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I'm not jealous, I hate the things, and unfortunately, we can get fresh lobster anytime here in Nova Scotia.
I much prefer the Chinese Food I picked up for take-out tonight, but to each his own...
I also live where we have plenty of lobster, and I do like it, but I prefer Linguica which we also have plenty of in New England.
TM
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I am a New England girl transplanted to Florida and miss good lobster. On a recent trip to International Drive in Orlando I found a buffet restaurant called Boston Lobster Feast. I checked out the website it is a lobster buffet. I have a birthday coming up soon and have decided to treat myself.
Laura
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Sadly, lobster is slowly disappearing from cruise line menus. On our first few cruises, the waiter just kept bringing it to the table. My record was four tails. (Yes, I do like tail too ... ) I have never seen Maine lobster, though, just rock lobster tails. Last time I was on RCI they offered "King Shrimp" instead. HAL and Princess offer Surf N Turf with one small tail. This is one thing it seems you DO have to go to the specialty restaurants for these days.
Wow! I am definitely jealous. I couldn't tell you the last time I had lobster. Where I live, it costs a bloody fortune!
Judy
-- shipped in from Maine, packed in ice and seaweed, it costs a bloody fortune here. The shipping was almost as much as the lobsters! Ah, but it was worth it. Our guests raved over it.
Actually, the "selects" 2 1/4 pounders were impressive, and made a great meal. But I think next year (yea, I can only afford it once a year) I will go ahead and order the 1 1/4 pounders. They are plenty for most people, and I do believe that they were a bit more tender. The big guys were just slightly tough in the tail, although those big claws were wonderful! And my wife made great beans and slaw to go with them but hardly anybody ate much of that, we just worked on our lobsters! (My wife can't stand lobster ... she munched on a rotisserie chicken while we picked our lobsters!)
I didn't even know they still shipped them with seaweed. When I was young, a family friend sent them once a year as a Christmas present and there were always enough that we had to have company. I remember they were in a big tin with seaweed and included were little neck clams. When you removed the lobsters you punched holes in the top of the can and steamed the clams in the seaweed.
One year, she put them in the bathtub for a little while while she started The clams. Literally less than ten minutes later she went to get them and they were all dead! She was frantic. So she figured since they couldn't have been dead longer than seven or eight minutes even if they all died simultaneously once she closed the door, she fixed them anyway and didn't tell anyone. They were delicious. But for two days she was a nervous wreck expecting someone to come down with tomaine or something.
I didn't even know they still shipped them with seaweed. When I was young, a family friend sent them once a year as a Christmas present and there were always enough that we had to have company. I remember they were in a big tin with seaweed and included were little neck clams. When you removed the lobsters you punched holes in the top of the can and steamed the clams in the seaweed.
One year, she put them in the bathtub for a little while while she started The clams. Literally less than ten minutes later she went to get them and they were all dead! She was frantic. So she figured since they couldn't have been dead longer than seven or eight minutes even if they all died simultaneously once she closed the door, she fixed them anyway and didn't tell anyone. They were delicious. But for two days she was a nervous wreck expecting someone to come down with tomaine or something.
Todd
Yes, they still come with the seaweed. I always put it in the water while they steam. I honestly don't know if it adds any flavor or not. The ones in the cans are still available, although that is not the way I get them, I just use a couple of big pots on the stove.
It does warn about NOT putting them in fresh or salt water, but simply in the refrigerator. Since it is usually only about four hours from arrival to cooking for us, I just throw a couple more ice packs in the styrofoam container and they do very well there.
The instructions that come with them say that it is OK to cook a dead lobster as long as there is no ammonia smell. In fact there are also instructions on how to kill the lobster with a quick knife behind the head if you don't want it to take it's steam bath alive.
Christmas Eve in our family it was traditional to have lobster and steamers. I can remember riding with my father to Revere to Daggets Seafood to pick up the buckets of lobsters and steamers. All the aunts and uncles would be at the house and we ate until we were ready to burst. I remember my mother melting real butter on the stove by the pounds. Such sweet memories.
Laura
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“Twenty years from now you will be more disappointed by the things that you didn’t do than by the ones you did do. So throw off the bowlines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.“
---Mark Twain
We had tails on Carnival DREAM. We had to ask for seconds ... but I do remember those days when they would bring them by the plateful (and taht was just about 10 years ago).
We try to eat lobster once every few months. I buy them from an Asian seafood grocer, and when I'm lucky, i get them for about 7.99 a pound. YUMMY!
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Lobster is on its way!
Lobster on cruise ships
) I have never seen Maine lobster, though, just rock lobster tails. Last time I was on RCI they offered "King Shrimp" instead. HAL and Princess offer Surf N Turf with one small tail. This is one thing it seems you DO have to go to the specialty restaurants for these days. 
-- shipped in from Maine, packed in ice and seaweed, it costs a bloody fortune here. The shipping was almost as much as the lobsters! Ah, but it was worth it. Our guests raved over it.
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