I'm a proud Pittsburgher...even if I've been in NY for over six years now. And, I always like to see what's happening in my beloved 'burgh...but this takes the cake.
Have you heard about this 22-pound lobster at Wholey Market in the Strip District section of downtown Pittsburgh? And no, it's not an area filled with "shaker joints"...it's right on the river and is filled with markets, restaurants, bars and Wholey Market...a well-known mecca of everything seafood.
I don't eat lobster...but this is a fun story. A lobster over 100 years old...I guess that makes Bubba a crusty crustacean, right?
I can't help but laugh at the "activist group" People For Eating Tasty Animals. That's some funny stuff.
Lenn:
Not knowing much about lobsters myself, I was wondering if you knew whether or not lobster meat is considered of lesser quality if it comes from a large one.
Posted by: tom | March 02, 2005 at 11:48 AM
Don't QUOTE me on this...but as size is a sign of age...I'm guessing that it would be much tougher than a regular-sized lobster.
I know that older clams (thus bigger) tend to be tougher...and often find themselves cut up for soup base.
Any of you shellfish eaters out there have further insight?
Posted by: Lenn | March 02, 2005 at 11:51 AM
Wow!
Having lived in Boston for 6 years, I've had 2+ pound lobster TAILS (i.e. probably a 3.5 lbs lobster) and if its cooked right it definitely didn't seem tougher to me.
22 lbs is freakish though. I can't say with too much authority either but it looks (pardon my lack of PC'ness here) DELICIOUS!
Posted by: Joel | March 02, 2005 at 02:17 PM
The concensus of my office is that our freakishly large underwater ally (aka. Bubba) would taste a bit tough if consumed. However, the question still remains, can one eat a lobster after it is dead, or must it be prepared while still living.
P.S. have you heard about the monkey's recent outpour of emotion?
Sincerely,
Hungary in Michigan
Posted by: Nessy | March 04, 2005 at 04:14 PM