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Oregon Seafood in Hillsboro Oregon

1 Just how to cook a lobster in the most humane manner has been a concern of guilt ridden chefs for many generations. In order to put the matter to a rest scientifically, one researcher instructed his graduate students to boil lobsters after having subjected them to various relaxation techniques.

A. The students determined which method of dispatching them was the kindest by counting the number of tails flicks heard in the kettle before each lobster succumbed to the boiling water and ultimate death.

B. They tried hypnotizing the subjects by rubbing their backs until they stood on their heads, soaking them in fresh water, heating them slowly from room temperature to boiling, and other accepted strategies. But nothing really worked.

C. They found that putting them in the fridge before cooking to numb them up, might be the answer as happens naturally in winter, this resulted in the lowest number of tail twitches. So, according to modern science, a few minutes in the freezer means less agony in the kettle.

D. The most common way to cook lobster before eating is to steam or boil them in sea water or salted water for 10-15 minutes.

2 What’s the green stuff?

A. It is the lobster’s liver or more accurately, its digestive system. Although many people like to eat the this tomalley it probably is not a good idea because this is where pollution in the lobster’s own meal choices would become concentrated in the lobster’s body.

3 What is the red stuff?

A. It is the roe, the unfertilized eggs of the female. Lobster eggs were once considered a delicacy, like caviar. The roe is also called coral because of its bright red color.

4 What is the nutritional value of lobster?

A. Nutrition studies show that 3 1/2 ounces of lobster meat (without the butter) contains only 90 calories, compared to 163 calories for the same amount of chicken and 280 calories for sirloin steak. Lobster also contains omega-3 fatty acids, the good cholesterol that seems to reduce hardening of the arteries and decrease the risk of heart attacks.

B. So it’s pretty easy to see that eating lobster is an excellent healthy choice. Seafood in general is a good way to reduce heart attack risk, improved brain function, and over all weight balance and good health.

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When a live lobster for delivery arrives at your door carefully unpack and make sure claws all have been banded before handling. Sometimes they may slip during transit. You do not want a loose claw to grab one of your fingers as it would snap it into like a twig. Only take the bands off claws when the lobster has died.

Defrosting frozen lobster meat or whole lobsters can destroy the flavors of them. Instead take directly from the freezer and heat until they are warm not hot. This will give you delicious tender lobster that takes as fresh as the day you placed it in the freezer.

Boiling fresh live lobsters is done by placing them into a pot of boiling salted water for approximately 10 minutes a pound. Water should immerse the entire lobster within the big deep pot.

Lobsters heads hold much of the water they were boiled in so making a slight hole in them will drain out the cooking juices and seal the flavors in. The meat will be tender and mouthwatering when removed from the shells.

You can also recycle the water the lobsters were boiled in and freeze in jars or bags for soups or casseroles that you may want to make in the future.

Be sure your live lobsters are healthy. When you touch or handle a lobster its tail should curl downward and then go back to normal when let go of. You should always take a sniff of your lobsters before cooking to make sure they all smell of freshness. If there is a strange unrecognizable scent to them then never cook them as they could make you and your family sick. They are best cooked as soon as you receive them.

Timing is everything when cooking live lobsters. The harder shelled lobsters take more time than the softer shelled ones do. The softer shelled are considered to be the most tender of the two.

You can also grill whole lobsters on a hot to medium hot setting. Place the lobsters back onto grill and turn them once the shell turns a bright shade of red. Once turned cook about 5 minutes more until you think it looks done.

Live lobsters for delivery can be split and cooked on the grill too. Place split sides down first and cook three minutes then turn to shell side and cook about 6 minutes longer. The shell will be the shade of bright red as it is when boiling when done. Add some lemon juice squeezed on it and of course butter and your ready to eat.

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