scubastew
Guest
Just tried to move the "lobster recipes" section of a previous post to a new thread.
Do you have a good lobster recipe? hints on cooking?
>>Start former post: here
ScubaNorth
--------------------------------------------------------------------------------
http://www.sport.state.ma.us
For $2.00 more you can skip the Boston parking and get a license here. They have a link to all the rules and regs.
15 bugs a day.
3 1/4 inches to 5 inches. eye socket to end of carapace in the Gulf of Maine (north side of the Cape to NH.)
No V-Notch of any size and as silly as it sounds shape. This is the new Zero tolerence policy.
Your Permit Numbers must be displayed and this one is always up for grabs. I have mine on a plackard for more than one diver and on the stripe of my flag for when it is just me. Size and shape and all that is really up in the air but commonsense usually will keep you on the right side of the law.
No parts or pieces may be taken even if the lobster gives them up to you willingly.
No eggers-don't worry you'll know em when you see em.
Cooking time 18 minutes for the first pound and go say another 5 minutes each pound after that.
Butter is allowed to be salted or unsalted, the regulations are very clear on this.
__________________
Only those who risk going too far can possibly find out how far one can go.
- T.S. Eliot
ScubaNorth
>>scubastew<<
More on cooking: STEAM'M!!! Definitely steam your catch in ocean (salt) water!! bring a 20-30oz water bottle fill it up with sea water after your dive. That should be enoung to give you a good inch and a half in the bottom of the pot. That'll be all you should need to get the steam on!!
Speacil Note: Read and Follow all the Rules the best you can!! you'll only hurt yourself and loose the trust of others by breaking the rules. just NOT worth it for a few pounds of lobster meat!
FYI: it's cheaper to just go the the grocery store and buy the lobsters, ask anyone. Boat (optional): $20,000 (and up),
Dive Equipement: $1500-$3000 (and up),
Dive Training: 3$00 (and up)
License $42.00
Parking, Gas & Airfills: $30-40
One Bug: $13.99 at the supermarket
>>Chebby<<
Ocean water? Why? It's got bacteria and stuff...why not just use ocean salt and tap water?
I really don't know anything about steaming though. My wife wants to buy one and she showed me something but it doesn't seem like any good size lobster would fit into that thing. Any suggestions?
Chebby
>>scubastew<<
Sea Salt in tap water is okay too, but boiling the sea water will kill any small amounts of bacteria in it. I have even heard of folks steaming the lobster on a bed of seaweed.
I just use a regular pot dump the seawater in (about an inch to an inch and one half and after a good boil toss the little buggers in, close the lid for 15-20 minutes (depending on size and amount).
I have used a steam tray before but thats optional and really doesn make that much of a difference. The steam tray thingy looks like a UFO with a domed top with a bunch of holes in it with four legs (landing gear) when closed. It opens to fan out and keep the item you are steaming from boiling in the hot water. It's like 5.99 or something...
I'd love to learn the diferent ways/techniques folks cook the buggers though.
Do you have a good lobster recipe? hints on cooking?
>>Start former post: here
ScubaNorth
--------------------------------------------------------------------------------
http://www.sport.state.ma.us
For $2.00 more you can skip the Boston parking and get a license here. They have a link to all the rules and regs.
15 bugs a day.
3 1/4 inches to 5 inches. eye socket to end of carapace in the Gulf of Maine (north side of the Cape to NH.)
No V-Notch of any size and as silly as it sounds shape. This is the new Zero tolerence policy.
Your Permit Numbers must be displayed and this one is always up for grabs. I have mine on a plackard for more than one diver and on the stripe of my flag for when it is just me. Size and shape and all that is really up in the air but commonsense usually will keep you on the right side of the law.
No parts or pieces may be taken even if the lobster gives them up to you willingly.
No eggers-don't worry you'll know em when you see em.
Cooking time 18 minutes for the first pound and go say another 5 minutes each pound after that.
Butter is allowed to be salted or unsalted, the regulations are very clear on this.
__________________
Only those who risk going too far can possibly find out how far one can go.
- T.S. Eliot
ScubaNorth
>>scubastew<<
More on cooking: STEAM'M!!! Definitely steam your catch in ocean (salt) water!! bring a 20-30oz water bottle fill it up with sea water after your dive. That should be enoung to give you a good inch and a half in the bottom of the pot. That'll be all you should need to get the steam on!!
Speacil Note: Read and Follow all the Rules the best you can!! you'll only hurt yourself and loose the trust of others by breaking the rules. just NOT worth it for a few pounds of lobster meat!
FYI: it's cheaper to just go the the grocery store and buy the lobsters, ask anyone. Boat (optional): $20,000 (and up),
Dive Equipement: $1500-$3000 (and up),
Dive Training: 3$00 (and up)
License $42.00
Parking, Gas & Airfills: $30-40
One Bug: $13.99 at the supermarket
>>Chebby<<
Ocean water? Why? It's got bacteria and stuff...why not just use ocean salt and tap water?
I really don't know anything about steaming though. My wife wants to buy one and she showed me something but it doesn't seem like any good size lobster would fit into that thing. Any suggestions?
Chebby
>>scubastew<<
Sea Salt in tap water is okay too, but boiling the sea water will kill any small amounts of bacteria in it. I have even heard of folks steaming the lobster on a bed of seaweed.
I just use a regular pot dump the seawater in (about an inch to an inch and one half and after a good boil toss the little buggers in, close the lid for 15-20 minutes (depending on size and amount).
I have used a steam tray before but thats optional and really doesn make that much of a difference. The steam tray thingy looks like a UFO with a domed top with a bunch of holes in it with four legs (landing gear) when closed. It opens to fan out and keep the item you are steaming from boiling in the hot water. It's like 5.99 or something...
I'd love to learn the diferent ways/techniques folks cook the buggers though.