Is it acceptable to baton with a Bk-11?

dawsonbob said:
Lobster roll? You got lobster roll? Man, I wish you hadn't said that — now I'm hungry.

Think I'll go start din-din.
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fresh off the boat :)

i should get some steamed ones and hack them up with a Becker for photo glory :)


Bladite
 
Bladite said:
fresh off the boat :)

i should get some steamed ones and hack them up with a Becker for photo glory :)


Bladite
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Yeah, that's right, go ahead and torture me. Would make a good photo, though.

Me, I'm having broiled chicken breasts, Tater Tots, and some veggies: I'd rather have the lobster. Maybe on payday.:D
 
dawsonbob said:
Yeah, that's right, go ahead and torture me. Would make a good photo, though.

Me, I'm having broiled chicken breasts, Tater Tots, and some veggies: I'd rather have the lobster. Maybe on payday.:D
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Lobster.. I had it 3 days in a row a couple weeks ago. Good stuff :thumbup: Would have taken a pic, but I was more keen to eating it :D

And to stay on topic(sort of) I baton all the time with an Izula, so if it can handle it, I am sure the Becker can as well. ;)
 
TheGame said:
Lobster.. I had it 3 days in a row a couple weeks ago. Good stuff :thumbup: Would have taken a pic, but I was more keen to eating it :D

And to stay on topic(sort of) I baton all the time with an Izula, so if it can handle it, I am sure the Becker can as well. ;)
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Out here, we have Langouste (California Spiny lobsters) and, for the most part, they're just as good as East Coast lobsters, just slightly different. Oh, and they don't have claws.

It doesn't really matter: they can all be batoned with a BK-11, or a BK-2, and turned into a tasty meal. Personally, I think the BK-11 would be better at opening up the tail, while the BK-2 would be better for cracking claws. Add a little drawn butter, and yum!
 
dawsonbob said:
Out here, we have Langouste (California Spiny lobsters) and, for the most part, they're just as good as East Coast lobsters, just slightly different. Oh, and they don't have claws.

It doesn't really matter: they can all be batoned with a BK-11, or a BK-2, and turned into a tasty meal. Personally, I think the BK-11 would be better at opening up the tail, while the BK-2 would be better for cracking claws. Add a little drawn butter, and yum!
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for the typical main lobster of around 2-3 lbs or less, bare hands works just fine if you have manly hands (like my mom who taught me how), or just know the tricks. never seen a person dismember a lobster like her :)

the best tool, is probably a small pair of Fiskars scissors. esp for the legs. for me esp, there's a LOT of good meat in those claws. even the little ones.

despite the pollution and radioactive sludge, still haven't seen 4 clawed lobsters :)

and remember folx: LANGOSTINO lobsters are NOT lobsters :> but they are tasty.

Bladite
 
Bladite said:
for the typical main lobster of around 2-3 lbs or less, bare hands works just fine if you have manly hands (like my mom who taught me how), or just know the tricks. never seen a person dismember a lobster like her :)

the best tool, is probably a small pair of Fiskars scissors. esp for the legs. for me esp, there's a LOT of good meat in those claws. even the little ones.

despite the pollution and radioactive sludge, still haven't seen 4 clawed lobsters :)

and remember folx: LANGOSTINO lobsters are NOT lobsters :> but they are tasty.

Bladite
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For a Maine lobster you can take most of it apart with your manly hands (although it's messy). The absolute best part of a Maine lobster is the claws, which I usually crack.

Maine lobsters are enormously expensive out here though, compared to Langouste/Langostino (California Spiny lobsters). You're absolutely right: Spiny Lobsters are not true lobsters at all (not even in the same family), but damn they're good. About the only part of a Spiny Lobster that is actually worth eating is the tail; that's the bad news. The good news is that the tails on Langouste/Langostino are typically a whole lot bigger than on Maine Lobster (no claws, though).

I'll take either one, to tell you the truth: they're both good.
 
Both of you stop it right now! :mad:
I don't have the money for knives AND lobster. And I really like knives.
But I really like lobster. So I'm going to go eat some green beans and when I come back i expect all of this lobster talk to be done!
 
dawsonbob said:
For a Maine lobster you can take most of it apart with your manly hands (although it's messy). The absolute best part of a Maine lobster is the claws, which I usually crack.

Maine lobsters are enormously expensive out here though, compared to Langouste/Langostino (California Spiny lobsters). You're absolutely right: Spiny Lobsters are not true lobsters at all (not even in the same family), but damn they're good. About the only part of a Spiny Lobster that is actually worth eating is the tail; that's the bad news. The good news is that the tails on Langouste/Langostino are typically a whole lot bigger than on Maine Lobster (no claws, though).

