storing live lobsters before cooking
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storing live lobsters before cooking
Making lobster for the first time? need some pointers?
So I want to make lobster for my bf tomorrow as a special treat for us ...
I have never made it before though, I'm pretty good in the kitchen .. but I just don't want to mess it up and end up spending all this money on it and have it end up over-cooked ..
I'm planning on doing lobster tails .. I live in WI, our grocery store gets them in fresh, but not looking to do whole lobsters
I don't want anything with too many ingredients either, I just want to keep it simple .. I don't like when people cover the taste of lobster with too much seasoning etc.
soooo. any pointers on how to grill or broil it?
how to cut it for prep, etc?
also, what would be a good side dish and wine to complement the meal?
Grilled Lobster Tails with Tarragon-Lemon Vinaigrette:
Ingredients
8 (6 to 8-ounce) frozen lobster tails, defrosted
2 plum tomatoes, peeled, seeded, and finely chopped, about 3/4 cup chopped
1/2 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons lemon juice
1 1/2 teaspoons finely grated lemon zest (zest of 1 lemon)
1 tablespoon minced fresh tarragon leaves
2 teaspoons minced fresh chives
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
Directions
Using a sharp knife, cut each lobster tail lengthwise through the shell into 2 pieces. Cover with plastic wrap and refrigerate until ready to grill the lobsters.
Shortly before grilling the lobsters, in a non-reactive mixing bowl combine the tomatoes, 8 tablespoons of the olive oil, lemon juice, lemon zest, tarragon, chives, salt and pepper and stir to combine.
Preheat a grill to medium-high.
Lightly brush the lobster tails on the cut side with the remaining 2 tablespoons of olive oil and season lightly with salt and pepper. Place the tails, cut side down, on the grill and cook for 3 minutes. Rotate the tails 45 degrees and cook the tails for 3 minutes longer. Rotate the tails 45 degrees again so that the tails are now cut side-up and cook until lobster is just cooked through, 1 to 3 minutes longer. During these last few minutes, spoon some of the vinaigrette over the cut tail meat so that it drizzles down into the lobster shells.
Serve the lobster tails with more of the vinaigrette drizzled over the meat.
OR
Boiled Maine Lobster:
Ingredients
1 gallon water
Pinch sea salt
1 bunch fresh parsley
4 bay leaves
1/4 cup whole black peppercorns
4 (1 1/2 pound) whole lobsters or equivalent amount of lobster tails
1 pound melted butter
Directions
Boil the water in a large pot with a lid and add salt, parsley, bay leaves and peppercorns. Place the lobsters into the boiling water, making sure you leave the rubber bands on the claws (to avoid being pinched). Boil covered for about 15 minutes, then remove to a tray. (If using lobster tails only, the cooking time will be less. Boil until the meat is no longer translucent.)
To shell the lobster, separate the tail from the body by lightly twisting. Remove the claws, and using a lobster cracker or nut cracker, extract the lobster meat and place on a serving platter.
Put the melted butter in appropriately sized bowls for dipping the lobster pieces and enjoy!
Note: You can keep the stock from the pot for when you need stock (for soups or other recipes) in the future. Strain, allow to cool, and freeze in labeled containers or plastic bags in 1/2 or 1 cup increments. I actually like to freeze them in ice cubes containers (each cube is about 1/8 of a cup) and then toss them into a labeled plastic bag. (Waste not, want not!)
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Authors@Google: David Chang
#wheniwaslittle my pops put live lobsters in my crib
Lobster Stuffed Chicken With Boursin Cheese Sauce
Ingredients
#
Stuffing
* 2 ounces onion, finely diced
* 2 ounces celery, finely diced
* 1 ounce clarified butter
* 1 ounce dry sherry
* 1/2 tablespoon minced garlic
* 1/2 tablespoon worcestershire sauce
* 10 ounces Ritz cracker, crushed
* 1 tablespoon scallion, sliced
* 1 tablespoon chopped parsley
* 1 teaspoon salt
* 1 teaspoon white pepper
Sauce
* 2 cups heavy cream
* 10 ounces boursin spreadable cheese with garlic and herbs
* 8 (6 ounce) boneless skinless chicken breasts, lightly pounded
* 1 lb lobster meat, medium diced
Directions
1.
1
Sauté onion and celery in clarified butter until limp, then combine in a bowl with remaining stuffing ingredients.
2.
2
Stuff pounded chicken breasts with 2 oz of stuffing and 2 oz of lobster meat.
3.
3
Sauce:
4.
4
Bring heavy cream to a boil in a 2-quart saucepan then whisk in Boursin Cheese and reduce heat to very low.
5.
5
Cook sauce very gently, scraping the bottom of the pan with a rubber spatula often, so that the cheese does not burn.
6.
6
Continue cooking until the sauce is lightly thickened.
7.
7
Sauce may be held for a short time in warm water bath.
8.
8
Bake chicken in a 350 degree oven for approximately 18 minutes and top with sauce upon serving.
What Lobsters
that's what's funny.
hahahohohihi meow
I thought this might be like the places that have the sign: LIVE LOBSTERS – DANCING NIGHTLY
FLAG THIS VIDEO!
If your state is better know for its lobsters and moose than its residents, you might live in Maine. #BeatMaine
Sat DinFor2: Beef Bourguignon, Thyme Baked Pots, Green Beans & Fresh CM French Rolls. A Shell of a Deal! Live Lobsters Only $9.99/lb!
They also use Romans 1:26–27 and 1 Corinthians 6:9 and one other Genesis 19:1-29. Go figuer why they lobster?
I don't know what your first chapter was like, but I'll be blunt: this is terrible. Either it's a deliberate joke, or you haven't been reading enough to recognize how poorly your writing compares with that of published authors.
I suggest that you read and study good literature and also that you study the basic mechanics of punctuation, grammar, and spelling. You've got a LONG way to go.
Yes, it could survive by itself. But incase you didn't notice, this is a marine lobster, it is a saltwater crustacean.
Here are some sites that will tell you about them.
Thanks for the spotlight on my incredible dance moves. If anybody is looking for holiday party entertainment, I can travel!
Thanks for being there with a camera ready to catch my most embarrassing moments over the past couple weeks!After I dropped you off at the airport, I made it back to the hotel without wrecking your car! I did decide that this would be a perfect opportunity for Elisa, the girls, and I to go on a very long car trip though! I’ll try to have it back by the time you fly back down!Have a great time in Hull! That is one of our fondest vacation memories! Boston Lobster Dinner with George and Christine, Ashlyn and Kayla playing in the sand, Elisa holding up the live lobsters for a perfect photo! George and Christine are AMAZING hosts!!!
CUTE SHAY BUT IT IS I WHIP MY HAIR NOT FLIP LOL
Well, my father's family is from Prince Edward Island, and my uncle is a lobster fisherman, so this all came up when I was a kid. The responses ranged from:
-If you don't cook it while it is alive, it is poisonous
-If you don't cook it like this, it tastes awful
-It is just the way you cook lobster
I don't like lobster, so I really didn't care. I wasn't eating it anyways.