Canadian Lobster Po-Boy
Posted 24 May 2008 - 02:23 PM
I went out to Albertson's and had them steam two of them with Tony Chachere's seasoning. They were a little over a pound each and the both of them cost 36 dollars at 15 per pound. Very pricy, I shook my head but smiled when I finished extracting the meat and saw how little was in the bowl. I noticed on the rubber bands that held the claws the words "Wild" and "Canada". I found it very easy to peel, almost exactly like a large crawfish. I used a heavy knife to crack the claws.
The standard Maine Lobster Roll recipe calls for diced cucumber, green onion and fresh taragon, mayo (I used blue plate) salt (didn't really require it) and cracked pepper. This is placed on a sort of hot dog bun that you toast in a skillet with butter, but I decided to use french bread.
I thought I would share with you guys my not so great pictures of a 20 dollar po-boy. I have to say it was very good, a bit better than the taste of crawfish but not that dissimilar. The salad recipe had a nice flavor and I'd like to experiment but at that price it probably wont happen.
Posted 24 May 2008 - 03:12 PM
Posted 24 May 2008 - 03:35 PM
I love lobster rolls but make them with lobster, mayo, salt and pepper only! I don't want anything to detract from the taste of the lobster.
I can definitely see where you're coming from, I was sort of thinking that the cucumber and green onion had a strong taste when I was eating it. I didn't really detect the taragon.
If I ever do it again I may cut way back on the cucumber and green onion, and possibly try a different mayo. Blue Plate is my favorite consumer brand but I've had some Japanese mayo that was really good.
I may also want to try a different bread.
Edited by Chaduke, 24 May 2008 - 03:36 PM.
Posted 24 May 2008 - 04:01 PM
I love the looks of your toasted bun. I didn't realize Maine lobster rolls were usually on toasted buns (the only ones I've had have been on untoasted buns). Toasting makes everything better! (as does frying)
Edited by prasantrin, 25 May 2008 - 06:24 AM.
Posted 24 May 2008 - 09:26 PM
.....I went out to Albertson's.........
Your first mistake.
I lived in BR for a few years and can say without prejudice that Albertson's is not a very good place to get seafood from either a value or quality standpoint. I understand what you were shooting for here flavor wise, but considering your proximity to great local seafood wouldn't a trip to Joey's for some crawfish had been a better use of your time and money?
Edited by vinonola, 24 May 2008 - 09:26 PM.
One half so precious as the Goods they sell."
- Rubaiyat of Omar Khayyam
Posted 25 May 2008 - 06:47 AM
Bouillie: eating in south Louisiana
Posted 25 May 2008 - 07:26 AM
I'll go dig up a pic.
Posted 25 May 2008 - 02:04 PM
Vinonola and HungryC : I'm very aware of the local crawfish in my area, but my idea was to do lobster. A friend, also a cook, raves about lobster all the time and I haven't really had a lot of experience with it.
I also have had a few bad experiences with Albertson's seafood, but the main reason I went is because they were live and they steam them for you in 10 minutes. I really don't see it as a mistake because the lobster meat was very good, much better tasting than crawfish in my opinion, but still not worth the money. My main goal was to satisfy my curiosity.
TAPrice : I may do it again for a special occasion, especially if I could find a source of live lobster for significantly less than what I paid.
CaliPoutine : I thought the meat tasted great, much better than the "Maine" lobster I've had in restaurants. Personally I would suspect the fact that yours was frozen had something to do with it.
Edited by Chaduke, 25 May 2008 - 02:10 PM.
Posted 27 May 2008 - 06:47 AM
I don''t get the lobster thing. Maybe because growing up in southeast Louisiana has spoiled me for really good seafood. I like OUR oysters and shrimp better than any others and I will take a crawfish boil over a lobster dinner any day.
Posted 03 June 2008 - 08:59 AM
Posted 20 November 2008 - 12:33 PM
The Postmodern Soapbox - NominalTopic.blogspot.com
Posted 20 November 2008 - 01:11 PM
Yes, they're the same. There was a bit of a discussion on this topic: Lobster Prices Tank. Some say cold nutrient-rich seawater makes for a better lobster. The Northumberland Strait (which separates Prince Edward Island from Nova Scotia and New Brunswick) has the warmest waters north of the Carolinas. Good for swimming, not so good for lobsters.
Aren't Canadian and Maine lobsters the same (Homarus americanus)? What specifically makes them different?
I just made a cornish game hen with chestnut stuffing. . .
Would you believe a pigeon stuffed with spam? . . .
Would you believe a rat filled with cough drops?