90276 Sat Jan 11 13:57:14 -0800 2003 9 5 Texas 0 495911 i've always wanted to try fresh lobster at home. Do they really "scream" when you put them in the boiling water? Sat Jan 11 13:57:14 -0800 2003 0 Pairithead 1 495912 Yes. Sat Jan 11 14:08:03 -0800 2003 495911 0 Bob 2 495916 the "scream" is the misinterpreted sound of air escaping from the body cavity and its internal juices boiling... if you wanna test the "scream" as an urban legend, buy a live one and split it with your knife for broiling rather than boiling...you will NOT hear a scream or any sound from the beast (you will hear the sound of the knife cracking the shell)... my only tip...DON'T over boil it to toughness Sat Jan 11 15:04:36 -0800 2003 495912 0 friedclams-man 1 495922 Yes, and it is hideous!! In fact, it will make you so upset that all I can suggest is that you drop the lobsters by my house so I can take care of them for you... : -D The honest answer, though, is that, as crustaceans, lobsters don't "inhale" air, they process it through gills. So there is truly no way that they can scream, any more than a sea urchin can. Sat Jan 11 16:21:41 -0800 2003 495911 0 Kirk 1 495923 Is the scream a plus or a minus for you? They don't scream, but there are more humane ways of dispatching them (giving them a lobster sauna, so to speak, until they drift off to sleep). The benefit is a tastier end product. Here's a link to how to cook a lobster from the general board. And for heavens sake, make sure they are Maine lobsters. Link: http://www.chowhound.com/topics/show/291114#1582643 Sat Jan 11 17:04:00 -0800 2003 495911 0 Stanley Stephan 2 495924 Actually, Stanley, New Brunswick lobsters are even better. But then, I suppose I may be prejudiced, eh? Sat Jan 11 17:26:06 -0800 2003 495923 0 Kirk 3 495927 Haven't had one but I'll bet you are right. Colder, cleaner water. I wasn't paying attention to the boards and thought this was a Los Angeles board. On the west coast they have these clawless things they call lobsters. Besides missing out on the claw meat, the meat itself is dry, IMO, for this former New Englander. Sat Jan 11 17:42:46 -0800 2003 495924 0 Stanley Stephan 4 495930 As far as I am concerned, there is no lobster but the one from the east coast, be it U.S. or Canada. Everything else is just overgrown shrimp. :-) Sat Jan 11 19:17:41 -0800 2003 495927 0 Kirk 5 495931 Yeah, and the only blue crabs come from Maryland, Virginia, and Delaware. Sat Jan 11 20:39:40 -0800 2003 495930 0 Evil Ronnie 2 496198 Cooking lobster at home, by whatever method, requires that you buy them first -- alive. Lobster is not cheap, and the selection often is limited. For the best price and best selection, THE place to shop is the Hong Kong Market -- at 5708 S. Gessner. I always look for boxes of mangoes while there, as well. Wed Feb 05 11:56:54 -0800 2003 495923 0 Steve Huber