I need a good recipe on how to cook lobster and make it come out good???

Question

i am trying to learn how to cook lobster but also to give it a good taste!!!!

Answer 1

Lobster Bisque

3 1 1/2 pound live female lobsters
2 carrots,peeled and small dice
3 stalks celery, small dice
4 medium shallots, small dice
2 cloves garlic, peeled and minced
3/4 cup vegetable oil
6 tbsp butter
4 tbsp flour
1 tbsp chopped fresh tarragon
4 tbsp cognac
1 cup heavy cream
1 cup white wine
2 1/2 quarts fish stock (if fish stock is not available, use half strength chicken stock. If you use canned, be careful when salting, as canned stocks are often salty.)
1 6 oz can tomato paste
Bouquet Garni with 2 sprigs fresh tarragon added
pnch of cayenne
cracked black pepper
salt

Cut the lobster down the center of the head between the eyes. (how to kill a live lobster)
Leave the tail whole.
Separate the tail, the head, and remove the claws.
Keep any juices, the tomalley and the roe in a bowl and refrigerate.
Heat a 12 inch saute pan on high heat and add the oil.
Sear the cut pieces of lobster cut side down, and add the tail and claws whole.
Cook until the shells are bright red and the flesh is almost cooked, about 8 minutes.
Remove lobster from the pan and set to the side.
Add 2 tbsp butter to the pan and saute the shallots, carrot, celery and garlic until lightly browned.
Add tomato paste and saute for 2 minutes.
Add white wine, cook for 3 minutes, whisking to evenly disperse the tomato. Add fish stock.
Add bouquet garni and lobster to the pot and bring to a boil, skimming any froth or fat with a 4 oz ladle.
Season with salt, pepper and cayenne, and simmer for 15 minutes.
Remove lobster and set aside, remove boquet garni and discard.
Melt remaining 4 tbsp of butter in a small saucepan, add flour and whisk to make the roux.
Add reserved lobster juices, tomalley, roe and chopped tarragon, and whisk until smooth.
Add the cognac to the roux, and then 1/3 at a time, add the roux to the bisque, whisking to remove any lumps before each addition.
Simmer for 15 minutes.
Strain through a china cap, using a ladle or rubber spatula to force as much as possible through.
Add cream and season with salt and pepper.
Remove meat from lobster and cut into bite size chunks.
Serve with lobster meat, a dollop of creme fraiche and a sprig of fresh tarragon.

How to kill a lobster:

Make sure the rubber bands around the claws stay on during this process, as you don't want to be dodging the claws while cutting up the lobster.
You must first cut it in half down the center. This job is one that is best left to a 10 inch chefs' knife, and one with a good deal of heft.
Step 1. With the lobster sitting where the tail curls towards the table, flatten it out and in one hand grasp the tail where it joins the body.
In the other hand, take the knife's point and aim for the place an inch or an inch and a half from between the eyes towards the tail. The blade of the knife should be facing away from your hand that is holding the tail.
Step 2. Press the point of the knife into the head at that point until the point of the knife goes all the way through the lobster's head to the cutting board, then bring the blade down between the eyes to finish the cut of the head.
This kills the lobster as quickly and painlessly as possible.

Answer 2

The easiest is the classic in New England. Throw a lobster into a large pot of boiling water . Keep it going for about 15 minutes till lobster turns bright red. Serve with melted butter, a nutcracker for claws and lots of napkins. That is lobster in the rough and it can't get any easier.

Answer 3

Don't know if you're cooking the whole thing or just the tail. If just tail try this: Remove tail from shell put into ceramic baking dish. Put butter on it 1/2 -1 whole cube, put in broiler for about 10-15 minutes. it will be done and you've already got the melted butter. I do two at a time (1 each) also because it's done this way there are no extra dishes to wash.

Answer 4

Put live lobster into large pot of boiling water.
Cook 3 minutes per pound.
Take it out.

(almost as tricky as making toast.

Answer 5

i got two simple ways.

bake in the oven alone with white wine.
then serve with melted flavor butter (like put chop garlic, spices and or herbs)

or----

cut in half raw, place on a sheet pan inside flesh facing up, smear with flavored butter, and soak the bottom pan with aromatice (whole herbs stems, seeds) and white wine.

