How to cook Lobster: Best 3 way to Cook Lobster

How to cook Lobster

LOBSTER HAS BEEN a portion of my life since I was a small boy. I can still keep in mind the primary time I tasted it, on a family street trip to the east coast of Canada. We had stacked up the car and set out on our travel, from my hometown of Midland, Ontario, to Wolfville, Nova Scotia, to see a family companion. At each pit halt, we went to roadside shacks that served shinning ruddy lobsters—and individuals were eating them with their hands!

I might scarcely accept my eyes. Individuals eating with their hands? When you’re nine years old, anything you’ll be able to eat along with your hands could be a dream come genuine! Since that mysterious minute, I’ve been snared, and each year after that for my birthday I would inquire, without coming up short, for a kiddie apron, hot butter, and a lobster the estimate of my body.

ALL LOBSTER “NO CRAB” CAKES WITH OLD BAY AIOLI

How to cook Lobster: Best 3 way to Cook Lobster
How to cook Lobster: Best 3 way to Cook Lobster

They say Maryland does two things well: play football and make crab cakes! Maryland classic crab cakes have been a part of my diet for a number of years, and when I opened Rock Lobster I knew I had to have a lobster version. Of course, you can use crab instead of lobster for these cakes, but I wouldn’t.

SERVES 4

  • Seafood Seasoning Aioli
  • 1 live lobster (about 1 ¼ lb), boiled and meat removed
  • 1 bunch chives, minced
  • ¼ cup mayonnaise
  • 1 egg
  • 1 Tbsp Old Bay Seasoning (or your favorite seafood seasoning)
  • 2 tsp Dijon mustard
  • ½ cup panko breadcrumbs
  • 1 cup baby arugula
  • 1 lemon, sliced
  1. Prepare the Seafood Seasoning Aioli.
  2. Roughly chop the lobster meat and place it in a bowl.
  3. In a large bowl, combine the chives, mayonnaise, egg, seafood seasoning, and mustard, and mix well with a fork. Add the chopped lobster meat and ¼ cup of the breadcrumbs, and continue mixing. Using your hands, form the lobster-breadcrumb mixture into four 2-inch-wide cakes.
  4. On a large work surface, lay out the remaining ¼ cup of the breadcrumbs. Finish the cakes by rolling them in the breadcrumbs.
  5. Place the lobster cakes directly on a baking sheet and chill, uncovered, in the refrigerator for 25 to 30 minutes.
  6. Preheat the oven to 375ºF.
  7. Bake the lobster cakes for 15 minutes, or until golden brown.
  8. To serve, lay the baby arugula on a large serving dish and place the lobster cakes on top. Top each cake with dollop of Seafood Seasoning Aioli and serve immediately, with the lemon slices on the side.

LOBSTER LAGER CHEESE FONDUE

This is a great recipe for fall or winter. It’s sure to warm you up, and it’s a great way to get into a few beers and talk over some fun food. You don’t need much beer for the recipe, so you can drink what you don’t cook!

SERVES 4

  • 1 live lobster (about 1 ¼ lb), boiled or steamed and meat removed, or 2 fresh frozen lobster tails, boiled and meat removed
  • 1 Tbsp salted butter
  • 1 shallot, finely diced
  • ½ cup white wine
  • 2 cloves garlic, halved (for seasoning the fondue pot)
  • ½ cup grated Swiss cheese
  • 2 Tbsp lager
  • 1 Tbsp cornstarch
  • Pinch of freshly grated nutmeg
  • 1 cup sliced pickles, cut no thicker than 1 inch
  • ¼ sourdough loaf, cubed
  1. Cut the lobster meat into large chunks and place it in a bowl.
  2. In a medium-sized nonstick saucepan, melt the butter over medium heat. Add the shallot and cook until soft. Add the white wine and allow it to reduce by half.
  3. Light the fondue pot burner to begin to heat the pot.
  4. As the fondue pot heats, rub the garlic clove halves around the inside to season it.
  5. In a small saucepan, cook the Swiss cheese, lager, and cornstarch over medium-low heat. Heat until fully melted and mixed. Add the white wine mixture, and stir until heated through. Do not boil.
  6. Pour the cheese mixture into the hot fondue pot. Add the nutmeg and gently stir.
  7. Using the fondue forks, spear lobster chunks, sliced pickles, and cubes of sourdough and dunk into the fondue pot. Easy!

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FETTUCCINE WITH LOBSTER AND TARRAGON RUM CREAM SAUCE

How to cook Lobster: Best 3 way to Cook Lobster
How to cook Lobster: Best 3 way to Cook Lobster

If you’re feeling adventurous and you want to push your culinary self, give this great recipe a try. Just remember these few simple tips when making pasta from scratch:

  1. Use a pasta machine when possible.
  2. Have two or three clean towels handy for covering the pasta while it’s drying.
  3. Always have your rolling pin ready to use.

SERVES 2 TO 4

Fettuccine

  • 2 ½ cups flour
  • 4 eggs
  • ¼ tsp kosher salt
  • 2 Tbsp extra virgin olive oil

Sauce

  • 1 live lobster (about 1 ¼ lb), boiled and meat removed
  • 1 Tbsp salted butter
  • 6 white onions, finely chopped
  • 1 clove garlic, minced
  • ½ cup heavy cream
  • 1 ½ oz spiced rum
  • 4 sprigs fresh tarragon, finely chopped
  • Kosher salt and freshly ground pepper
  • Zest of 1 lemon
  1. For the fettuccine, pour 2 cups of the flour into a mound on a clean, flat work surface. Using your fingers, make a well in the middle of the flour and add the eggs. Using a fork, beat the eggs and begin to move the flour inward, starting with the inner rim of the flour-well wall. Beat the flour and eggs together to create a dough.
  2. Using the palms of your hands, knead the dough. Add the remaining ½ cup of the flour very gradually if the dough is too sticky. Once the dough is in a ball shape, continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Divide the dough into two, wrap each half in plastic wrap, and set aside for 30 minutes at room temperature.
  3. Using a rolling pin or pasta machine, roll out each half of the dough so that it is about ¼ inch thick (it will be 8 to 10 inches long and about 4 inches wide). Using a knife or pizza cutter, slice the pasta into strips ¼ inch wide and dust them with flour.
  4. Fill a large stockpot with water and add the Kosher salt. Add the olive oil and bring to a boil over high heat. Add the pasta and cook for 5 to 6 minutes, or until it floats. Cook until firm but not hard. The pasta should be al dente. Drain the pasta and place it in a bowl until needed.
  5. For the sauce, finely chop the lobster meat and place it in a bowl. Set aside.
  6. In a large saucepan, melt the butter, then add the onions and garlic, and cook for 3 minutes over medium heat or until the onion is translucent. Add the cream and rum, turn down the heat to low, and simmer, uncovered, for 5 minutes, or until the sauce starts to thicken. Add the lobster meat and tarragon. Season to taste with salt and pepper. Mix well.
  7. Add the cooked fettuccine and mix well to ensure that the pasta and lobster are completely covered in the cream sauce.
  8. Garnish with lemon zest to serve.

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How to cook Lobster

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