Lobster... best way

[daitmart]

Hi Gents,

I had lobster for the first time a few weeks ago and oh god have I been missing out.
Does anyone know the best way to cook them.

So far Iv found:

1. straight into boiling salt water for 6 min or until red
2. nife straight down head then boiling water
3. freeze for 10 min then boil

Anyone have any experience on this.
I will be getting a live one.

Thanks,
Dave

 

[Talal]

i thought these were steps i was so confused till my wife walked in to the room to clarify hahaah!

 

[DayMan]

Living by the water we eat them probably every other month or so ( more often in the summer ). We either steam or boil. And regardless of how we prepare them, we always add a healthy amount of crushed red pepper, ceyanne and sometimes chili powder.

 

[mboschm]

I'd say grill it over charcoals, more than boil it. Boiling it has the risk of overcooking the meat and thus ruining the lobster. I'd say also to freeze it for some hours.

 

[daitmart]

Grill you say. To be honest the grill has been broken for about 3 months and Im not standing outside in Irish weather cooking a lobster haha. You would understand if you lived here.

Im thinking boiling is the best.

So should I put the knife in him or does that destroy the meat? I heard if he gets killed a certain way it destroys his/ her meat?

Thanks,
Dave

 

[binowatch]

Your methods 3 and 2 are for an humane kill rather than a real difference in cooking. Boil, bake, grill--it is all wonderful--just don't over cook. Drawn butter-heaven!!

 

[daitmart]

Thanks binowatch.
Does anyone know a good thermidor recipe? its meant to be the best? or any better ones

 

[eastomjac]

boil a big pot of water and drom them in.cook time depends on size.the supplier should have time info.good eats to you.

 

[Kentos]

If you are adventurous, lobster sashimi is heavenly. Although spiny has sweeter meat, Maine is just as good.

I like my cooked lobster in black bean or ginger sauce.

 

[ackvil]

Here's one recipe that we have used a few times. However, I like just plain steamed or boiled lobster with butter on the side. I usually add a little of crab boil seasoning in the water.

 

[saf]

If simmering is your go to method be sure to season your water and add just a little acid it will bring out the sweetness in the meat. I enjoy my lobster poached in butter but that takes a little more prep.

 

[Sqratch]

I eat a lot of lobster. The best way to cook them is just boil water in big pot add some salt to water. Put the lobsta head first into water and boil for about 15 min or so and you should have a great tasting lobsta! I am not sure why some people stab it first seems kinda ruff. Doesn't take rocket science to cook a tasty lobsta.

 

[morganjg]

I always boil them for a few minutes, straight in the pot- then immerse them in an ice bath to stop cooking. Now the meat is firm enough to use in various ways but not so much that it will overcook. Claws and legs off and set to the side. Split them down the middle (cut from both sides if you don't have a trusty lobster knife) and remove the undesirable parts (some don't like the roe or brain matter.) Season with some good seasoning, like herbs de provence, then sear in a hot pan set to medium meat side down with some butter. You'll thank yourself for the extra work later. Either remove the claw meat and throw it in the pan to use with it (take the spine of the knife and smack the claw near the base, it should crack the shell and make it easy to remove, pull out the thumb and make sure to get the bone, and remove the meat) or freeze it to make some awesome lobster salad or lobster cakes later.

 

[Dalejr]

I live in the Lobster capital of Canada. We mainly just boil and eat with a side of butter but on occasion we boil the lobster and then stir fry the meat in milk or cream, it's very tastey....

 

[bhorn]

In my opinion, just plain boiled or steamed is best. Why mix it with anything that would cover up any of that good delicate lobster taste?

If you are cooking more than one batch, scrub the pot between them. Being scavengers, lobsters can throw off a lot of dirt that can affect the flavor of subsequent batches.

 

[daitmart]

Thanks everyone for the help. I have decided to give the recipe Jim kindly linked. I think ill just put it in the boiling water and add salt. I think morgans prep is a bit uch for my first time although I will definitely try it soon. Im dying to eat this.
Important question gents and ladies. What will I have to drink? also any side suggestions?

Enjoying this but making me very hungry

 

[steelcity2]

Lately I've been pulling the meat out of the tail, chunk it, and put it in a skillet with butter, garlic, white wine, and lemon. This is a must especially with large tails. Large tails take a long time to cook on the grill and usually have to be tossed in the oven to finish. The skillet method reduces cook time, reduces the chance that you're going to over cook it and make it tough, and adds good flavor to the tail.

 

[steelcity2]

You can also use it as a pizza topping.

 

[Mick]

ALWAYS.... Get 1 additional lobster (you have already been given the proper way to prepair them)

DON'T eat that extra "bug"

take the meat out and refrigerate it.

The next day, dice some celery up (little less than 1 stock), cut the lobster into manageable bite sizes (1" or less.... that's 2.5 cm for you other folks)... Mix in between 1/2 to 1 cup of mayo. and have it on a roll/bun.....

Up in the great white north these are called Lobster Rolls and you must try this.... I have not had a single lobster in over 35 years I like the rolls so much.

http://en.wikipedia.org/wiki/Lobster_roll

I am ashamed of all you New Englanders who did not help this poor fellow out with this suggestion

 

[_JP_]

A lady I used to live with would do lobster on a fairly regular basis. They were always boiled. I would come home, and sometimes find a couple of live lobsters in the bathtub, just waiting. She once explained why we were having lobster. "I just have to kill something."

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