Ok. So I watched the show last night and I have to say it's the first time I've been disappointed in Curtis' knowledge. Usually he's amazing with simple shortcuts and facts but last night.....not so much.

It was the show where they cooked the Maine Lobsters. First off, how can you be a chef and not know that Maine lobster is perfect. Ok obviously I'm from Maine but still, travel around and you will find that because of our cold waters and rocky coast, a 1 1/2lb Lobster is the best!!! Curtis, you must come to Maine, and for the record, it's in the furthermost corner of country in the eastern portion of the US. About an hour north of Boston.

So the one thing that really surprised me in the show last night was the whole, put the lobster in the freezer, then boil it for a minute and you still haven't cooked it yet. All that to kill the lobster? Now Curtis said it was the most "humane" way to kill a lobster. Humane for whom? Lobster's have the nervous system of an insect so if you don't sweat over smacking a mosquito, you really shouldn't be stressing over the lobster. It doesn't feel pain as we do so the most humane way to kill a lobster is to cook it.

Now obviously you don't want to start shelling the lobster while it's still alive, just for your own peace of mind, but the dunk in the boiling water would suffice. All you are doing by freezing it first and then boiling it is toughening up the meat.

In Maine we steam our lobsters more than we use any other method. I'm definitely going to try the Roasted Lobster recipe but skip the freezing boiling thing. I'll just steam it for a few minutes until just undercooked and then roast. Boiling lobster just sucks out flavor in my opinion.

Curtis, you need to visit vacationland. Here you'll find lots of fun foods to cook with like fiddleheads, potatoes, blueberries, broccoli not mention shrimp, lobster, mussels, clams, moose, deer, rabbit, duck......

Hi maggiecme, I do agree. I live in CT and I adore maine lobster. We get it here for about 9.99 a pound. I never put the bugger in the freezer just straight in to the boiling pot. Lately I've had it steamed at the market for free, either I eat it straight up with clarified butter or make lobster rolls or bisque, or a scampi. The meat is so sweet and succulent. You really don't have to do much, I just love how it taste.

So Chef Curtis come visit New England where one of your favorite tastes are from Maine Lobster, just come when its warmer and enjoy the beaches, the scenery, Life its self, very beautiful.

I think that if you have the courage to pick it up in the market and manuver your way around then cool!

I know if stoney was in my kitchen the table would be turned around and he would be eating out of my hand because I have been whipping it up in the ye! ole brick oven for centuries.

My love is Julia Child and anchovie pizza by this delightful person is narly. When you watch Mr. Stone right all up on Powell Street I am surprized with the cheese loving sauce smelling master chef did not have a Blondies Pizza on hand.

If Chef Stone can come to San Francisco next week. I magpielady invite you to a cool event with Victoria's Secret Store right on Powell Street downtown in San Francisco.

Au revoir! You hosted two shows right near Blondies so get a pink bag from Victoria's Secret with some man-like fragrance and a free item.

This message has been edited. Last edited by: kim g,

I agree with freezing thing, because I am from Maine also, infact my grandfather was a fisher man and I grew up on Lobta's,lol. Th way he cooked it was steaming them. But I think we learn something new everyday.