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Merchant Mariner
December 30th, 2009, 06:51 PM
I need the facts about the LOBSTER served on board. In what dining rooms is it served and on what nights. Is it a tail or whole. Is there a limit.

sail7seas
December 30th, 2009, 06:58 PM
It's lobster tails, served in Main Dining Room almost always on the last formal night of the cruise. You can request an additional serving if one is not enough for you.

We are from New England and enjoy our Maine hardshell lobsters so almost never order the ship's lobster but I believe it comes served with a small filet mignon..... surf and turf.

cb at sea
December 30th, 2009, 08:15 PM
They are usually warm-water tails...not "Maine" lobster tail.

sail7seas
December 30th, 2009, 08:37 PM
Yes, cb........

That is why we New Englanders don't usually order the lobster tails on any of the ships. ;)
Very different taste and texture between them.

cruz chic
December 30th, 2009, 08:42 PM
The lobster isn't very impressive to this land locked gal either:D.

Taxguy77
December 30th, 2009, 08:43 PM
My last 3 ruises they looked like jumbo shrimp. :rolleyes:
Isn't that an oxymoron?:confused:

CowPrincess
December 30th, 2009, 08:47 PM
Lobster tail is available on the Pinnacle Grill menu, too.

In the MDR, I usually order two surf, no turf on the formal night they serve surf n turf.

cruz chic
December 30th, 2009, 08:51 PM
My last 3 ruises they looked like jumbo shrimp. :rolleyes:
Isn't that an oxymoron?:confused:
That's exactly what I was thinking but whenever I mention it people jump in saying theirs was huge. I haven't seen a huge lobster tail on HAL since 1984.

cruz chic
December 30th, 2009, 08:54 PM
Lobster tail is available on the Pinnacle Grill menu, too.

In the MDR, I usually order two surf, no turf on the formal night they serve surf n turf.
I ordered the lobster in the Pinnacle one time and I wasn't impressed. It was bigger but there was just something I didn't care for. The steaks can't be beat in there.
Never thought about ordering all surf and no turf. I might do that next time.

jena1
December 30th, 2009, 08:57 PM
DH and I always order 2 surfs, no turfs. They are pretty good.

CowPrincess
December 30th, 2009, 09:05 PM
I ordered the lobster in the Pinnacle one time and I wasn't impressed. It was bigger but there was just something I didn't care for. The steaks can't be beat in there.
Never thought about ordering all surf and no turf. I might do that next time.

One of our friends and I both ordered the lobster tail in the PG the first time we went. It was gross, unappealing, overcooked, and slathered with something that tasted like Hy's Steak Salt. Ugh. DH's steak diane was outstanding, though, so we've been back. The last time we went my friend ordered the lobster and she enjoyed it. I have been sticking with the steak diane :)

gentlemancruiser
December 30th, 2009, 09:19 PM
I recently had a new addition to the menu, it was a half lobster and the head was stuffed with Lobster thermador (sp) and the tail was solid lobster(still a bit chewy)
Overall I found that it was far better then the frozen lobster tails HAL serve.

cruz chic
December 30th, 2009, 09:56 PM
I recently had a new addition to the menu, it was a half lobster and the head was stuffed with Lobster thermador (sp) and the tail was solid lobster(still a bit chewy)
Overall I found that it was far better then the frozen lobster tails HAL serve.
I had this too on the Statendam in Oct.09. I thought it was pretty good but the lobster put up with a bit of a fight to free the contents:D.

Merchant Mariner
December 30th, 2009, 10:53 PM
Can you order lobster in the Lido or room service

sail7seas
December 30th, 2009, 11:40 PM
Yes, for Room Service but almost always not in Lido.

Krazy Kruizers
December 31st, 2009, 07:29 AM
We also do not order the lobster -- once it is cooked and plated, many times it is left in the serving area until the stewards get to serve them. They keep cooking under that dome. They then become chewy and tough.

