Tiease D. Deutsch
P. O. Box 5043
Charlotte, N. C. 28299
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Tiease's Lobster dishes quick & delicious
I have never cooked lobster before and I was curious as to how I would go about it and what acquire what it takes to make a good lobster dish. Initially I like to start with the basics so that's where I'm starting here, so come along with me my followers and maybe together we'll both learn something! :)
I learned that Lobster can be steamed, boiled, baked and grilled. They should be served with melted butter & lemon on the side. It's vital to never overcook your lobsters or it will become stringy & tough to chew.
LOBSTER COO0KING TIMES
For first pound of lobster steam 10-12 minutes. Add 6 minutes for each additional pound. Ex: For 2 pounds of lobster steam for 16 to 18 minutes and a 1 1/4 pound lobster should steam for 12 to 14 minutes.
URL; http://youtu.be/R-bFQl_OVl4
Boil a lobster for 10 minutes, for the first pound. Add 3 minutes for each additional pound thereafter. Ex: A 2 pound lobster should boil for 13 minutes and a 1 1/4 pound lobster should boil for 11 minutes. Note: For soft shelled lobster cooking times are reduced by 3 minutes.
BAKED STUFFED LOBSTER
4 live lobsters, 1.5 pounds each
3 cups bread crumbs
6 tablespoons butter
1.5 to 2 pounds fresh sea scallops
4 tablespoons olive oil
1/2 teaspoon ground black pepper
1 teaspoon minced garlic
chopped fresh fennel
tomalley and roe from lobsters
grated cheese
Combine bread crumbs, scallops, olive oil, pepper, fennel and minced garlic. Par boil lobster for six minutes. Hold the lobster down on a cutting board and with a large knife cut an opening in the stomach section from the head to the tail. Split open. Remove intestinal vein and stomach: discard. Remove greenish tomalley and coral roe if there is any and add to stuffing mixture. Fill each lobster's body cavity with stuffing mixture. Place shell side down on broiler pan and place pan in oven on top rack. Preheat oven to 450 degrees. Brush with melted butter. Bake for 12 to 15 minutes. Do not overcook. A few minutes before removing the lobsters, sprinkle with grated cheese and allow to melt.
Lobster Newburg
Lobster Newburg is an old-style rich and creamy lobster dish that is served over buttered toast. It may also fill crepes or be tossed with pasta. This is a basic recipe that may be dressed up with fresh herbs or tomatoes.
Preparation Time: 45 minutes
Servings: 2 entree or 4 appetizers
2 live lobsters (1 1/2 to 2 pounds each)
3 tablespoons olive oil
1 cup white wine
1/2 cup sherry or Madeira
2 cups heavy cream
salt
cracked pepper
pinch of cayenne
pinch of nutmeg
beurre manie (uncooked roux)
Cut the lobster into sections.
1- How to kill a live lobster
2- Turn the lobster around and cut the tail and body in half long ways.
3- Remove the claws.
4- Along the center of the lobster are three kinds of viscera, the dark green are the stomach and intestine that can be scraped out and discarded, and the yellow green and coral are the tomalley and the roe which are delicious and may be left in.
Heat the olive oil in at least a 4 quart saute or sauteuse. Sear all the lobster pieces until bright red. Remove lobster from pan.
Deglaze the pan with white wine. Reduce by half.
Add cream, Madeira/Sherry and seasonings, return the lobster to the pot and cook until the meat is cooked through, about 8 minutes.
Remove lobster from the pot and remove the meat from the shell.
Whisk in beurre manie a little at a time until sauce begins to thicken.
Simmer over medium heat for 15 minutes.
Adjust seasonings and serve over cooked lobster.
A. Twist off both claws and attatched knuckles.
B. Crack both claws and knuckles with a cracker or the back side (not the sharp side) of a chef's knife.
C. Twist off the moveable part of the claw and peel away claw pieces to get to the claw meat.
D. Twist the tail off of the body.
E. Pick off each tail flipper and pinch the meat out.
F. Insert fork into tail opening on the underside about an inch and twist and pull fork with one hand while holding tail in the other. The whole piece of tail meat should pop out.
