Re: [VFB] Lahbstah

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And Crawfish.... I lived in Baton Rouge when I was only 5-7 yrs old. And the Cajuns in our neighborhood all had 55 GALLON drums, and they would switch up weekend doing the cooking. They would put all manner of seafood (but mostly shrimp and crawfish) corn on the cob, okra, potatoes. All kinds of things, and just get the water boiling and dump it all in together. Then they would pour it out on huge tables and you just ate whatever was in front of ya.... It was GREAT, even if it was Soooooooooooooooooooo Spicy. But the Cajuns would NEVER put a dead shrimp or crawfish in those barrels....The fish would be dead, but fresh caught and cleaned.and even then, Kinda like Don O said. They would scale them, gut them, and the rest (head, fins and tail) went into the pot..Then they would have CASES of beer and Louisiana Hot Sauce there too...and Bibs sometimes LOL...Cause you would be sooo messy when you got up from that table, but you didn't have room for dessert for a while.. Chuck ----- Original Message ----- From: Jerry Goldsmith To: vfb@troutnet.com Sent: Saturday, February 11, 2006 8:25 AM Subject: RE: [VFB] Lahbstah From: [EMAIL PROTECTED] [mailto:[EMAIL PROTECTED] On Behalf Of David Murphy Sent: Thursday, February 09, 2006 9:55 PM To: vfb@troutnet.com Subject: Re: [VFB] Lahbstah I'm with Jimmy.  Lobster is only really good if you cook them live.   ..........  If your have never had wild freshly caught lobster, prawns, shrimp... you haven't lived.    Amen brother.  For our Super Bowl party we each had fresh 3 lbs lobsters.  Our Albertson's sells them live about every other month and they has great selection for the Super Bowl.   JG