Post by April B. on Dec 22, 2003 11:36:37 GMT -6
Surely one of the simplest ways to cook a lobster, steaming remains
the favorite of many lobster purists.
Steamed Lobsters
4 - 6 whole live lobsters
8 Tbs (120 ml) butter, melted
Lemon wedges
Place a wire rack, pasta insert, or bed of seaweed in the bottom of a
large pot. Add about 1 inch (3 cm) of water and bring to a boil. Add
the lobsters and cook covered until done based on the size of the
lobsters according to the following table:
1 lb (450 g) - 9 to 11 minutes
1 1/4 lbs (560 g) - 12 to 14 minutes
1 1/2 lbs (675 g) - 14 to 16 minutes
1 3/4 lbs (790 g) - 18 to 20 minutes
2 lbs (900 g) - 20 to 22 minutes
Over 2 lbs (900 g) - cook an additional 1 minute for
every 1/4 lb (110 g) over 2 lbs (900 g)
Serve with warm butter and lemon wedges. Serves 4 to 6.
Lobster Newburg
Serves 4 to 6
4 Tbs butter
2 cups diced, boiled lobster meat
1/4 cup dry sherry or Madeira wine
1/2 tsp paprika
1/4 tsp nutmeg
3 egg yolks
1 cup cream
Salt and freshly ground black pepper to taste
Hot buttered toast (optional)
Melt the butter in a saucepan over low heat.
Add the lobster meat and cook for 2 or 3 minutes, stirring frequently.
Add the sherry, paprika, and nutmeg, and cook an additional 2 minutes.
Beat the egg yolks and the cream together and add them to the pot.
Heat until thickened, stirring constantly, and DO NOT BOIL.
This dish is traditionally served over toast.
__________________________________________________
For the best results, use freshly made bread crumbs from
your day-old bread.
Herb-Stuffed Broiled Lobster
Serves 4 to 6
4 - 6 lobsters
2 - 4 cloves garlic, chopped
2 cups bread crumbs
1 cup fresh parsley leaves
3/4 cup olive oil
2 Tbs lemon juice
Salt and freshly ground pepper to taste
Cut the lobsters in half and remove and discard the head sac.
Remove and reserve the tomalley and coral, if any.
Combine the remaining ingredients along with the tomalley and
coral in an electric food processor and process to chop the
parsley and combine the ingredients.
Spoon the mixture into the body cavities and place the
lobsters 6 to 8 inches (15 to 20 cm) below a preheated broiler.
Broil until the tail meat is white and firm and the stuffing
is browned, 8 to 10 minutes.
__________________________________________________
Lobster Americaine
Serves 4
4 live lobsters, 1 to 1 1/2 lbs each
1/4 cup olive oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
2 cups tomato sauce
1 Tbs chopped fresh tarragon
Salt and freshly ground pepper to taste
1/4 cup Cognac
1/4 cup sherry or Madeira wine
Plunge the lobsters into boiling water for 1 minute.
Remove from the water and cut in half, reserving as much liquid as possible.
Scrape out the liver (tomalley) and any roe (coral) and reserve.
Heat the olive oil in a large, oven-proof pan over moderate heat.
Saute the onions and garlic for 2 minutes, then add the lobster halves, tomato
sauce, tarragon, salt, and pepper.
Simmer for about 5 minutes, then add the Cognac and bake uncovered in a
preheated 400F (200C) oven for 20 minutes.
Remove the lobster halves to a warm platter or serving plates, strain the pan
liquid through a fine sieve and reheat it.
Add the sherry and the reserved liquid, liver, and roe, if any.
Boil for 2 to 3 minutes to reduce slightly and pour over the lobster halves.
__________________________________________________
You will need four to six 1 1/2 lb lobsters to provide the meat for
this dish.
Lobster Parfait
Serves 4 to 6
For the sauce:
2 cups cooked lobster meat
1/2 cup water
2 Tbs tomato paste
2 Tbs lemon juice
2 Tbs dry sherry
1 Tbs brandy (optional)
1 - 2 cloves garlic, chopped
1 shallot, finely chopped
2 cups mayonnaise
2 Tbs heavy cream
1/2 tsp paprika
Watercress, coarsely chopped
1/2 cup cooked lobster meat per serving
Combine the 2 cups lobster, water, tomato paste, lemon juice, sherry, optional
brandy, garlic, and shallot in an electric blender or food processor.
Puree until smooth and transfer to a sauce pan.
Cook over moderate heat until reduced by one third.
Cool to room temperature and stir in the mayonnaise, cream, and paprika.
Place a sprig or two of watercress in the bottom of 4 to 6 parfait or wine
glasses and top with the lobster meat.
Spoon the sauce over the lobster and garnish with a piece of watercress.
__________________________________________________
Lobster Thermidor
Serves 6
6 whole lobsters
6 tsp vegetable oil
16 Tbs butter
1/4 cup Dijon style mustard
3 Tbs flour
1 cup milk
2 cups heavy cream
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Split the lobsters in half lengthwise.
Brush with the vegetable oil and sprinkle with salt and pepper.
Broil, split side up, under medium heat for 5 minutes.
Remove from broiler and dot with 6 tablespoons of butter.
Bake in a hot oven (400F, 200C) for 10 minutes.
Allow to cool, then remove the meat from the shells and slice it.
Save the coral if using whole lobsters.
Brush the inside of each shell lightly with mustard.
Meanwhile, simmer the cream over low heat for 30 minutes, until reduced by about half.
In a small saucepan over medium heat melt 4 tablespoons of butter and stir in the flour.
Add the milk slowly, stirring constantly, until sauce thickens.
Mix in the cream and the lobster coral.
Return the lobster meat to the shells and cover with sauce.
