http://www.eastcoastgourmet.com/forum/ East Coast Gourmet Forum » Forum: Seafood 101 - Recent Posts en Sat, 04 Feb 2012 03:09:05 +0000 http://www.eastcoastgourmet.com/forum/topic/serving-lobster-to-40-people#post-111 Sun, 08 Jan 2012 23:31:29 +0000 Administrator 111@http://www.eastcoastgourmet.com/forum/ <p>Sorry for the super late reply. </p> <p>What would be a better way to serve live lobster is to pre-crack the lobster for guests and serve. This way the lobster meat can still be kept warm and you have a nice presentation. Some other options is you might want to serve lobster tails to customers.</p> <p>LobsterAnywhere.com also sells a nice product where the lobster tails are fresh shucked out of the shell using a special high pressure process. See http://www.lobsteranywhere.com/maine-lobster/category/TAIL/Lobster-Tails.html </p> http://www.eastcoastgourmet.com/forum/topic/serving-lobster-to-40-people#post-97 Thu, 24 Nov 2011 13:29:21 +0000 dot 97@http://www.eastcoastgourmet.com/forum/ <p>For serving lobster at a birthday party, we are thinking of removing the meat from the cooked lobster and putting it in individual bowls. It sounds like a lot of work and I'm wondering about keeping it warm. Any suggestions or comments are appreciated. </p> http://www.eastcoastgourmet.com/forum/topic/steamed-lobster#post-55 Tue, 07 Dec 2010 04:24:58 +0000 Administrator 55@http://www.eastcoastgourmet.com/forum/ <p>The white stuff is the lobster's protein or blood. This is common, especially on the claws. It can be rinsed or wiped off the shell. It is almost flavorless, and and safe to eat. You will see this white, foamy protein when you boil lobsters in a pot. Thanks for visiting! </p> http://www.eastcoastgourmet.com/forum/topic/steamed-lobster#post-49 Mon, 16 Aug 2010 16:44:16 +0000 cbotterill 49@http://www.eastcoastgourmet.com/forum/ <p>Had dinner at Red Lobster in Kansas yesterday. Son-in-law ordered a steamed lobster (3 pounder). When he was removing claw meat, there was a white "residue" on the meat that he had to scrape off. Is this typical and what is that? </p> http://www.eastcoastgourmet.com/forum/topic/ask-charlie-4#post-47 Fri, 06 Aug 2010 14:53:26 +0000 Mike 47@http://www.eastcoastgourmet.com/forum/ <p>What's the best way to cook a live lobster?</p> <p>thanks, Mike </p> http://www.eastcoastgourmet.com/forum/topic/storing-fresh-fish-1#post-32 Sun, 29 Mar 2009 23:27:34 +0000 Administrator 32@http://www.eastcoastgourmet.com/forum/ <p>Sometimes the freshest fish might be fish that's frozen!</p> <p>Most refrigerators hold a temp of 40 F. Fish held at 32 F keeps twice as long. And freezing a good piece of fish at home and eating it two weeks later is better than keeping it refrigerated for 3-4 days before cooking it. </p> http://www.eastcoastgourmet.com/forum/topic/storing-fresh-fish#post-26 Sun, 26 Oct 2008 14:15:24 +0000 Administrator 26@http://www.eastcoastgourmet.com/forum/ <p>Most refrigerators hold a temp of 40° F. Fish held at 32° F keeps twice as long. </p> <p>Freezing a good piece of fish at home and eating it two weeks later is better that keeping it fefrigerated for 5-6 days before cooking it! </p> http://www.eastcoastgourmet.com/forum/topic/clams-and-mussels#post-24 Wed, 22 Oct 2008 03:56:33 +0000 Miken 24@http://www.eastcoastgourmet.com/forum/ <p>How do I keep clams and mussels alive once I bring them home? Also, how long will they stay alive? </p> http://www.eastcoastgourmet.com/forum/topic/fresh-crab-meat#post-9 Thu, 16 Oct 2008 06:18:43 +0000 Administrator 9@http://www.eastcoastgourmet.com/forum/ <p>Depending on where you live, you can find fresh and pasteurized cooked crabmeat at a reputable fish market. Keep freshly packed crabmeat refrigerated and use within a couple of days. Pasteurized crabmeat can be kept for several months in your refrigator. </p> <p>One Pound of crabmeat equals 3 cups.</p> <p>Crabmeat is packaged as follows:</p> <p>Backfin (or lump): Solid lumps of savory white meat from the body<br /> muscles of the crab...the best! It contains very little shell or<br /> cartilage, preferable in special recipes such as Crab Imperial or lump<br /> crab cakes.</p> <p>Regular: Small pieces of savory white meat from the body. Excelent, but<br /> it takes more picking over for cartilage and shell removal. Great for<br /> crab cakes, casseroles, salads, dips, etc.</p> <p>Special: A mixture of backin and regular. Again fine for crab cakes,<br /> casseroles, salads and dips.</p> <p>Claws: Meat from the claws has brownish tint and comes in thin pieces.<br /> It's mostly used when appearance isn't important, such as soups. </p> http://www.eastcoastgourmet.com/forum/topic/fresh-crab-meat#post-8 Thu, 16 Oct 2008 06:16:58 +0000 eastcoaster 8@http://www.eastcoastgourmet.com/forum/ <p>What are the different grades of fresh crab meat? I want to make my own crab cakes! Thanks </p>