Lobster. I love all types of seafood and have tried Lobster about half a dozen times. 5 were rubbish?

Question

* Any one know of a home recipe for Lobster and a suitable dressing

Answer 1

I've only ever had lobster claws once, and they were gorgeous, just boiled with melted butter. The trick is to buy them VERY fresh (preferably live if buying a whole lobster) from a good fishmonger. Because the meat itself is so rich but not particularly strong in flavour, plain melted butter is the perfect compliment. Here a recipe from the "Good Housekeeping Cookbook" - generally a reputable tried-and-tested tome of cookery:

Boiled lobster

If you lobster's alive, boil a large saucepan of water vigourously, then let it cool until completely cold. Immerse the lobster in the water and leave for 30 minutes (the lack of oxygen in the water renders it completely unconscious). Bring to the boil slowly, then simmer gently for 8 minutes per lb. Lift the lobster out of the pan, set it aside and leave to cool completely.

Place on a firm surface & twist off the claws & pincers. Crack open the large claws and remove the flesh, discarding the membrane from the claw centre.

Using a sharp pointed knife, split the lobster in two from head to tail.

Remove & discard the intestine (looks like a small vein running through the centre of the tail), the stomach (near the head) and the spongy-looking gills which are inedible,

Take out the tail flesh, reserving the coral (if there is any). Scrape the meat from the rear legs with a skewer.

If desired, wash & dry the two halves of shell, and pile the meat back into the shell halves.

Serve with melted butter.

Good luck, and I hope this helps.

Answer 2

The key with lobster is freshness. Buy your lobster live and not too big. Bring a large pan of salted water (lots of salt. It should be as salty as sea water) to the boil and drop the lobster in. Don't worry about it being alive. Lobsters do not have a central nervous system and do not feel pain (honestly! Crabs do . That's why you should kill a crab before you boil it). A 1lb lobster will take about 15 mins. from the time the water comes back to the boil. Take the lobster out and let it cool. Split it in half. Remove the stomach sac just below the head, crack the claws and remove the meat. Serve with really good mayonnaise.

Answer 3

The difference is whether it is a warm water tail or a cold water tail. warm water tails tend to be a bit mushy and not so flavorful as cold water tails. Also, a big problem is overcooking, as has been stated previously.

My personal favorite method of preparing lobster is to put a shallow bed of marinara sauce in the bottom of a heavy skillet, split open the shell and pull the meat out but leave attached at the fin end. Arrange the meat on top of the shell (while still attached, you sort of drape it along the top of the shell), then put the shell draped tail meat side down in the hot marinara. Let cook approx 5 minutes on medium high heat. Finish in a 400 degree oven for another 10-15 minutes depending on the size of the tail. Meat should be just firm to the touch and nicely browned on the top when you turn it over. Serve with extra marinara on the side for dipping.

Answer 4

I tried lobster once and was not very impressed. I like all kinds of seafood but I would rather have a good steak than lobster.

Answer 5

i admire lobster and that i'm from Maine the thank you to eat a Lobster you will choose nutcrackers (or pliers), a small fork, nut %., lobster bib and loads of towels. sometimes, the shell of a substantial lobster until now molting may be so confusing which you will choose a hammer to crack it, on the same time as after molting, the lobster's soft-shell is pliable and can be particularly torn aside with a nutcracker. do away with the huge claws with a twist and crack open the shells. keeping the lobster in one hand, grab the tail inclusive of your different hand and bend the tail until it breaks loose. Crack the tail on the top and use the small fork to push the meet out the huge end. the beef from the cracked claws is additionally pushed out with the fork or nut %.. The small legs would properly be bumped off with a twist and the beef bumped off the two with the nut %. or merely squeezed out with one's tooth. Use a knife to slice in the process the soft-shell on the backside of the lobster so the beef contained between the cartilages would properly be particularly bumped off. place the physique with the shell dealing with up and pull on the two aspects of the hollow area on the comparable time. the better shell will wreck off, leaving you with the tenderest meat interior the lobster's physique. The nut %. may be used to do away with this meat. the eco-friendly substance interior the hollow area is the lobster's liver (tomalley) and that's many times enjoyed dipped into butter and unfold on a cracker. The crimson roe (lady lobster's eggs) are additionally suitable for eating. the tummy sac chanced on interior the top at the back of the eyes, besides because of the fact the gills above the cartilage ought to be discarded. A boiled lobster ought to be allowed to empty until now serving. Pierce the backside of the lobster on the chest hollow area or twist the tail from the physique. Lobster meat is scrumptious dipped into drawn butter. some human beings savour it with in easy terms a squeeze of lemon. sparkling steamed or boiled New England lobster ought to on no account be overpowered with different aspects. that's maximum suitable served merely.

Answer 6

Most of the time rubbish is the result of overcooking no matter what recipe you follow of how good the quality of the lobster is.

Answer 7

I also love seafood but lobster is totally overrated and overpriced.
You just can't beat steamed seafood if it is extremely fresh.

Chinese style is the best for me.

Answer 8

I used to like lobsters but they are too much hassle. And in restaurants, the quality can vary a lot.

Get yourself some nice scallops mate. Or a dover sole.

Answer 9

my mum makes lobster samoosas
thats the best
but she hid the recipe
*sniff*
every1 drools over tht!
i think the spices cut out the bland lobster taste n theres no shells to fite with hehehehe

Answer 10

I personally couldn't be bothered to make lobster at home - but M&S do a great pre-prepared one - bit pricey but jolly nice for a special occasion

Bon appetit!