What gets you boiling?

[All U Get]

Hi all,
Lately we've been offered fresh lobster and have refused mainly because we don't have the means to cook them easily while onboard. How would you get water boiling? Any clam, quahog, or crab recipes?
All U Get

 

[Sailm8]

Man if you can' boil water a recipe ain't gonna help. LOL

 

[Mike1956]

Wow, how lucky! Wish I sailed where someone offered me free lobsters!

 

[Merlin Clark]

Coleman (propane) camp stove! If your anchorages tend to be rough enough to require restraining the pot, you can make your own cages out of light rod or real heavy wire.

 

[kenn]

Phew. I thought this was going to be another rant thread.

At present we only have a portable butane-fueled single burner on our small boat, but it's fairly effective at boiling water, especially if you can get it out of the wind.

Are there any ways to just grill a fresh lobster on a BBQ? (after doing the knife between the eyes thing to humanely kill it of course)

 

[sinnettc]

If somebody offered me fresh lobster I'd do whatever I could to cook it! But then I'm a transplant to the West Coast and I can't afford to pay what they want for it out here. ;D

 

[Monty Miller]

We've enjoyed BBQ'd lobster in the BVI's many times. IIRC they are parboiled first for a couple of minutes first to preserve the juices then cut length wise and placed on the BBQ shell side down for about 10 minutes. Delicious! There is also the thing about lobsters need to be cooked live or they become toxic.

 

[All U Get]

OK at home we got a big pot and can get two fair size lobsters in there. On the boat the pot doesn't fit on the stove. I would like a rectangular pot, but can't find them.
All U Get

 

[Rich Stidger]

Tried 'n True Lobsta BBQ

We had the same dilemma- how to cook the delicious critters on-board. My son, the chef, came to the rescue! Don't boil them. Boiling uses precious water, lots of fuel to heat, steams up the galley, and afterward the lobsters are saturated with water and are a mess to split- gushing everywhere....

So here is my son's tried and true Barbie recipe for lobsta.....

Heat the grill on high to full temp.

Holding the critters by the back, cut the rubber bands. (Very important- the smell of burning rubber is bad...)

Place the critter directly on the grill and put the lid on. Add a second critter if you have one. Hold the lid until they stop struggling- It only takes 30 seconds or so.

Cook the critters for half of the times below and then flip on their backs for the balance of the time.

The lobsta cooks in their own juices. No gushing of hot water when you cut them open. Great taste, minimal mess.

1.25# - 8 minutes
1.5# - 12 minutes
1.75# - 16 minutes
2.00# - 20 minutes

Enjoy!!

 

[Merlin Clark]

Adding that picture was just cruel Rich!

 

[sinnettc]

OMG, you're killin' me!

 

[zeehag]

for kali or west coast lobbies--only the tails are used-- split em and grill em.

 

[All U Get]

Heat the grill on high to full temp.

Holding the critters by the back, cut the rubber bands. (Very important- the smell of burning rubber is bad...)

Place the critter directly on the grill and put the lid on. Add a second critter if you have one. Hold the lid until they stop struggling- It only takes 30 seconds or so.

Cook the critters for half of the times below and then flip on their backs for the balance of the time.

The lobsta cooks in their own juices. No gushing of hot water when you cut them open. Great taste, minimal mess.

1.25# - 8 minutes
1.5# - 12 minutes
1.75# - 16 minutes
2.00# - 20 minutes

Enjoy!!

Now we're talking.
All U Get

 

[Ross]

Anything that you can boil you can broil. Just lay that bug on its back and with a large knife split it from head to tail. Lay it on a tray and broil it.

 

[Maine Sail]

You never boil lobster! Steam only and this takes about 1/2" of water. Much easier and much better tasting too...

 

[Bob S]

Add a bread crumb stuffing to Ross's post or a 1/2 cup of beer to Maine's. Tastes better when free. I can usually approach a local lobsterman and buy a few at a reasonable price. Not as often as I would like.

 

[kenn]

...Where's my bib?

Add a bread crumb stuffing to Ross's post or a 1/2 cup of beer to Maine's. Tastes better when free. I can usually approach a local lobsterman and buy a few at a reasonable price. Not as often as I would like.

I'm at work in downtown Toronto, it's lunch, and you guys post this...

I suppose I can explain the drool as just sweat.

 

[Ross]

Re: ...Where's my bib?

Folk in New Orleans still boil shrimp. I put them in a buttered skillet with the lid on and they steam in their own juices.

 

[Winkfish]

Folk in New Orleans still boil shrimp. I put them in a buttered skillet with the lid on and they steam in their own juices.

Actually we do it all with shrimp - boil, broil, sautee, deep fry, grill, stuff, ...

As for lobster, they're just big crayfish to us - put 'em in a pot and boil 'em with some Zatarain's Crayfish Boil. (And we grill 'em, etc.)

 

[WayneH]

Beer's fer washing down the Zatarain's...

Actually we do it all with shrimp - boil, broil, sautee, deep fry, grill, stuff, ...

As for lobster, they're just big crayfish to us - put 'em in a pot and boil 'em with some Zatarain's Crayfish Boil. (And we grill 'em, etc.)

If it moves, it's edible.

You know why cajuns carry chalk when they go to town? They stop and circle all the road kill on the way in. On the way home, they pick up anything without a circle cuz THAT'S FRESH, MON!