how to cook lobster?

Answer 1

Boiled Lobster

INGREDIENTS:
live lobsters
boiling salted water
melted butter

PREPARATION:
Bring a very large kettle of salted water to a rolling boil. Using long tongs, quickly but carefully lower live lobsters into the boiling water. Simmer for about 10 minutes, or until lobsters are bright red.
Serve with melted butter for dipping.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~`
Lobster Newburg

INGREDIENTS:
2 cups cooked lobster meat, about 2 small lobsters
2 tablespoons butter or margarine
1/4 teaspoon salt
dash of cayenne pepper
3 tablespoons dry sherry
3 egg yolks, lightly beaten
1 cup half-and-half
buttered toast or pastry shells
PREPARATION:
In a medium saucepan over low heat, heat lobster in the butter for 2 to 3 minutes. Add salt, cayenne pepper, and sherry. Mix beaten egg yolks with the half-and-half and add to lobster. Cook, stirring constantly, until lobster newburg is thickened and heated through, but do not bring to a boil.
Serve lobster newburg over buttered toast or pastry shells. Lobster Newburg recipe serves 4.

Answer 2

Boiled Lobsters

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings

2 or 3 tablespoons salt
4 live lobsters (about 1 1/2 pounds each)
1/2 cup (1 stick) melted butter
Lemon wedges

Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

Note: Lobsters must be kept alive until they are cooked because their flesh begins to deteriorate soon after they die or are killed. Some experts recommend numbing the lobsters first by placing them in the freezer for about 10 minutes before cooking.

Answer 3

The general rule here on the east coast of Canada states that the very best lobsters to cook are fresh, live and between one pound (500g) and one & one-half pounds (750g) in weight.

As for cooking method this is painfully simple but timing is everything.
(1) You will need a pot large enough to hold both all the water you will need and all the lobster(s) you intend to cook.
(2) In this pot bring enough water to cover the lobster(s) to a top end rolling/roaring hot boil - but don't put the lobster(s) in the pot yet!
(3) Place the lobster(s) in the boiling water for 18 minutes keeping the water on as high a boil as it can handle without over-boiling the pot.
(4) That's it. Take the lobster(s) out of the pot. You're done. Don't leave the lobster(s) in the pot. My experience is that even leaving the lobster(s) in the boiling water for 20 minutes is just too long.

Notes:
(1) Many people will tell you that boiling the lobster(s) in sea water improves the taste but I think this has more to do with their affection for anything salty.
(2) If you are a fan of potatoe salad boil your potatoes in the lobster stock/broth you just made(!) and then make your salad in the usual manner for a real easy culinary treat that will taste fantastic with your lobster and a glass of decent white wine.

Good luck with all this. Bon Apetit !

Answer 4

Depends on whether it is alive or not.

For cooked lobster try Lobster Thermidor, this is a famous French dish invented more than 100 years ago.

Ingredients.

2 lobsters about 12oz to 1 lb in weight
1 oz butter
1/2 tsp of each of chervil, parsley and tarragon
1 shallot finely chopped
1/4 pint white dry wine
1/4 pint double cream ( thick, heavy)
1/4 pint bechamel sauce
1/4 pint fish stock
1/4 tsp paprika
salt
1/2 tsp dry mustard
3 oz grated Parmesan cheese

Method.

Split the lobsters in half length ways, remove all the flesh from the shells and claws. Chop roughly.

Melt the butter in a pan and add the herbs and shallot, cook for 1 min.
Add the wine and cook for 5 mins.add the cream and bechamel sauce, bring to the boil and simmer until the mixture is thick and creamy.

Stir in the fish stock, reheat and season with paprika salt and mustard.

Stir in half of the cheese. mix the lobster flesh with the sauce. Stuff the mixture back into the shells top with the remaining cheese and brown under the grill.

Invite me to dinner.

Answer 5

Well you can boil, steam or grill lobster. Here is a recipe to steam:

Steaming is a great way to cook but not overcook a lobster's delicate meat. In order to properly steam a lobster, you need a sturdy and close to airtight steamer. The best steamer setup is a steamer insert inside a lobster pot with a fitted, heavy lid. This setup will work well on a stove top, but if you're feeding more than eight people, it would be a good idea to cook the lobsters in a large stockpot on a propane "crab boil" burner outside. If that's not possible, just be sure not to crowd your pan too much and to keep the water in the bottom of the pan at a serious rolling boil. It's better to cook the lobsters in several small batches and cook them correctly.

This ingredient list is a basic suggestion for what will only lightly flavor the lobster meat. If I chose the ingredients in order if importance, it would be: salt, herbs, onion, peppercorn, garlic, bay leaf, lemon, celery. One real necessity, however is salt. Some hard core lobster boiler and steamers only cook them using seawater. Another tactic is to use fresh seaweed mixed in with the seawater to add even more flavor. The premise of this is that boiling or steaming a lobster in water with a lower salinity than the lobster will leach tasty salt from the lobster through osmosis, thus the need for highly salted drawn butter. I think a good amount of salt is 1 tablespoon salt per 1 quart of water. Don't listen to anyone who tells you that much salt will significantly lower the boiling point of the water, because it takes a whole ounce of salt per quart of water to raise the boiling point just one degree.

Steamed Lobster Recipe

Preparation Time: 20 minsServings: 4


1 tablespoon salt per 1 quart water added
2-2 pound Maine lobsters
1 medium onion, rough chopped (approximately 3/4 inch square )
2 stalks celery, rough chopped
1 tsp cracked peppercorns
2 bay leaves
whole branches of fresh dill (if no dill, substitute tarragon or parsley)

Cover vegetables and seasonings with 1 1/2 inches of water.

If you want to kill the lobsters first, click here to learn how to kill a lobster.

Bring to a boil and add the steamer basket with the lobsters in it and cover tightly.

Cook for 15 minutes, making sure there's still enough water in the bottom of the pot. If you do add more water, it is not necessary to add more salt, because only the water evaporates.

Check for doneness with one of the small legs. Then, remove from the pot and crack the lobster and enjoy!.

Answer 6

Lobster Eggs Benedict
Recipe courtesy Paul Williamson, Schooner Ellida, Rockland, Maine


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 5 servings
User Rating:


Hollandaise sauce:
1 stick (4 ounces) butter, sliced
4 egg yolks
1 lemon, juiced
Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
1 tablespoon butter
1 (1 1/2 pound) lobster, cooked ;boil, steam or grill lobster./and shelled
10 slices, about 1/2 pound, Canadian bacon
5 English muffins, split
10 eggs
Minced fresh parsley
Paprika
Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.

Answer 7

Put them in the freezer for about 10 minutes and then drop them into a pot of boiling water with crab boil seasoning....You'll have a tasty treat!

Answer 8

its summertime! throw them on the grill for about ten minutes on each side until the shell is bright red

Answer 9

Split it in half and grill it with some lemon/butter/garlic

Answer 10

boil it alive
the hissing is it screaming