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10-21-2011, 06:57 AM | #1 |
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Posts: 1,972
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I'm Far From Being A Good Cook...
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10-21-2011, 07:26 AM | #2 |
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Location: newbury park ca
Posts: 2,323
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yummy...."lucky" nice load....
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10-21-2011, 07:27 AM | #3 |
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Join Date: Apr 2010
Posts: 6,856
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Thats a small coke can. 8oz?
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10-21-2011, 07:31 AM | #4 |
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Join Date: May 2010
Posts: 1,155
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Nice! damn stingrays
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10-21-2011, 08:10 AM | #5 |
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Join Date: Jun 2010
Location: Under a bridge
Posts: 2,169
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Those bugs make your kayak look small.
Please submit your GPS coordinates, time hooped, bait used, tide and swell info and other exact details. Better yet, just drop off a few of these at my house. Congratulations on a good night. |
10-21-2011, 08:18 AM | #6 |
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Join Date: Sep 2009
Location: San Diego
Posts: 179
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well done! thats a good looking catch
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10-21-2011, 08:24 AM | #7 |
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Join Date: Jul 2010
Location: San Diego
Posts: 209
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Nice!
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10-21-2011, 08:28 AM | #8 |
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Join Date: Jul 2009
Posts: 396
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Awesome!!
Well done on the limits!!!!
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10-21-2011, 08:30 AM | #9 |
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Join Date: Mar 2009
Location: Menifee
Posts: 2,509
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X2
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10-22-2011, 11:14 AM | #10 |
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Join Date: Mar 2005
Location: "The Table"
Posts: 976
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FYI- Locals are way better Grilled. Pretty easy to do. While they are alive, split them length wise in half.
Do this mixture, Spinkle and rub on the meat with either Grapeseed or Vegetable Oil. T Granulated Garlic T Cumin T Chile Powder T Onion Powder Kosher Salt To Taste Black Pepper To Taste Put your grill on high, Meat side down first for 2 minutes and then 2 minutes on shell side, turn down grill and close for 2 more minutes. Makes some Roasted Garlic Butter and your ready for the best Puerto Nuevo Style Grilled Lobster you have ever had. TL-Chef Matt |
10-22-2011, 11:42 AM | #11 |
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Join Date: May 2005
Posts: 754
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^Matt, I'll be right over. What time is dinner?
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10-22-2011, 03:18 PM | #12 | |
Currently @ MLO Territory
Join Date: Dec 2010
Location: Under the Shadow
Posts: 2,290
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Quote:
I DON"T KNOW WHY I FOLLOWED MATT TO THE DEATH ZONE!!!! I COULD OF CAUGHT LIMITS!!!! ARGGGG!!!
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10-22-2011, 03:57 PM | #13 |
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Join Date: Feb 2011
Posts: 270
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with all those bugs , you should be able to perfect your recipe. if not, bring em to my house and ill show you how it's done
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10-23-2011, 12:57 PM | #14 |
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Join Date: Dec 2006
Location: San Diego
Posts: 190
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Nice BUG boil!
Melt the butter!!
Way to go!!!
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James Caldwell Yellow Prowler |
10-24-2011, 01:04 PM | #15 |
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Join Date: Mar 2005
Location: Spring Valley
Posts: 1,400
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Nice haul. We agree with Matt, grilled is the way to go. While somewhat cruel, you can twist the tails off of live lobster, and freeze it for meals down the road. You won't notice any difference in taste, when grilled months later.
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