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Poor Man's Lobster

May 31, 2021
What are you doing now building

lobster

traps? Shan, I want

lobster

. This is going to work. You have to catch them quickly. I have bait. I have a stick of butter. I'll wait until the face rolls up. Guess what happened. She caught him like this. As he hits his head, you know there might be an easier way to stay. I'll show you, you know, a lot of times I long for something special that I think will mean a lot to Shan and that's what she loves in the morning. crab legs to dry here in this part of the world there are no crab legs and I really like some.
poor man s lobster
Lobster doesn't even have the best I have, I took two places, crab, this is dry, it doesn't rain here and the crabs have gone south forever, I promise you, so what are we going to do, hey, let's go make ourselves something that's as good as that. I call it

poor

man's lobster, but you can call it

poor

man's crab and it's so simple, so easy. you can find it in the supermarket or if you live in the north go get one of them, a lot of people use halibut but since I don't have Halla, but today I will use some cod, it works just as well, it is a good flaky white fish , that's what you need to get started, you know the product is quite expensive, just buy it somewhere, but it's affordable, it's cheap, so come on and let's get started.
poor man s lobster

More Interesting Facts About,

poor man s lobster...

Hello friends, so let's continue with this poor man's treatment. crab leg lobster whatever you don't call them and I'll get you a pot that's a pretty good size because we've got a bull in there, but if it's too little, this will spill over really quickly and make a mess on the stove. I promise you that you have to have something in there first that will change the texture and change the flavor a little bit. So what is that? We're going to start with a cup of sugar in some boiling water, but we have to have a little bit of acid to change the texture of what we're trying to do and that's a little bit of lemon, just leave it in there, we're going to stir the sugar and stuff for just a minute to make sure it's all melted because you want to make sure this is good. really a good hard bowl before you even start this process because it doesn't cook for long a cup of sugar and about half a lemon here, let's let it go back to a good bowl again and then we're going to come here.
poor man s lobster
Take this cod, always dry it with a paper like this and I'm going to cut it into about one inch pieces. Almost everyone uses halibut, but I use cod and I'm pretty sure you can make this with almost any white fish. but it should have enough texture in size that you can cut it into cubes about an inch by inch, so if you catch an old walleye or something like that, because they are a nice flaky white fish, you can cut yourself some big squares. out of there, I bet you can get by with that, but you can get it in the supermarket, you have a fish market, go there, get it fresh, it will even be better now, friends, when we get ready to put this cod in there, one thing.
poor man s lobster
You have to remember not to stir it. If you're removing this bill, you're going to ruin the whole process and cause some of it to break down, so we're just going to leave them there and you can see what they do. now they sink when those little fellas float back to the top, guess what we have lobster, it doesn't take long and it's pretty foolproof, they'll jump back to the top like a cork on a fishing line, winning, throw it out. below, so it's going to take a little while to bowl again after we drop this cold fish in there, but remember don't stir it up and when it floats back to the surface, a little bit of goodness will surface, you can see it friends if not.
I'm not paying attention, what did grandma tell you? I see pot never bulls, but you're not looking, it's going to overflow, so let's turn the heat down a little to keep it from overflowing, so let's grab this shovel from here and run over here and see if anyone has surfaced yet. and it hasn't but it's coming and if you want you can wet that suds deal and throw it in the sink whatever you do but most of the time it will go away if you just reach but a channel zooms in here we have some creatures trying to float to the top look at them that's what I'm talking about I'm going to turn up the temperature a little bit more so they jump back up here where I can see them when they float and they stay on top like this little creature here, when he's floating, They are at the top and he didn't get any closer to the bottom, this is what I call a done deal, here is his brother, he decided to join him. now don't you try to remember if you have a bunch of this, keep it warm somewhere because they should be served hot if possible, sometimes it's good to count them before you put them there that way you know you have to. fish how much you have left to do, but they will all surface and return there so you don't have to search for any of them now.
I put them on a paper towel and let them strain very little. I know people. That puts them on a rack or something so that the juice comes out, so here we have the imitation of our poor little man. The first thing we are going to do is put a little lemon on top. Now I like lemon pepper. mine is also good for sprinkling, but bless her Shan. I know he's a little off base, but he likes a little dill seed, so I'll divide it on the plate. I try to see down there when then fancy lobster Forks dip it in butter I just went to Red Lobster I didn't stand in line I didn't have to worry I won those fancy little bibs I don't have any on me lobster claws or Nothing but I guarantee you they'll do this whenever.
People will thank you. This is what I call good food and it was easy and simple. Well, I hope you learned something here today because I did. I can take Shannon out for crab. legs with lobster, we don't have to break them, remember that you have to have that lemon there to change the texture of this fish. Whatever you do if you're trying to make it look like an imitation or something else, but don't stir either. It's very important that you break some of this down and they will always let you know when they are ready because they will jump to the surface.
You can season it with whatever you want, but I suggest you use lemon and limb pepper or something like that now Shen, she likes the deal here. I'll leave it to you, friends, on her account. It's easy how to bring her children here and let them help them. I don't mind. It will be a nice gift, we thank you for stopping by a newly remodeled kitchen that Shannon, a beagle and Frank worked very hard on and I, and guess what, you can't see the paper towels anymore, Kenya. I hit them where they would. Don't be inside and guess what I'm out of paper towels and they're the right weight when I put them in.
I hope you have a blessed day, invite your neighbors to have a good time. God bless you each and every one. Look down here. What is it? She presses the button that says: Subscribe. We appreciate it.

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