Conference turris::cooks

Here is a quick list of existing lobster notes (DIR/TITLE=LOBSTER):

  28  DREAMS::SIART         6-SEP-1984     0  SHRIMP WITH LOBSTER SAUCE
 144    BRAT::PORELL       25-JUN-1985     3  baked stuffed lobster 
 376  MRMFG1::A_PEIRANO    15-OCT-1986     5  Lobster Bisque???
 534  BAGELS::LANE          1-MAR-1987    10  Baked Stuffed Lobsters!!!
 690  FRSBEE::GIUNTA       26-AUG-1987     6  Freezing uncooked lobster
1272  RUTLND::HANLEY       18-JUL-1988     3  lobster newburg
1301  SQUEKE::BIGGS        31-JUL-1988    19  Microwave Lobster?
1392  EMASA2::DREIER       26-SEP-1988     0  Wanted-Lobster Casserole

and, by the way, the bigger the lobster, the more meat you get, 
proportionally.  Most recipes tell you to overcook a large lobster, so most 
people will tell you the meat is tough.  This is not the case if you cut the 
cooking time way down.

						     
							- JP

    
    I haven't cooked enough lobsters to be able to give a ratio, but
    my knowledge of the anatomy and life cycle of lobsters (and crabs)
    would indicate that this is *not* a constant ratio.
    
    Two of the major reasons:
    
    1. There is an 'overhead' in the construction of the lobster. Some
    pieces contain no usable meat, and they are present in all lobsters.
    However, these parts represent a smaller fraction of a large lobster
    than a small one, so a large lobster will contain a larger proportion
    of usable meat than a small one.  So I agree with -.1 in general
    except that:
    
    2. Lobsters shed their shell from time to time. This happens when
    the existing shell, which is rigid and cannot expand, gets 'full'.
    At this stage, a new 'soft' shell is formed under the old one and
    the old one is shed. The new shell is 'pumped up' with water to
    expand it, and then it hardens. The 'pumping up' allows some space
    inside the new shell to allow for future growth. The upshot of all
    this is that a lobster (or crab) which is just about to shed its
    shell will be 'denser' than one which has just shed it ( they will
    have the same weight of meat but the second one will be bigger).
    So in this one special case the bigger lobster will contain a *smaller*
    proportion of meat.
    
    
    
    The only real way to gauge the likely contents is to feel the weight!
    
    Andy
  

The old Yankees also say that lobster varies in density depending on 
water temperature.  I can't remember which way they say it goes, though 
I'd imagine it's shrink when cold, expand when warm (old Yankees think 
60� is warm, by the way.)
					>>>==>PStJTT

    The questions you raised are _perfect_ for controversey, because
    there _literally_ are almost as many answers as there are lobsters.
    
    As you probably know, lobsters shed their shells frequently throughout
    their lifetime.  As they reach their maximum size inside the shell,
    the ratio of lobster to shell is high (as their edible flesh has
    fully filled the shell); at various stages of their development,
    their shells are less hard and less well filled out -- at that time,
    the ratio is lower.
    
    Because they shed, and because the shell varies in weight/hardness
    throughout the growth and shedding process, there's really no reliable
    ratio of edible meat to weight.

    My experience over the years (I grew up doing lobster bakes with
    my dad and one of his friends) is that the only reason large lobsters
    are tough is that in order to cook the inside of the meat, the outside
    is over-cooked.
    
    In general, though, you will find more meat per pound with the ability
    to cokk throughout without inconsistent done-ness if you stick to
    1 1/2 to 3 1/2 pounders. Those 3 1/2 pounders are still pretty big
    mothers, though.
    
    Yes, I am back and editing the cookbook again - maybe I'll be done
    sometime in the next 50 years.
    
    Don

    RE.0.....may I ask WHY these questions are being asked....I mean,
    does it REALLY matter if a 1 1/4 lb lobster containes 14.5 or 14.8
    ounces of meat?
    
    What I do is this....and Im going to do it tonight....if the lobsters
    Im buying (chickens) look on the small side, Ill buy THREE....that
    way I know Ill get "enough" to satisfy myself.....
    
    Happy crackin
    
    Rick
    

    
    
    	I personally find that a 2 pound lobster, with some steamers,
    	and some tossed salad is enough to satisfy me!!  Yes, I can
    	outeat some of the men that I know but hey!  Gotta love high
    	metabolism!!!!
    
    	Karen

    RE: .2
    
        
>    The only real way to gauge the likely contents is to feel the weight!

    But is this likely to be true if you buy a lobster that has just
    moulted and his pumped-up shell is partially filled with water?
    It sounds like your buying a lot of seawater at lobster prices.