worth a little effort. My wife will dip
the entire body out.

--
Dan

diogenes

I'm not an expert on lobster (can't afford to become one, alas) but I
have always *steamed* them instead of boiled them. They seem to come
out sweeter and more tender. And don't miss the tomalley (yucky
looking green stuff in the body cavity). If you get between my wife
and the tomalley you will be taking your life in your hands.
----
Diogenes (cdhoran@hotmail.com)

The wars are long, the peace is frail
The madmen come again . . . .

parrotheada1a

A six pound lobster is about the smallest I buy for that exact reason.
And I can also get 4 big meals out of it, sometimes lots more if I'm
using it as a salad topping or on sushi. That rib meat is just
sensational on a salad. On a lobster that big, you can easily get
almost a third of a pound of meat out of there. And here's a tip for
getting the meat out of the legs: break them apart at the joints and
squeeze the meat out with a rolling pin. No fuss, and you don't have
to sit there like an idiot with a lobster pick.

cheryl isaak

On 7/21/07 12:31 PM, in article
1185035517.784756.216870@57g2000hsv.googlegroups.c om, "parrotheada1a"


Great tip!

Cheryl