lobstah chili

fishlessman

this was really good and lobsters are only 3.99 per pound right now. made creme fraiche for the first time this weekend and scooped it on top, good stuff

Essex County

Looks good. Got a recipe?

Mainegg

looks great Pat! did you do a curry base? I have one I do that is like a white chili and uses curry. yummy with a nice sourdough and white vino..... We are splitting a crate of lobsters with friends next week I think. He said they are under 3.00 so we will have a nice feed

fishlessman

http://www.lobster-recipes.com/lobster-chili.html
i used 2 one and a half pounders and 1 0ne and a quarter pounders. any thing less than 1.5 pounds at shyers in salem is 3.99 a pound right now and the pound and a halfs are 4.99. not sure that the recipe really called for dry beans, i used cans and it took 4 cans of great northerns to get it thick enough. i started out with 4.5 quarts of water and doubled all the other ingrediants. i added beans every half hour til it looked better, it was starting out too soupy.

Slotmercenary

looks good but why didn't you finish filling the bowl?

stike

we made bisque last week. lobsters are cheap but tiny.... by the looks of the claw it appears you got a decent one. my wife bought six for us two. a POUND each. when i was a kid i thought the smallest they sold was a pound and a quarter. they go by length of the body shell i guess. some small ones sneak under.

i meant to make this chili from the recipe you (maybe sundown?) posted. ended up doing bisque because we had so many shells.

this is still on my to-do list though.

thanks for the stash today, by the way. got some cheese, bread, dried sausages to try it.

tjv

man, it's hard around north texas to put lobstah in chili.....all about the cost.....sure it's delish. T

fishlessman

i think shysters is 4.99 up to just under 2 pounders, everything looked to be soft shell but there was still good meat in them, i went with the smaller ones to get the extra shells for the broth, you want to boil these to get all the broth to cook the beans in, its a strange mix but the seafood flavor and chili flavor both come out equally with neither getting overpowered. only use the recipe as a guide, it needs more stuff, more lobster, more beans, more celery

fishlessman

its softshell season up here, they dont stand up to shipping so we are STUCK with all these cheap lobstahs.

stike

cool.

at shyers, they usually sell the bigger lobsters cheaper, but when the smallies are soft-shell, the harder shell big ones are more expensive. like the stock market, their price is all over the place.

i have never weighed the meat i got from, say, a pound-and-a-half soft shell versus a pound-and-a-half hard shell. they say the soft shells have less meat in them (true), but the shell is lighter too. hard shells can sometimes have a thick, heavy shell, even though they are full. seems to me a big hardshell will be more full of meat, but you are buying a lot of shell.

heck. arguing about what kind of lobster to buy is a nice problem to have i guess.

once opened a hard shell lobster, and inside was its soft shell ready to go. was like wet cardboard. pretty cool.

fishlessman

everyone i had was at the stage were you almost need a nut cracker, really close to getting to the hard stage again, overall not bad. demoulas has them at 4.99 a pound now, the price is rising, shysters had the deal. if you never had the seafood chowder with the corn in it, back left cabinet in shyers, go for it, they had some were the date was just about to expire and gave me a couple quarts, made by the boston chowder house and its very good.

Little Steven

fishlessman,

I feel so bad for you guys. I can go to an Oriental market and get the one claw jobs for six bucks. They're fine for bisque.

Steve