Where members of the Strange Famous Forum come to dine AKA The Minions of Broccoli Infinite Potluck
Monday 23 February 2009
lobster
I have to cook a lobster dinner on Wednesday. It's something I've never done. Any tips or advice? I'm thinking of getting three pounds for three people and boiling.
Don't let a small child befriend the lobster. Whatever you do, do not name your lobster Larry.
I found this online and it corresponds with my experience:
Bring the water to a rolling boil and add 1 tablespoon salt per quart of water. Put the lobsters in claws first and begin timing from the moment the water comes back to a boil.
For 1 pound: 5 minutes 1 1/8 pounds: 6 minutes 1 1/4 pounds: 8 minutes 1 1/2 to 2 pounds: 8 to 10 minutes more than 2 pounds : 12 minutes
If you really want to be a baller, you'd cook the lobsters enough to get the meat out cleanly and then finish them (at least the claws) by poaching them in butter. You can find recipes/technique tips online for this... I've only had butter-poached lobster on one occasion, and it was everything I thought it would be.
I decided on steaming the lobster. It was a catastrophe. I read that the most humane way to kill them is to put them in a pot and slowly raise the temperature. It took a while to get the water boiling and then I steamed for however long. The tails were inedible. tough as nails. the claws were overdone but ok. but basically the meal was ruined. $80 worth of lobster! not something I will probably ever do again. if I ever buy another lobster I will be broiling it.
Don't let a small child befriend the lobster. Whatever you do, do not name your lobster Larry.
ReplyDeleteI found this online and it corresponds with my experience:
Bring the water to a rolling boil and add 1 tablespoon salt per quart of water. Put the lobsters in claws first and begin timing from the moment the water comes back to a boil.
For 1 pound: 5 minutes
1 1/8 pounds: 6 minutes
1 1/4 pounds: 8 minutes
1 1/2 to 2 pounds: 8 to 10 minutes
more than 2 pounds : 12 minutes
Why wasn't I invited...
ReplyDeleteIf you really want to be a baller, you'd cook the lobsters enough to get the meat out cleanly and then finish them (at least the claws) by poaching them in butter. You can find recipes/technique tips online for this... I've only had butter-poached lobster on one occasion, and it was everything I thought it would be.
ReplyDeleteI decided on steaming the lobster. It was a catastrophe. I read that the most humane way to kill them is to put them in a pot and slowly raise the temperature. It took a while to get the water boiling and then I steamed for however long. The tails were inedible. tough as nails. the claws were overdone but ok. but basically the meal was ruined. $80 worth of lobster! not something I will probably ever do again. if I ever buy another lobster I will be broiling it.
ReplyDeleteGordon Ramsay says that you steam them, but more importantly stab them downwards through the brain with a knife. It will instantly kill them.
ReplyDelete