Best Boiled Or Steamed Lobsters Recipes

LOBSTER RECIPES - FOR COOKED LOBSTER OR CRAYFISH

Steps:

• If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
• Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.
• Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
• Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
• Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
• Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.
• Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
• Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!
• How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
• Make Sauce per the Dipping Sauces recipe.
• Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
• Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
• Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
• Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
• Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
• Make the sauce per the Lemon Browned Butter Sauce recipe.
• Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
• Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
• Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
• Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
• Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!
• Garnish with lemon wedges & parlsey leaves, serve.
• Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
• Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.

BOILED LOBSTERS

Steps:

• Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
• Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

BOILED OR STEAMED LOBSTERS

Steps:

• To boil: Fill a very large (4-gallon) stockpot three-quarters full with cold water. Bring to rolling boil; add salt. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, 12 to 14 minutes (from the time lobsters enter pot).
• To steam: Fit a very large stockpot with a steaming basket (or use a round wire rack or an inverted metal colander). Fill pot with cold water just to reach bottom of basket. Cover; bring to a boil. Quickly set lobsters in one layer in pot (or cook in batches). Cook, covered, 15 to 17 minutes.

BAKED LOBSTER TAILS RECIPE BY TASTY

Steps:

• Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
• Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
• Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
• If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
• While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
• Preheat oven to 450°F (230°C).
• In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
• Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
• Serve with a side of broccoli and a lemon wedge.
• Enjoy!

BOILED OR STEAMED LOBSTERS

Steps:

• To boil Fill a large stockpot three-quarters of the way with cold water. Bring to a rolling boil and then add a generous amount of salt (the water should be very salty, to match the brininess of the ocean; at least 1/2 cup in a 4-gallon pot). Plunge 4 live lobsters, one at a time, headfirst into the water, and cook uncovered until they turn bright red. This will take anywhere from 8 to 14 minutes, depending on their size. Use tongs to remove them from the pot and transfer to a platter. Allow lobsters to rest for several minutes until they are cool enough to handle. Serve with butter and lemon wedges.
• To steam Fill pot with enough cold water just to reach the bottom of the steaming basket (or an inverted colander). Cover and bring to a boil. Quickly arrange 4 live lobsters in one layer in the basket (or cook in batches). Steam until bright red, 15 to 17 minutes. Use tongs to remove lobsters from pot, then allow to rest for several minutes until they are cool enough to handle.
• Ingredients
• Purchase lobsters no more than a day before you plan to use them. They can be stored, with their claws banded, on moist seaweed (if your fish market provides it) or damp newspaper in an open bag in the refrigerator until you are ready to cook. (To avoid getting pinched, always hold a live lobster by its body, with the claws facing down.)
• Look for lobsters that are not only alive but lively. Those that are 1 1/2 pounds are ample enough for individual servings. Don't be surprised by their black or bluish-brown color; they will turn their characteristic red only after cooking.
• Equipment
• A large (at least 4-gallon) stockpot is needed to boil or steam 4 lobsters at once. Or you can use smaller pots to cook lobsters in batches. When steaming lobster, an inverted metal colander is a good substitute for a steamer basket.

HOW TO BOIL AND EAT LOBSTER

Steps:

• Bring a large pot of salted water to a boil: Fill a large pot 3/4 full of water. Add a tablespoon of salt for every quart of water. The water should be salty like sea water (in fact you can use clean sea water if you have it). Bring the water to a rapid boil.
• Remove the lobsters from pot to drain: Remove the lobsters from the pot with tongs and place on a plate to drain and cool.

STEAMED LOBSTERS

Steps:

• Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
• Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
• To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.
• When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
• Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
• To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.
• On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare coral butter, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.
• Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.
• Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
• Yield: about 1 cup
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.
• Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
• Yield: about 1 cup