Preparing Lobster
Storage of Live Lobsters
Live Lobsters are reasonably hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, they should be checked regularly, if in any doubt of their freshness cook them straight away. Once cooked treat as any cooked food and store for up to three days in the coldest part of your fridge.
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How To Prepare A Live Lobster
Preparing LobsterStorage of Live Lobsters
Live Lobsters are reasonably hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, they should be checked regularly, if in any doubt of their freshness cook them straight away. Once cooked treat as any cooked food and store for up to three days in the coldest part of your fridge.
Killing Lobsters
There are many different ways to kill a Lobster from drowning it in fresh water to dropping it into boiling water or even using a large chef's knife through the centre of its head between the eyes. Don't remove the bands on it's claws, they were put there to prevent them eating each other as they are carnivorous and also for your fingers safety too! They can snap at you very fast at room temperature so be careful not to get on the wrong side of it!
Cooking:
1. Using the largest saucepan you have, half fill with fresh water and add plenty of salt, and bring to a vigorous boil.
2. Drop the Lobster in and bring back to the boil.
3. When the water comes back to the boil wait about 15 mins for up to 1 1/2lb and add 5 mins per pound over that.
4. When cooked, strain the water into your sink and wash off the lobster in cold water.
5. Refrigerate if not required immediately.
6. Pull off the claws and crack them, and remove the white meat.
7. Either pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey gills.
8. Or using a large pointed chef's knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.
Recipe: Lobster Thermidor
Ingredients
1x750g/1½lb lobster, cooked
20g/¾oz fresh parmesan, grated
For the sauce
30g/1oz butter
1 shallot, finely chopped
1x284ml/10fl oz tub fresh fish stock
55ml/2fl oz white wine
100ml/3½ fl oz double cream
½ tsp English mustard
2 tbsp chopped parsley
½ lemon, juice only
salt
freshly ground black pepper
Method:
1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.
2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.
3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated Parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.
If you would like to know more hints and tips like these then why not take a look at The Nigel Brown Cookery Academy website at www.nigelbrownchef.co.uk
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Your comments are appreciated.
| JziE
the lobster looks nice, yum yum Posted August 10, 2008 |
| Gordon_H
I love lobster and prepare it regularly but I think that the main reason more people don't buy it live is bacause they either don't know how to kill, cook or clean it. Very informative an I hope it encourages more people to buy their lbsters fresh. Posted August 01, 2008 |
|
Noadi
Great lens! And from a Mainer, lobster is the best. 5 stars Posted July 26, 2008 |
| RyanRE
Mmm... Lobster :D I have never cooked lobster, but I have cooked lots of crab. It looks like it is the same process. Posted July 18, 2008 |
| Amanda_Blue
I adore to eat lobsters but hate to cook them, or rather--hate to kill them--however this is a good lens on the subject. Thank you. Posted June 19, 2008 |
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