Lobster help
Sep 21st, 2006, 06:33 AM
#22
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I live in Southern Ohio and we have lobster tanks at many of our local grocery stores. My kids always make me stop my cart there so they can watch 'em!
I wouldn't bother bringing back frozen lobsters or clams - what's the point? I'd go with one of the online options and get them fresh if you don't have any stores w/them around you.
I wouldn't bother bringing back frozen lobsters or clams - what's the point? I'd go with one of the online options and get them fresh if you don't have any stores w/them around you.
Sep 21st, 2006, 08:08 AM
#23
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OO: regarding your question about
"lobsters away from their food source for some time (those packaged and shipped) begin to use their own muscle for food, resulting in a lobster that comes out of the pot just full of water." -
I think the probably is likely how people store packaged & shipped fresh lobsters rather than how they are shipped if shipped by a reputable company who really does ship them fresh and in the right containers.
lobsters kept in those tanks are in them b/c it mimics the cool temperature environment they are accustomed to - if a shipper takes them fresh/ immediately ships with ice packs/ice cold methods and you cook them when you receive them they should be fine. You can also keep them one night overnight in a refrigerator but that should be the max - and I think the problem is when people do that, either their refrig is not cold enough OR they make the mistake of putting the lobster in touch with fresh water, which really messes them up and upsets their entire system and I believe eventually kills them - which I am thinking maybe is why people end up with they'd consider a lousy tasting lobster.
They should NEVER come in contact with fresh water, is what I was always told.
I don't know if that actually answers your entire question, but when my relatives have rec'd them, they've planned it so the lobsters are the meal that night, and once they were for a party the next afternoon and were still fine - I think it is in following the directions from a reputable shipper -
although nothing is like a fresh lobster, many of the lobsters some consider fresh, if they aren't at the dock or in those seaside places, they can be older too, but are kept in the correct temperature environment which is what matters most I think.
"lobsters away from their food source for some time (those packaged and shipped) begin to use their own muscle for food, resulting in a lobster that comes out of the pot just full of water." -
I think the probably is likely how people store packaged & shipped fresh lobsters rather than how they are shipped if shipped by a reputable company who really does ship them fresh and in the right containers.
lobsters kept in those tanks are in them b/c it mimics the cool temperature environment they are accustomed to - if a shipper takes them fresh/ immediately ships with ice packs/ice cold methods and you cook them when you receive them they should be fine. You can also keep them one night overnight in a refrigerator but that should be the max - and I think the problem is when people do that, either their refrig is not cold enough OR they make the mistake of putting the lobster in touch with fresh water, which really messes them up and upsets their entire system and I believe eventually kills them - which I am thinking maybe is why people end up with they'd consider a lousy tasting lobster.
They should NEVER come in contact with fresh water, is what I was always told.
I don't know if that actually answers your entire question, but when my relatives have rec'd them, they've planned it so the lobsters are the meal that night, and once they were for a party the next afternoon and were still fine - I think it is in following the directions from a reputable shipper -
although nothing is like a fresh lobster, many of the lobsters some consider fresh, if they aren't at the dock or in those seaside places, they can be older too, but are kept in the correct temperature environment which is what matters most I think.
Sep 21st, 2006, 09:09 AM
#24
Neopolitan, trinity 84 commented above to you about her son going to Bowling Green too (She had seen your comment to me on whatever thread that was) so I thought it would be a great idea for the lobster to be waving little orange and brown pompoms in its claws. 
escargot, thanks for the reply. We've always eaten them the same day we get them, but we are getting them from store tanks or from hotels that have had them shipped in. (When we were living in in my husband's hotels, our raw food came from their kitchens and I prepared it.) When we got it from the hotel they were always packed in boxes with layers of wet newspaper and seaweed above and below the lobster. Whatever the process was, according to the chef, it begins quickly. 'Course, there's no telling how their distributor handled them either, although they had a good restaurant (Zagat 4*) so their sources were generally pretty good. I just never had much luck with them away from home (MA) and never ate them in the hotel's restaurant either to see how they were, as it's a dressy restaurant and that's about the messiest meal I can think of!
My worst lobster experience ever happened while we were living in Boston. I went to put it in the pot, head first as you are supposed to, and he hooked his little legs and tail over the rim of the pot and tried to back out. I screamed and ran and have never been able to do it since.
escargot, thanks for the reply. We've always eaten them the same day we get them, but we are getting them from store tanks or from hotels that have had them shipped in. (When we were living in in my husband's hotels, our raw food came from their kitchens and I prepared it.) When we got it from the hotel they were always packed in boxes with layers of wet newspaper and seaweed above and below the lobster. Whatever the process was, according to the chef, it begins quickly. 'Course, there's no telling how their distributor handled them either, although they had a good restaurant (Zagat 4*) so their sources were generally pretty good. I just never had much luck with them away from home (MA) and never ate them in the hotel's restaurant either to see how they were, as it's a dressy restaurant and that's about the messiest meal I can think of!
My worst lobster experience ever happened while we were living in Boston. I went to put it in the pot, head first as you are supposed to, and he hooked his little legs and tail over the rim of the pot and tried to back out. I screamed and ran and have never been able to do it since.
Sep 21st, 2006, 10:56 AM
#25
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Funny lobster stories!
OO, I really think the full of water thing may be more due to molting...when a lobster gets his new shell, he's tiny inside and so more room for that water. At least that's the way it is with stone crabs, which I have more experience with!
I'm hungry now...
OO, I really think the full of water thing may be more due to molting...when a lobster gets his new shell, he's tiny inside and so more room for that water. At least that's the way it is with stone crabs, which I have more experience with!
I'm hungry now...
Sep 21st, 2006, 11:54 AM
#26
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Buy them locally in Ohio. and for heavens' sake, why would someone post that they are unavailable on 40 year old "information".
We just came back from maine. Lobsters are very scarce this year and the price is quite high.
Either do in online or locally in your hometown, or the next nearest big town where you can get them.
And yes, I was born in Ohio and have lived there with lobster tanks available.
We just came back from maine. Lobsters are very scarce this year and the price is quite high.
Either do in online or locally in your hometown, or the next nearest big town where you can get them.
And yes, I was born in Ohio and have lived there with lobster tanks available.
Sep 21st, 2006, 02:49 PM
#27
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In addition to what I said about bathtubs and freshwater.....
Tanked lobsters need a good turnover. If that ohio lobster was in the bottom of the tank for awhile, no way will he be sweet like a freshly fedexed lobster. I just love when my store fishmonger says that yesterday they ran out of lobster....then I know mine are fresh from the properly maintained tanks of the lobsterman community. Pemaquid has decent honest prices.
Tanked lobsters need a good turnover. If that ohio lobster was in the bottom of the tank for awhile, no way will he be sweet like a freshly fedexed lobster. I just love when my store fishmonger says that yesterday they ran out of lobster....then I know mine are fresh from the properly maintained tanks of the lobsterman community. Pemaquid has decent honest prices.
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