Posted: Tue Nov 08, 2005 12:49 am
YES. DON'T YOU GET THE NEWSLETTER?Ryoki wrote:Pubic lice are tiny landlobsters?Nightshade wrote:FOR FUCK'S SAKE PEOPLE, THEY'RE GIANT UNDERSEA PUBIC LICE.
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Posted: Tue Nov 08, 2005 1:03 am
had hong kong style double lobster with ginger and green onion last night
yum fucking yum
yum fucking yum
Posted: Tue Nov 08, 2005 1:34 am
Where?HM-PuFFNSTuFF wrote:had hong kong style double lobster with ginger and green onion last night
yum fucking yum
Posted: Tue Nov 08, 2005 1:37 am
Xam Yu
Posted: Tue Nov 08, 2005 1:41 am
Lobster Fra Diavolo
1 cup olive oil
1 tablespoon garlic, minced
2 28 oz cans peeled plum tomatoes with juice
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3 live lobsters
salt and pepper
pasta
heat 2 tablesppons of oil in skillet. add garlic and cook 2 min.-dont brown. add juice from toatoes to stop garlic from cooking.
crush tomatoes with your hands and add to skillet.
add oregano, red pepper and 1/4 teaspoon of salt and pepper.
simmer for 20 min, skimming off any foam or oil that rises to the top
kill lobsters by stabbing them in the head behind the eyes, cut in half and clean out green stuff and stomach sac.
remove the legs and boil them in 1 1/2 cups of water till it boils down to about a cup. strain and add 1/2 cup to tomato sauce.
heat the rest of the oil and sear lobster shell side down till they are bright red, remove them and drain on paper towels. when all the halves are done add them to the tomato sauce and cook for another five min.
salt and pepper to taste
serve over pasta with bread.
If you dont want to bother with boiling the legs, add a cup of bottled clam juice instead.
buon appetito
1 cup olive oil
1 tablespoon garlic, minced
2 28 oz cans peeled plum tomatoes with juice
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
3 live lobsters
salt and pepper
pasta
heat 2 tablesppons of oil in skillet. add garlic and cook 2 min.-dont brown. add juice from toatoes to stop garlic from cooking.
crush tomatoes with your hands and add to skillet.
add oregano, red pepper and 1/4 teaspoon of salt and pepper.
simmer for 20 min, skimming off any foam or oil that rises to the top
kill lobsters by stabbing them in the head behind the eyes, cut in half and clean out green stuff and stomach sac.
remove the legs and boil them in 1 1/2 cups of water till it boils down to about a cup. strain and add 1/2 cup to tomato sauce.
heat the rest of the oil and sear lobster shell side down till they are bright red, remove them and drain on paper towels. when all the halves are done add them to the tomato sauce and cook for another five min.
salt and pepper to taste
serve over pasta with bread.
If you dont want to bother with boiling the legs, add a cup of bottled clam juice instead.
buon appetito
Posted: Tue Nov 08, 2005 1:44 am
i like salt on mine as well as butter
Posted: Tue Nov 08, 2005 1:58 am
any seafood dish that ends with Diavolo, is automatically great! 
Posted: Sun Nov 13, 2005 12:42 am
So How was your lobster?
What recipe have you tried?
BTW did you know that it takes a lobster approximately seven years to grow to be one pound? Man, 7 years, I wonder what is their lifespan?
What recipe have you tried?
BTW did you know that it takes a lobster approximately seven years to grow to be one pound? Man, 7 years, I wonder what is their lifespan?
Posted: Sun Nov 13, 2005 12:46 am
Lobsters don't feel pain, just boil'em live.
ot: Cows and sheep do feel pain, a misdirected shotgun blast would be inhumane (if you aim, you aim for an instant kill). Quick and painless would be ideal, this ideal is rarely met or approached in the US.
ot: Cows and sheep do feel pain, a misdirected shotgun blast would be inhumane (if you aim, you aim for an instant kill). Quick and painless would be ideal, this ideal is rarely met or approached in the US.
Posted: Sun Nov 13, 2005 12:50 am
There are historical societies in Quebec that deal with geneology. I suspect you could trace back your family history to the early 1600s, and perhaps that could lead you to even earlier records which may still exist in France. Church records of births, marriages and deaths are usually a best bet.pete wrote:So How was your lobster?
What recipe have you tried?
BTW did you know that it takes a lobster approximately seven years to grow to be one pound? Man, 7 years, I wonder what is their lifespan?
Posted: Sun Nov 13, 2005 12:53 am
http://www.guardian.co.uk/animalrights/ ... 50,00.htmlriddla wrote:dont feel pain? is that why they screech when you lower them into the water?Massive Quasars wrote:Lobsters don't feel pain, just boil'em live.
Posted: Sun Nov 13, 2005 3:27 pm
Uhhh and lobsters definitely don't screech.
Posted: Sun Nov 13, 2005 3:29 pm
hey i bet they feel stuff like everything else too
Posted: Sun Nov 13, 2005 3:30 pm
it says that worms don't feel pain......wellthey definitly go ape shit when i put them on a hook
Posted: Sun Nov 13, 2005 3:32 pm
the book says rofl
Posted: Sun Nov 13, 2005 3:34 pm
I doubt lobsters feel any pain to be honest... They do have feeling for sure though cause they can tell if you move your fingers through one of their claws.
Posted: Sun Nov 13, 2005 5:05 pm
AFAIK, they don't have vocal cords. I thought it was the same reason why kettles make a noise.riddla wrote:dont feel pain? is that why they screech when you lower them into the water?Massive Quasars wrote:Lobsters don't feel pain, just boil'em live.
Posted: Sun Nov 13, 2005 5:13 pm
heated air is escaping from their carapaces
Posted: Mon Nov 14, 2005 5:07 pm
well, wasnt able to get around making it, but ive saved all the info and hopefully ill be able to soon. thanks for all the responses btw.pete wrote:So How was your lobster?
What recipe have you tried?
BTW did you know that it takes a lobster approximately seven years to grow to be one pound? Man, 7 years, I wonder what is their lifespan?
you should post that little info in your did you know thread.