I'll take either one, to tell you the truth: they're both good.
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actually, the lango's are not spiny's...

http://en.wikipedia.org/wiki/Squat_lobster

one of the major chain restaurants was shilling them hard one year. they're not bad, but not lobster. i'll eat anything like prawns, crayfish, lobsters, crabs... yum.


Bladite
 
Bridgeman said:
Both of you stop it right now! :mad:
I don't have the money for knives AND lobster. And I really like knives.
But I really like lobster. So I'm going to go eat some green beans and when I come back i expect all of this lobster talk to be done!
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so i suppose a big Becker, like the BK-09 perhaps or a BK-05 Magnum Camp ;) would be ideal for the best way i've had lobster...

they look live ones, split them along the back of the shell from stem to stern, put on garlic butter, and more or less broiled them in the top shelf of the oven until the butter was just melting/bubbling and served.

the things had JUST come from the ocean, and barely had the taint of heat, and the butter was built in. wow.


Bladite
 
Bridgeman said:
Both of you stop it right now! :mad:
I don't have the money for knives AND lobster. And I really like knives.
But I really like lobster. So I'm going to go eat some green beans and when I come back i expect all of this lobster talk to be done!
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Maybe, maybe not. There's a lot to say about lobsters.:D

If it's any consolation, I can't afford lobsters or knives right now.:(

I had the good fortune to have grown up in Southern California (mostly Newport Beach), and I've been diving since I was ten or eleven years old. There were a lot fewer restrictions back then, and the Pacific Ocean was my backyard. There was always lobster, abalone, and seafood of all kinds just for the taking — and take it I did.

I still love seafood, but now I have to pay for it, and can't afford it. The best I can do nowadays is frozen fish sticks when they're on sale. You can cut them with a Becker, if you wish.
 
Bladite said:
actually, the lango's are not spiny's...

http://en.wikipedia.org/wiki/Squat_lobster

one of the major chain restaurants was shilling them hard one year. they're not bad, but not lobster. i'll eat anything like prawns, crayfish, lobsters, crabs... yum.


Bladite
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Langousta are spiny lobster, and they're all up and down the coast from the bottom of Baja California (Mexico) up into just before Oregon (mostly down here where it's warmer, though). I've never seen that Squat lobster that you're showing (which looks more like a deformed crab), but I'll eat one. Actually, I'm with you: any of those things that even remotely resemble crawly seafood are good food.
 
Bladite said:
so i suppose a big Becker, like the BK-09 perhaps or a BK-05 Magnum Camp ;) would be ideal for the best way i've had lobster...

they look live ones, split them along the back of the shell from stem to stern, put on garlic butter, and more or less broiled them in the top shelf of the oven until the butter was just melting/bubbling and served.

the things had JUST come from the ocean, and barely had the taint of heat, and the butter was built in. wow.


Bladite
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Oh, oh, oh my gosh, oh, yes, yes. That sounds like a culinary orgasm, and that's just talking about it. I'd love to try those someday . . . oh, yes.
 
The scissors that we use on the roof really work for opening up almost anything. They are what I use to open up the fish. One cut, and all the meat is accessible. :thumbup:
 
TheGame said:
The scissors that we use on the roof really work for opening up almost anything. They are what I use to open up the fish. One cut, and all the meat is accessible. :thumbup:
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Do you have a picture, Game? Really good, tough scissors or shears can be really handy things.

Hmmm . . . maybe we need some Becker woods shears for cutting small branches and lobsters? That could be a really useful thing, couldn't it?
 
Wow did this thread get derailed. Lol :D

Now I'm hungry for lobster (though this is pork month for me) *and* I wanna go baton something with my Necker. Sheesh!
 
GingivitisKahn said:
Wow did this thread get derailed. Lol :D

Now I'm hungry for lobster (though this is pork month for me) *and* I wanna go baton something with my Necker. Sheesh!
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You could always go baton a slab of bacon with your BK-11 (since this is pork month), and pretend it's lobster. Takes one heck of an imagination, though.:D

See, there's always a solution.
 
TheGame said:
Not at the moment. The ones we used on the last lobster went to work about a week later. I will see about getting some from work tomorrow for a picture :thumbup:
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Cool. I really would like to see them. I'm interested in pretty much anything that cuts (and is man portable).
 
dawsonbob said:
Cool. I really would like to see them. I'm interested in pretty much anything that cuts (and is man portable).
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Just ran out to my truck, and here is a pair that we used on the roof today. They are big enough to split the lobster open big enough to get all the meat out. :thumbup:

PICT0146.jpg
 
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