Quote:
Originally Posted by Alex
Shrimp first (if it's peeled), crab second (if it's shelled), lobster distant third (and it better be out if the shell, for those prices I expect someone else to do the work). Bivalves not even a consideration. Crayfish disgusting.
But if you gave me the choice between a good tuna melt and whole Maine lobster, even money I'd take the tuna.
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I so agree with you on the shelled part. When I sit down to a shrimp scampy or Alfreado at a resturaunt, and I have to stick my fingers in the sauce to pull the shells off of the tails, I expect a discount for doing some of the cook's work for them. I understand that the shell has some of the flavor, and keeps the meat moist, but one shouldn't have to stick their hands in sauce at a sit down dinner. It's just wrong. A lobster tail isn't part of the sauce and the shell is much more important to the flavor and texture, and very easy to get out if prepared properly, so that one's ok for me.
Oh, and where the lobster lives (including water temperature) and what it eats dictates the flavor. Which is why different verieties taste slightly different even though they are the same animal.
At the Knott's pre-scare dinner buffett they served finger shrimp with a cocktail dipping sauce. But they served the shrimp raw. I hate that.