Lobster

[pippins1]

Can anyone advise me on how to cook fresh lobster please.
Many thanks

[tonyav]

Agree with mike about caviar, over priced crap imo.

[ummmm]

Clanad, I looked it up the last time someone posted about lobster :-)

[ummmm]

Caviar is just fish eggs. I like a bit of roe...

[mike11111]

"I had a whole Lobster in Thailand for a couple of quid."
You greedy thing! I would have settled for a couple of squid.

[DTCwordfan]

its only the air coming out of the cavity, not the thing squealing per se.

I presume you want to keep it simple - and best if it's a wee fresh thing (<2lbs). I do love thermidor sauce though.

So here we are ré a cracked lobster with drawn butter - ignore the lobster quantity:

Bring 3 litres cold water and 2 tablespoons salt to a boil in a lobster pot or large, wide stockpot.

Pick up each lobster firmly, holding the back of the body behind the claws. Add 2 to 4 lobsters to pot; they should fit snugly, but not be stacked. Cover, and cook for 18 minutes.

Remove, and repeat with remaining lobsters. Let cool slightly before cracking and removing meat, about 10 minutes.

Heat butter in a small saucepan over low heat. Cook, skimming solids that rise to surface. Season with salt, then pour into small ramekins or a large dish, leaving behind any solids on the bottom; a clear, golden liquid will be left. Keep butter warm.

Place 1 lobster on a cutting board. Twist tail from joint where it meets the body. Cut tail in half down center, keeping shell halves intact.

Pull each tail half from its shell, and cut crosswise into 3/4-inch-thick medallions. Arrange cut pieces in shells.

Twist claws from body, and discard body. Separate claws from knuckles. Crack knuckles, and remove meat.

Discard knuckle shells.

Grasp "thumb" of claw, and bend it back to snap it off. Crack claws, and remove meat.

Discard claw shells.

Repeat with remaining lobsters.

Arrange lobster pieces on a platter, and serve with butter and lemon.

Enjoy the feast, a nice riesling or NZ sauv blanc goes really well with the dish.

[Mick-Talbot]

"... and don't start me off about caviar!!! What a let-down that was!




Caviar doesn't have to be expensive 3 euros. ....mmmmmmm

[tonyav]

Yes ummmm I know, from the Sturgeon fish, I much prefer proper roe from the chippy.

[ummmm]

I know Mike...had to be done though. I hadn't eaten in about 3 days because I couldn't get the smell of Bangkok out of my nostrils.

[mike11111]

"I presume you want to keep it simple..." followed by instructions that even a Ph.D student would struggle to understand. Nice one, DT.

[mike11111]

" .had to be done though. I hadn't eaten in about 3 days because I couldn't get the smell of Bangkok out of my nostrils."
Is this friendly advice or are you just bragging?

[DTCwordfan]

what's hard about that or are you a cooking simpleton, mike?

[ummmm]

Neither really...it stank though.

[Clanad]

Think I'll pull up a chair for cheap entertainment...

[DTCwordfan]

well a little direct, bordering on rudeness, in two successive threads - nice going.

[mike11111]

I'm pleased you called me a cooking simpleton; others wiser and more literate than I am might have thought that the initial consonant was a deliberate typo.

[DTCwordfan]

now that's amusing.....lol

[ummmm]

Lol....sorry, that made me laugh.

[tonyav]

Pack it in lads, otherwise you'll be having Mark Rae here in a minute !

[DTCwordfan]

Is he a famous cook, tony?

[EcclesCake]

Mike you have tasted lobster, veal and pheasant one time only and declare them over-priced sh!te.

A sample of one is not a scientifically robust result and takes no account of the chef's abilities.

And I don't know where you get the idea that pheasant is expensive, most people I know struggle to give it away.

It is ludicrous to write of an ingredient just because you haven't enjoyed a meal!