Any nice personal recipes on how to cook lobster ??

i dont know how or what dish to prepare a lobster is suitable...


any personal homemade recipes that involves lobster???Any nice personal recipes on how to cook lobster ??
Boiling is one of the simplest ways to cook a lobster, and is probably best for the squeamish that don't wish to cut up a live lobster with a knife. Some say that you can 'hypnotize' a lobster by rubbing the top of its head or its abdomen, thereby pacifying it before boiling. The theory is that the adrenaline produced by a frightened lobster adversely affects the texture and flavor of the meat. I have never seen or tasted any evidence of this, but if you want to cover all possible bases, go ahead and hypnotize your lobster. It is important to select a pot big enough to hold enough water to cover the lobsters completely. Bring the water to a rolling boil and add 1 tablespoon salt per quart of water. Put the lobsters in claws first and begin timing from the moment the water comes back to a boil.





To steam lobsters, cook them, covered, in a steamer basket above boiling water. They will need 1 to 2 minutes less, as the steam is hotter than boiling water.





For 1 pound: 5 minutes


1 1/8 pounds: 6 minutes


1 1/4 pounds: 8 minutes


1 1/2 to 2 pounds: 8 to 10 minutes


more than 2 pounds : 12 minutes





Grilled or Baked Lobster


Turn the lobster the other way and cut the tail in the same fashion as killing the lobster.





Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that should be scraped out and discarded, and the yellow-green and coral are the liver, or tomalley, and the roe, which are both delicious and can be left in.





Remove the claws, and crack them with the back side (not the sharp side) of the knife. I prefer to do this inside a plastic bag to minimize the mess.





To grill the lobster


Place the claws still encased in the cracked shell on the hotter part of the grates.


Salt and pepper the inside open half of the lobster and grill it 2-3 minutes


turn over the body and the claws and grill for another 4 minutes.


If the flame flares up, move the lobster to a cooler part of the grill, or move it until the flame calms down.





To bake or broil a lobster


Prepare in the same manner as above and, for broiling, place the lobster at least eight inches from the flame in a shallow fry or saute pan and begin with the cut side down for 3-4 minutes.


When the shell has turned bright red, turn and reapply butter and finish for another 3 minutes.


Be sure to check for doneness, as broiler temperatures vary. Use the same method in the oven at 425 degrees.





White Lobster Chili:


2 tbsp olive oil


2 small ';chicken'; lobsters


1 onion


4 stalks celery


1 carrot


1 bay leaf


2 cups great nothern beans


2 tablespoons chili powder


2 cloves garlic


1 tsp ground toasted cumin


1/2 cup heavy cream


1 tablespoon chopped fresh cilantro


salt


cracked pepper





Dice half the onion, celery and carrot into large pieces, place in a 6 quart or larger saucepan or stock pot with the bay leaf, peppercorns and 3 quarts of water and bring to a boil.


Put lobster into pot and boil for 15 minutes, remove the lobsters, strain the broth and set aside.


Fine dice remaining onion, celery and carrot.


Heat the pan and olive oil over medium heat and saute the onion, celery and carrot until translucent, add garlic and saute a bit more.


Add water, chili powder, cumin and white beans and cook until beans are done, about 45 minutes.


Remove lobster from shell, rough chop and add to soup.


Finish with cream and cilantro and season with salt and pepper.Any nice personal recipes on how to cook lobster ??
boil and eat o
Okay, these are not homemade recipes, they are from Foodnetwork.com but they have different ways of preparing lobster depending on how squeamish you might be. Enjoy!





Steamed Lobsters


Recipe courtesy Tyler Florence - Foodnetwork.com





4 live lobsters (1 1/2 pounds each)


2 lemons, halved, plus more for serving


1 tablespoon sea salt


Lemon-Caper Mayonnaise, recipe follows





Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.


Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.





Lemon-Caper Mayonnaise:


3 cups mayonnaise


4 garlic cloves, coarsely chopped


2 lemons, juiced


3 tablespoons capers, drained and coarsely chopped


2 handfuls chopped flat-leaf parsley


Sea salt and freshly ground black pepper


Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.


Yield: 3 cups


----


Baked Stuffed Lobster


From Bobby Flay - Foodnetwork.com





(1 to 1 1/4 pound) lobster


Seafood Stuffing, recipe follows


1 ounce fresh crabmeat


1 to 2 tablespoons lemon juice





Preheat the oven to 450 degrees F.


Place a little water in a large pot and bring to a boil.


Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the ';inners'; (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.


Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.


Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.





Seafood Stuffing:


1 tablespoon butter


3 ounces chopped haddock


2 scallops, quartered


6 to 8 whole Maine shrimp


1 ounce lobster meat


1 cup crackers, crumbled (recommended: Ritz)


Lemon juice, for seasoning


White wine, for seasoning


Salt and freshly ground black pepper, for seasoning





In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.


Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.


-----


Stuffed Lobster


Recipe courtesy Alton Brown - Foodnetwork.com





2 (1 1/2-pound) lobsters


Fresh herbs: parsley, rosemary, thyme


4 tablespoons of butter


1/2 onion, diced


1 teaspoon lemon zest


2 tablespoons sliced scallions


2 handfuls crumbled buttery crackers


Extra-virgin olive oil, for brushing and drizzling





Preheat oven to 450 degrees F.


Place lobsters in pan and chill in freezer for 15 to 20 minutes.


Meanwhile, place 1 layer of river rocks* in the bottom of a wide pot and fill with 1-inch of water. Bring to a boil over high heat. Spread herbs across rocks, then quickly place lobsters on top. Cover and cook for 2 to 3 minutes. Remove and place in ice bath to halt cooking.


Lay paper towels across a cutting board. Bring one lobster to the board and using your chef's knife, cut the lobster straight down the center, from head to tail. Remove tomalley and discard. Remove legs and claws. Using a rolling pin, roll over legs to extract the meat. Roughly chop the meat.


Move claws to pan and roast for 4 minutes.


Meanwhile, melt the butter in a large saute pan over medium heat. Add the onions and stir to coat. Follow with the lemon zest and scallions. Once onions are translucent add the leg meat. Then add the crackers and toss, off the heat, until all the liquid has been absorbed.


Spoon filling into the open body cavities. Brush tail meat with olive oil and place upright on the pan along with the claws. Roast 10 to 14 minutes or until the stuffing browns and tail meat becomes opaque.


Crack claws and remove the meat. Serve on top of stuffed lobster with extra-virgin olive oil on the side for dipping.


*Smooth river rocks are available from your local landscape company
I like lobster best on the grill. Here's the recipe. It's super easy. Lobster cooks fast, so even if it's cold outside, it's not bad grilling lobster. I hope you have a grill though, or this won't be much help then. But maybe some else might like to grill lobster (-:
As far as ';nice personal recipes'; on how to cook lobster are concerned:


I KNOW the lobster MUST be alive before you prepare it at home for a meal.





I made lobster thousands of times. Each and every time the lobster was alive and well before I cooked it. I never cooked or served a dead lobster.





I'll relate this as gently as I can:





If you're looking for a humane way to prepare it, the fastest, least-painful way is to plunge the kive lobster - head first - in rapidly boiling water. This instantly kills the lobster. Bring the water back to a boil. Boil it for about 2 minutes. The lobster is cooked and ready-to-eat.





If you want broiled lobster, this involves a little more work, BUT the lobster's demise is almost instantaneous.





Put the lobster on a cutting board. With a very sharp knife, split the lobster in half from the middle of the back all the way to the tail. Turn it around and finish splitting it from the middle of the back to between the eyes. You'll have 2 mirrored halves.





On each half, just behind the eye, you'll see the outline of a tannish-brown, sort of oval bulge. JUST pull and remove that bulge. Throw it away. The rest of the parts in the body cavity are edible - AND delicious!


EXCEPT for ';the devil fingers'; - those grayish spongy looking parts on the inside near the little legs.





Put some melted butter on both halves, a little fresh ground pepper and fresh ground sea salt [optional].





Crack the claws with the back of your knife. Then broil the lobster.





OPTIONAL: If you wish, you can also put crabmeat in the body cavity on top of the interior cavity parts. Brush with melted butter, a little fresh ground pepper and fresh ground sea salt. sprinkle with paprika and broil.





Broil the lobster until the shell turns a bright red AND the tail meat is bright white.


If the tail meat is a ';dead white'; or grayish, continue cooking.





The same is true with broiled lobster as it is with steamed lobster. Everything is edible EXCEPT for ';the devil fingers'; - those grayish spongy-looking parts on the inside near the little legs.





Serve the lobster with melted or ';drawn'; butter. When lobster is prepared and correctly cooked, fresh cooked lobster is delicious!


ENJOY!





Thanks for asking your Q! I hope I helped you decide to try it at least once.





VTY,


Ron Berue


Yes, that is my real last name!
cut in half down the middle (after knocking them out of course- by freezing for 3 hrs) spread butter, garlic, salt and parsley then under the broiler.