 |
|
 |
 Click here for an index
to all questions, answers, and reports
on New Orleans cooking, recipes, and restaurants. Click here to ask a question or give a report. |
|
Lobsters
In Crab Boil
Nicole asks: I've always wondered why someone couldn't boil a lobster in crawfish boil. That way, instead of peeling a hundred little crawfish, one could crack open just one lobster and have a huge piece of meat that would taste like a spicy boiled crawfish. Would this even be possible? Ton sez: About once a year someone--usually an eager chef who thinks he's thought of something totally new--rolls this idea out. It is not a good idea, in my opinion. The spice doesn't really penetrate the lobster unless you grossly overcook it. And the flavors of lobster are so subtle (even more so than those of crawfish) that its delicacy is lost when you have something as assertive as crab boil getting in the way. There are some people who tell me they like this anyway, but all my samplings of lobster prepared in crab boil seemed like a bad joke to my palate.But go ahead and try it once to satisfy yourself. But remember: great cooking rarely comes about when the primary aim is convenience. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
|
 Try The Five-Star Daily Edition! Every weekday, I write even more articles, reviews, and recipes for the New Orleans Menu Daily Five-Star Edition. It's constantly updated on the web. And an e-mail version of the day's new articles goes out to subscribers at midday, five days a week. Subscribers also have access to all past articles, including hundreds of recipes (all tested in our own kitchen) and restaurant reviews, indexed for easy use. And no advertising. Upgrade to the Five-Star Edition! You'll find the price agreeable, because it's yours to decide. Any number of dollars you think it's worth. (If you give too much, I'll extend the subscription.) And if you decide later it's not for you, I'll give you a refund. Click here for more information and a sample. |
 "Best
Cookbook Of
The Year!"
--New Orleans Magazine  Here are my favorite recipes--the ones I cook all the time at home for family and friends--all with a distinctly New Orleans flavor. All the classics, plus plenty of originals. All tested thoroughly in my own kitchen. Clear instructions and the stories behind the dishes--as entertaining to read as to cook from! Get An Autographed, Personalized Copy. . . A Tasteful Gift! I would be pleased to personalize and autograph a copy of New Orleans Food for you or a friend. Click here to order a signed first edition. |