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Scarf

Nape

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Alrighty. Time for me to get naked and keep a boner.
I’m adding DLJ to the drawn butter for my plate. Prolly won’t suck. Queen gets all the lobster she wants. King is for me.
 

RJ2kWJ

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I’m adding DLJ to the drawn butter for my plate. Prolly won’t suck. Queen gets all the lobster she wants. King is for me.
Red or Blue King?

No matter, it’s the 4th or 5th best crab.
 

Nape

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I love @Nape for some things. Amazing person and a better chef by every category. Except when it comes to anything that involves crab.

When @Nape wants to go toe-to-toe with Chesapeake blue, red, Central American clawless lobster, or northeast Maine lobster..... game on.
Love blues anytime I can get them. I’ll cede to you on those. My favorite is dungeness and Kona. Both are amazing.
 

RJ2kWJ

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Red. And agree. Easiest to eat but not the best.

I would love to go against you. I bring my mid-Atlantic PROPER blue crab, not that Alaska crap. I bring the oysters that are shipped world wide, guarantee you have zero idea what they are, and I bring a girlfriends lobsters that grew up in Maine. Game. On.
 

Nape

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I would love to go against you. I bring my mid-Atlantic PROPER blue crab, not that Alaska crap. I bring the oysters that are shipped world wide, guarantee you have zero idea what they are, and I bring a girlfriends lobsters that grew up in Maine. Game. On.
I’ll give you the crab but I have to say that oysters are my wheelhouse. Always have been and always will be. My lone weakness.
 

skramer100

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Red. And agree. Easiest to eat but not the best.
It’s better than snow, but that’s it.

menu looks solid. Wife and I did tapas. Potato bravas, olives, steak crostini with carmalized onion, Smokey blue cheese and balsamic glaze. Finish with caponata. I’d send a pic but we destroyed it.
 

Nape

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It’s better than snow, but that’s it.
menu looks solid. Wife and I did tapas. Potato bravas, olives, steak crostini with carmalized onion, Smokey blue cheese and balsamic glaze. Finish with caponata. I’d send a pic but we destroyed it.
Sounds amazing. Love a good caponata.
 

skramer100

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It’s better than snow, but that’s it.

Sounds amazing. Love a good caponata.
Wife made it while I was at my sons BB practice. Was awesome. I stopped eating cause I wanted to save some for tomorrow. She says “oh honey I have another bowl in the fridge.” Hell yes.
 

Nape

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Wife made it while I was at my sons BB practice. Was awesome. I stopped eating cause I wanted to save some for tomorrow. She says “oh honey I have another bowl in the fridge.” Hell yes.
Sounds like you got a good one....
 

bigassmoney

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tenderloin, a dz 1lb lobster tails, scratch pot au gratin, firecracker corn and copious amounts of wine are on the menu tonight.
4 other couples coming over for dinner and get drunk. Will be a good time.
@Nape how you do you lobster?
 

Nape

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tenderloin, a dz 1lb lobster tails, scratch pot au gratin, firecracker corn and copious amounts of wine are on the menu tonight.
4 other couples coming over for dinner and get drunk. Will be a good time.
@Nape how you do you lobster?
Sous vide to 138 degrees for an hour. A couple pads of good butter in with them. Removed from shell by dunking in boiling water for about a minute.
 

skramer100

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Sous vide to 138 degrees for an hour. A couple pads of good butter in with them. Removed from shell by dunking in boiling water for about a minute.
I really want to do lobster the way that Keller does it at French Laundry. It was on the menu when I went there. He sous vides it in butter for 2 hours at 140 degrees. I just have never felt the need to buy that much butter to fill up a vat.
 

Nape

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I really want to do lobster the way that Keller does it at French Laundry. It was on the menu when I went there. He sous vides it in butter for 2 hours at 140 degrees. I just have never felt the need to buy that much butter to fill up a vat.
His technique was my guide. I went a little lower on temp but it turned out Ok. I would probably kick up the temp to 140-142 if I did it again just to get a better texture. I am not a fan of lobster and only make it for my girls when asked.
F431D802-A856-417E-9C65-3FF5ADE8D9AC.jpeg
 

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