Lobster is one of the most delightful delicacies. Its dense and tender meat has long acquired the status of a gourmet product and regardless of the cooking method the lobster will be very tasty, because it is almost impossible to spoil this seafood. There are many ways you can cook it at home and we will give you some of the most famous lobster recipes.
Lobster is one of the most valuable protein foods. Its meat contains a minimum of calories, little cholesterol and fat (less than chicken and lean beef), but the product is literally “stuffed” with amino acids, magnesium, potassium, B vitamins, as well as iron, zinc, calcium and phosphorus.
Lobster recipes basics – How to choose lobsters?
Lobsters should be bought alive and boiled at home to avoid bumping into frozen or overcooked lobsters. When cooked too long, the meat becomes tough, and storage on ice does not improve its taste in any way. Lobster has edible meat in both its tail and claws. At fish markets, you can find it both fresh, in the aquarium, and cooked.
The best lobsters are freshly caught, bought straight on the shore. Of course, that is not always possible. The next good spot is a fish store with a good reputation. When you go shopping, it’s best to have an idea of what you want to find. Buy a live lobster on the same day you plan to cook it, put it in refrigerator, covered with a damp towel until you are ready to boil it.
When choosing a lobster make sure it does not emit any odor when alive.
There are two types of lobsters – with hard shell and soft shell. Soft-shell lobsters have sweeter meat, while hard-shelled ones have a tough, hearty meat. Usually, the hardness of the shell depends on whether the lobsters have recently shed or not. Soft-shelled ones are easier to crack into as well.
Look for lobsters that are lively. When lifted out of the tank, it should move its claws and legs and even curl its tail.
Look at the size of the antennae. It is good to know that lobsters eat each other’s antennae and you can easily recognize if one has been in a tank for a long time. Make sure you buy lobsters that have very long antennae.
Origin and location are important. It is obvious that when you buy a lobster form a store near the source, it will be fresh. However, if you live away from the sea, you are aware that lobsters have been transported to your location. In such cases, buying from reputable source is the best you can do and this is, actually, common sense.
How long to cook a lobster? Boiling time depends on the size;1 lb/450g lobster – 10-13 minutes, 1 1/2 pound/680g lobster – 12-18 minutes, 2-3 pound lobster/900g-1,3kg – 18-23 minutes.
Lobster Thermidor Recipe
1x750g/1½lb lobster, cooked
20g/¾oz fresh parmesan, grated
For the sauce:
1 shallot, finely chopped
275ml/10fl oz fish stock
55ml/2fl oz white wine
110ml/4fl oz double cream
½ tsp mustard
2 tbsp chopped parsley
½lemon, juice only
salt and freshly ground black pepper
Preheat the grill to a medium heat.
Cut the lobster in half and remove the meat from the claws, tail and head. Set aside. Chop the meat into pieces and place back into the shell.
To make the sauce, place the butter into a pan over a medium heat. Add the shallots and cook until softened. Pour in the stock, wine and double cream and bring to the boil. Reduce by half, stirring occasionally. Add the mustard, herbs, lemon juice and season to taste.
Spoon the sauce over the lobster meat. Sprinkle with Parmesan. Grill for 3–4 minutes until golden brown.
Lobster Newberg Recipe
Three 1 1/2-pound/680g live lobsters
1/4 cup unsalted butter
2 tablespoons plus 1 teaspoon medium-dry Sherry
3 tablespoons plus 1 teaspoon brandy
1 1/2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
cayenne pepper, to taste
4 large egg yolks, beaten well
Into a large pot of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch/1,5 cm pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch/1,5 cm pieces.
In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil until reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste.
Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F/60C. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more.
Stir in the lobster meat and serve the lobster Newburg.
Baked Stuffed Lobster with Shrimp Recipe
2 lobsters, about 1¼ to 1½ pounds each
10 shrimp, about 4 ounces/110g, peeled, and de-veined
Salt and freshly ground black pepper to taste
2 tablespoons olive oil
8 tablespoons salted butter, melted
1 cup panko or dried breadcrumbs
½ teaspoon paprika
½ teaspoon dried thyme
⅛ teaspoon garlic powder
1 teaspoon fresh chopped dill (optional)
¼ cup flat leaf parsley, chopped
½ teaspoon freshly grated lemon zest
Lemon wedges to serve
Put each lobster on its back on a cutting board, and use a sharp knife to split it in half lengthwise without actually cutting the lobster all the way in half.
After the lobsters are split, use a pair of kitchen shears to trim off the antennae and the heads. Split and flatten the lobsters lengthwise until they lie flat.
Discard the stomach sack and intestines. Use the kitchen shears to make a small cross cut in the shell about halfway up the lobster tail on each side. This will help prevent the lobster tail from curling up when it cooks in the oven.
