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Old 06-11-2006, 18:34   #16
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Mate you MUST get that pic scanned and let us have a look.
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Old 06-11-2006, 19:43   #17
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headed to the bahamas and know there are a few there - have lived in New England and boiled my share but never put one on the grill - as i checked into Bimini there were a number on the grill but just the tails -
so any suggestions
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Old 06-11-2006, 19:55   #18
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Cauught a few on Great Barrier Reef in lovely spots like this, but usualy only this size of cray,
cooked 'em on a Magma BBQ with a bit of butter and garlic.Yummie
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Old 07-11-2006, 02:10   #19
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i went diving just the other day at double island(just off palm cove in cairns and got my legal bag limit of 10 crays in an hour and a halfthe largest was 60 cm , of course you have to know where to look and i was taught by some of the best in the torres strait as i lived in bamaga for 3 years, up there we could go diving for 1/2 an hour and have the esky full, i was pretty happy with my effort on the weekend though as the guy i was diving with reckoned i was wasting my timeas he hadnt seen any crays inshore before
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Old 07-11-2006, 02:24   #20
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crays

pull the meat out and chopinto small pieces, ry over a hot plate with garlic and butter(must be very hot) otherwise you over cook it, steam the tails whole, boil themn int very salty water, make up a suace with white wine, ricotta cheese, yello liver of crays, bit of garlic and sour cream and simmer meat in this then place back into shells and coover with cheese and bacon and grill them, beautiful mmm when we lived in bamaga we alternated between mud crabs crays fish and steak
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Old 07-11-2006, 02:25   #21
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oh and that isnt me either just a friend who liked crays
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Old 07-11-2006, 07:40   #22
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While on a spring break trip with a good friend on their 36' Hatteras back in the late 1980s we caught a spiny lobster that went 11lbs. The locals told us it would be tough if we boiled it, so instead we cut the tail meat into smaller strips, battered it in a mixture of flour, corn meal and lots of various spices and deep fried it. YUMMIE! We were eating fried lobster, lettuce and tomato sandwiches on toasted sourdough bread for a couple of days. Not a bad way to go IMHO



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Old 07-11-2006, 08:56   #23
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We always used the pressure cooker for the real big tails. Just bring it up to pressure and turn the gas off, even the monsters come out nice and tender. I always have a good laugh when I hear people say that big lobster are tough.
On the grill, we split open, add a little butter, and wrap in foil to keep from drying out.
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Old 07-11-2006, 14:56   #24
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not quite a lobster but still nice to eat, plus a few crays
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Old 07-11-2006, 15:06   #25
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Sean, I am impressed,that West Qld coast is definetly on my list of spots to go.

Did it get a bit sharky when you were getting those crays?

Every time I've got 'em I've had a few reefys or white tips on the prowl.

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Old 08-11-2006, 00:47   #26
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if you know where to look for the crays you should be able to avoid the sharks altogether, if you ever come up this way ill show you, me and sharks dont mix i have heard that reefies will come up to investigate the noise a live cray makes when caught but i always dispatch mine after i have pulled them out of their hole
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Old 08-11-2006, 07:32   #27
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my wife works @ a lobster shack here's how you cook them 2inches of water in the pan (sea salt opt.) pot should hold lob. comfortably not to crowded. use steaming rack if avail. bring water to a rolling boil. take bands off claws, place in in pot, cover, return to boil. steam 13 min. for 1st lb. add 3 min. for each add lb. Ie. for a 2lb. lob 16 min. 1 1/2 lb 14.5 min. they always come out tender no matter how large. good luck
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Old 08-11-2006, 16:23   #28
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Down here there are lots of spinys. Normally people use sea water to cook them. Makes a lot more sense than using fresh water and buying sea salt to add to it, I think.

Uh, and you wont need bands for the claws. Spiny's dont have claws. They DO have spines, though. And they will try to poke you in the face with their long antenna, but since you will have a faceplate on its just bluff.
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Old 09-11-2006, 00:44   #29
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Lobster sushi,3/4 cloves of garlic peeled crushed and added to sml can of coconut milk/or/ lots of garlic.rip out the meat and soak in juice of 2/3 limes for 1hr then drain.Finely chop up chilli and spring onion,mix with coconut milk pour in to meat and soak for 1/2 hr then eat.Also if ya want it hot,after 1/2 hr,drain off put in pan and sprinkle with ya favourite cheese and grill till golden brown,then eat it.Mudnut.
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Old 09-11-2006, 06:22   #30
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Mudnut, isn't that seviche? Lobster "cooked" by soaking it in lime juice?

I thought sushi was *raw* lobster, I know folks who do eat it that way.

Of course, I'm also one a them DamnYankees...if it don't have two claws, it ain't a lobstah. Might still be tasty eatin' but it ain't a lobstah.
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