I'm with Jimmy. Lobster is only really good if you cook them live. I pride myself on certain culinary skills and am a cooking show enthusiast. Just a second and its over versus freeze time. Whether you bake, broil or boil is not a tussle I wish to get into though.
There is a distinct physical change when flesh is frozen... prawns included. The flesh is drier tasting, the natural juices don't come together properly and the flavor is different by far. If your have never had wild freshly caught lobster, prawns, shrimp...and not the farmed kind or some varieties I've tasted from Asia or warm water lobster, you haven't lived.
I avoid any frozen or farmed fish. Their not even close. Back under my rock. Butter please?
Murf
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David T Murphy: The Walper Group, Career Owner, Your Business Door, Franchise; Maryland/Delmarva/Consulting/Consultant/Career/SalesPros, Sales Doors, SurfMurf, Little Diddy
From: "Jimmy D. Moore" <[EMAIL PROTECTED]>
Reply-To: <[email protected]>
To: <[email protected]>
Subject: Re: [VFB] Environmentalist/Conservation - FR&R
Date: Thu, 09 Feb 2006 17:14:53 -0600
I have, and I can.
JD
Reuven Segal wrote:
>It does not have to be frozen. Just chuck it in for 20 minutes or
>so. Try it
>for yourself on some prawns and tell me if you can spot the
>difference.
>R
>
>
>
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