Tattycoram Posted June 23 #76 Share Posted June 23 My husband's just back from Block: they were catching sea bass and stripers. Link to comment Share on other sites More sharing options...
George C Posted June 24 #77 Share Posted June 24 Saturday was my 75th birthday had lobster tails at our favorite restaurant 2 Link to comment Share on other sites More sharing options...
Mike981 Posted June 24 Author #78 Share Posted June 24 Happy birthday @George C! 1 Link to comment Share on other sites More sharing options...
Rare Lois R Posted June 24 #79 Share Posted June 24 7 hours ago, George C said: Saturday was my 75th birthday had lobster tails at our favorite restaurant Happy Belated Birthday George🙂 1 Link to comment Share on other sites More sharing options...
Rare Lois R Posted June 24 #80 Share Posted June 24 On 6/17/2024 at 9:18 PM, Hlitner said: The best tongue can be found at Katz's (in NYC) or some other NYC delis. The deli version is usually served, sliced, on decent rye. Tis a great deli meat, especially with some decent mustard. Hank Hi Hank, when I was growing up I remember my parents loving tongue on good Jewish Rye. 2 Link to comment Share on other sites More sharing options...
Sox Fan Cruiser Posted June 28 #81 Share Posted June 28 I have a "Lobster Fest Weekend" about once every two months. I go to James Hook (mentioned early on in this thread) on a Friday and get two 4 pound lobsters. (I would never bother with 1.5 pounders or as we call them "chicken lobsters"). I cut them in half and cook them on the grill. On Friday I serve half a tail with a compound butter that I made. On Saturday I will server either a lobster risotto with lobster stock I made from the shells from the previous lobster weekend or a lobster linguini. Sunday afternoon is lobster roll time with just a hint of mayo. Tradition is a hot dog bun but I prefer two slices of sour dough. Yum! (and you will never catch me eating lobster on a cruise ship!) 3 Link to comment Share on other sites More sharing options...
Mike981 Posted June 28 Author #82 Share Posted June 28 2 hours ago, Sox Fan Cruiser said: I have a "Lobster Fest Weekend" about once every two months. I go to James Hook (mentioned early on in this thread) on a Friday and get two 4 pound lobsters. (I would never bother with 1.5 pounders or as we call them "chicken lobsters"). I cut them in half and cook them on the grill. On Friday I serve half a tail with a compound butter that I made. On Saturday I will server either a lobster risotto with lobster stock I made from the shells from the previous lobster weekend or a lobster linguini. Sunday afternoon is lobster roll time with just a hint of mayo. Tradition is a hot dog bun but I prefer two slices of sour dough. Yum! (and you will never catch me eating lobster on a cruise ship!) Oh that sounds fantastic! I love living in Minnesota, but I am jealous of you folks who are able to get such fresh seafood. The cruise line cutbacks have ruined my desire to eat seafood on a cruise, not lobster, but everything else. I used to look forward to it, now not so much. Link to comment Share on other sites More sharing options...
navybankerteacher Posted June 28 #83 Share Posted June 28 1 hour ago, Mike981 said: Oh that sounds fantastic! I love living in Minnesota, but I am jealous of you folks who are able to get such fresh seafood. The cruise line cutbacks have ruined my desire to eat seafood on a cruise, not lobster, but everything else. I used to look forward to it, now not so much. Just picked up a one pound Block Island swordfish steak for the grill this evening. 1 Link to comment Share on other sites More sharing options...
Mike981 Posted June 28 Author #84 Share Posted June 28 2 hours ago, navybankerteacher said: Just picked up a one pound Block Island swordfish steak for the grill this evening. Oh sure just rub it in why don't ya'...😉 I don't recall if I have ever had swordfish. Can you describe the flavor please and how do you cook it? Link to comment Share on other sites More sharing options...
clo Posted June 28 #85 Share Posted June 28 54 minutes ago, Mike981 said: Oh sure just rub it in why don't ya'...😉 I don't recall if I have ever had swordfish. Can you describe the flavor please and how do you cook it? I don't think I have either. Link to comment Share on other sites More sharing options...
navybankerteacher Posted June 29 #86 Share Posted June 29 (edited) 3 hours ago, Mike981 said: Oh sure just rub it in why don't ya'...😉 I don't recall if I have ever had swordfish. Can you describe the flavor please and how do you cook it? Flavor is hard to describe - certainly not at all “fishy” - slightly buttery, not too unlike beef tenderloin (with somewhat similar texture), but distinctly its own. I cook it on a gas grill - also good over charcoal, very hot - it can be broiled in an oven as well. A steak - an inch, or slightly more, thick (much thinner - gets dried out) - prepare with freshly ground black pepper , very light salt, sprinkled with ground paprika, then olive oil on both sides. You need a mesh or flat surface rather than just bars - six minutes on a side if an inch or so thick, slightly more or less depending upon thickness. Serve with a wedge of lemon — I like to puncture with my fork the thin crust which covers it and let the lemon juice penetrate. Sadly, previously frozen (pretty much all that is available when far from either coast) lacks texture and flavor - it simply does not survive freezing very well. Edited June 29 by navybankerteacher 2 1 Link to comment Share on other sites More sharing options...
