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FDP Forum / Moe's Tavern (_8^(I) / Lobster Lovers - To tomalley or not

1600
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USA

North of I10
Dec 31st, 2017 06:16 PM   Edit   Profile   Print Topic   Search Topic

So I like to have whole steamed lobsters a couple times a year at home. I like having a bit of the tomalley with the bites dipped in butter. I know the negative aspect of it but it tastes good. I also love the "fat" from crawfish heads which is basically the same thing. So do you eat the tomalley?

Blacksunshine
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Houston

Dec 31st, 2017 06:40 PM   Edit   Profile   Print Topic   Search Topic

Lobster, no.

But being half Coonass (Cajun) I suck the innards out of crawfish.



Peegoo
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Curled up

in the fecal position
Dec 31st, 2017 07:25 PM   Edit   Profile   Print Topic   Search Topic

I thought this was going to be about a Mexican lobster dish.

Carry on...





Seriously, no, not with lobster for me.

Some of the locals here around the Chesapeake Bay like a bit of the "mustard" of the blue crab when cracking 'em open on the brown butcher paper and washing it down with a cold beer. Meh...I can take it or leave it.

1600
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USA

North of I10
Dec 31st, 2017 08:47 PM   Edit   Profile   Print Topic   Search Topic

It's a bit strange that I like blue crab a lot and eat them often but I have never really thought the "mustard" had a good flavor. Same with the live Dungeness crabs I cook. Crab stuff just doesn't taste as rich/buttery as the stuff out of crawfish and lobster.

Peegoo
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Curled up

in the fecal position
Dec 31st, 2017 09:52 PM   Edit   Profile   Print Topic   Search Topic

I think it's the retsina effect in action. Early settlers didn't waste much (they ate everything). Eating the "mustard" carried over as a tradition and people have trained themselves to enjoy it.

Retsina is a Greek wine that has pine resin flavoring added. It tastes like a mixture of wine and turpentine to me. The common belief is that ancient Greeks sealed their wine containers with pine resin to keep air out and preserve wine for long-term storage. The flavor of the pine resin became part of the experience, and tradition is hard to squelch.

I coined the term "retsina effect" in the mid-80s when I lived in Greece to describe the mechanics behind the reason why a generally unpleasant-tasting food or beverage is popular in certain cultures. And the term caught on. There are many similar cases of this curious behavior in action around the world.

NoSoapRadio
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Mass., Amerika

CO2 ... is there anything it can't do?
Jan 1st, 2018 12:01 PM   Edit   Profile   Print Topic   Search Topic

I'm a tomalley eater but my experience is strictly with proper northeast lobsters. I'll eat it straight from the body of a boiled lobster but it is best, IMO, when stirred into softened butter. This can be spread on toast or my preference, used to make a sauce when I make lobster ravioli.

The lobster roe, OTOH, is another kettle of shellfish. Once the lobster is boiled as usual and the roe has turned red, it is a tasteless rubbery mess. The roe is best when the lobster is undercooked and the roe is still black.

FDP Forum / Moe's Tavern (_8^(I) / Lobster Lovers - To tomalley or not




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