Comments on: Butter Poached Lobster and Pork Belly with Clams http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html Translating the Chef's Craft for Every Kitchen Fri, 19 Mar 2010 00:58:35 +0000 hourly 1 By: Elizabeth http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29389 Elizabeth Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29389 What size were the lobsters? What size were the lobsters?

]]> By: Lamar http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29390 Lamar Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29390 September starts Spiny Lobster season here in Hawaii. Yesterday I lucked out and happened upon an impromptu roadside lobster sale. The guys selling it had just been diving for them. It gave me the chance to try out butter-poaching. Very nice technique, indeed. Didn't hurt that the lobster was less than four hours out of the ocean. So damn lucky to live here. Apart from lobster season starting, sashimi-grade yellowfin tuna is 3.99 per pound at the moment. September starts Spiny Lobster season here in Hawaii. Yesterday I lucked out and happened upon an impromptu roadside lobster sale. The guys selling it had just been diving for them.

It gave me the chance to try out butter-poaching. Very nice technique, indeed. Didn’t hurt that the lobster was less than four hours out of the ocean.

So damn lucky to live here. Apart from lobster season starting, sashimi-grade yellowfin tuna is 3.99 per pound at the moment.

]]> By: jackie http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29385 jackie Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29385 Good Lord. All I can think is how many calories and how much this would cost. Seems like you eat a lot of really rich food. Don't you worry about weight gain, heart trouble? I'm always trying to figure out - do you still live in Cleveland? Where do YOU buy seafood here? Good Lord. All I can think is how many calories and how much this would cost.

Seems like you eat a lot of really rich food. Don’t you worry about weight gain, heart trouble?

I’m always trying to figure out – do you still live in Cleveland? Where do YOU buy seafood here?

]]> By: Non Dire Gol http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29386 Non Dire Gol Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29386 For those of you, who like myself, begin to salivate at the mear mention of pork belly, the first place to seek it out could be your Chinese markets. And you can find all of the other pig parts there, should you be interested. For those of you, who like myself, begin to salivate at the mear mention of pork belly, the first place to seek it out could be your Chinese markets. And you can find all of the other pig parts there, should you be interested.

]]> By: Joe http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29387 Joe Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29387 Michael - You're killing me with the shellfish! I was recently diagnosed with a shellfish allergy and can't have any, of any kind! Believe me, for someone born and bread in New England (and living in a seaport town), the mussels, lobster, and clams are almost too tempting! Michael – You’re killing me with the shellfish! I was recently diagnosed with a shellfish allergy and can’t have any, of any kind! Believe me, for someone born and bread in New England (and living in a seaport town), the mussels, lobster, and clams are almost too tempting!

]]> By: luis http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29388 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29388 Jackie check out the prices..."deliciasdeespana.com". of ingredients these folks take for granted. This is the big time and it's big on everything. A fantasy world of culinary excellence that requires you spare no expense. I can make a fair "fabada" for five or ten bucks or I can make one with their kit averaging 45 dollars... a six serving kit. Either way a bargain.. in a restaurant it would cost over 250 bucks to serve six a decent fabada meal...probably more. They sell hams for $1300 dollars.... So if Michael blows thirty or forty bucks on a lobster meal...it should not surprise you. The trick is to dial in your palate according to your budget. There is no right or wrong palate. Food is great at any level. I can't stand the fancy charcuterie like serrano ham etc.. I find it extremelly salty and intolerable sometimes. Prosciutto is probably lost on me, although I do like it on my pizza's. No right or wrong...but be carefull were you allow your palate to wander to...let your budget and your health dietary requirements be your guide. Jackie check out the prices…”deliciasdeespana.com”. of ingredients these folks take for granted.
This is the big time and it’s big on everything. A fantasy world of culinary excellence that requires you spare no expense.
I can make a fair “fabada” for five or ten bucks or I can make one with their kit averaging 45 dollars… a six serving kit.
Either way a bargain.. in a restaurant it would cost over 250 bucks to serve six a decent fabada meal…probably more.
They sell hams for $1300 dollars…. So if Michael blows thirty or forty bucks on a lobster meal…it should not surprise you.
The trick is to dial in your palate according to your budget. There is no right or wrong palate. Food is great at any level. I can’t stand the fancy charcuterie like serrano ham etc.. I find it extremelly salty and intolerable sometimes. Prosciutto is probably lost on me, although I do like it on my pizza’s.
No right or wrong…but be carefull were you allow your palate to wander to…let your budget and your health dietary requirements be your guide.