And the ones I have seen served are SMALL!! Barelly 2 - 3 ounces.

sapper1
December 31st, 2009, 07:51 AM
Looking forward to my freshly caught and cooked Bay of Fundy hard shell lobster tonight at the house party we are going to. Crackers and tools are already set aside so I won't forget to take them. ("Bring your own" at a lobster party has a different connotation.:D)
Bay of Fundy lobster----10+
Cruise ship lobster-----Ho-hum at best.

Krazy Kruizers
December 31st, 2009, 07:59 AM
Looking forward to my freshly caught and cooked Bay of Fundy hard shell lobster tonight at the house party we are going to. Crackers and tools are already set aside so I won't forget to take them. ("Bring your own" at a lobster party has a different connotation.:D)
Bay of Fundy lobster----10+
Cruise ship lobster-----Ho-hum at best.

Now that is my kind of party!!!

Krazy Kruizers
December 31st, 2009, 08:00 AM
When HAL added the lobster tails to the Pinnacle Menu -- I tried it a couple of times -- they are the same small ones that are served in the dining room.

Went back to my Filet.

'The Bear'
December 31st, 2009, 09:40 AM
'Sapper'--- Lobsters are at an unbelievably low price here now, aren't they! DW and I had 1 lobster each last night ( 11 lbs total !!). We cooked them ourselves so they were not overcooked and not tough and stringy as sometimes happens with the larger ones !! :)

It's hard to beat Bay of Fundy late season lobsters !! :cool:

Happy New Year!
Gord

kakalina
December 31st, 2009, 09:49 AM
On cruises of more than 21 days we have found lobster in the Lido on the nights it is served in the MDR. This started about two years ago I think.

It can always be ordered to the cabin if it is being served in the MDR. I have found the tails in the PG to be a bit larger than the ones in the MDR however, they all seem a bit chewy to me.

m steve
December 31st, 2009, 10:04 AM
we usually get them at The Palm and select 4-5 lb and share. Not tough at all and often we eat the claws and body and take home the tail. Nothing like lobster on a ship. I've had some good ones recently on Princess and I'm making S&T tonight for New Years eve w/ 6 oz warm water tails from Omaha Steak. Grilling them outside w/ filets. Received truffle butter for xmas so will use that for steak and maybe both. We have several bottles of real French champagne for the evening. I hope 3 bottles for 4 people will be enough.

sail7seas
December 31st, 2009, 11:30 AM
'Sapper'--- Lobsters are at an unbelievably low price here now, aren't they! DW and I had 1 lobster each last night ( 11 lbs total !!). We cooked them ourselves so they were not overcooked and not tough and stringy as sometimes happens with the larger ones !! :)

It's hard to beat Bay of Fundy late season lobsters !! :cool:

Happy New Year!
Gord

Oh my word, Gord.....

You had 5 1/2 pound lobsters!!! :eek: Now that is a lobster dinner!!! You are so right that a large lobster is not necessarily tough. Usually people are unclear how long to cook them and they wreck what should have been a sweet and tender lobster.

The largest DH has finished is when I steamed him a 3 1/2 pounder. He struggled but sure did enjoy it. :D

My lobster pound doesn't ever have many 5 pounders but can always get them for anyone who wants them. I think it would be about $15 per pound for such a big one.

When I get 2 - 3 pound lobsters, I usually pay $10 per pound to cook myself. They charge about $2 more if they cook them.

