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[H1497]How To Prepare Lobster

by Allan Thomas, All

- Tie the claws together with string or with a rubber band. If the lobster is alive you may prefer to place it in the freezer for 5-10 minutes prior to cooking, where it will quietly fall asleep.

- Place the lobster, dead or alive, in a large pan of salted with flavoring vegetables, if liked, and slowly bring to the boil. Cover with a lid and simmer for 15-20 minutes until the dark shell turns bright red.

- Leave the lobster to cool in the cooking liquid.

- Twist off the claws and remove the legs. Using shellfish crackers, or a hammer, crack the claws and pull out the meat.

- Cut away the thin under shell of the tail section using sharp scissors, and carefully pull out the flesh.

- Place the lobster tail on a board and cut in half along its length with a sharp knife. Remove the thin grey vein of intestine running along its length.

- Scrape out the red coral (if present) and reserve.

- If liked, add the liver to the flesh. This is the green-grey flesh near the head, and is delicious.

- Carefully lift out the bony part of the head and break it into pieces. Using a lobster pick or skewer, pick out the flesh and any remaining liver and roe.

- Pull away the grey spongy gills and stomach sac from the top of the head and discard.

- Wash the shell and dry well. This method of preparation means that both the head and tail sections of the lobster may be used to hold and serve the meat.

Lobster bisque is a decadent blend of lobster, butter, veggies, cream, tomato paste and cognac, not necessarily something to enjoy on a daily basis, but definitely a treat once in a while. It is hearty enough to serve as an entree with a side salad and crusty bread, but light enough for a first course. Wow your guests at your next dinner party or impress your family tonight with this delightful soup!

For 4-6 portions:

2 live lobsters

5 Tablespoons mild olive oil

5 Tablespoons unsalted butter

1 onion, large dice

2 celery stalks, large dice

2 carrots, large dice

3 sprigs thyme

2 Tablespoons tomato paste

? cup cognac or sherry

3 Tablespoons all purpose flour

4 cups heavy cream

Salt and pepper, to taste

Optional garnish: chervil leaves or chopped tarragon

Wearing a rubber glove, grab the lobster on its back, behind its claws. Using a very sharp knife, pierce the lobster at the top of the head, between the eyes and through the head. Cut down its back and halve the tail. Remove claws and tails and chop in large pieces, set aside. Discard the tomalley (the green paste) and the rest of the contents of the cavity behind the eyes. Repeat with second lobster. Chop bodies in large pieces.

In a large pot heat 3 T olive oil and 3 T butter over medium heat. Add lobster heads, onion, celery, carrot, thyme and tomato paste and stir to coat with oil and butter. Cook until the shells are bright red and the veggies are soft, stirring occasionally. Remove pot from heat and pour in cognac. Carefully ignite the cognac to let the alcohol burn off. Return the pot to the burner and add flour, cooking for a few minutes, stirring all the while.

Add enough water to cover the lobster and veggies. With a wooden spoon stir the bottom of the pot to remove any browned bits. Bring to a simmer. Add cream and again bring to a simmer. Reduce heat to low and let cook for 30-45 minutes, until thickened. Strain bisque into another pot and season with salt and pepper. Keep warm.

While the bisque is simmering, over medium heat melt 2 T olive oil and 2 T butter in a saut? pan. Add lobster tail and claw pieces and toss. Turn pieces every few minutes and cook until meat is done, about 15 minutes. Remove from heat and set aside. Once lobster is cool, remove meat from tails and claws and chop into pieces a bit smaller that bite size. Add to bisque, taste to check seasonings. Pour into warmed bowls, garnish, serve and enjoy!

Article Source : Cooking With Toaster Ovens

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Both Allan Thomas & Poonam are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.

Allan Thomas has sinced written about articles on various topics from Cooking Tips, Health and Cooking Tips. . Allan Thomas's top article generates over 3600 views. to your Favourites.

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