Tamale tonight

[Dennis M. Scott]

After mowing the lawn and emptying the gutters, which were full of pine needles - thank you, Shea, for helping - Linda and I had corn on the cob and lobster, with sides of dental floss and Lipitor.

This is peak lobstering season, and they were on sale. Both mine were loaded with tamale, and even had some roe. We had olivio on the corn, but real drawn butter for the lobster.

This weekend, we're living considerably more snooty than usual. Tomorrow night it's Tanglewood. Lobster and the Boston Pops. Around here, that's pretty good.

[Gina Stevenson]

Always figured you to be rather "snooty" [your word, not mine! ], Dennis! Not really.

[Mike Schutz]

That's good living!

[Katelynn Scott]

where's the "jealous button" when you need it? Enjoy!

[David Pettigrew]

I guess "tamale" must have a different meaning in Texas, because I'm trying to picture what you are eating. We have pork tamales, beef tamales, and I've even seen sheep tamales (though I've not eaten them, to my knowledge), but never lobster tamales.

[David Troxler]

The tamale is part of the lobster. Some find it a particular delicacy, part of the lobster's liver. See also the wikipedia spelling "tomalley."

[Dennis M. Scott]

Not only did I use a less acceptable spelling of lobster liver, it wasn't the Boston Pops. It was Yo-yo Ma and Silk Road. They were great! We'll catch the Pops another time.

Gina, these are the kind of mistakes made by people who aren't "snooty" but try to be.

[Gina Stevenson]

The tamale is part of the lobster. Some find it a particular delicacy, part of the lobster's liver. See also the wikipedia spelling "tomalley."

Oooh, if it tastes like liver [chicken liver, perhaps? ], sounds good. Love liver.

[Dennis M. Scott]

It is green, about the consistency and color of strained peas, baby food. It tastes like lobster bisque - distinctly lobster flavor. Many intelligent people take one look at it and think that it hasn't been good for days. They are mistaken, however. They are the same people that don't eat the meat in lobster legs, either. Likely they don't consume the excess water inside the shell, or white, instant cholesterol.

[Jeremy D. Scott]

It is green, about the consistency and color of strained peas, baby food. It tastes like lobster bisque - distinctly lobster flavor. Many intelligent people take one look at it and think that it hasn't been good for days. They are mistaken, however. They are the same people that don't eat the meat in lobster legs, either. Likely they don't consume the excess water inside the shell, or white, instant cholesterol.

***Note to all:
Mom & Dad are lobster freaks. I will not be surprised on the very day that they begin eating the shell, eyeballs, and antennae.

[David Troxler]

go for it!

[John Kennedy]

Reading about the green lobster 'gravy' reminded me of the story about the tourist who went into a cheese shop and bought some Caembert (sp?) to have it shipped to his home. When he asked the clerk if the cheese required refrigeration, the clerk responded, "Everything that can happen to that cheese already has."

[Dennis M. Scott]

***Note to all:
Mom & Dad are lobster freaks. I will not be surprised on the very day that they begin eating the shell, eyeballs, and antennae.

Probably will not do the shell or antennae, but had not thought of the eyeballs.

[John Kennedy]

Probably will not do the shell or antennae, but had not thought of the eyeballs.

That's Naznet for you - people keep opening up these delightful doorways to adventure.

[Scott Moseley]

Wow I learned something today. Thanks for posting. Who would've thought you NE yankees have been enjoying tamale nights for ages???? I never knew about lobster tamale until reading this post. I wonder what the Cajuns call the stuff in their mini lobsters (crawfish)?

[David Pettigrew]

I don't think I've had lobster prepared correctly, because I've never cared for it. Maybe Red Lobster isn't a fair assessment.

[David Troxler]

I don't think I've had lobster prepared correctly, because I've never cared for it. Maybe Red Lobster isn't a fair assessment.

If you want real lobster, cook it yourself. If you want a lesson, there are more than a few who would take you through the process. Far better than Red Lobster. The meat really is quite tasty and juicy when dipped in butter.

Better still is buying them fresh off the dock when they're just coming in and taking them on ice to a campsite in the woods or a pitfire on a beach someplace and boiling them over an open fire. [Maybe, we should move this to the cooking forum....]

[Dennis M. Scott]

In colonial days, lobsters were seen as trash. They literally raked them up on the beaches to burn.

As for tastiness, enough butter will make almost anything taste good. It also makes one's tummy fill faster. More butter, less lobster. Either way, make sure you bring along lipitor for the cholesterol. Linda and I usually stay away from the butter until the last few bites. It's kinda like saving cake icing for the last few bites: it tastes good regardless of when you eat it.

Should someone run into frozen lobster meat, just remember that some other time you'll have to try it again, when you can get it fresh: the fresher the tastier. I've also had something called rock lobster, and it was basically something so unlike New England lobster that it seems one of them is missnamed.

[Gina Stevenson]

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go for it!

Where's you find that cute little wiggly lobster?

Probably will not do the shell or antennae, but had not thought of the eyeballs.

Ewww, eyeballs !?

[David Troxler]

Gina-



The lobsters are actually from the smiley icons used in gmail.

[John Kennedy]

Dennis' mentioned that in earlier days lobsters were regarded as trash. This is the same thing I heard on the Plymouth harbor cruise a number of years ago. The narrator said that lobster, being so inexpensive, was so frequently served to prisoners in the state pen that there was a riot and the agitation resulting led to legislation banning lobster being served in prison. It's all a matter of context.