Hope you have a Very Happy, Healthy New Year and lots of luscious lobsters and great cruises in the coming year.

suse
December 31st, 2009, 11:44 AM
Menu: Baked stuffed lobster with shrimp and scallops, ritz, butter, cream of shrimp soup, baste with beer.............
Haha. Happy New Year everyone!:)

cruz chic
December 31st, 2009, 11:44 AM
Sorry this post is off topic but I'm wondering if anyone can tell me how to cook a lobster tail and for how long. I do get one the odd time at home but I'm never sure how to cook it and for how long. It usually ends up overcooked:rolleyes:.

suse
December 31st, 2009, 11:53 AM
Sorry this post is off topic but I'm wondering if anyone can tell me how to cook a lobster tail and for how long. I do get one the odd time at home but I'm never sure how to cook it and for how long. It usually ends up overcooked:rolleyes:.
Just steam very gently, never boil, and if it's from 1 1/2 to 2 pound lobster, I would say no more than 20 minutes.

sapper1
December 31st, 2009, 12:04 PM
Just steam very gently, never boil, and if it's from 1 1/2 to 2 pound lobster, I would say no more than 20 minutes.

We boil them here!!! Drop in boiling, heavily salted water for twenty mins. for one pound. Use a BIG stock pot as they fight back. In a smaller pot you have to hold their down and the water flies all over.

Now is the time for PETA to chime in.

suse
December 31st, 2009, 12:06 PM
We boil them here!!! Drop in boiling, heavily salted water for twenty mins. for one pound. Use a BIG stock pot as they fight back. In a smaller pot you have to hold their down and the water flies all over.

Now is the time for PETA to chime in.
Speaking of PETA, I laughed out loud when Whole Foods stopped selling lobster. Said it was cruel. But, they'll sell baby lamb and all that. Jeepers.:confused:
If you boil the lobsters, don't they get tough? I understand starting with a boil but don't you turn down the heat right after?

sail7seas
December 31st, 2009, 12:07 PM
What time is dinner, Suse? :D Sounds delicious! ENJOY.


I agree with Suse's cooking directions. Never boil a lobster. That is what makes it tough and you lose flavor IMO We never salt the water.

For two - 1 1/2 pound lobsters, I put about 2 -3" of water in bottom of tall, large pot. Bring water to boil, put in lobsters, cover pot, reduce heat to medium high when water returns to boil and steam for about 25 minutes.
I have never cooked only a tail but the directions are about the same. Reduce cooking time to about 20 minutes for 1 pound tail.

suse
December 31st, 2009, 12:08 PM
What time is dinner, Suse? :D Sounds delicious! ENJOY.


I agree with Suse's cooking directions. Never boil a lobster. For two - 1 1/2 pound lobsters, I put about 2 -3" of water in bottom of tall, large pot. Bring water to boil, put in lobsters, cover pot, reduce heat to medium high when water returns to boil and steam for about 20 - 25 minutes at most. We do Not salt the water!

I have never cooked only a tail but the directions are about the same. Reduce cooking time to about 20 minutes for 1 pound tail.

Exactly! Come on down!!!!!!!!!!!!!:)

sail7seas
December 31st, 2009, 12:13 PM
I just called DH in his office to see if he wants me to order some lobsters for New Years Day Dinner. All this talk about them has given me a taste for one!

'The Bear'
December 31st, 2009, 12:24 PM
'Sail' --- We did have enough left over for a lobster roll each at noon today!! The lobster sale price was $5.77 (CDN) / lb. (Uncooked) -- Truly unbelievable !! :p

We heavily salt the water when cooking, the same as 'Sapper' ------ I think that this is a regional thing! In the Maritimes people heavily salt lobster or cook them in sea-water; but when I purchase them in Maine, they are seldom as salty, --- just personal preference I guess !! "Chacun a son gout!" :)

Happy New Year to you and your husband!
Gord

mamaofami
December 31st, 2009, 12:26 PM
Sail, if you get them today,how do they keep? Do you just refrigerate them or are you planning to get them tomorrow? I want some too. Love going to the Hamptons for them or The Palm where they broil them. I prefer steamed, but The Palm is yummy too. I always order male lobsters.

cruz chic
December 31st, 2009, 12:47 PM
Thanks to all that responded to my request for cooking instructions. Now all I'm missing is the lobster:D.

