BajaNomad - Deep Fried Lobster

Deep Fried Lobster

DianaT - 1-10-2008 at 04:10 PM

On Christmas this year, we had our first deep fried lobster---we had never seen it prepared that way. Very different --- thought it was OK, but really prefer it cooked differently---just curious how others feel.

Diane

bajadedom - 1-10-2008 at 04:23 PM

IBISOK- (bumper sticker I once had!) fellow lobster eater says - STEAM 'em - about 7-8 minutes.....best way I know, if you get 'em fresh and don't oversteam they are the best - will fall right off your fork when you try to dip 'em in butter- Food of the Gods for sure....Them bugs in the pic sure look good though........

shari - 1-10-2008 at 04:32 PM

Yes, the locals LOVE em deep fried in the mexican BBQ...la disca...and I must say they are pretty good, but ya can't eat many that way...I prefer the steamed or boiled for 10 minutes so you can tasted the lovely flavour of the lobster..no butter either...just a bit of mayo on the tortilla and some of my homemade organic salsa! OH yeah...we went to San Pablo a couple days ago and oh my lord did we fill up on bugs!

Natalie Ann - 1-10-2008 at 04:32 PM

As with bajadedom, I've always felt that steaming lobster and crab offers up it's sweetest flavor. That said, I've never eaten fried lobster. Note to self: get to next BA lobster fiesta. :bounce:

Nena

dccf - 1-10-2008 at 05:25 PM

I used to get fried lobster at Howard's Restaurant in Beach Haven Terrace in New Jersey. They removed themeat from the shell, dipped it in batter and deep fried it.

They served them with drawn butter, french fries and cole slaw. Hard to beat!!

(forgot the fries.)

[Edited on 1-11-2008 by dccf]

Hook - 1-10-2008 at 05:32 PM

Steaming is the best. Just until the translucence disappears.

David K - 1-10-2008 at 06:22 PM

Hmmm... we always dropped them in a pot of boiling water to kill/cook them (10-15 min)... When we are ready to eat them, we then halve them and broil them just 5 min. or less with butter brushed on.

The key is to NOT overcook them... they loose the sweetness and are tough. Deep frying/ Puerto Nuevo style, etc. is usaully apt to over cook the bugs.

However, I will say a poorly cooked lobster (with drawn butter) is still better than a lot of other things... except maybe King Crab Legs! :wow:

bajabound2005 - 1-10-2008 at 06:31 PM

King crab legs are too much work! Deep fried turkey wins the taste test!

Bob H - 1-10-2008 at 08:03 PM

The next time you are in Mulege, please try the beer battered fried lobster chunks at El Candil! They are just incredible. I love it. And, there are plenty there for you to eat! Wonderful new menu under new management.
Bob H

Edit: And the home made DIPPING SAUCE! Just fantastic!

[Edited on 1-11-2008 by Bob H]

bajabound2005 - 1-10-2008 at 08:08 PM

fried chunks....now THAT is an idea; way better than throwing the whole darn lobby in!

Von - 1-10-2008 at 08:44 PM

Thats the way my grandma cooked it in La Barca restaurant deep in butterrrr...

mmmmmm sure miss those days....

bajabound2005 - 1-10-2008 at 08:50 PM

fried in BUTTER is not the same as DEEP FRIED, Von!

Frank - 1-10-2008 at 08:55 PM

:spingrin:

We had to stop eating Manteca {lard} fried Lobsters before it killed us last season. But what a way to go....

Now we split them down the middle and BBQ them, they taste just as good without all of the fat.

Im suddenly craving Tortilla soup, beans, corn tortillas and a ice cold refresca...

Von - 1-10-2008 at 08:56 PM

What about Deep Fried in Butter?

Its all the same theres butter in that picture up there..

bajabound2005 - 1-10-2008 at 08:58 PM

if you use butter, I think it's called "sauteed"....you have to use oil or lard (melted) and lots of it to "deep fry" it...like fried chicken.

bajaguy - 1-10-2008 at 09:00 PM

Plenty of Garlic Butter and cold Pacifico

bajabound2005 - 1-10-2008 at 09:01 PM

Wait! I think we need one more option in the poll.
WOULD NEVER EVEN THINK ABOUT TRYING IT THIS WAY.

