Texture Plates
Ive never tried lobster, but is there anything you can compare it to?
im a texture girl, i love prawn flavor but hate the texture. I tried these savage king prawn wrapped in chicken with chilli, oh my god they where heaven on a plate, you see i couldn't feel the prawn that time because of the chicken. i love food, good food.
Are you asking what lobster tastes like and what the texture is like?
Lobsters are funny things. Depending on where they came from prior to cooking, how they were prepared, and what part of the lobster you eat.
If you buy one of those live supermarket lobsters from the tank, they tend to taste like dirty aquarium water. Not always, but a good portion of the time. I wouldn't start with one of these if you've never had one. It would probably put you off lobster forever.
If you get a wild Maine lobster, the flavor is clean and sweetish, a little blander than shrimp or crab, something like sturgeon (which has been called poor man's lobster). I assume this is because they are able to swim in clean waters. Contrary to popular belief, lobsters don't scavenge and eat poop. They eat clams, musslels, and even other lobsters.
If you get a lobster at a restaurant which has been split in half and cooked, it can sometimes taste like the organs or the "guts", because they were sliced open with the meat and it cooked in "gut juice". Some people really like this. I really don't.
If you get only the tail, chances are it won't have much of the "gut juice" on it, but since the lobster propells itself around by it's tail (a giant muscle), the tail is pretty chewy. Well, chewy compared to the claw meat which is delicate and really lovely.
Inferior lobsters are usually served with some kind of sauce to mask it's off taste or poor texture. The best lobsters are served with nothing more than clarified butter for dipping.
If you are worried about the texture being offensive, you would probably like the claw meat. It's hard to find a place that will only serve you claw meat, and ordering a whole lobster just for the couple of ounces of claw meat isn't really worth it, but if you can find someone who will share a claw with you, you'd probably like it.
Don't waste your time with canned lobster or frozen lobster, because the texture will be all wrong. Find wild caught, not-from-a-supermarket-tank lobster, which is cooked just minutes before you eat it.
If you can get fresh sturgeon or fresh monkfish at your fish monger or grocery store, just place chunks of the meat in a steamer basket, pour a beer into the bottom of the pan, drizzle with lemon juice, and let steam for about 10 minutes. These fish are known as poor man's lobster because the sweet, mild taste and velvety texture of the flesh is very close to lobster.
Good luck with this. I hope you get a good one when you finally do get to sample lobster.
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