Happy New Year all:)!

sail7seas
December 31st, 2009, 12:54 PM
Carol,
You can't (I wouldn't) keep them overnight. My lobster pound is open New Years Day. I'd pick them up fresh tomorrow, bring them home and cook soon.

You need for them to remain in the tanks so they don't die and spoil.

I've seen them served at The Palm and they look wonderful but I don't like all sorts of butter on mine so prefer plain steamed. I know most people want drawn butter but I don't really love the taste of it, don't want the fat and prefer to really taste the luscious lobster. :) It's so good; why drown the taste? :D

sail7seas
December 31st, 2009, 12:55 PM
Thanks to all that responded to my request for cooking instructions. Now all I'm missing is the lobster:D.

Happy New Year all:)!

Happy New Year to you, Lorekauf.

Wish I could send you some of this lobster. All this talk about it is making all of us crave it. :)

woody14h
December 31st, 2009, 01:14 PM
They are usually warm-water tails...not "Maine" lobster tail.

On the Westerdam 11/1/09 cruise we had cold water lobster tail which was a suprise. Not overcooked as many times before. In Florida we have to pay through the nose for "Maine" lobster, up to $16 per lb. We don't eat the caribbean variety as they are not much flavor and tend to be very dry.

When we lived up north we used to get 7-8 pounders for $4.99. Great treat as there were leftovers for lobster rolls the next day. Best steamed and not overcooked.

Some trade off for 60-70 degrees in the winter.

mamaofami
December 31st, 2009, 01:15 PM
Thanks, Sail. I probably have to wait till Saturday. Happy New year to everyone and enjoy your lobsters.

cruz chic
December 31st, 2009, 01:18 PM
Happy New Year to you, Lorekauf.

Wish I could send you some of this lobster. All this talk about it is making all of us crave it. :)
I wish you could send me some too...although I'm getting taken out for dinner tonight so I've got nothing to complain about:). No lobster however.

sapper1
December 31st, 2009, 03:22 PM
'Sapper'--- Lobsters are at an unbelievably low price here now, aren't they! DW and I had 1 lobster each last night ( 11 lbs total !!). We cooked them ourselves so they were not overcooked and not tough and stringy as sometimes happens with the larger ones !! :)

It's hard to beat Bay of Fundy late season lobsters !! :cool:

Happy New Year!
Gord
Yes---the colder the water, the better the lobster.
Have a safe New Year's Eve up there in Grand-Sault. I am the DD tonight so it will be Perrier Water for me.:)

sapper1
December 31st, 2009, 03:27 PM
Thanks to all that responded to my request for cooking instructions. Now all I'm missing is the lobster:D.

Happy New Year all:)!
I just reread your post and saw you asked about tails. I guess the size of the pot wouldn't matter as a tail wouldn't be fighting back. :D

sail7seas
December 31st, 2009, 04:12 PM
I just reread your post and saw you asked about tails. I guess the size of the pot wouldn't matter as a tail wouldn't be fighting back. :D


Actually, the size of the pot does matter. :)

You wouldn't want that steaming hot water overflowing and making a mess of the stove. In a tall, large pot, much less chance of boil over. That's not a mess I enjoy cleaning up. ;)

janmcn
December 31st, 2009, 04:51 PM
Aug. 2010...we return to your beautiful area (NB,NS,NF) on the Eurodam...am looking forward to REAL lobsters again...and not on the ship! You're in a wonderful place to visit for any lurkers here! Yes, ship lobsters, for those who know "cold water lobsters" are NOT the same!

DaveOKC
January 1st, 2010, 10:24 AM
In NOv we dined in the Pinnacle and they told us the lobster tail was from Maine. It was much better than the one in the main dining room IMO.