Von - 1-10-2008 at 10:05 PM

Better with Butter :spingrin:

and by the way;

I love the taste of butter!

I just had some sourdough toast with butter mmm....

[Edited on 1-11-2008 by Von]

[Edited on 1-11-2008 by Von]

JESSE - 1-10-2008 at 10:58 PM

Fried in lard previously used to fry several dozens of other Lobsters is the only way

K31 - 1-11-2008 at 09:33 AM

bUTTER IS THE BEST,,,,,,,,,,,,,,,,,,

Natalie Ann - 1-11-2008 at 09:51 AM

Much as I hate the nuker (microwave), it is a quick and easy way to steam lobster or crab.... and the taste is same as steamed in a pot. No matter how you steam them, the trick is to make sure you pull them when lightly done.... as Hook said, cook just until the translucence disappears.

omigosh now I'm soooo hungry for langosta!

Nena

(edited in order to make sense)

[Edited on 1-11-2008 by Natalie Ann]

Sharksbaja - 1-11-2008 at 02:33 PM

Quote:

Fried in lard previously used to fry several dozens of other Lobsters is the only way

Ahhhh, the old "taste just like ~~chicken~~ lobster method. :lol:

Isn't that the biggest sin of all? Using preflavoured(ugh)preused grease? :barf:

You're kidding of course.

Fried? Microwaved? Cook twice boil n broil? BBQ sauce? You guys crack me up. Everyone knows the best way to cook a bug is to put it in a cast-iron dutch oven and cook 24 hrs then you can eat the shells and all.

Oh yes, and don't forget about pickled lobster!

Broiled lobster tastes the same as nuked? Surely you gest!!!

Who says gringos weren't creative. :lol:

My favorite way is simple. Take lobster and twist off body. Split tail lengthwise and brush raw tissue with garlic butter.
Lay bug with split facing up just above a bed of coals. Flip once after 3-5 minutes. Cook other side 1-2 minutes or more depending on size. Remove meat from shell and save shell to drool into.

No bad bugs.

David K - 1-11-2008 at 02:39 PM

I like your way best Corky!!! Sounds great!!! Where's your restaurant...?

Sharksbaja - 1-11-2008 at 02:48 PM

Any beach south of Ensenada :lol:

OR You could be one of the few, the proud, the........ few Nomads who have ventured to the central Oregon coast for FRESH seafood....... absolutely nothing fried... in fact we don't have a fryer... or a grill.....or a range....or an oven....or sushi.

Steamed, poached or cooked in our unique kettles period!

edit for "or raw oysters".

[Edited on 1-11-2008 by Sharksbaja]

Hook - 1-11-2008 at 03:11 PM

I've also used the steamed split tail method and then finish them off, face down, on the grill. Best of both methods.

And, yes, I'm talking about lobster, guys.................

DianaT - 1-11-2008 at 04:08 PM

Love all the replies---lots of different ways to cook those bugs.

We really enjoyed the Christmas celebration and it was fun to watch them cook up the lobster---oh, lots of whole garlic cloves go into the boiling oil first.

Now I am hungrey---and we have lots of lipitor with us. :spingrin:

Diane

David K - 1-11-2008 at 04:08 PM

Quote:

Originally posted by Sharksbaja
Any beach south of Ensenada :lol:

Steamed, poached or cooked in our unique kettles period!

edit for "or raw oysters".

[Edited on 1-11-2008 by Sharksbaja]

Yah, The Squarecircle said it was great!

tripledigitken - 1-11-2008 at 04:16 PM

We try to get the female lobsters.

Our technique is like the one Hook described. Steam whole 8 minutes then drop into ice bath to stop cooking. Split lengthwise, take out roe and tamale (liver) for sauce, brush with butter and finish face down on grill.

Ken

DianaT - 1-11-2008 at 04:30 PM

Quote:

Originally posted by tripledigitken
We try to get the female lobsters.

