Boiled Lobsters
Enjoy lobster in all its glory; simply cooked and eaten plain. Also good with butter or your favorite dipping sauce.
1/4 cup salt
4 (1 1/2-pound) lobsters
Pour water into a large stockpot according to this formula: 1 gallon for the first pound of lobster and 1 additional quart for each additional pound.
Bring to a rolling boil and add salt.
Add lobsters, head first, one at a time and quickly cover. Boil for about 11 minutes from the time the water returns to a boil. Meat should be opaque and firm; or 140掳F when an instant-read thermometer is inserted into the tail meat.
Drain well and serve.
Makes 4 servings.
Note: Most of a lobster's meat is in its tail and claws. The only parts considered inedible are the head sac, the black intestine that runs along the outside of the tail, and the feathery gills in the body.
a truly tempting dish, suggeston for dinner tonight:
Classic Lobster Newburg
To be truly authentic, serve this rich dish over buttered toast points.
2 pounds lobster tails, thawed
1/4 cup butter
3 tablespoons brandy
2 tablespoons sherry
1 1/2 cups light cream, or half-and-half
7 teaspoons brandy
4 teaspoons sherry
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
4 large egg yolks
Bring a large pot of salted water to a vigorous boil. Add lobster tails and cook, covered, for 8 minutes from the time the water returns to a boil. Transfer to a cutting board, cool, crack open, and remove the meat.
In a heavy saucepan, melt butter over moderate heat. Add lobster meat and cook, stirring occasionally, for 2 minutes. Add 3 tablespoons brandy and 2 tablespoons sherry; cook, stirring, for 2 minutes. Remove meat from pan and set aside.
Stir cream into saucepan and boil until reduced. Reduce the heat to low and stir in 7 teaspoons brandy, 4 teaspoons sherry, cayenne pepper, salt and nutmeg. Whisk in egg yolks and cook until thick. Stir in the lobster and heat through.
Makes 6 servings.
amazing!!!!!
Creamy Grits with Maine Lobster, Roasted Tomatoes, and Wild Mushroom Stew
For the Stew:
2 pounds Maine lobster, meat
4-ounces bacon, cut batonnet
1-ounce olive oil
1 pound Oyster mushrooms, cleaned and halved
1 pound Chanterelle mushrooms, cleaned and cut in wedges
4 tablespoons shallots, finely diced
1 tablespoon garlic, minced
1 tablespoon thyme, chopped
1 bay leaf
2 cups white wine
6 cups lobster stock
1 to 2 teaspoons cornstarch slurry (1 tablespoon water mixed with 1 tablespoon starch)
16 oven-dried tomatoes, quartered
2 tablespoons parsley, chopped
To taste salt and pepper
For the Grits:
2 tablespoons butter
2 cloves garlic, minced
4 green onions, chopped
2 teaspoons thyme, chopped
1 1/2 cups grits
6 cups chicken stock
1/2 cup heavy cream
To taste salt, pepper, and hot sauce
As needed lemon wedges
In a very large stockpot, over high heat, bring 6 quarts water to a boil and add 1 tablespoon salt. Add the lobsters to the boiling water and blanch for 2 minutes. Remove the lobsters and drain them. Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in two whole pieces. Slice into 1/2-inch thick medallions. Keep the claws separate.
Heat the bacon in a large saucepot. Cook until the fat is rendered and the bacon is crisp. Remove the bacon, leaving the rendered fat in the pan.
Add the oil and the mushrooms and turn up the heat. Saut茅 until the mushrooms are golden brown. Add the shallots, garlic, thyme, and bay leaf. Cook over medium heat for about 1 minute. Deglaze with white wine and reduce by 3/4. Add the stock and bring to a simmer. Add cornstarch slurry, let reduce until slightly thickened to light sauce consistency.
Add the lobster meat, tomatoes and parsley. Bring to a simmer and adjust the seasoning.
To make the grits, melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Saut茅 until onions wilt, about 2 minutes.
Add grits and stir 1 minute. Whisk in the chicken stock and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes.
Whisk in salt, pepper, and hot pepper sauce. Hold warm.
To serve, place the grits in the center of the soup plate. Make an indentation in the center. Pour the stew in the center and garnish with a claw and a sprinkle of fresh parsley.
Serve with lemon on the side.
Makes 8 servings.
if you dont know im not going to tell you:
Grilled Kennebunkport Lobster with Barbecue Mayonnaise
1 teaspoon olive oil
1/4 cup shallots, diced
1 clove garlic, chopped
6 smoked tomatoes
1 teaspoon horseradish
2 large egg yolks
1 teaspoon Dijon mustard
1/4 cup red wine vinegar
2 drops tabasco sauce
1 cup olive oil
2 drops Worcestershire sauce
1/2 small lemon
To taste, salt %26amp; fresh ground pepper
4 ears corn
1 red onion, diced
2 tomatoes, diced
1 tablespoon rice wine vinegar
1 teaspoon parsley, chopped
1/4 cup olive oil
To taste, salt and pepper
2 Maine lobsters 1 1/2 pounds each
4 servings, mixed greens
For the Barbecue Mayonnaise:
In a teaspoon of olive oil, saut茅 the diced shallots and garlic over medium heat for 3-4 minutes.
Transfer to a blender and blend with the smoked tomatoes and horseradish. Add the egg yolks, mustard, red wine vinegar, and tabasco sauce.
While blending, slowly add the olive oil to form a mayonnaise. Add the Worcestershire sauce and a squeeze of lemon juice. Season to taste and reserve in a container.
For the Corn Salad:
Grill the corn and cut off the cob into a bowl.
Mix in the diced red onion and tomato. Add the rice wine vinegar, parsley, olive oil, salt, and pepper. The salad can be prepared up to one day in advance and kept refrigerated.