Sprinkle with Parmesan cheese, dot with remaining butter, and bake in a hot (400F) for 10 minutes.v
the favorite of many lobster purists.
Steamed Lobsters
4 - 6 whole live lobsters
8 Tbs (120 ml) butter, melted
Lemon wedges
Place a wire rack, pasta insert, or bed of seaweed in the bottom of a
large pot. Add about 1 inch (3 cm) of water and bring to a boil. Add
the lobsters and cook covered until done based on the size of the
lobsters according to the following table:
1 lb (450 g) - 9 to 11 minutes
1 1/4 lbs (560 g) - 12 to 14 minutes
1 1/2 lbs (675 g) - 14 to 16 minutes
1 3/4 lbs (790 g) - 18 to 20 minutes
2 lbs (900 g) - 20 to 22 minutes
Over 2 lbs (900 g) - cook an additional 1 minute for
every 1/4 lb (110 g) over 2 lbs (900 g)
Serve with warm butter and lemon wedges. Serves 4 to 6.
Lobster Newburg
Serves 4 to 6
4 Tbs butter
2 cups diced, boiled lobster meat
1/4 cup dry sherry or Madeira wine
1/2 tsp paprika
1/4 tsp nutmeg
3 egg yolks
1 cup cream
Salt and freshly ground black pepper to taste
Hot buttered toast (optional)
Melt the butter in a saucepan over low heat.
Add the lobster meat and cook for 2 or 3 minutes, stirring frequently.
Add the sherry, paprika, and nutmeg, and cook an additional 2 minutes.
Beat the egg yolks and the cream together and add them to the pot.
Heat until thickened, stirring constantly, and DO NOT BOIL.
This dish is traditionally served over toast.
__________________________________________________
For the best results, use freshly made bread crumbs from
your day-old bread.
Herb-Stuffed Broiled Lobster
Serves 4 to 6
4 - 6 lobsters
2 - 4 cloves garlic, chopped
2 cups bread crumbs
1 cup fresh parsley leaves
3/4 cup olive oil
2 Tbs lemon juice
Salt and freshly ground pepper to taste
Cut the lobsters in half and remove and discard the head sac.
Remove and reserve the tomalley and coral, if any.
Combine the remaining ingredients along with the tomalley and
coral in an electric food processor and process to chop the
parsley and combine the ingredients.
Spoon the mixture into the body cavities and place the
lobsters 6 to 8 inches (15 to 20 cm) below a preheated broiler.
Broil until the tail meat is white and firm and the stuffing
is browned, 8 to 10 minutes.
__________________________________________________
Lobster Americaine
Serves 4
4 live lobsters, 1 to 1 1/2 lbs each
1/4 cup olive oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
2 cups tomato sauce
1 Tbs chopped fresh tarragon
Salt and freshly ground pepper to taste
1/4 cup Cognac
1/4 cup sherry or Madeira wine
Plunge the lobsters into boiling water for 1 minute.
Remove from the water and cut in half, reserving as much liquid as possible.
Scrape out the liver (tomalley) and any roe (coral) and reserve.
Heat the olive oil in a large, oven-proof pan over moderate heat.
Saute the onions and garlic for 2 minutes, then add the lobster halves, tomato
sauce, tarragon, salt, and pepper.
Simmer for about 5 minutes, then add the Cognac and bake uncovered in a
preheated 400F (200C) oven for 20 minutes.
Remove the lobster halves to a warm platter or serving plates, strain the pan
liquid through a fine sieve and reheat it.
Add the sherry and the reserved liquid, liver, and roe, if any.
Boil for 2 to 3 minutes to reduce slightly and pour over the lobster halves.
__________________________________________________
You will need four to six 1 1/2 lb lobsters to provide the meat for
this dish.
Lobster Parfait
Serves 4 to 6
For the sauce:
2 cups cooked lobster meat
1/2 cup water
2 Tbs tomato paste
2 Tbs lemon juice
2 Tbs dry sherry
1 Tbs brandy (optional)
1 - 2 cloves garlic, chopped
1 shallot, finely chopped
2 cups mayonnaise
2 Tbs heavy cream
1/2 tsp paprika
Watercress, coarsely chopped
1/2 cup cooked lobster meat per serving
Combine the 2 cups lobster, water, tomato paste, lemon juice, sherry, optional
brandy, garlic, and shallot in an electric blender or food processor.
Puree until smooth and transfer to a sauce pan.
Cook over moderate heat until reduced by one third.
Cool to room temperature and stir in the mayonnaise, cream, and paprika.
Place a sprig or two of watercress in the bottom of 4 to 6 parfait or wine
glasses and top with the lobster meat.
Spoon the sauce over the lobster and garnish with a piece of watercress.
__________________________________________________
Lobster Thermidor
Serves 6
6 whole lobsters
6 tsp vegetable oil
16 Tbs butter
1/4 cup Dijon style mustard
3 Tbs flour
1 cup milk
2 cups heavy cream
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Split the lobsters in half lengthwise.
Brush with the vegetable oil and sprinkle with salt and pepper.
Broil, split side up, under medium heat for 5 minutes.
Remove from broiler and dot with 6 tablespoons of butter.
Bake in a hot oven (400F, 200C) for 10 minutes.
Allow to cool, then remove the meat from the shells and slice it.
Save the coral if using whole lobsters.
Brush the inside of each shell lightly with mustard.
Meanwhile, simmer the cream over low heat for 30 minutes, until reduced by about half.
In a small saucepan over medium heat melt 4 tablespoons of butter and stir in the flour.
Add the milk slowly, stirring constantly, until sauce thickens.
Mix in the cream and the lobster coral.
Return the lobster meat to the shells and cover with sauce.
Sprinkle with Parmesan cheese, dot with remaining butter, and bake in a hot (400F) for 10 minutes.v