Our technique is like the one Hook described. Steam whole 8 minutes then drop into ice bath to stop cooking. Split lengthwise, take out roe and tamale (liver) for sauce, brush with butter and finish face down on grill.

Ken

They put the females with eggs back in the ocean here---every lobster is also measured. They are protecting their future --- a very good thing.

Hook - 1-11-2008 at 04:34 PM

Diane, I guess I am wondering where Puerto Nuevo has been getting their woefully undersized lobsters for all these years?

I believe the carapice on a lobster should be 3 1/4 inches in CA to ensure they have had a chance to reproduce.

howat - 1-11-2008 at 04:37 PM

My favorite recipe for whole eastern blue claw crabs is boiled in oil saturated with old bay seasoning and other hot chilies. The meat is very sweet and tender but the hot chilies impart a wonder taste that leaves ones mouth tingling afterwards. Sabine Pass, Tex was the best. I've been meaning to try it on the lobster i catch here in San Diego but the other methods you guys mentioned are much easier with less clean up. Well next load of lobsters i catch, I will give it a try and post the results.

Dennis

tripledigitken - 1-11-2008 at 04:40 PM

Quote:

They put the females with eggs back in the ocean here---every lobster is also measured. They are protecting their future --- a very good thing.

Before I get threatening letters from the Sierra Club.

When I say we try to get female lobsters, that is at the fish market in San Diego. They weigh in at about 1 1/2#'s also.

A couple of the lobsters in the picture above wouldn't go 12 oz. Now that's a no no.

Ken

[Edited on 1-11-2008 by tripledigitken]

DianaT - 1-11-2008 at 04:53 PM

Quote:

Originally posted by tripledigitken

They put the females with eggs back in the ocean here---every lobster is also measured. They are protecting their future --- a very good thing.

Some of the lobster might be undersized. They do keep the undersized lobster that are damaged in the traps---and those don't go to market.

Sierra Club will not be sent out. :lol:

Curious, how much are the lobster at the San Diego Market?

Thanks
Diane

tripledigitken - 1-11-2008 at 04:56 PM

Currently the local live lobsters where I shop are running $15.95 #. $25 ea.+-

Not everyday fare!

Ken

bajadedom - 1-11-2008 at 05:33 PM

It is illegal to keep an egg bearing Pacific Spiny Lobster for any reason whether you are a recreational or commercial fisherman.(just google California Spiny Lobster laws) I also have never seen any 'Local" live lobsters sold in San Diego (30 years 1969-1999)...these are the New England type that are flown in live to markets all over the US. The easiest way to tell is that Pacific 'local' Spiny Lobsters DO NOT have claws.

Frank - 1-11-2008 at 05:47 PM

Sorry Bajadedom but I cant find anything about egg bearing lobster being illegal to keep. We do release them anyways.

2007 DFG sportfishing Regs...

29.90. Spiny Lobsters.
(a) Open season: From the Saturday
preceding the first Wednesday in October
through the first Wednesday after the 15th
of March.
(b) Limit: Seven.
(c) Minimum size: Three and one-fourth
inches measured in a straight line on the
mid-line of the back from the rear edge of
the eye socket to the rear edge of the body shell. Any lobster may
be brought to the surface of the water for the purpose of measuring,
but no undersize lobster may be brought aboard any boat, placed in
any type of receiver, kept on the person or retained in any person’s
possession or under his direct control; all lobsters shall be measured
immediately upon being brought to the surface of the water, and any
undersize lobster shall be released immediately into the water.

They also sell live local lobsters at many places here in San Diego. Point Loma Seafoods, Marios, Anthonys etc etc.

Did you also know that the animal rights people, and one religion {I cant remember which} have been buying the east coast lobsters from stores and releasing them here?
Divers sometimes find them in the deep water.

bajadedom - 1-11-2008 at 06:11 PM

I stand corrected - on both counts...The 'r' months season must sufficiently protect the propogation factor...and I have just never seen local spinys anywhere for sale, but do believe you. I would imagine the New England cold water bugs must have to go DEEP after being released in San Diego's warmer weather....
I think I'll use the 'Jeapordy" method and phrase all my posts in the form of a question from here on!!! The older I :?get , the less I find out I thought I knew...