Answer 6

Emeril's Baked Stuffed Lobsters


4 (1 1/4 to 1 1/2-pound) lobsters
1 tablespoon unsalted butter, plus 1 stick melted unsalted butter, for stuffing
1/4 cup chopped shallots
2 tablespoons finely chopped celery
1 tablespoon finely chopped red bell peppers
1 tablespoon finely chopped yellow bell peppers
1 teaspoon minced garlic
2 cups butter cracker crumbs
1 tablespoon minced parsley
2 teaspoons minced tarragon
1 tablespoon fresh lemon juice
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
Watercress, garnish
Lemon wedges, garnish

Preheat the oven to 375 degrees F.
Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and cook, covered, until firm and almost cooked through, 6 to 7 minutes. Drain and transfer with tongs to a large bowl filled with ice water. Drain well. When the lobsters are cool enough to handle, place flat on their backs. With heavy scissors, cut each lobster down the middle from head to tail, being careful not to cut through the hard shell. Press the lobster open so it will lie flat.
Lift out the pink coral (roe), if any, and green tomalley (liver). Discard stomach sac or "lady" from back of head, black vein running from head to tail, and spongy gray tissue. Remove the meat from the tail and leave the claws intact. Coarsely chop the meat and set aside. Place the shells on a large baking sheet.
In a skillet, melt the 1 tablespoon of butter over medium-high heat. Add the shallots, celery, and bell peppers and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chopped lobster meat and cook, stirring, for 2 minutes. Remove from the heat. In a large bowl, combine the chopped lobster meat, reserved tomalley and roe (if desired), Sauteed vegetables, cracker crumbs, parsley, tarragon, lemon juice, Essence, and salt. Stir, and add enough melted butter to make a paste-like consistency. Fill the cavity of each lobster with the mixture and place on a baking sheet.
Bake until the mixture is heated through, about 15 minutes. Increase the heat to broil and broil until golden brown and the cracker crumbs crisp, 2 to 3 minutes. Remove from the oven. Line 4 plates with watercress. Place 1 lobster on each plate and garnish with lemon wedges. Serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Jasper White's Baked Stuffed Lobster

8 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing
1 medium onion, finely diced
2 sprigs tarragon, leaves picked and coarsely chopped (2 teaspoons)
2 sprigs Italian parsley, leaves picked and coarsely chopped (2 tablespoons)
2 ounces peeled raw shrimp, cut into 1/2-inch pieces
2 ounces raw scallops, cut into 1/2-inch pieces
2 ounces crabmeat, picked for cartilage
Kosher or sea salt
Freshly ground black pepper
2 live (1 1/2 to 2 1/2 pound), hard-shell select lobsters
1/4 cup dried cornbread, crumbled

Preheat the oven to 425 degrees F.

Melt 8 tablespoons butter in a saute pan over medium heat. Add the onions. Season with salt and pepper. Cook for 5 minutes, or until soft, but not browned. Stir in the tarragon and the parsley. Add the seafood. Season with salt and pepper. Cook for 1 minute. Remove from the heat and cool.

With a cleaver or a chef's knife, split the lobsters in half lengthwise. Remove and discard the sac and the intestine. Remove the tomalley and roe, if present and place in a small bowl. Break into small pieces with a fork. With the backside of a knife crack the center of each claw, on one side only. Season the lobsters lightly with salt and pepper. On a baking sheet, place the halves together to resemble a butterfly.

Mix the tomalley and roe into the seafood mixture. Gently fold in the cornbread. Season with salt and pepper. Divide the mixture evenly between the two lobsters. Do not pack the stuffing tightly or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed tail meat, stuffing, and claws. Bake until the lobster is cooked through and the stuffing is crispy and golden, about 20 to 24 minutes. Remove from the oven and serve at once.

Boiled Lobsters

There is truly no more magnificent feast than a lobster dinner, whether it's eaten at a lobster pound picnic table or on your very own deck. At Thurston's Pound in Bernard, ME, you choose your lobsters from the tanks near the order window, and then they're boiled in clean seawater in a large propane-fired cooker. To replicate at home, just be sure to add enough salt to the water to create the right balance of ocean-briny flavor. A mere swipe through melted butter, a squirt of lemon and that's all anyone needs. Heaven!

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.

Lobster Rolls

4 hot dog buns
1/4 cup melted unsalted butter
1/3 cup homemade or good quality mayonnaise
1 tablespoon white truffle oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 cup finely chopped celery
2 tablespoons minced shallots
2 tablespoons minced fresh chervil
1 tablespoon minced fresh parsley
1 teaspoon chopped chives
1 pound freshly cooked lobster tail and claw meat, cubed
Potato Chips, garnish

Preheat the grill or broiler.

Using a pastry brush, spread the inside and outside of each bun with melted butter. Grill quickly to warm through (alternately, place on a baking sheet and run under the broiler). Remove.

In a bowl, combine the mayonnaise, truffle oil, lemon juice, and salt, and mix well. Fold in the celery, shallots, chervil, parsley, and chives. Fold in the lobster meat. Place 1 bun on each plate and divide the lobster salad among each. Serve immediately with potato chips

Answer 7

use old bay, lemon, salt & pepper, and add two bottles or cans of beer.

Answer 8

check foodtv.com

Answer 9

bake it