Lobster Recipes Food Cooking International Guide
Lobster Cooking Tips
By Barry J Smallhorn
Selecting and cooking a lobster may seem like a daunting task
to those unfamiliar with it’s preparation. After all, it must
be purchased within just a few hours of being eaten and must be
alive immediately before it is cooked.
Those two factors should not dissuade you from cooking them at
home though. Gain the knowledge you need, and you will be savoring
this delicious delicacy in no time. Here is a short guide on choosing,
handling and the best part - eating this yummy crustacean without
going to a seafood restaurant.
As with a seafood restaurant, a seafood market will usually have
a salt water tank of live lobsters from which to choose. As you
are gazing into the tank trying to decide which live lobster you
will take home, remind yourself that the freshest lobster is the
one that is alive and kicking.
Cook The Lobster On The Same Day It Was Purchased
To maintain that freshness, you must cook it the same day you
purchase it. Size matters as well in your choice. Generally, a
crustacean less than 2 pounds will have the most tender meat.
As portions go, 1 1/2 to 2 pounds is considered a single serving.
Once you have chosen your fresh lobster from the seafood market,
make sure to get it into the refrigerator and cover it with a
damp cloth as soon as possible. Do not let it sit out at room
temperature for more than half an hour and never put a live specimen
in fresh water for storage purposes.
Boiling, Steaming, Grilling Or Broiling
There are four basic ways to cook lobster - boiling, steaming,
grilling or broiling. By far the easiest method is boiling. You
simply fill a large lobster pot (stock pot) with water and add
a quarter of a cup of salt and bring to a boil. Once the water
has been brought to a rolling boil, gently place the crustacean(s)
in the water.
Let it boil five minutes for the first pound, and an additional
3 minutes for each additional pound. It will turn a characteristic
bright red color well before the meat is thoroughly cooked inside,
so follow these easy tips to ensure that it is cooked: Tug on
an antennae or pull off one of the small walking legs. They both
will come off easily when it is done. The meat inside will be
firm and white.
Getting To The Meat
It’s time to eat! Don’t be intimidated. Grasp the lobster by
the back and pull off the legs with a twisting motion. There are
small morsels of goodness inside them. Next, break off a lobster
claw at the first joint. With a nutcracker or a similar device,
crack open the tip of the claw to expose the meat inside. The
lobster tail holds a great portion of the meat. To get to it,
grasp the tail with one hand and the back with your other hand
and twist.
After you’ve chosen a vigorous lobster from your fish market,
take your prize home and prepare to feast on a delicious treat.
However you cook them, whether it be broiling, grilling, steaming,
or boiling, lobsters are a delicacy you won’t want to miss out
on. Serve simply with butter, or toss the meat into a salad.
However you choose to eat them, it is well worth the effort to
prepare them yourself at home.
About the Author:
Barry J Smallhorn has written a number of articles on cocktails
and food recipes.
See also Fresh
Seafood, Caviar,
Cocktail
Recipes, Jerky
Beef Meat Recipe, Make
Jerky, Food
Recipes, Healthy
Dinner, Inexpensive
Wines, Potato
Recipes, Organic
Gift Baskets, Personalised
Wine Bottles, Wine
Racks, Custom
Wine Cellars.
Keep a lookout for more articles on this website.
Did You Know?
Seafood, or rather its preparation, can be problematic for many
people. If you do not live close to an ocean you are often forced
to deal with frozen seafood from your grocery store’s meat department.
This is not a bad thing.
Frozen seafood can be quite wonderful if prepared right. But
what if you want a freshly caught lobster to go with those amazing
steaks? If this is the case then you have to rely on the internet.
RECOMMENDED READING
|
