I guess that I’ll never understand the attraction to eating what amounts to a glorified bug that is a bottom feeding scavanger.
The taste, man, the taste!!! There is absolutely nothing like it!
Popcorn’s like it…
Once again, I find that I cannot identify with the posters on this board. 
Phlosphr has some bourgey-ass problems.
Why? Because he’s going apeshit over something you think is minor? Or because he’s eating lobster?
Are you siding with the cook or the bug?
Never mind. I just deciphered what “bourgey-ass” means.
Classist idiot…
From Uncle Beer’s link:
I agree with Bella. Poor things. 
Every time I see the poor things in the supermarket, with their claws restrained in those terrible rubber bands, I just want to rescue them all! I’ll eat meat, but nothing that I know was cooked alive.
That’s a moderately strange position.
No you can’t boil anything in butter but you can poach stuff if you keep the temperature down low enough. For real butter lovers it is even possible to poach eggs in butter (or olive oil if you prefer). They are ridiculously decadent on toast. The trick is to be slow and gentle otherwise you are deep frying. Clarified butter would permit more heat without burning but may not taste as good as your favourite butter. Here is a rather complicated poached lobster dish.
I sooooo want that for my sig.
I thought that lobsters didn’t have nerves or something and didn’t feel pain. I’ll see if I can find a link.
This link (biased, Atlantic Offshore Lobstermans Assoc.) says no.
This link (biased - Animal Rights Vegan website) says yes.
And this link (Newsday, the most unbiased source I could find) says the answer is (suprise!) undecided. If you read the article I guess you could decide if you think the fish they studied were feeling pain or just reacting to a stimuli.
Either way, I’ll still eat them.
Yeah they have a sayin don here in de bayou. “Donna eat no strait tail crawfish or they send you strait to da out house!”
Come on by the Phlosphr household and I’ll cook you a nice DEAD lobster…and we can philosophize about the upper Bourgeoisie sphincter club, because after the first bite you’ll wish it was boiled alive…
Anyways, I was pontificating on the goodness that is grilled lobster. A point was made (by me) that a good and knowledgeable fidh market is invaluable when it comes to risking $50-60 worth of lobster on a grill.
What I was told: 2.5lb bug, 28 minutes directly on the grill- no more, no less.
To die for. The fat(?) between the shell and the meat slightly caramelizes, and one doesn’t even need butter anymore (though “one” might choose to go ahead and use it anyways 
)
A very modest proposal was made by someone who is, by nature, slightly apprehensive of social gatherings: maybe a New England Dopefest lobster/crab boil is required?
sigh I’m so misunderstood.
"Classist idiot was in reference to the person who blasted you for your problems not being “street” enough.
Oh that was not directed towards you jayjay 
it was directed towards the other poster…
anyway…
Grilling Lobster is sumptuously lordly.
Harvest Moon (October), grill, beach, bushel of Lobsters, Bushel of Cherry Stones or steamers, Corn, fire, biscuits…
Who’s in? I’m buy’in so it’s gotta be near me…southeastern Connecticut or soutwestern Rhode Island.
Er - lot of misunderstandin’ going on, I guess. I didn’t mean to appear as though I was “blasting” Phlosphr. I’m sorry if it seemed I was being vicious or something, I was just kind of lamenting my own un-worldliness.
I’m SO in , if you’ll have me. Sounds like a perfect fall scene to me.