That’s one way of looking at it.
But you and I are probably more closely related to a chicken than a cockroach is to a lobster.
It’s near Rosarito, I think between Rosarito and Puerto Nuevo. I’m not sure if there’s a hotel there, and I don’t think it’s called San Quintin.
I grew up in Marblehead, Massachusetts. When I was young, 6-7 years old, I would go out with my neighbor on his boat to help pull in the traps/pots. I was always sent home with bucket of fresh, pinchy lobster.
I never did like it though, along with the Mussels and crabs that were brought home. I much preferred the Flounder I often caught myself.
I’m a vegetarian now, who doesn’t eat fish, but I miss a good Flounder.
And don’t forget Lobster Motels for the kitchen floor! Woo hoo!
I don’t dislike shrimp but I don’t see what the fuss is about. Lobster’s got that nice slightly sweet taste.
I heard once (sorry, no cite) that in the pilgrim era, they were catching lobsters 5 feet long. Dayum! I could make that last for two meals, maybe!
I dated a girl in high school whose family was so rich that when she slept around she didn’t get the crabs…she got the lobsters! (Paraphrased) Robin Williams.
Add me to the list of those underwhelmed by lobster. It isn’t bad, but I was expecting a religious experience. IMO the flavor is inferior to that of King Crab legs.
King Crab is expensive too, though. I love it just as much as lobster.
I think that fresh lobster is the tastiest thing there is (ok, crab legs, too!) DO NOT PUT ANYTHING ON IT! Not even butter! How many foods are there that are perfection without ANY seasonings whatsoever? Lobster and Crab legs and fruit are the only things I can come up with.
Fresh New England lobster, an hour out of the water, simply prepared, with tomalley intact, is a very good thing.
However, as far as Edible Oceangoing Bugs are concerned, lobster places a distant second to Dungeness crab, which is a thousand simultaneous blowjobs in your mouth.
But that’s what makes them so tasty! There’s a sushi bar in this area that makes a really awesome lobster sushi; it isn’t, however, in any way traditional.
Sadly enough, before I opened it, I thought this thread was going to be about that urban legend with the girl, the lobster, and the cigarette lighter. :smack:
It’s all about perception for me. If a great medium-rare steak looked like a lobster I still wouldn’t eat it. My brother orders a huge lobster seemingly everytime we eat with the family at a restaurant . I know the bastard does it on purpose just as I will have heaps of Brussels Sprouts or Broccoli at Thanksgiving or other holidays with the family just so the kitchen will smell just right for bro.
Can you tell that we have a love/hate type of relationship?
If you are jonesing for lobster, or have been waiting to try it, now is the time, because prices are at 20 year lows. Here in New England, live lobster is $2.99/lb off the boat, and $3.50 to $3.99 in stores. If it’s not at those prices in your area, it will be soon, becauseprices have just recently dropped as demand for such luxury items has plummetted with the economy.
It’s got to be fresh - that’s the main thing. The tail has to snap. It doesn’t take much cooking either.
http://marinebio.org/species.asp?id=155 Here’s our little fella. Guests sometimes think we’re nicking the claws!
http://www.lobsterfrommaine.com/ The northern type
If you notice, LJS always seemed to proudly proclaim that they used real “Langostino Lobster.” Langostino, in Spanish, refers to a number of varieties of prawn, depending on the region. In English, it is restaurant code for another decapod, the Squat Lobster, which is not actually a lobster at all, having more in common with crabs (although it isn’t a true crab, either).
So, no, it is not true lobster. But it is a meat that comes from something commonly called a lobster. Biggest difference? Apparently flavor and price (much much cheaper than the Real Thing). As mentioned in Wikipedia, the lobster fisheries aren’t terribly pleased with the fact that much of what is called lobster in the US is this ugly little cuss. If the meat is chopped up, fried, etc, it’s difficult to tell the difference, visually.
Ahhhh, thanks for the clarification! (No pun on butter intended!)