]]> By: Helen http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29384 Helen Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29384 Wounds lovely but this, "I always like to throw some pork belly in there because the only belly people get when they eat at a friend's house is bacon" - seriously?! I feel sorry for you. Me and my mates can never get enough of the stuff! We had to re-name our latest gathering the 'pork party' ;) Wounds lovely but this, “I always like to throw some pork belly in there because the only belly people get when they eat at a friend’s house is bacon” – seriously?! I feel sorry for you. Me and my mates can never get enough of the stuff! We had to re-name our latest gathering the ‘pork party’ ;)

]]> By: ruhlman http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29381 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29381 powder, I never kill a lobster without remembering you and the skewers. powder, I never kill a lobster without remembering you and the skewers.

]]> By: Richard http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29382 Richard Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29382 Looks absolutely decadent. Did you pair any wines with this, and if so, which ones? Looks absolutely decadent. Did you pair any wines with this, and if so, which ones?

]]> By: Tags http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29383 Tags Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29383 If you really want to gild the lily, reduce some lobster stock to its strongest flavor beforehand, then add it to the poaching butter. If you really want to gild the lily, reduce some lobster stock to its strongest flavor beforehand, then add it to the poaching butter.

]]> By: JunkyPOS http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29380 JunkyPOS Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29380 WOW!!! I thought my head hurt before and now this! Lobsta and butta...I'am feelin' verclemph'd. DIVE in' indeed! WOW!!! I thought my head hurt before and now this!

Lobsta and butta…I’am feelin’ verclemph’d. DIVE in’ indeed!

]]> By: Powder http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29379 Powder Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29379 Well Ruhlman it looks like we both have some bad karma heading our way now - due to lobster executions! Well Ruhlman it looks like we both have some bad karma heading our way now – due to lobster executions!

]]> By: luis http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29377 luis Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29377 I just can not get over the live lobster thing....my bad..! I just can not get over the live lobster thing….my bad..!

]]> By: Steve http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29378 Steve Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29378 This looks incredible. Can't wait to try it all. Thanks for sharing this. Great site. This looks incredible. Can’t wait to try it all. Thanks for sharing this. Great site.

]]> By: ruhlman http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29373 ruhlman Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29373 e nassar, I should have mentioned, peter and judy brought fresh peeled peaches, ice cream and raspberry sc, classic all the way. rob, it depends. want lobster to hit and stay at the low 140s e nassar, I should have mentioned, peter and judy brought fresh peeled peaches, ice cream and raspberry sc, classic all the way.

rob, it depends. want lobster to hit and stay at the low 140s

]]> By: dawn http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29374 dawn Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29374 lobster is so delicate and this is the best way to keep it that way. nice. lobster is so delicate and this is the best way to keep it that way.
nice.

]]> By: josh gamage http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29375 josh gamage Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29375 I was just reading this recipe today in the French Laundry cook book. I have dispatched probably over 10,000 lobsters and this is my favorite way to eat it. I was just reading this recipe today in the French Laundry cook book. I have dispatched probably over 10,000 lobsters and this is my favorite way to eat it.

]]> By: Kate in the NW http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29376 Kate in the NW Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29376 I hope none of my friends read this. They all think that I cook them really special dinners. HA!!!! (rolling eyes and throwing hands up in utter defeat) I hope none of my friends read this. They all think that I cook them really special dinners.

HA!!!! (rolling eyes and throwing hands up in utter defeat)

]]> By: Julie http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29370 Julie Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29370 Looks amazing. I love butter-poached lobster, too; just one of the many delights I've enjoyed as a result of TFL Cookbook. Thanks for posting. Looks amazing. I love butter-poached lobster, too; just one of the many delights I’ve enjoyed as a result of TFL Cookbook. Thanks for posting.

]]> By: Laura http://blog.ruhlman.com/2009/09/butter-poached-lobster-pork-belly-with-clams.html/comment-page-1#comment-29371 Laura Tue, 30 Nov 1999 06:00:00 +0000 http://ruhlman.com/newblog/2009/09/butter-poached-lobster-pork-belly-with-clams.html#comment-29371 I dinner party such as this I have never attended. I obviously need to expand my circle of friends to include those who poach lobster in butter. I dinner party such as this I have never attended. I obviously need to expand my circle of friends to include those who poach lobster in butter.

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