Grilled Lobster:
Steam the lobster for 5 minutes. Cut in half length-wise, clean out head area, and cut open claws and knuckles.
On a hot grill place the lobster flesh side down for 5 minutes.
Then turn the lobster over so the shell side is down and brush the lobster liberally with the barbecue mayonnaise. Continue to cook shell side down for another 5 minutes or until the flesh is firm to the touch.
Place the lobster halves on a bed of mixed greens dressed in the barbecue mayonnaise and fill the head of the lobster with the corn salad.
Makes 4 servings.
a twist on the old classic:
Lobster Newburg with Lemon
2 frozen lobster tails
6 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups whipping cream
3 large egg yolks
3 tablespoons sherry
2 teaspoons lemon juice
1/4 teaspoon salt
1/2 teaspoon paprika
In a large stockpot of vigorously boiling salted water, plunge in lobster tails and boil, covered, for 8 minutes from the time the water returns to a boil. Remove tails from the water, drain and transfer to a cutting board. Cool, crack open, and remove the meat. Reserve.
Melt butter in a heavy saucepan over medium-low heat. Add the lobster pieces and cook for about 2 minutes, stirring occasionally. Remove lobster pieces and set aside.
Blend flour into remaining butter, stirring to distribute. Allow mixture to bubble. Lower heat and add cream all at once. Cook, stirring constantly, until the sauce thickens and bubbles. Remove skillet from heat momentarily.
Separate egg yolks into a small bowl. Add a small amount of the sauce; mix well.
Return egg mixture to sauce, and cook, stirring, constantly, until the mixture thickens. Return the lobster meat and heat through. Add sherry, lemon juice, and salt.
Remove lobster and sauce to a heated serving dish (if desired); sprinkle with paprika and serve.
Makes 4 servings.
i just love to cook. these recipes where in my favorite box. maybe a few months ago i found this site. here ya go:How to cook a lobster...recipe and time please?
Here's one of my favorites.
Lobster Thermidor Recipe
INGREDIENTS
2 each shu cked, quarter lobsters
1/2 cup lobster stock
1 tbsp. olive oil
1/4 cup white wine
1/2 cup chopped scallions
1/4 cup brandy
1/2 cup minced green bell peppers
1 tsp. Dijon mustard
1/2 cup chopped mushrooms
1.5 cups white sauce
2 tbsp. chopped fresh tarragon (or 1 tbsp. dry) 1/2
cup fresh grated parmesan cheese
1/4 tsp. black pepper
INSTRUCTIONS
Follow the cooking method for sauteed lobster. Keep the shell intact and carefully remove the meat from the body.
Reserve the tamalley in a bowl and place in oven. Cook for approximately 45 minutes or until top of quiche is golden brown.
Remove from heat and let stand for 15 minutes. and cut the meat into small bite sized pieces. In a medium sized saute pan, heat olive oil over medium-high heat.
Add scallions, bell peppers, chopped mushrooms, tarragon and black pepper.
Cook 2-3 minutes until vegetables just start to soften, then add brandy and wine and turn heat to
high.
When liquid is boiling, add lobster stock and reduce to almost a glaze by lowing heat to medium. Add the white sauce and Dijon mustard and blend thoroughly.
Add the lobster pieces and tomalley and mix together. When mixture starts to bubble, remove from heat.
Place mixture in shells, top with parmesan cheese and sprinkle with paprika.
Set under a preheated broiler and brown. Serve immediately.How to cook a lobster...recipe and time please?
Heres one Recipe from the Hard drive:
GRILLIN' %26amp; CHILLIN'
SHOW #GR3611
GRILLED LOBSTER WITH BASIL OIL
1 cup fresh basil leaves
1 1/2 cups olive oil
8 live lobsters
Bring medium size saucepan of water to a boil. Add basil and blanch 20 seconds.
Drain. Transfer leaves to processor and blend well. While machine is still
running, add 1 cup oil through fed tube and blend until smooth. Season to taste
with salt and pepper.
Prepare a wood or charcoal fire and let it burn down to embers.
For the lobsters, insert the tip of a large chefs knife just behind the head of
the lobster. Cut the underside from the head to the tail. Make sure you do not
cut all the way through the back shell. Spread the halves apart. With your
fingers, or using a paring knife remove and discard the vein like intestinal
tract that runs along the length of the lobster. Remove the small sac from
behind the eyes. Do not remove the tomalley the greenishgray pancreas and liver
or the dark green coral (present if the lobster is female). First, twist off
the claws, then the tail. Remove the soft inside shell from the tail. Brush the
lobsters with 1/2 cup olive oil and season with salt and pepper. Grill cut side
up for 20 minutes. Brush some basil over the lobster. Serve passing the
remaining basil oil separately.
Yield: 8 servings
HOT SMOKED LOBSTER SANDWICH
Four 1 1/2 pound lobsters, killed-remove meat from claws and tails
2 large ripe red tomatoes, sliced 1/4-inch thick
2 large ripe yellow tomato sliced 1/4-inch thick
1 large sweet onion sliced 1/4-inch thick
1 Haas avocado, sliced
2 tablespoons mayonnaise
1/4 teaspoon Ancho Chili powder
Juice of 1 lemon
Salt and freshly ground pepper to taste
4 sourdough baguettes
Prepare a wood or charcoal grill and let it burn down to embers. Grill lobster
meat for 15 minutes or until cooked.
In a small mixing bowl combine mayonnaise, Ancho powder and lemon juice. Season
to taste with salt and pepper
On the baguettes spread mayonnaise and layer tomatoes and avocado. Add lobster.
Serve immediately.
All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserve d
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