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Is a basic steamed lobster really that hard? or that different?

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General Discussion

Is a basic steamed lobster really that hard? or that different?

foodieX2 | | Apr 15, 2013 04:53 PM

Maybe its just because I grew up in New England but I am always surprised by all the posts asking where to get the "best" lobster. Not the best lobster roll, the best lobster pie, etc but the best steamed/boiled lobster. Around here your average 8 year old can put together a lobster boil.

In my town the best/high end restaurant's steamed lobster was no different than the one you could get steamed to go at the A&P or from the one from clam shacks at the pier. They all come with basically the same things-granted the nicer places had fancier trappings. Heck the only thing that made my dad's better was that he steamed up linguica and chicken along with the lobsters, potatoes and clams.

So in your mind what constitutes the "best" steamed/boiled lobster? How does it differ in flavor, texture, etc than any where else?

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