You can call them crabs, crawdads, mudbugs, or freshwater lobsters, however, to the human beings of Louisiana they may be always crawfish. There’s a lot to study those crustaceans – which appearance truly like a bit lobster – consisting of the truth that they may be members of the Astacoidea and Parastacoidea superfamilies, breathe via their gills, and dislike polluted water.
But who cares? Knowing whilst is the lobster season so that you can cook and eat them is vital.
Is there an actual “lobster season”?
Well, there’s no set time of 12 months like there is with shrimp or crab, but there are instances when lobsters are more likely to be loaded onto the plates of those who understand what properly food is set. This occurs kind of between the start of March and the cease of June.
During those months the lobster populace becomes huge and the animals are huge sufficient to make repairing and ingesting worthwhile.
The biggest hassle affecting the start, increase and availability of lobsters is climate. These animals thrive in rainy, warm climates. Traditionally, it’s miles spring and early summer season when we begin hearing approximately them. A specifically wet and slight winter can produce an above-common range of lobsters. In some regions, lobsters are even to be had in autumn and iciness. Look around and see who is got what.
The subsequent query is what do you do with lobsters?
How to Cook and Eat New Orleans Style Lobsters
Visit ExperienceNewOrleans.Com for whole step-through-step instructions on the way to make cooked Cajun lobster. Note that this recipe serves “8 people or 3 Cajuns”. This method that you’ll earn a lot of extra kilometers if you do not know any Cajuns.
What You’ll Need: Large saucepan with a wire basket that holds 25 pounds of lobster; a lid; an out of doors stove powered with the aid of propane; Cook dry and liquid crabs, rock salt, onions, potatoes, corn, garlic, cayenne pepper, lemons, and Tony Chachere’s creole spice.
But earlier than you begin messing with the elements, the recipe says, “Buy a six-percent of cold beer and drink the primary.”
After that, it is pretty clean.
Once the whole lot is cooked, unfold some newspapers out on an old outside table, toss the basket of scrumptious hot lobsters on top of the newspaper, and sprinkle with the Tony Chachere. If you are looking for your sodium, do not study the newspaper at the same time as sprinkling. Throw the greens over the lobster. Make a dipping sauce (instructions on the linked page above). Drink and consume beer.
If you are from New Orleans, you already know all of this. If you are from anywhere else and may place your hands on lobster, attempt the recipe at home. If someone asks you what you are doing, say, “I make N’awlins-style lobster. How does it appear?”
Lobsters inside the zone
During the lobster season, the Bubba Gump Shrimp Company serves spicy boiled lobster with corn and andouille sausage. Come on over and attempt a pound or two. It is going perfectly with an ice-cold Abita Strawberry Lager!