What is BEST way to cook and serve lobster???

Answer 1

My best and the simplest way is to boil the live lobster until bright red and serve whole allowing at least one lobster per person.

Answer 2

Cooking.
Lobsters have a thinner shell than Crabs so require slightly less cooking time, otherwise the same system applies.

1. Using the largest saucepan/fish kettle you have, half fill with fresh water and add plenty of salt, we use half a cup to a gallon of water ( 150g salt to 4 1/2 liters water) and bring to a vigorous boil.
2. Drop the Lobster in and bring back to the boil, won't take long.
3. When the water comes back to the boil start timing. We use 15 mins for Lobsters up to 1 1/2lb and add 5 mins per pound over that.
4. When the time is up, carefully pour the whole lot into your sink and wash off the Lobster with fresh water to remove any surplus protein.
5. Allow time to cool then prepare as follows.

6. Pull off the claws and crack them, and remove the white meat.
7. Either Pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey feathery gills. The top shell will have a little cream in as a crab, and the body (where the legs and claws were attached) contains more white meat. We find the handle of a teaspoon useful for extracting it.
8. Or Using a large pointed chopping knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.

PLEASE NOTE:- Some Lobsters contain a green liver or "tamale" which may be eaten, and is considered a delicacy by many lobster gourmets. Not everyone likes it, however, so tread carefully if this is your first time. Female lobsters may contain eggs. They may appear red and hard or black and gooey depending on their stage of development. They are edible if rinsed first. (The eggs, like the tamale, are for the seasoned explorer only!)

Answer 3

Prepare a pot of boiling water with Lobster Seasoning, a couple of bayleaves....let that go for a good half hour the put the live lobster in cover....when the lobsters a red pull em out...let em sit for 10 min and serve em up with lemon, butter and some garlic olive oil.......mmmmmmm
Keep em whole and serve up on news papers and let people make a mess.

Answer 4

Lobster Bisque

Prep Time: 5 min
Total Time: 20 min
Makes: 4 servings, 1 cup each

1/2 of a small onion, chopped (about 1/4 cup)
1 Tbsp. butter or margarine
1-1/2 cups milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
1-1/2 cups chopped cooked lobster
1/4 tsp. salt
2 Tbsp. dry sherry



COOK and stir onion in butter in medium saucepan until tender.
ADD milk and cream cheese; cook until cream cheese is completely melted, stirring occasionally.
STIR in remaining ingredients; cook until heated through, stirring occasionally.

Size It Up
Enjoy a serving of this rich and indulgent soup on a cold winter day!

Answer 5

BROIL THEM!!!
Take a LIVE 2 lb lobster flip him over on his back
insert point of chefs knife along the mid line where tail and thorax meet
cut along mid line through the thorax and mandibles
turn knife around cut thru tail
using hands- thumbs under fingers over,- open lobster along mid line
remove digestive sac behind mandibles[ the dead man
remove liver ( the green stuff) and if present the roe -reserve for sauce
using 2 fingers separate tail meat from shell and then put back in shell - it makes it easier to eat
If the urge strikes you can make a crab meat stuffing and place in the thorax
using the back of a chefs knife crack the claws in several places and if you want to you can use the point to separate the claws from the body
liberally brush the meat with butter
Broil 7-10 minutes

Answer 6

I have a really good friend from Rhode Island that some times brings me live lobster and he told me to add 1 can of any kind of beer to the pot of water. I have done this and the lobsters come out GREAT! When they turn bright red and floats to the top of the pot they are done!

Answer 7

Steaming is better than boiling, but you can do either. I find boiling eases my conscience a bit more.... steaming creates more tender meat.

Depending on how big your pan is, you may need to hold the cover down after you put them in.... I've had many a cover kicked off. Please put them in head first.

(also, if you hear a scream, it is not the lobster... they actually don't scream. I just found that out recently. It's the sound of steam.)

I fill a large steamer pan with several cans of BEER, throw in a bay leaf, and steam them for 5-10 minutes (well, depends on size, and until bright red.)

If you are boiling, use several cans of beer and the rest water. you can add salt if you want but it's not necessary.... add the bay leaf.

There's something about the beer and bay leaf that make them sweeter!

Serve with drawn butter and lemons on the side. (drawn butter is basically melted butter with all the floating fat removed. it won't get hard as it cools and it lasts longer.)

Answer 8

Around here, where lobsters are common [but still expensive] the best way is to boil them live. No frills...the taste of the meat is the star of the show.

Serve the lobster whole. Crack it open and eat the meat with drawn butter and a squeeze of lemon if you like.

For God's sake--don't add stuffing or anything that distracts--or you'll end up in purgatory with the people who add tomatoes to clam chowder.....

Answer 9

Definitely steam it and serve whole on a plate. Simple and impressive presentation for your family and guests.

You can also section off the tail and place premade stuffing in the tail and body cavity. Bake it for 45minutes and you'll have an impressive lobster bake!

Answer 10

Steamed. Part of the lobster experience should be the creature's flavor, so you should minimize all the competing flavors and heavy sauces.