DaveOKC

m steve
January 1st, 2010, 11:19 AM
Grilled 4 6oz. warm water tails from Omaha Steak for about 8 minutes, split the tops and loosened the meat. Flipped them 2x and they were very flavorful and tender. Just brushed the meat w/drawn butter before grilling. I followed their instructions.
As for another comment from before, my philosophy is: SAVE A COW, EAT A PETA!

cruz chic
January 1st, 2010, 12:00 PM
Thanks Sapper, Sail7seas and M Steve for the further info about cooking lobster tails. I just can't do the whole lobster thing. I can't handle eating something when it's looking at me or if I've had to "clean" it:D.

Krazy Kruizers
January 1st, 2010, 12:09 PM
Well -- some of you may be having lobster tails today -- but tradition happens here in our house.

Pork -- Sauerkraut -- and Dumplings.

Assateague Island Princes
January 1st, 2010, 12:38 PM
Our tradition for New Year's day is the same as yours, KK - pork and sauerkraut (although we have ours w/mashed potatoes). Its that Pennsylvania Dutch luck-for-the-New Year thing that drives it in our house. Growing up we knew no different, its what Mom and Dad did every year, hence, so do we! BUT our lobster tail tradition does come into play on New Years Eve. Yup, we had lobster tails for "appetizers" around 7:30PM, then ate a huge beef rib roast encrusted with horseradish and baked potatoes around 9:30PM. A good time was had by all!

Happy 2010 everyone - may you be blessed with smooth seas, amazing ports of call, and safe sailing!:D

Krazy Kruizers
January 1st, 2010, 12:44 PM
Yup -- southwestern PA follows the PA Dutch tradition as well -- that's how we grew up as well. At Least I did -- DH didn't know these traditions until he married me.

CowPrincess
January 1st, 2010, 01:10 PM
Thanks Sapper, Sail7seas and M Steve for the further info about cooking lobster tails. I just can't do the whole lobster thing. I can't handle eating something when it's looking at me or if I've had to "clean" it:D.

OMG, try driving home from the store with the "package" rustling and moving on your front seat. THAT is gross. But oh so tasty :D

We seldom see live lobster here, but on occasion get Dungeness crab. THOSE are worth all the angst involved in turning them into dinner. :)

sail7seas
January 1st, 2010, 01:14 PM
Assateague Island Princes and KK........

Your traditional dinners sound wonderful and hope you really enjoy them.
Traditions are very important IMO and it's great to see families carry them on.

Happy, Health New Year to all.

Tricia724
January 1st, 2010, 01:58 PM
Now you've all done it. I'm sitting here drooling with nothing good to eat in sight.

I just took a little walk down memory lane, reliving our New England cruise last September. I'm still dreaming about the fantastic clam chowder we ate at Quincy Market and the fresh lobster we had in Bar Harbor. You are so right....the seafood along the New England coast is in a different class than we get here.

Yesterday at my local supermarket I saw people buying lobsters from the tank. It was really comical.....the clerk was trying to remove a lobster with a pair of tongs, and he did not want to go! But even when we buy them like that, as fresh as we can get them, they aren't as good as yours.

Years ago, I thought the lobster on the cruise ships was good....maybe not outstanding, but good. I always enjoyed it. In the last five years, though, I have noticed a big decline in quality and quantity on all of the lines we have sailed. The last time I ordered lobster was in a specialty restaurant on a Princess ship, and it was overcooked and mushy, and I couldn't eat it.

There is no doubt in my mind that I'll have to take another New England cruise....more time to spend in historic Boston, more good clam chowder, and more good lobster.

babyher
January 1st, 2010, 02:30 PM
Another New Englander here to sing the praises about Maine lobsters. The ones on the cruise ships just don't come close.

