Is cooking lobster easy?

[SneedYstwyth]

I'm feeling like scranning some seafood but if its peak to cook then I won't bother. Probably a microwave job right?

 

[Manul Otocolobus]

I don't know that I would be comfy eating octopus anymore not after learning how intelligent and dynamic they are. I can stomach eating a barely-sentient animal but octopi (octopodes?) are just a little too close to ayylmaos for me these days

Same. Octopods are rather intelligent creatures. Their nervous system has about 5000x the complexity of the lobster's nervous system.

 

[SneedYstwyth]

Same. Octopods are rather intelligent creatures. Their nervous system has about 5000x the complexity of the lobster's nervous system.

Not smart enough to avoid getting yammed by the Japanese

 

[Manul Otocolobus]

Not smart enough to avoid getting yammed by the Japanese

The Japanese are are rather cunning.

 

[Cats]

Same. Octopods are rather intelligent creatures. Their nervous system has about 5000x the complexity of the lobster's nervous system.

Manual Octopus cats are also very intelligent. Very intelligent and very... r o u n d.

 

[DankSmoker]

I mean it's good with butter or in a lobster roll but yeah I don't relish the thought of eating a seabug either. at least their meat looks good once its cooked and out of the shell

My favorite use of lobster is bisque, you dont have to crack a carcass open and pick at it like a vulture because apparently that's sophisticated.

 

[rel=alternate]

Lobster is an Us and anglo thing right?


Legit never ate this in Europe.
I also feel it's too expensive.

It definitely is a thing in the EU, and it's not as expensive as people think.

In most decent restaurants, you can get half a lobster for around 30- 50 € a plate. It's expensive compared to the rest, but it's not caviar prices either.

If you buy your own live lobster, you can get away with a whole lobster for 25-35 ish € depending on the size and where you go.

Also, anglos don't know how to cook shellfish, they hardly eat any sea food for some fucking reason. Except for when it's deepfried.

Anyway, what everybody says, boil it alive in heavily salted water. If you only do this, I would maybe add something to my water, like lemons and herbs.

You can also use the heads and the shells to make a bisque if you feel ambitious. You can make some delicious sauces from it, but it's a two time cook, first boiling, reserving the meat, then the sauce.