anyone know how long to cook lobster and good recipes for it?

Answer 1

Boiled Lobster

INGREDIENTS:
3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters

DIRECTIONS:
Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.

Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.


Lobster Bisque

INGREDIENTS:
1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper

DIRECTIONS:
In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.

In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.

Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper.

Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.


Lobster Pasta

INGREDIENTS:
1 large (2 pound) fresh lobster
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
4 tablespoons olive oil
4 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground cinnamon
1 cup heavy cream
1 (12 ounce) package dried spaghetti
1 tablespoon butter
1 clove garlic, minced
1 bunch fresh parsley, chopped

DIRECTIONS:
Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.

As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.

When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.

Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.

Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.

Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.


Lobster Rolls

INGREDIENTS:
1 tablespoon butter, softened
4 hot dog buns or kaiser rolls, split
4 lettuce leaves
1 1/2 pounds cooked and cubed lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco™)
2 green onions, chopped
1 stalk celery, finely chopped
salt and pepper to taste
1 pinch dried basil, parsley or tarragon

DIRECTIONS:
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.

In a medium bowl, stir together the mayonnasie, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.

Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling..


Lobster Lasagna

INGREDIENTS:
1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves

DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.

In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.

Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.

Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.


Lobster Casserole

INGREDIENTS:
3 tablespoons butter
1 pound lobster meat, cut into bite-sized pieces
3 tablespoons all-purpose flour
3/4 teaspoon dry mustard
salt and pepper to taste
1 cup heavy cream
1/2 cup milk
3 slices bread, crust removed

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.

Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.

To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.

Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.


Lobster Creole

INGREDIENTS:
1/4 bunch fresh parsley
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves crushed garlic
1 (14.5 ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
red pepper sauce to taste
2/3 cup sherry
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 raw lobster tail, quartered
2/3 pound fresh shrimp, shelled and deveined without tails

DIRECTIONS:
Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency

In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.

Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes.

Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.


Lobster Soup

INGREDIENTS:
6 tablespoons margarine
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 1/2 cups lobster meat
4 1/2 cups milk
1 1/2 onions, thinly sliced
1 pinch celery flakes
1 1/2 teaspoons chopped fresh parsley
ground black pepper to taste
salt to taste
3/4 cup light cream

DIRECTIONS:
Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.

Add cream to desired consistency, and reheat. Season to taste.


Lobster de Jonghe

INGREDIENTS:
24 ounces cooked and cubed lobster meat
1/2 cup bread crumbs
2 tablespoons thinly sliced green onion
1 tablespoon lemon juice
1/2 cup butter, melted
1/2 cup grated Parmesan cheese
1/4 cup butter, melted

DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).

In a small bowl, mix together bread crumbs, cheese, green onions, 1/4 cup melted margarine, and lemon juice. Set aside.

Place lobster meat into 6 ramekins. Pour 1/2 cup melted butter or margarine over lobster, and top with bread crumb mixture.

Bake for 25 minutes, or until topping is browned

Answer 2

Lobster Alfredo

Ingredients

1/2 cup lobster fumet
1 tsp. Dijon mustard
1 cup fresh shucked lobster meat
1/4 tsp. Tabasco
1 1/4 cups freshly grated parmesan cheese 1/4 tsp. black pepper
1 tbsp. whole butter
2 cups heavy cream
4 each egg yolks
1/4 cup fresh chopped parsley
1 dash Worcestershire sauce
3/4 lb. fettucine pasta
Instructions

Over medium heat, in a medium size sauce pan, melt the whole butter and add the lobster fumet and the heavy cream and turn heat up to medium high.

When cream is hot, just before boiling, add the parmesan cheese and whisk briskly until all the cheese is melted and dissolved into the cream. Add the Worcestershire, tobasco, black pepper and Dijon and whisk thoroughly again. Reduce heat again to a fast simmer and allow mixture to simmer 20 minutes. While the sauce is simmering, cook pasta to your preference, drain and set onto plates. Cut the lobster meat into small pieces and add to sauce, add the egg yolks and turn heat to medium high. Sauce should be of medium thickness. Ladle sauce over pasta, sprinkle with fresh chopped parsley and serve






Live lobster can be boiled, steamed, grilled, or baked. Cooking a lobster longer than the recommended times usually makes the meat too tough. When properly cooked, lobster meat is a creamy white and shells are bright red

Do not worry about cooking Lobsters, they have ganglionic nervous system so they do not feel "pain" the same way we do (central nervous system).

Answer 3

well, you would probably have 1 1/4 pounders, so just get a big pots, and only put in 4 inches of water in the bottom. Bring that to a boil, and put them in the water head first. Most people remove the bands that hold the claws (they give the lobster an off taste.) boil for about 18 minutes, and drain immediately. They are best just served with melted butter, nothing fancy. We like steamers and blueberry muffins as an appetizer, or side. In fact that's what we're having tomorrow. Cheap here, less than $5.00/pound.

Answer 4

'' LOBSTER''

Plunge live Lobsters, head first , into boiling water( 1/4 cup salt per quart of water). Cover and simmer 15 to 20 minutes- time from moment of plunging. Remove from water. cool quickly under cold water and drain.Place lobster on it's back. Split length wise down centre with sharp knife or scissors. Remove the dark sand vien, small sac back of head and spongy grey-green tissue on either side of the back. The bright green liver and red roe(if present) are delicious. Crack large claws. Serve hot with melted butter and lemon slices.

'' LOBSTER A LA NEWBURG''
1 TABLESPOON BUTTER
1 TABLESPOON ALL-PURPASE FLOUR
1 1/4 CUPS THIN CREAM
1 1/2 TABLESPOONS CHOPPED PIMIENTO
1 1/2 TABLESPOONS CHOPPED GREEN PEPPER


1 TABLESPOON GRATED ONION
2 CUPS(10OZ. CAN) FLAKED, COOKED OR CANNED LOBSTER
1 EGG, SLIGHTLY BEATEN
1 PASTRY RECIPE

mAKE 9" PIE SHELL OR 12 INDIVIDAUL TARTS; BAKE AT 450%F. 12-15 MINUTES OR UNTIL LIGHTLY BROWNED. MELT BUTTER IN SMALL SAUCEPAN; GRAUALLY AKDD FLOUR AND STIR UNTIL MIXTURE BUBBLES. ADD CREAM SLOWLY, STIRRING CONSTANTLY AND BRING TO BOILING POINT. STIR IN REMAINING INGREDIENTS AND COOK 3 MINUTES LONGER. SERVE IN PASTRY SHELL, TARTS OR ON TOAST.

MAKES; 5 TO 6 SERVINGS

NOTE; OTHER TYPES OF CANNED FISH CAN BE SUBSTITUTED FOR LOBSTER

Answer 5

Bring large pot of water to boil. Add salt (4-5 tablespoons) and 1 bottle of beer (optional). Add lobsters and boil for approximately 15 minutes. They'll be bright red at the end...

Answer 6

the easiest way to cook lobster is to grill it. split it down along the back and then slap it on the grill for 20mins and serve with garlic butter

Answer 7

Only if I can come over for dinner.

Answer 8

Here's my favorite place for finding new recipes:
http://www.recipezaar.com/

Answer 9

go to allrecipes.com or lobsterrecipes.com!