Hubby and I have actually purchased Squat Lobster before, frozen, at Wal Mart. It is, indeed, much less expensive than other “lobsters”, but works fine in, say, egg foo yung, if you combine it with onion, bell pepper, fresh or frozen peas, etc., add it to egg, and add a brown curry sauce! 
Still, the “Lobster Bites” at LJS are cheap enough that I may just have to try them anyway! They may not be “real” lobster, but that is not to say they won’t be tasty, and heck, they’re cheap!
I’ve only ever seen <3 mean “heart.” As in, I heart lobster. With most IM software, <3 turns into a little heart graphic.
Where did you get that <3 means “teabag.” That’s pretty ridiculous.
I don’t know if they operate in Maryland or not, but given a choice between the two fast food chains, I’ll take Captain D’s over LJS everytime. Unfortunately, being more of a Southeastern, chain, it was difficult to find them in Ohio, I wouldn’t be surprised if they were non-existant in Maryland. I have seen them in Virginia, though. The quality of the food compared to LJS is considerable. They also avoid the unfortunate moniker of “fish plank.” I’m sorry, but that just doesn’t appealing to me at all.
Of course, at my new address I have no Capt D’s (or any fast food chain for that matter), but I have more fresh seafood than I know what to do with. (Nevermind, I think I know what to do with it.)
Oh, and, yeah, the Egg Foo Young idea would be perfect for Squat Lobster. From what I can tell (again, never been a huge lobster fan), Squat Lobster cannot compare with real lobster as a dish in itself, but makes a passable substitute in dishes where lobster is merely one ingredient among many, rather than the main attraction.
I say go for the lobster bites. If they were absolutely horrible they probably wouldn’t be selling them for as long as they have been. Of course, it’s hard to tell with Yum Brands these days. Seems to me like they’re terribly confused WRT what is worth selling and what should be quietly discontinued.
ETA: The whole <3 = teabag not “heart” joke is pretty old. I’ve seen it used more than a few times. Of course, that doesn’t mean it’s stopped being funny. 
I think I know a couple people who have, in fact, teabagged New York.
(Yay, hijacking my own thread)
Any other bleeding hearts (or drooping teabags, depending on your emoticon of choice) get sad any time they walk past the lobster tank at the supermarket? I have for as long as I can remember – poor lobsters, forced to walk over each other, struggling to find some free space, no idea of their fate. Sure, I was anthropomorphizing, but I was only four or five. 
Then I learned you cook them alive. :eek:
I completely agree. Good seafood like lobster, crab, or shrimp should be eaten so you can taste it. If you’re going to batter-fry it or dunk it in melted butter or cocktail sauce, you should just go with the imitation stuff - it’s cheaper and you won’t be able to spot the difference.
Yeah, I’ve always felt bad for them. But then, I feel bad for all the food I eat. Chickens, pigs, cattle, etc are mostly raised and sold in similar awful conditions. And whether you are dunked into a tub of boiling water, shot in the face, electrocuted, decapitated, whatever, it’s still not quite as peaceful as dying in your sleep or whatever (of course, I imagine most animals living in the wild don’t get that pleasure, either). I know I initially felt worse for the lobsters because you get to see their living conditions. In fact, they are prominently and proudly displayed! Tyson isn’t exactly selling live chickens in cramped, shit-filled coops at your local Kroger. They give us a nice sterile, plastic-wrapped package so that the more guilt-laden among us can pretend that the stuff inside came off a chicken breast tree.
I wouldn’t eat pork, chicken, or seafood if they weren’t so tasty.
I’m not au fait with US mores, but in Australia, any produce that could be harvested by the householder was considered ‘poor person food’, and that included oysters, mussels, prawns (shrimp) and lobster of course. They’re all mostly out of my price range these days: as much as I like to eat seafood regularly, I have to stick to el-cheap fresh fish.
Hey, I was talking to a coworker just the other day (a lady in her 60’s) and she was reflecting on her childhood where EVERY. SINGLE. DAY. she had to endure lobster and mayonnaise sandwiches for her school lunch. Nowadays a medium sized lobster would cost upward of $60 AUD, and that price skyrockets around Xmas too.
I’d happily put up with lobster sammies for lunch for a while. 