Okay, so the other day I was staring down a couple of lobsters, wondering about the whole warm water versus cold water thing. I’d heard stuff, you know, whispers in the seafood aisle, but I wanted to see for myself. So, I started with two lobsters, roughly the same size.
The Experiment Begins
I filled two big pots – one with cold tap water, the other I heated up to what I’d call “warm,” not boiling, just, like, a hot bath temperature. I plunged one lobster into the cold water, and the other into the warm.
Now, I’m no scientist, but I kept an eye on things. I poked and prodded (gently, of course!). The cold water lobster, predictably, stayed pretty still. The warm water one, well, it moved around a bit more at first, but then it also settled down.
Cooking Time
Next, cooking! I steamed both lobsters for the same amount of time, about 15 minutes, just to keep things fair. I wanted to see if the initial water temperature made a difference in how they cooked.
The Taste Test
Finally, the moment of truth! I cracked open both lobsters. Honestly, the difference wasn’t huge, visually. Maybe, maybe, the cold water lobster’s meat looked a tiny bit firmer, but it could have been my imagination.
- I tasted the tail meat first.
- Then the claws
Then The taste? Again, pretty similar. Both were sweet, that classic lobster flavor. If I had to pick, I’d say the cold water one was slightly, and I mean slightly, more tender. But we’re talking a barely noticeable difference.
My Conclusion (For What It’s Worth)
So, my super non-scientific experiment? It didn’t blow my mind. The warm water versus cold water thing, at least in my kitchen, didn’t seem to make a massive difference in the final cooked lobster. Maybe there’s some subtle science I’m missing, but for a regular home cook like me? I wouldn’t sweat it too much. Just get those lobsters cooked and enjoy!
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