PrintCooking lobster for first time...help!
Thanks to ThatGirl 153 for suggesting lobster, and for everyone else's responses to my seafood query. I would actually like to try cooking lobster this weekend, but have never attempted this before. Any tips/tricks/hints I should know about before setting forth??
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7 Comments:
Jbeach....are you going to do live whole lobster or lobster tails?
ThatGirl153 at 12:46PM on 03/30/07
If you are doing tails, which is what I suggest a first timer should do, you get more bang for your buck, split them lengthwise, season with a little garlic butter and pepper, broil them depending on the size for 3-4 minutes.
nelson5757 at 2:05PM on 03/30/07
@ThatGirl - It was suggested I do lobster tails -- agree?
jbeach at 5:27PM on 03/30/07
Can you buy uncooked lobster tails? I don't know if I've ever seen them.
megnut at 6:09PM on 03/30/07
But whole lobster looks really impressive, and seems, I don't know, more adventurous.
If you're boiling it, make sure you have a pot that's big enough for the lobster + the water without the water level being at dangerous levels. I speak from experience.
kathryn at 6:13PM on 03/30/07
@megnut, I see uncooked lobster tails on FreshDirect right now, actually, for $35/lb.
kathryn at 6:14PM on 03/30/07
Here in Michigan I find lobster tails all the time at the local grocery stores. Sometimes places that have a live lobster tank will periodically cut up the lobsters and put them in the freezer case (just the claws and tails) Sam's club had excellent lobster tails in the frozen seafood section. Here is my recipe for cooking lobster tails...... take a cup of regular bread crumbs and mix in (with a fork) a puree of garlic, parsley and olive oil (or melted butter) until the bread crumbs are somewhat moist. Thaw the lobster and run it under cold water. Take kitchen shears and cut the lobster tail straight down the back to the tail. Pull out the vein thing and rinse well. Let it drain and pat it dry with a towel. Gently pull the meat out while it is still attached to the tail place a pat of butter under the tail in the shell and sprinkle a little bit of the bread crumb mixture there as well. Lightly salt the meat and tuck it back in the shell. Sprinkle the the meat lightly with the bread crumb mixture, getting some of it along the side of the meat in the shell and place a pat of butter on top. Place in a shallow baking pan and bake at 350 for ....here is the tricky part....approx 20 minutes. Not totally sure about cooking time for just a couple of tails since we do an Italian style seafood feast at Christmas and we are usually cooking a large pan of tails at once. A large pan cooks perfecty in about 30 minutes. You want the tail meat to just lose the transparentness in the meat but not too much or they will be dry. I realize this is not a traditional way to cook lobster. My Nonna says the breadcrumbs help keep the butter on the lobster and keep the meat moist and flavorfull. I LOVE lobster this way!
ThatGirl153 at 11:58AM on 03/31/07