I know what I forgot to talk about in yesterday’s post; the six 1.5 lb lobsters I got in Chinatown the week before Christmas. I have written at length about how to mercy kill a lobster before proceeding with whatever you’re going to do with your lobster. I’ve also talked about making lobster stock and lobster bisque. Simply follow the links for detailed instructions on what to do. Rosaria and I were in Manhattan the week before Christmas as the Asian department at 2Gourmaniacs needed replenishing. (It amazes me how much rice vinegar, mirin, and Shaoxing cooking wine we go through, not to mention all the other Chinese, Korean, Japanese and Thai ingredients that constantly have to be restocked.) In the past two trips to Hong Kong market on Hester Street, I’ve been extremely lucky to find a legal place to park right out in front of the market. For all of you who have never been to Chinatown or Hester Street in lower Manhattan, words can never describe the automotive nightmare of driving there, not to mention the impossibility of finding a parking spot.
Anyway, the seafood section of Hong Kong market is both a visual and an epicurean treat. Needless to say, English is rarely heard or spoken, and because my Mandarin is nonexistent there’s a lot of finger pointing, gesturing, nodding and smiling. There are tanks of live fish, at least a half dozen different species (the Chinese like to buy their fish while it’s still swimming). There are buckets of live eels, frogs and turtles. (Rosaria and I have had heated discussions about getting into some live turtles and frogs: so far Rosaria’s drawing the line at turtles and frogs has spared either type of creature from 2Gourmaniacs’ cutting board.) And of course there are tanks with live lobsters and crabs. In fact, at Hong Kong market you have your choice of Canadian or Maine lobsters. I went with the Maine lobsters just because my loyalty lies there, plus the state of Maine has a lobster on their license plates so you know they’re serious about lobster.
The one thing about lobsters, however, is that without salt water tanks you’ve got to use the lobsters before they die. That meant when we returned from Manhattan around 8:00 PM or so, I had to dispatch the lobsters and prep them for the following week’s dishes. Not a huge deal, but Rosaria always grimaces at the thought of lobster goo and bits and pieces from breaking the shells for lobster stock. So this time I suggested she go ahead and get the meat out of the shells and break up the shells for stock. She did, and the kitchen was noticeably cleaner than when I do it. Way to go, Rosaria. Now, let’s talk about turtles and frogs.
RMA
