What is the best way to prepare lobster to impress my bf's parents?

Question

How should I cook lobster when my bf's parents come over for dinner at my house the first time? I know they love lobster, I'm just not sure how to fix it for them.

Answer 1

what about fried lobster go to your local grocery store get tampura batter mix cut lobster meat in to chunks fry useing tampua batter then stir fry oin , red and yellow pepper choped into large pieces serve over brown rice with a duck sauce and sliced pineapple on the side

Answer 2

I would keep it simple - boil or broil and have a side of melted butter. If you want sprinkle some lemon juice, garlic, salt and pepper on the lobster during or immediately after cooking. The most important thing is not over-cooking. Check www.epicurious.com for some instructions and ideas that are suited to your elevation.

I'd think about a salad bar where people can make their own mix and match side dish! This is fun and gets everyone participating in your dinner. You can use monkey bowls and other small dishes for whatever components you choose and put them on a side bar.

Also if you enbibe - look for a nice white zin to go with dinner. Play music (softly) and try to relax. I'm sure your BF can give you more insights too -- communication is essential to a long term relationship.

Good eating! Wish I could join you (its my favorite food)

Answer 3

Oh, i'm hoping i'm getting right here in the previous the greens freak out. certainly, there is not sufficient information to appreciate in the event that they sense discomfort, even though it fairly is unlikely they are thoroughly conscious of it. Their critical worried structures bypass into marvel, and something of the approach is over extraordinarily speedy. And for the checklist, lobsters do not scream. they have not got vocal cords, so any noise you hear popping out of them is in simple terms water of their physique escaping as steam. to boot, you won't be able to sympathize with a lobster ... it fairly is in simple terms not lovable like a pig or a cow.

Answer 4

If you haven't impressed them, then the lobster won't either. Why not make good friends with them by asking them how they like their lobster prepared?

Answer 5

Take them to Red Lobster.

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.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20927,00.html

Answer 7

Try Lobster thermadour - you'll find the receipe on the net - oh so good

Answer 8

Because you boil the lobster while it's still alive, and because killing a conscious living thing in that way is horribly cruel (I don't care what kind of animal it is), it's recommended that you put it in the freezer for a while as the cold will sort of put it to sleep. Remove from the fridge and immediately drop in the boiling water.

Risotto of Lobster with Green Peas

Serves 4

Ingredients:

For the Lobster Stock:
Two 2½-pound/1.13 kg live lobsters
2 tablespoons/30 ml olive oil
1 carrot, coarsely chopped
1 leek, coarsely chopped
1 onion, coarsely chopped
1/3 cup/65 ml Pernod
1/2 cup/110 ml dry white wine
1 tomato, coarsely chopped
1/3 cup/85 ml tomato puree
8 cups/1.89 L fish stock or vegetable stock

For the Risotto:
2 tablespoons/30 ml olive oil
3 shallots, finely diced
2 garlic cloves, finely chopped
3 sprigs fresh thyme
2 cups/390 g Carnaroli or Vialone Nano rice
3/4 cup/170 ml champagne
1 cup/140 g small green peas
8 tablespoons (1 stick)/115 g butter
1/2 lemon
1/3 cup/40 g Parmigiano-Reggiano cheese, grated
1/4 cup/55 g mascarpone cheese
2 tablespoons/about 5 g finely chopped fresh flat leaf parsley
Sea salt and freshly ground pepper
4 sprigs fresh chervil, for garnish


Method:
To prepare the Lobster and Lobster Stock:
Freeze the lobsters for 30 minutes so they become sleepy. Meanwhile, bring a very large pot of water to a boil over high heat. Working with one chilled lobster at a time, add the lobsters to the boiling water and cook for 1 minute. Using tongs, remove the lobsters from the water and set aside until they are cool enough to handle.

Working over a large bowl to catch any lobster juices, cut off the tail and claws. Crack the tail and claws and extract the meat from the tail and claws using sharp scissors or poultry shears to cut through the shells. The meat will still be semi raw, but sufficiently loosened enough for you to pull it out of the shells.

Keep the claw meat whole, if possible. Cut half of the tail meat into bite size pieces. Cut the remaining tail meat into slices. Set the meat aside. Break up the lobster shells a bit and chop with a large knife so they will fit into a pot. Heat the oil in a heavy large pot over medium-high heat. Stir in the lobster shells.

Stir in the carrot, leek and onion, and cook for about 10 minutes, or until they are tender and nicely caramelized. Stir in the Pernod and cook for 2 minutes, or until it evaporates. Stir in the wine and cook for 3 minutes, or until it evaporates. Add the tomato and tomato puree.

Cook for 5 minutes, or until the tomatoes are mushy and the juices thicken. Add the accumulated lobster juices from the bowl and the fish stock or vegetable stock and bring just to a simmer. Decrease the heat to medium-low and simmer gently for 40 minutes. Set aside and allow the stock to cool slightly. Strain the stock into a medium saucepan. You should have about 5 cups of stock. Cover and keep the stock warm.

To prepare the Risotto:
Heat the olive oil in a heavy large saucepan over medium heat. Add the shallots, garlic and thyme and sauté for 2 minutes, or until tender but do not brown. Add the rice and sauté for 30 seconds. Stir in the champagne and cook for 3 minutes, or until it is absorbed.

Add 3/4 cup/175 ml of the lobster stock and cook, stirring constantly, until absorbed. Continue adding the stock, 3/4 cup/175 ml at a time, until all of the stock has been absorbed. This should take about 22 minutes.

Add the peas and bite-size lobster pieces, and continue to cook for 2 minutes, or until the lobster meat is cooked through and the peas are tender. The rice should be cooked to the point of being al dente (the center of each grain of rice should be slightly firm to the tooth). Remove the stems of thyme. The leaves of the thyme should have fallen off the stems and into the risotto.

Remove the risotto from the heat, and stir in the Parmigiano-Reggiano, mascarpone and 6 tablespoons/85 g of butter until the butter has melted. Stir in the parsley and season the risotto to taste with salt and pepper. Meanwhile, melt the remaining 2 tablespoons/25 g of butter in a small sauté pan over medium heat.

Add the claw meat and slices of lobster meat and toss to coat. Cook for 1 minute, or until the lobster meat is cooked through. Squeeze the lemon juice over the lobster. Divide the risotto among four warm serving bowls. Garnish with the claw meat and slices of lobster meat, and a sprig of chervil and serve.

Answer 9

Ask your boyfriend how they like Lobster prepared. Look online to find recipes, or perhaps even your boyfriend has the recipe.

Answer 10

You might try just preparing your special dish, something that you already know how to cook, and that you know will come out good!
But you can always check out foodtv.com to find a recipe!