We have had them steamed and boiled and they are both good.:)

After this thread , I will definately be picking up a couple of lobsters by the end of the weekend :)

sapper1
January 1st, 2010, 02:37 PM
Well I had my two pounder last night----now I am still suffering a horrible headache and feel like I am hung over-----when all I drank was Perrier water.
As I mentioned before, I was the DD but I think one should not have a hangover from something as wonderful as lobster. It was cooked in seawater too so it was nice and salty. That's why I am so nice and thirsty today.
Oh well, I will not learn from my experience and will pig out again in the future and suffer again.

jonbgd
January 1st, 2010, 02:50 PM
Sorry this post is off topic but I'm wondering if anyone can tell me how to cook a lobster tail and for how long. I do get one the odd time at home but I'm never sure how to cook it and for how long. It usually ends up overcooked:rolleyes:.
Another way
If you cut the tail down the backside with shears and pull the meat out but dont detach from shell (you will understand when doing this)and sit it on top of the shell brush with some butter put in a pan with enough water to cover the bottom bake in preheated 500 degree oven for 1 minute per ounce When you buy them you can get the weight from your fish monger
This is how one Californin does ithttp://smilys.net/essende_smilies/smiley3546.gif

I do grill them on the Barbi as well

westcoastguy
January 1st, 2010, 02:58 PM
The Maine Lobster is actually called the Bay of Fundy Lobster that New-Brunwick and Maine share. Most of the Lobster found in New-York and Paris come from New-Brunswick Canada. The Process is completely different since in Canada they have many pounds that are fed ocean water and not process as they are in the USA.

To cook lobster from live

put in about 2 inch of water, 1/2 cup of sea salt, let water boil, take Lobster by the tail and dump claw in first then cover immediatly, after the banging stops , you may still hear hissing, then throw in another Lobster depending on the size of the Pot.


Lobster must be steam not boil.


steam lobster exactly 19 minutes.

Voila! cooked like the French Chefs


***********************************************

it is best eaten with Garlic butter, not butter mix with garlic powder or salt.


************************************************** *******


Many restaurants will cook lobster with red wine. red wine and seafood do not mix.

Its only use to hide the cooks overcooking or to cover the previous frozen lobster taste.

freshly cook lobster have a white paste on the meat when you break their shells.

cruz chic
January 1st, 2010, 03:55 PM
OMG, try driving home from the store with the "package" rustling and moving on your front seat. THAT is gross. But oh so tasty :D

We seldom see live lobster here, but on occasion get Dungeness crab. THOSE are worth all the angst involved in turning them into dinner. :)
One of the guys I worked with years ago brought us each in a live lobster to work from the East Coast of Canada. We were very happy and surprised but none of us wanted to take them home to cook them. I could just picture mine crawling out of my bag on the bus. It might have helped me get a seat on the bus however:D. He was nice enough to cook them and bring them in the next day for us.

cruz chic
January 1st, 2010, 03:59 PM
Thanks again for the all info on cooking lobsters everyone! I really appreciate it.

cruz chic
January 1st, 2010, 04:01 PM
Well I had my two pounder last night----now I am still suffering a horrible headache and feel like I am hung over-----when all I drank was Perrier water.
As I mentioned before, I was the DD but I think one should not have a hangover from something as wonderful as lobster. It was cooked in seawater too so it was nice and salty. That's why I am so nice and thirsty today.
Oh well, I will not learn from my experience and will pig out again in the future and suffer again.
I've been feeling that way from all the sugar I've been eating:eek:. The only time I eat sugar is for vacations, Christmas and sometimes Easter. It's amazing that a person can feel crappy from food.

Krazy Kruizers
January 1st, 2010, 04:12 PM
We are fortunte to have a restaurant here where we can get good Lobster dinners -- Maine lobsters!!

Since we can only buy the frozen ones -- I do not cook them anymore.

Krazy Kruizers
January 1st, 2010, 04:15 PM
Grilled 4 6oz. warm water tails from Omaha Steak for about 8 minutes, split the tops and loosened the meat. Flipped them 2x and they were very flavorful and tender. Just brushed the meat w/drawn butter before grilling. I followed their instructions.
As for another comment from before, my philosophy is: SAVE A COW, EAT A PETA!

