Lobster and canoodling....heaven
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I didn't have the problem with the subscription that many of you did. Probably a glitch that the NYT fixed before I opened the article.
I thought the description of the upstate NY restaurant was entertaining. And, for Valentine's day, my wife and I would prefer our lobster to be out of the shell when we sit down. And both of us are just fine to have it swimming in butter. She will probably want a few more lemon squeezes.
But that's it. I will run out today to get the lobster. Sorry to disappoint all you grumpies.
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There should be a paywall against all that butter.
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This article contained a lot of grammatical errors. Have the cuts at the Times been so drastic that no one proof-reads or edits anymore? I see this more and more in every section. Does anyone even check for a comment like this one?
9
Another heart stopping,artery clogging recipe from the Times.
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Once again, there is zero evidence that dietary fat leads to high cholesterol. None. Zero. Nada.
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Lazy is misused in this recipe name. The work is just done earlier than at the table. Same work, different time is all.
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@Denis Pelletier
Yes, the peeling of the carapace is done mostly by hands before. Crustaceans are one of the foods for which no peeling utensils (yet ?) exist.
But the Foof Stylist and Photographer overlooked the knives as needed utensils, in addition to the forks in the picture.
Agreed with many other readers here, it is disappointing to lose access to content that I could access with the same subscription plan three years ago.
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Remove the pay wall to access recipes, or else make darn sure the recipe is worth paying extra for, which this one certainly would not be. Thank you, ANOTHER Annoyed Subscriber
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I am a subscriber and do not hit a paywall when I click through. Two thoughts:
Do you have the NYT app downloaded? If not, try that and login there. Then try clicking through.
When you hit the paywall, is there a login option? That may be the problem.
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@adr it’s funny you mention the app. I’ve had the exact opposite experience. If I have the app I hit a paywall. If I delete it then the recipe loads with no problem. Go figure. I finally gave up and subscribed. It’s not “that” much and I do appreciate and support the NYT.
Speaking of lobster, since Francisco’s Centro Vasco closing where in NYC can we go for larger whole lobsters 3lb+?
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As a decade+ subscriber, it would be great to have access to the recipe instead of running up against a second paywall.
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@B You should have access. The same happened to me and I complained, and my access was restored. They are making a lot of systematic errors in this regard, and unless you push, they won't correct them.
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@B Same here. Unnecessary to have to pay extra to access the recipes since I am - an have been - a loyal subscriber.
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@CML I don't subscribe to cooking. Who would I complain to about this? Thanks!
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Lazy man's lobster is a culinary sacrilege. The meat is sweetest when it's freshly out of its shell. Most other so-called lobster dishes, such as lobster ravioli, are usually disappointing. Exceptions are lobster bisque and lobster stew, which show off the essence of lobster if the meat cannot be savored right after it's cooked.
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Ok, but lobster with butter & lemon (and a weed thrown on top if you must) is pretty standard. Hardly “sacrilege”. You could do lots worse. Just not really remarkable, certainly not worthy of an article; and certainly not worthy of something they think you should pay xtra for.
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@ MME New England
I much prefer lobster rolls to bisque or stew, that one gets in roadside stands in Maine. Pity that I am so far from that coast.
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@MME has anyone ever had a “good” lobster ravioli? Seriously. Is it even possible? Perhaps filled with a raw meat stuffing?
By not allowing readers, especially basic subscription readers, ANY access to your recipes the incentive to read other newspapers increases dramatically.
53
There were so many grammatical errors they actually became quite distracting.
9
What a relief to have a lobster without getting one's "hands messy prying lobster meat from the shell". As much as I love crustaceans, peeling them with the fingers at a table turns me off.
Now "lazy man's lobster" is a dish half-way between a lobster in a carapace and the refined lobster thermidor or lobster newberg.
Oh yeah - yummy!
Dead scavenger sea bugs' seared flesh soaked in rendered calf nutrition.
Soon the NY Times will likely start extolling the virtues of one pott canine soup and feline skewered BBQ!
Our society has gone bourgeoisie mad!
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When you think of any food in the way you portray these foods, everything can sound completely disgusting. Eating something that was dug up from dirt, which is basically lots of rotting organic stuff with more rotting composted stuff and manure added? Yuck.
In the history of life on earth, ALL carbon-based life (and by products of all sorts) gets cycled through some stomach or nutrient absorbing structures, any strange notions of “ew!! Yuck!” aside.
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@Scott Soy Burger is better? Better to be dead.
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@Scott I have given some thought to eating cat. I would think stewing a cat because it would be tough I would think.
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So you click to get the recipe and you hit a pay wall, even as a subscriber. I hate this and so do my friends - we discussed it during Thanksgiving dinner. Remove the Cooking section paywall.
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We all hate it. And we all refuse to pay the ransom. Good news is with silly recipes like this you needn’t bother. And whenever it’s actually warranted, there’s always, um, google. NONE of the recipes are really all that novel or proprietary - or rocket science as this gem of a “recipe” proves. Lots of the recipes are half-baked, badly written and just plain wrong.
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@Matthew
Heartily agree.
In years past there were many quality, novel recipes. Lately, hardly at all.
Last week's "lentil soup" recipe from Melissa Clark was ridiculous. Lentils. Onions. Gotta be kidding.
Even sadder were the ooohing and aaahing comments on the "recipe" from approving readers. Must be a lot of bad cooks out there.
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Lazy Lobster.
I've never heard of this novel, exotic "recipe". Trying to wrap my head around it: you steam a lobster and then melt butter? An herb and lemon? Do I have that right?
Seems way to complicated. Can the Times please focus on simpler, less obscure recipes?
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I'm guessing this dish is just dandy, but I always wonder why "swimming" in butter is often viewed as the way to eat lobster. It seems a bit like preparing shrimp with a quarter inch of heavy breading and frying it until it reaches the consistency of cardboard...
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