Last night, we decided to have lobster for dinner. Nope it’s not what you think, this was a rare occasion. We can afford to only have lobster once a year around Valentine’s Day from LobsterGram using the DiscoverCard Cashback Bonus points (expect a post about this next month). On New Year’s Eve, my mom was kind enough to give us a pair of cooked lobsters which she bought from a fundraiser for her Medical Association.
I prepared the table for dinner and decided to pick the bigger lobster and placed it on my plate while Elaine wasn’t looking. I cracked open my lobster and behold a nasty ammonia smell arose. It burned my nose. I don’t know what got into me, but I kept smelling it trying to find a hint that maybe it was a mistake. But no, every delicious part: the fat, the claws, even the tasty tail reeked of ammonia. Elaine was kind of enough to share her lobster with myself and Sammy. No shellfish for baby Sophie until three.
Apparently, lobsters deteriorate pretty fast when they die. If the tail is limp or smells like ammonia, then it means the lobster was dead too long before cooking. Anyone know why? I’m glad nature gave it a pungent smell as a warning to not eat bad food. If it didn’t smell that bad, I would have honestly eaten it.
Remember folks, never eat lobster or any shellfish that smells like ammonia. Heck, don’t eat anything that smells like cleaning fluid.
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