chengkp75 Posted June 29 #87 Share Posted June 29 17 hours ago, Sox Fan Cruiser said: I go to James Hook (mentioned early on in this thread) on a Friday and get two 4 pound lobsters. (I would never bother with 1.5 pounders or as we call them "chicken lobsters"). I cut them in half and cook them on the grill. In Maine, "chix" are 1.25 lb, while 1.5 lb lobsters are "halves". You generally won't find 4 lb lobsters here, as Maine is the only New England state with a maximum keeper size of 5", which is about 3-4 lb, so a 4 lb is rare, and very expensive. The max size is to return "survivors" to the breeding stock, and keep the population stable. 2 1 Link to comment Share on other sites More sharing options...
Mike981 Posted June 29 Author #88 Share Posted June 29 16 hours ago, navybankerteacher said: Flavor is hard to describe - certainly not at all “fishy” - slightly buttery, not too unlike beef tenderloin (with somewhat similar texture), but distinctly its own. I cook it on a gas grill - also good over charcoal, very hot - it can be broiled in an oven as well. A steak - an inch, or slightly more, thick (much thinner - gets dried out) - prepare with freshly ground black pepper , very light salt, sprinkled with ground paprika, then olive oil on both sides. You need a mesh or flat surface rather than just bars - six minutes on a side if an inch or so thick, slightly more or less depending upon thickness. Serve with a wedge of lemon — I like to puncture with my fork the thin crust which covers it and let the lemon juice penetrate. Sadly, previously frozen (pretty much all that is available when far from either coast) lacks texture and flavor - it simply does not survive freezing very well. Thank you very much, I love to grill and it sounds fun to cook. Unfortunately the only way I am going to get the swordfish you describe is by taking a trip east. My wife and I have talked about heading your way many times, now I have another reason to go. Link to comment Share on other sites More sharing options...
lenquixote66 Posted June 29 #89 Share Posted June 29 I never ate lobster. Link to comment Share on other sites More sharing options...
navybankerteacher Posted June 29 #90 Share Posted June 29 9 minutes ago, Mike981 said: Thank you very much, I love to grill and it sounds fun to cook. Unfortunately the only way I am going to get the swordfish you describe is by taking a trip east. My wife and I have talked about heading your way many times, now I have another reason to go. You should try grilling frozen swordfish - while nothing beats fresh-off-the-boat local, frozen can be really good. Link to comment Share on other sites More sharing options...
Mike981 Posted June 30 Author #91 Share Posted June 30 On 6/29/2024 at 12:59 PM, navybankerteacher said: You should try grilling frozen swordfish - while nothing beats fresh-off-the-boat local, frozen can be really good. Okay, I will give it a shot based on your suggestion. Thank you~ Link to comment Share on other sites More sharing options...
navybankerteacher Posted July 1 #92 Share Posted July 1 4 hours ago, Mike981 said: Okay, I will give it a shot based on your suggestion. Thank you~ Let us know how it turns out. One tip: sometimes after thawing frozen swordfish there is a little oily liquid on the surface — just wipe it clean with a wet paper towel before adding salt, pepper, paprika and olive oil. 2 1 Link to comment Share on other sites More sharing options...
RQINFL Posted July 2 #93 Share Posted July 2 Enough that we don't get it on a cruise. 2 Link to comment Share on other sites More sharing options...
Francinv Posted July 5 #94 Share Posted July 5 Not very often because no one loves. But sometimes at someone's celebration or with other friends Link to comment Share on other sites More sharing options...
CruiserBruce Posted July 7 #95 Share Posted July 7 How often do we eat lobster NOT on a ship? Not nearly enough. Link to comment Share on other sites More sharing options...
clo Posted July 8 #96 Share Posted July 8 23 hours ago, CruiserBruce said: How often do we eat lobster NOT on a ship? Not nearly enough. Yeah, but what about Dungeness crab?!? Link to comment Share on other sites More sharing options...
CruiserBruce Posted July 8 #97 Share Posted July 8 31 minutes ago, clo said: Yeah, but what about Dungeness crab?!? Same answer...not enough!! 😄 Link to comment Share on other sites More sharing options...
clo Posted July 8 #98 Share Posted July 8 8 minutes ago, CruiserBruce said: Same answer...not enough!! 😄 True. WE don't get enough up here either. 1 Link to comment Share on other sites More sharing options...
Airbear232 Posted July 15 #99 Share Posted July 15 We seldom eat lobster at home. However, we do enjoy them with family on cruises. Link to comment Share on other sites More sharing options...
Truepeacenik Posted July 23 #100 Share Posted July 23 Never. I might get crayfish every couple years. I don’t bother with it on cruises. however, my own risotto leaves much to be desired, so I will get the mushroom risotto each chance I get. I have had it from the buffet at lunch and as dinner that night in MDR. if I could put away big portions, I could see getting seconds….at the expense of dessert. So, I have a favorite list food, that I’m rubbish at making, in which I may slightly overindulge! Link to comment Share on other sites More sharing options...
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