G. Turn the lobster body over and with a knife or pair of kitchen shears cut open between the walking legs. There are two pockets of meat underneath on each side.
Lobster Sauce
Lobster a l'americaine
This famous lobster dish originated in the south of France where the use of tomatoes in sauces is prevalent. Originally called lobster Provencal, the version a l'americaine was first prepared at the restaurant of Noel-Peters in the Passage de Prince in Paris. The version that I've adapted uses a method of butter-poaching the lobster meat after it has been steeped in the shell.
Preparation Time: 1 hour
Servings: 2
Liquid from steeping the lobsters
Lobster bodies and shells
4 ounces butter
4 ounces flour
4 shallots, fine dice
1 small onion, fine diced
1 clove garlic, peeled and chopped
3 tablespoons tomato paste
4 ripe medium sized tomatoes, peeled, seeded and diced(link to tomato concassee)
1 tbsp chopped fresh tarragon
1 tsp chopped fresh thyme
1/2 cup cognac or brandy
Salt
Freshly cracked pepper
Melt butter in saucepan and saute shallots and onion until lightly browned, add garlic.
Rinse lobster bodies, removing and reserving the pale green tomalley and the orange roe.
Add lobster bodies and shells, tomatoes and tomato paste to the saucepan and saute for 5 minutes.
Add flour and stir well to make the roux..
Add 2 cups of steeping liquid 1/3 at a time, stirring to remove lumps between each addition.
Add herbs and simmer for 20 minutes, stirring often.
Salt and pepper to taste (You can use what ever seasoning that suits your palate).
Strain through a fine china cap.
To steep lobsters:
2 1 1/2 to 2 pound lobsters
1/2 cup white vinegar per 8 quarts of water enough water to completely cover lobsters
Place lobsters in a stockpot or other heat-proof container with a lid.
Bring water and vinegar to a rolling boil and then pour over lobsters and cover.
Let steep for 2 minutes for 1 1/2 pound lobsters and 3 minutes for 2 pound lobsters.
Remove from the pot with tongs, twist off claws with knuckles attached and return claws to pot for 5 minutes.
Twist off the tails from the body and pull off the flippers from the end of the tail. Push the meat out through the large end of the tail. Remove the vein from the center of the tail.
After 5 minutes, remove the claws from the pot and crack open with the back of a knife. Use only enough force to crack the claw and loosen the meat.
Remove the meat from the knuckles. Save the bodies for stock.
To cook the lobsters:
Make sufficient beurre monte to barely cover the lobster meat. Place the lobster meat in a saucepan, cover with beurre monte and cook over low heat for 5 to 6 minutes or until heated through.
This dish is traditionally served with a rice pilaf, but it will go well with other rice dishes as well as pasta. For a dramatic presentation, slice the tail into 5 slices on a bias and arrange on the sauce in the shape of a whole lobster with claws on either side of the tail and knuckle meat between the claws and tail.
Tiease's Ironic Lobster Fact:
Believe it or not when England was shipping boat loads of prisoners to Australia Lobster was considered to be trash food & was dirt cheap! Considered fit only for live stock and/or fertilizer. One official even wrote that "It was inhuman to serve inmates lobster more than twice a week". Ironic this because Canadian lobster retails at some restaurants for $9.99 a pound which is less expensive than finer cuts of beef, chicken breasts, veal (Which I have never cared for), lamb (Not for me), Salmon, and T-bone steak (My personal favorite). And where the price bottoms out no one knows!
Tiease's Ironic Lobster Fact: Believe it or not when England was shipping boat loads of prisoners to Australia Lobster was considered to be trash food & was dirt cheap! Considered fit only for live stock and/or fertilizer. One official even wrote that "It was inhuman to serve inmates lobster more than twice a week". Ironic this because Canadian lobster retails at some restaurants for $9.99 a pound which is less expensive than finer cuts of beef, chicken breasts, veal (Which I have never cared for), lamb (Not for me), Salmon, and T-bone steak (My personal favorite). And where the price bottoms out no one knows!
Well I believe this is enough data for now I've learned alot and hopefully you have too. Until next time enjoy your seafood!
"Bon Appétit"
Author,Artist,Nurse,Consultant
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