We have an Omaha Steak place near us -- they only sell frozen lobster tails.

Are yours frozen?

m steve
January 2nd, 2010, 10:10 AM
They were frozen but we thawed them in fridge for 2 days and they were great. I'm not a big fan of warm water lobster compared to Maine, but these were very good.
Fot those who don't like cooking a live lobster, watch "Annie Hall" where Woody Allen tries to cook one.

Krazy Kruizers
January 2nd, 2010, 10:17 AM
Thanks for the information Steve.

sail7seas
January 2nd, 2010, 11:09 AM
We are fortunte to have a restaurant here where we can get good Lobster dinners -- Maine lobsters!!

Since we can only buy the frozen ones -- I do not cook them anymore.

Funny how I almost never order a lobster when we dine out. I don't eat baked stuffed but prefer steamed. They're messy to eat (if you really know how to eat the whole lobster :) ) and I much prefer to do that at home rather than when out to eat. Maybe sometimes on Canada/New England cruises in capri pants and jerseys for lunch at outdoor tables on the water...... then, yes. Then it's fun to have a lobster out but not in a 'fine' restaurant for dinner-for me.

Krazy Kruizers
January 2nd, 2010, 01:33 PM
We don't order baked stuffed lobster tails.

Just plain broiled.

Then if I want to dip it in the butter or not -- that choice is up to me.

sail7seas
January 2nd, 2010, 02:06 PM
I was talking whole lobster and you were talking lobster tails. Now I get it.

We always talk in terms of whole lobster..... we want the claws, the body, the tamale, the legs. :) The whole lobster.

babyher
January 2nd, 2010, 02:21 PM
Funny how I almost never order a lobster when we dine out. I don't eat baked stuffed but prefer steamed. They're messy to eat (if you really know how to eat the whole lobster :) ) and I much prefer to do that at home rather than when out to eat. Maybe sometimes on Canada/New England cruises in capri pants and jerseys for lunch at outdoor tables on the water...... then, yes. Then it's fun to have a lobster out but not in a 'fine' restaurant for dinner-for me.


We are the same way Sail. We usually have our lobsters at home too. There is a reason that lobster is the only entree I know of where they hand out bibs *LOL* they are delicious , but definately messy.

There are some people who could probably use a drop cloth :)

HeatherInFlorida
January 2nd, 2010, 02:55 PM
I can eat a whole New England lobster anywhere, anytime, any way ... prefer steamed, but broiled, baked, stuffed, cut up, roll, salad ... I don't care. I'm in heaven:D

Brought up in New England, I don't really like the little warm water tails served up by HAL, but I order them because I think they're better than other choices on that night. They're tasty, but I don't think of them as lobster ... more like another crustacean altogether!!! If you look at it that way, they're tasty little morsels. However, as someone said, there is no such thing as a large or jumbo warm water lobster. They're always small ... more like an appetizer.

I'm no PETA person, not even close, but to this day I cannot place a lobster in a pot with boiling water. And even if someone else does it I can't watch. Doesn't stop me from eating them though;):)!!! Go figure.

When we got them at Roche Bros on Cape Cod (and also here) they charge no extra for steaming and they were really reasonable this year ($7.99/lb). In fact, you call and order in the a.m., tell them what time you want them, and they wrap them so they stay warm for you! Yum!

suse
January 2nd, 2010, 07:02 PM
We are the same way Sail. We usually have our lobsters at home too. There is a reason that lobster is the only entree I know of where they hand out bibs *LOL* they are delicious , but definately messy.

