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Microwaving Lobster

read 2500 times | 59 replies | posted 9/23/2009 7:00:09 PM

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premium TheBeerSommelier 0:0	Originally posted by Cobra I would think that m/w a lobster would make it tough as shoe leather. I would have thought this true as well, if I hadn’t been hearing a lot of positive feedback about it, from chefs and seafood specialists. I know it’s totally counter intuitive, but they’re swearing by it. I guess I’ll know for sure, after my trip home, to the Jersey shore this weekend. My father tells me lobster prices are like $5.99/lb. right now, so I’ll be digging into at least two of ’em, tomorrow night.	9/25/2009 12:20:18 PM Post a reply Private message
DA 0:0	Back home when you order your lobster you get your choice of cooking methods, boiled, steamed, broiled... maybe microwaved will be next?	9/25/2009 6:29:51 PM Post a reply Private message
premium mkade8883 52:3	Originally posted by DaSilky1 Anyone that says microwaving anything is best is stupid. There’s a lot more to cooking than giving your guests cancer. Dude, why are you in every thread being condescending to people?	10/10/2009 4:00:58 PM Post a reply Private message
premium xmarcnolanx 800:0	Originally posted by mkade8883 Originally posted by DaSilky1 Anyone that says microwaving anything is best is stupid. There’s a lot more to cooking than giving your guests cancer. Dude, why are you in every thread being condescending to people? You’re new, aren’t you?	10/10/2009 4:17:04 PM Post a reply Private message
premium dankman38 228:14	Originally posted by xmarcnolanx Originally posted by mkade8883 Originally posted by DaSilky1 Anyone that says microwaving anything is best is stupid. There’s a lot more to cooking than giving your guests cancer. Dude, why are you in every thread being condescending to people? You’re new, aren’t you? Look at his join date. New guy, Don’t worry about Dasilky1, he’s kind like the retarded kid in high school that was both the water boy and mascot for the football team; you should treat him the same way too.	10/10/2009 4:21:39 PM Post a reply Private message
premium mkade8883 52:3	Originally posted by xmarcnolanx Originally posted by mkade8883 Originally posted by DaSilky1 Anyone that says microwaving anything is best is stupid. There’s a lot more to cooking than giving your guests cancer. Dude, why are you in every thread being condescending to people? You’re new, aren’t you? Not particularly. Though I’m not really sure how that’d change anything.	10/10/2009 4:29:21 PM Post a reply Private message
premium mkade8883 52:3	Originally posted by dankman38 Originally posted by xmarcnolanx Originally posted by mkade8883 Originally posted by DaSilky1 Anyone that says microwaving anything is best is stupid. There’s a lot more to cooking than giving your guests cancer. Dude, why are you in every thread being condescending to people? You’re new, aren’t you? Look at his join date. New guy, Don’t worry about Dasilky1, he’s kind like the retarded kid in high school that was both the water boy and mascot for the football team; you should treat him the same way too. Can do	10/10/2009 4:29:58 PM Post a reply Private message
premium bhensonb 4355:291	Originally posted by JoeMcPhee Originally posted by Cobra I would think that m/w a lobster would make it tough as shoe leather. And for the people who boil them, you’re doing it wrong. You’re supposed to steam shellfish, not boil it. Boiling it makes it spongy, waterlogged, bland, and nasty. There’s more than one way to skin a cat... Is the SPCA aware of your activities?	10/10/2009 6:07:09 PM Post a reply Private message
premium DerWeg 762:16	To keep an open mind here (dasilky had an open mind but his brain kept falling out) Lobster meat is enclosed in a shell, so heating the moisture directly kind of ’steams’ it within the shell. Similar to cooking fish in parchment. Whereas boiling introduces an indirect cooking medium, hot water, that heats outside-in through the shell - this may soak away some flavors and oils from the meat, as well as overheat the shell introducing other off-flavors. I’m not a huge advocate of microwaving natural foods - it ’stresses’ the natural composition of foods making them harder for us to digest - but in this case the possible FLAVOR benefits of M/W’ing fresh raw lobster in the shell do seem plausible.	10/10/2009 6:29:25 PM Post a reply Private message
premium mkade8883 52:3	Originally posted by DerWeg To keep an open mind here (dasilky had an open mind but his brain kept falling out) Lobster meat is enclosed in a shell, so heating the moisture directly kind of ’steams’ it within the shell. Similar to cooking fish in parchment. Whereas boiling introduces an indirect cooking medium, hot water, that heats outside-in through the shell - this may soak away some flavors and oils from the meat, as well as overheat the shell introducing other off-flavors. I’m not a huge advocate of microwaving natural foods - it ’stresses’ the natural composition of foods making them harder for us to digest - but in this case the possible FLAVOR benefits of M/W’ing fresh raw lobster in the shell do seem plausible. In a similar vein, grilling crab is great. A friend of mine was going to grill lobster this weekend. I’ll ask him how it turns out.	10/10/2009 10:32:52 PM Post a reply Private message

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