Remove the green tomalley and the roe, and set aside for the stuffing if you enjoy it, or discard. Rinse out each lobster under running water until clean. Pat the shells dry, and transfer to a sheet pan.
Clean and rinse the shrimp, and toss with a pinch of salt and freshly ground black pepper. Set aside.
Mix 2 tablespoons olive oil with 1 tablespoon melted butter, and brush the entire lobster––including the outside of the shells.
Using a fork, mix the remaining butter with 1 cup of panko/breadcrumbs, 1/2 teaspoon paprika. 1/2 teaspoon dried thyme, 1/8 teaspoon garlic powder, 1 teaspoon fresh chopped dill, if using, 1/4 cup fresh chopped flat parsley and ½ teaspoon freshly grated lemon zest.
Evenly distribute the breadcrumbs into the cavities of the split lobsters. Lightly press five whole shrimp on top of the stuffing in each lobster.
Drizzle 1 teaspoon of butter on top of the shrimp.
Preheat the oven to 425 F/220C, and bake the lobsters on the upper rack for 12 to 15 minutes, or until the meat is translucent.
Transfer your lobsters to plates and sprinkle chopped parsley on top. Serve immediately with fresh lemon wedges.
Lobster Recipes – Hoe to Make Lobster Bisque
For the bisque:
4 lobster tails
2 tablespoons butter
1 tablespoon olive oil
1 onion, finely chopped
2 carrots, peeled and finely chopped
2 stalks celery, finely chopped
1 teaspoon fresh chopped thyme
1 teaspoon fresh chopped tarragon, plus more to serve
1 teaspoon chicken bouillon powder
½ teaspoon salt
¼ teaspoon fresh cracked black pepper
½ teaspoon cayenne pepper
4 cloves garlic, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 ¼ cup dry white wine or sherry
4 cups lobster stock or seafood or fish stock
3/4 – 1 cup heavy cream
Garlic Butter Lobster Meat
2 tablespoons butter
2 cloves garlic, minced
salt, pepper and cayenne, to taste
Heat butter and oil in a large pot over medium heat.
Add the onions, carrots, celery and fresh herbs. Cook until soft, about 5 minutes. Season with the bouillon powder, salt and peppers. Stir in 4 cloves of minced garlic and cook until fragrant, about 1 minute.
Mix in tomato paste, cook for a further minute to coat vegetables. Sprinkle over flour and cook, while stirring occasionally for a further 2 minutes.
Pour in wine, simmer and let reduce to half. Stir in lobster stock, reduce heat and gently simmer while stirring occasionally, until liquid has thickened slightly and flavors have blended, about 30 minutes.
Take off the heat, transfer mixture to a blender and blend until smooth. Return to medium-low heat and stir in heavy cream.
Garlic butter lobster meat:
Melt butter a skillet pan over medium heat. Sauté garlic for 30 seconds, until fragrant. Add in chopped lobster meat, season with salt, pepper and cayenne to taste. Lightly sauté for 1 minute while stirring occasionally, until lobster meat is just warmed through.
Mix 3/4 of the lobster meat into the bisque. Pour into individual serving bowls. Top each bowl with remaining lobster meat and extra tarragon.
Lobster Alla Diavola Recipe
6 fresh or frozen lobster tails, thawed
3 tablespoons olive oil
1 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 can (28 ounces/790g) whole plum tomatoes
1/2 cup julienned soft sun-dried tomatoes
1/2 cup dry red wine
1 teaspoon sugar
2 teaspoons Italian herb seasoning
1/2 teaspoon smoked paprika, optional
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon red wine vinegar
2 tablespoons butter
3 tablespoons finely chopped shallots
Hot cooked linguine and minced fresh parsley
Using kitchen scissors, cut through bottom of lobster tail lengthwise down the center. Place lobster tail, cut side up, on a cutting board. Using a chef’s knife, cut through lobster meat and shell. Carefully remove meat from shell and cut into 1-inch/1,5cm pieces. Set lobster shells aside.
In a large pot, heat oil over medium-high heat. Add jalapeno; cook and stir 1-2 minutes or until tender. Add garlic; cook 1 minute longer.
Add tomatoes, dried tomatoes, wine, sugar and seasonings, breaking up tomatoes with a spoon. Add reserved lobster shells. Bring to a boil. Reduce heat and let simmer, covered, 25-30 minutes, stirring occasionally. Remove shells; set aside. Stir in vinegar.
In a large skillet, heat butter over medium-high heat. Add shallots; cook and stir until tender. Add lobster meat; cook and stir 2-4 minutes or until meat is opaque. Stir into tomato mixture. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until meat is firm but tender.
To serve, fill lobster shells with tomato mixture. Serve with linguine; sprinkle with parsley.