There are some people who could probably use a drop cloth :)
we do eat them at home too. Most the time. However, there is such a great bar and grill near us, dare I mention Duffy's in Wickford, where the lobster is as cheap as you could make it at home. Doesn't matter if the juice is rolling down your arms and you are drooling all the way, it is such a magnificent joint! Gotta love it. We do.:)

realnurse2
January 21st, 2010, 07:33 PM
The last lobster(tail) I had with Hal was very small, overcooked and I sent it back. The dining room manager was displeased but even he had it admit it looked gross- my words not his.What a waste of lobster meat.

texast518
January 22nd, 2010, 09:17 PM
Will Zuiderdam 05/22 Alaska cruise serve cold water lobster?

sail7seas
January 22nd, 2010, 10:37 PM
Most likely no.

tcnjkid
March 7th, 2010, 09:58 PM
We just got back from the 2/28 Westerdam cruise and the lobster tails during the last formal night were awesome. Huge Maine lobster tails and they were cooked perfectly....tender, tasty, and flavorful! They were atleast 6-8 oz each.

Harry1954
March 8th, 2010, 05:22 PM
I was talking whole lobster and you were talking lobster tails. Now I get it.
We always talk in terms of whole lobster..... we want the claws, the body, the tamale, the legs. :) The whole lobster.
Reminds me of a story ... when our five children were young, we got this brilliant idea about having a lobster fest one night - so, yours truly went out and bought four live lobsters. When I got home the kids had to see them, so I let the little guys crawl around on the kitchen floor - while the water was boiling. They loved playing with the little creatures. Unfortunately when I put the lobsters in the water, I became the devil incarnate to my loving children. Needless to say, we did not have lobster again at home til they became adults.
BTW, we sure have enjoyed someone else cooking/serving them on HAL.
harry

RuthC
March 8th, 2010, 05:31 PM
When I got home the kids had to see them, so I let the little guys crawl around on the kitchen floor - while the water was boiling.
Lobster races across the kitchen floor is always supposed to be the preliminary event! (betting is optional.)

Typhoon1
March 8th, 2010, 06:50 PM
Very good lobster. We have had lobster on other cruise lines were like rubber.

innlady1
March 8th, 2010, 06:54 PM
Yes, cb........

That is why we New Englanders don't usually order the lobster tails on any of the ships. ;)
Very different taste and texture between them.



Ditto...absolutely! Post-cruise, in Naples, FL, I let my guard down and ordered lobster one night....same as on the ship.

Bottom line is: If you're from New England, please do not order lobster on the ship...it will be a huge disappointment. It's nothing like our Maine lobster.

Krazy Kruizers
March 8th, 2010, 06:56 PM
Ditto...absolutely! Post-cruise, in Naples, FL, I let my guard down and ordered lobster one night....same as on the ship.

Bottom line is: If you're from New England, please do not order lobster on the ship...it will be a huge disappointment. It's nothing like our Maine lobster.

Where we live we are fortunate to be able to order MAIN Lobster tails -- just had them this past Saturday at one of our favorite restaurants.

innlady1
March 8th, 2010, 07:07 PM
I was talking whole lobster and you were talking lobster tails. Now I get it.

We always talk in terms of whole lobster..... we want the claws, the body, the tamale, the legs. :) The whole lobster.

Mmmmmmmm, sail, you're making me hungry! I could eat lobster (Maine lobster) 7 nights a week. When we say "lobster", we mean the whole deal, too. claws, tail, tamale, legs, everything!

We have a restaurant on the island that has a "clambake" during the summer: clam chowder to start, then 1 1/2 lb. lobster, steamers, corn on the cob, cole slaw, potato salad. We went MANY times last summer. I work hard at the inn doing the reservations and all...and this is the only compensation I ask! ;)

xxoocruiser
March 8th, 2010, 07:18 PM
Can you order lobster in the Lido or room service

Only on the night it's being served in the Main Dining Room. It's not a regualr Room Service or Lido menu item.

xxoocruiser
March 8th, 2010, 07:20 PM
Will Zuiderdam 05/22 Alaska cruise serve cold water lobster?

No , it will be the small 3-4 oz warm water lobster tail. At least it was on my Hal Alaska Cruise.