[Edited on 1-12-2008 by bajadedom]

dean miller - 1-11-2008 at 06:57 PM

The majority of lobsters sold at New Port are probably imports - the panularis Cygnus of Australia or the jasusi Landi of south Africa, but on occasion the local California Spiney lobster is sold, the panularis interruptus.

That area has so much polution from all the recent construction and influx of new residents and associated services that I would be hesitant to dine on the local local lobsters.

sdm

55steve - 1-11-2008 at 09:17 PM

Quote:

Originally posted by Frank
:spingrin:

We had to stop eating Manteca {lard} fried Lobsters before it killed us last season. But what a way to go....

Now we split them down the middle and BBQ them, they taste just as good without all of the fat.

Im suddenly craving Tortilla soup, beans, corn tortillas and a ice cold refresca...

I'm with ya Frank - we just split them and grill 'em - best way I know of!

[Edited on 1-12-2008 by 55steve]

55steve - 1-11-2008 at 09:20 PM

Quote:

Originally posted by tripledigitken
Currently the local live lobsters where I shop are running $15.95 #. $25 ea.+-

Not everyday fare!

Ken

They were $15.95 lb a week ago at Sportsmens Seafoods - the price changed to $18.95 lb during the time we were eating lunch!

Sure glad I catch my own!

[Edited on 1-12-2008 by 55steve]

Von - 1-11-2008 at 09:49 PM

I need some BUTTER!

jorgie - 1-12-2008 at 05:30 AM

The pacific crayfish [ spiny lobster ] was best found off the west coast of Tasmania during the 1950-1980 years. Huge , then the export market allowed for female cray export. Trapping the females and culling the largest deprived the cray of the best of genes . Today the Tasmanian industry is almost finished and the "lobsters" are about equal in size to those found on the SCalif/Baja coast........NO females should be taken and the largest of the males should be returned.

Sharksbaja - 1-12-2008 at 09:47 PM

Quote:

Originally posted by jorgie
The pacific crayfish [ spiny lobster ] was best found off the west coast of Tasmania during the 1950-1980 years. Huge , then the export market allowed for female cray export. Trapping the females and culling the largest deprived the cray of the best of genes . Today the Tasmanian industry is almost finished and the "lobsters" are about equal in size to those found on the SCalif/Baja coast........NO females should be taken and the largest of the males should be returned.

Geeze, this sounds just like the problem facing many populations and species of shark.
As an avid bug diver for many years in SoCal I saw the drop in numbers. For many years all I really could find were BIG bugs. Ten pounders and up were rarely captured in the thousands of traps set along PV. Evantually though this animals were reduced by divers, pollution and myriad other problems associated with the bulging coastal population. Much like the abalone that were picked clean in the area post-Vietnam the best habitats are far from the crowds and are usually in harder to reach places.
It's a crime in my opinion to sensationalize the taking of large brood fish, most importantly, sharks. Shame on National Geographic for airing such shows. I guess ratings trump all. I'll not support them in the future.

Sharksbaja - 1-12-2008 at 09:50 PM

BTW.....can't anythang be deep fat fried? :lol:

Good grief people THINK ABOUT YOUR HEART!

Mexitron - 1-13-2008 at 08:29 AM

When we stopped by to say hi to a local fisherman years ago he invited us in to his shack for some lobster--he cut it in half then spread a thick layer of mustard over the flesh side before frying it in oil--that was excellent!

howat - 1-14-2008 at 12:55 PM

You can buy local caught lobsters at Pt Loma Seafoods in San Diego. Live or fresh steamed for between $16-18/lb.

HH

Cypress - 1-14-2008 at 02:00 PM

You could deep-fry my dirty socks and they'd be tasty.

Well, almost. :tumble:

vandenberg - 1-14-2008 at 02:04 PM

Quote:

Originally posted by Cypress
You could deep-fry my dirty socks and they'd be tasty.

Well, almost. :tumble:

My rottweiler would probably like them if your feet were still in them.

Cypress - 1-14-2008 at 02:06 PM

Nice doggy! :yes: