How best to cook a lobster?

Here's a great receipe:





4 Medium ears corn


2 Large garlic cloves, smashed


1/8 ts Cayenne pepper


1 Large live lobster halved


Lemon wedges


1 Stick butter (4 oz.)


2 ts Minced fresh oregano


1/2 ts Salt


1 tb Olive oil


12 Littleneck clams, scrubbed





Light grill. Fill large bowl halfway with cool water. Add ears of corn with husks intact, let soak for 20 minutes.





In small saucepan, combine butter and garlic and melt over low heat. Stir in oregano, cayenne, and 1/2 teaspoon salt. Cover and set aside.





Using blunt edge of knife, crack lobster claws and knuckles in 2 spots on 1 side without crushing meat. Brush shell of lobster body and uncracked side of claws and knuckles with olive oil. Place lobster pieces cracked side up on platter, brush with some reserved herb butter.





Drain ears of corn and place on center of grill. Cover and grill for 5 minutes.





Add lobster pieces, cracked side up, cover and grill, occasionally brushing with herb butter, for 15 minutes.





Brush ears of corn thouroughly with fresh water and rotate slightly.





Add the clams to the hotest spot on the grill. Cover and grill about 5 minutes, until clams open. Leave unopened clams on grill while transferring opened clams, corn and lobster to a large platter.





Using tongs, check lobster for doneness by pulling up the tail meat and ckecking underside; it should be firm and dark orange; return to grill if required (DO NOT OVERCOOK!).





Remove remaining clams from grill, discard any unopened. Brush the clams and lobster tails with more herb butter. Peel and discard husks and silks from corn; brush with herb butter. Garnish with lemon wedges and serve; pass remaining butter for dipping.





MMMMMHow best to cook a lobster?
I heard you can also grill them. Go onto www.foodnetwork.com and do a search on lobster. What better place to find many diffrent ways to cook food than a website on a channel all about food?How best to cook a lobster?
boil it
Wait until the water is at a fast boil and put the lobsters in head first. Boil for about 5 minutes. They will turn bright red. Serve with melted butter and lemon. Yum.
Lobster Pasta





INGREDIENTS:


1 large (2 pound) fresh lobster


3 tablespoons butter


1 large onion, chopped


3 cloves garlic, chopped


1 (28 ounce) can diced tomatoes


4 tablespoons olive oil


4 teaspoons salt


1 teaspoon ground black pepper


1 tablespoon ground cinnamon


1 cup heavy cream


1 (12 ounce) package dried spaghetti


1 tablespoon butter


1 clove garlic, minced


1 bunch fresh parsley, chopped





DIRECTIONS:


Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.





As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.





When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.





Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.





Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.





Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.








Boiled Lobster





INGREDIENTS:


3 gallons water


2 large onions, quartered


10 cloves garlic, peeled and cut in half


2 lemons, quartered


2 oranges, quartered


5 stalks celery, quartered


4 tablespoons black pepper


4 tablespoons seasoned salt


6 fresh jalapeno peppers


2 fresh live lobsters





DIRECTIONS:


Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.





Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.








Lobster Lasagna





INGREDIENTS:


1 (15 ounce) container ricotta cheese


2 eggs


2 cups shredded Cheddar cheese


1 cup shredded mozzarella cheese


1 cup grated Parmesan cheese


1 medium onion, minced


1 tablespoon minced garlic


2 tablespoons chopped fresh parsley


1 teaspoon freshly ground black pepper


2 (16 ounce) jars Alfredo pasta sauce


16 no-boil lasagna noodles


2 pounds cooked and cubed lobster meat


1 (10 ounce) package baby spinach leaves





DIRECTIONS:


Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.





In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.





Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.





Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.








Cheesy Stuffed Lobster





INGREDIENTS:


4 (6 ounce) raw lobster tails, shelled


2 cups crushed buttery round crackers


1/2 cup chopped cooked shrimp


1/2 cup butter, melted


1 (10.75 ounce) can condensed cream of shrimp soup


1 cup milk


8 ounces processed cheese food, cubed





DIRECTIONS:


Preheat the oven to 325 degrees F (165 degrees C).





In a medium bowl, combine the crackers and shrimp. Stir in the melted butter to form a stuffing. Spread on top of the lobster tails and roll from one end of the tail to the other. If the tails are too thick, slice them in half horizontally to make them thinner. Secure the rolls with toothpicks and place in a greased 8 inch square baking dish.





In a saucepan over medium heat, combine the cream of shrimp soup, milk and cheese. Cook and stir until cheese has melted.





Pour over the stuffed lobster tails. Top with any stuffing mixture that you may have left over.





Bake for 25 minutes in the preheated oven, or until sauce is hot and lobster meat is opaque.
Do not boil! You will lose the taste to the water. Bake the lobster tails, it will make it sweeter. Just coat with a little bit of olive oil and bake at 425 until it is no longer translucent.
gently. if your going to do it make it GRREAT!
Fill a large stockpot about half full of water. Add 1 tablespoon of salt and bring to a boil. When the water has come to a boil, put lobster into the pot. Put lid back on return the water to a boil over high heat. Reduce the heat to medium and cook the lobster for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red.





Enjoy!
never boil it!





ok first do not remive the head, cut it in to two pieces, then put some garlic and olive oil, add some bechamel sauce on the top then put mozarella cheese and roast it in the oven for half an hour


lobster tornado





for any other recipes with pictures i can send you


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