Frozen Lobster: Never again (except for stock)

Whole frozen lobsters were on sale at H-Mart last week at $3.99/lb, about 1.5lb each. I wanted to make some lobster stock (see other thread about hazelnut brandy lobster saffron cream sauce -- toasted hazelnuts are steeping in brandy as we speak), so it seemed like a good idea, and maybe I'd get a tasty meal out of it too.

Well.... frozen, thawed lobster does not yield any meat at all. Lots of flavor, but although I cut the tail, claws and large body meat into pieces about 1/2-1", what I got in my stir-fry were tiny shreds like the ground pork you find in shrimp with lobster sauce. Good thing I bulked up the stir fry with some mushrooms and bell peppers, or there wouldn't have been a meal. Darn tasty, but the meat just weeped liquid from the moment it hit the heat, and never stopped until every cell had deflated.

On the other hand, my stock from this recipe came out very tasty, with a lot of shellfish aroma, but perhaps too much vegetal flavor. I was going for a more concentrated stock so I only got about a half-gallon from two lobster bodies... perhaps I should have cut down the veg in the recipe.

That goes for you and for Kenny Williams.

Santander wrote:That goes for you and for Kenny Williams.

Glad no one got hurt in the incident, but the funnier part of the article is that Kenny owns a fur coat.

I wonder how the mentally ill guy was going to prepare the lobster? Broiled or baked?