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Text 3444, 67 rader
Skriven 2013-08-13 09:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Mr. Lobster 995
=======================
 DS> That is huge!  And he would be illegal to keep in Maine.

Indeed. Elsewhere there may be maximum sizes as well, but
not for deep-sea fished lobsters. In Massachusetts waters,
where I presume this guy was fished, there are zones with
different sets of rules depending on the populations that
the fish and wildlife people are setting out to establish.

 DS> With our lobster, the claws and body meat were tender but the tail
 DS> meat was a bit on the toothy side.  It was definitely a hard shell --

If you cut the meat across into medallions (shortening
the muscle fibers), the whole becomes less toothy.

 DS> we had to get out the kitchen scissors to open him up.  (or perhaps it
 DS> was a she -- don't know).

It's not difficult to tell. Look at the little appendages
down where the tail meets the body - on the female, all
look about the same; on the male, the pair closest to
the body are pointy. Or you can pop the lobster and look
inside: roe is a sure sign; absence of roe is an almost
sure sign.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ensopado De Lagosta - Lobster and Coconut Milk - Brazil
 Categories: Lobster, Latin amer
      Yield: 4 Servings

      2 lb Fresh lobster meat
      1    Clove garlic; sliced
    1/2 ts Salt
      1 ts Chopped fresh cilantro
           Freshly ground black pepper
           Juice of 2 lemons
    1/3 c  Pure olive oil
      2    Medium-size onions; sliced
      1 sm Green bell pepper; seeded
           -and sliced
      1 lg Ripe tomato, peeled, seeded
           -and sliced
    3/4 c  Thin coconut milk

  Place the lobster meat in a large bowl with a marinade prepared with
  the garlic, salt, half the coriander, the black pepper, and lemon
  juice. Cover it with a sheet of aluminum foil or plastic wrap and let
  it sit for 2 hours in the refrigerator. Heat the oil in a large, heavy
  skillet over medium heat. Add the onions, green pepper, tomato, and
  remaining coriander and cook, stirring occasionally, until the onions
  are translucent. Add the lobster meat and the marinade and cook
  another 5 to 7 minutes, or until the lobster is opaque all the way
  through. Add the coconut milk and bring the mixture to a boil. Cook
  for 2 to 3 minutes, check the seasonings, and serve hot with white
  rice. While moquecas are typical of the cooking of Bahia, many
  Americans are wary of dende, or palm oil and would prefer not to eat
  this highly saturated oil. In Bahia, when they make a moqueca without
  the dende it becomes an ensopado, or a stew prepared simply with
  coconut milk.

  From: Melody
  Posted by Jim Weller, March 2003

MMMMM
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