Frozen cooked lobster

[calibrax]

Bought a couple of whole frozen lobsters from the fishmonger today, any interesting ideas how to serve them?

Really good value too... just over 1lb each, and it was just £12 for the pair

[Tow Vehicle Rqrd]

Salad and lemon mayo is all you need IMHO. Salivating now - thank you!

[Jer_1974]

Gordon Ramsay has a recipe for quick lobster thermidor. Split the lobster chop up the meat and place back in shell. Mix up some creme french, mustard powder and egg yokes. Spread over lobster top with Gruyure cheese and a shake of cayenne pepper and bung under the grill.

[anonymous-user]

Lobster Thermidor is my all time favourite food

this ones as good as any, fairly easy too

http://www.bbc.co.uk/food/recipes/lobsterthermidor...

Edited by anonymous-user on Saturday 23 October 15:36

[anonymous-user]

Grilled with a touch of fresh garlic, end of.

[calibrax]

Great ideas, thanks. Will probably go with a version of thermidor. So that's tomorrow sorted!

[markreilly]

Rich lobster Bisque ! make a pot of L B with the shell and chop meat into it,French stick and a nice bottle of vino,yum ! have a fool proof recipe if needed.

[Pothole]

Jer_1974 said:

Gordon Ramsay has a recipe for quick lobster thermidor. Split the lobster chop up the meat and place back in shell. Mix up some creme french, mustard powder and egg yokes. Spread over lobster top with Gruyure cheese and a shake of cayenne pepper and bung under the grill.

mix up some what?

Creme Fraiche, perhaps?

[calibrax]

markreilly said:

Rich lobster Bisque ! make a pot of L B with the shell and chop meat into it,French stick and a nice bottle of vino,yum ! have a fool proof recipe if needed.

Recipe would be great! please post it up. I won't be making it tomorrow, but it will be very useful over the next few months, a nice warming bisque for the winter nights is fab

[markreilly]

Lobster Bisque
4-6 Helpings

Shell, trimmings, and a little of the flesh of a small or medium sized lobster
1 medium-sized onion
1 medium-sized carrot
1 clove of garlic
1 bay leaf
A blade of mace
1 x 5ml spoon lemon juice
1 x 5ml spoon anchovy essence
125ml white wine
750ml fish stock
Salt
1 x 15ml spoon cooked lobster coral
50g butter
25g flour
125ml single cream
Pepper
A few drop red food colouring (optional)

Crush the lobster shell. Flake the rough pieces of flesh finely, keeping the neat pieces for a garnish. Prepare the onion, crrot, and garlic and slice them thinly.

Put the shell, flaked lobster, vegetables, bay leaf, mace, lemon juice, anchovy essence and wine into a deep saucepan. Heat quickly to boiling point and cook briskly for 3-5 minutes. The alcohol in the wine extracts much of the flavour from the lobster and vegetables. Add the fish stock and a little salt. Heat to boiling point, cover, reduce the heat, and simmer for 1 hour.

Strain the soup through a metal sieve and rub through any pieces of firm lobster. Pound the lobster coral with half the butter and rub through a sieve. Melt the rest of the butter in a saucepan and stir in the flour. Gradually add the strained soup and stir until boiling. When at boiling point, whisk in the lobster coral butter. Remove the pan from the heat and stir in the cream. Add salt and pepper to taste. Add the food colouring if necessary, to obtain a deep orange-pink colour. Add any neat pieces of lobster. Re-heat without boiling the soup.

This is the recipe i have used for years,here are a few ammendments.grate the carrot,onion and garlic with a cheese grater (makes for a better stock),don't open a bottle of white just for the recipe,i quite often use,Brandy,Rum(not a heavy Rum like Lambs Navy rum),Calvados and possibly even whiskey.The coral,great if you still have it but don't panic if its been eaten/there wasn't any.do not put the meat in till the end otherwise you will lose it when you sieve the stock.finally make your roux(butter and Flour) but add it spoon by spoon to the stock until you have the desired thickness.if you do it as the recipe says you can't control the thickness of the bisque.Aldi/Lidl often have frozen lobster on special offer.i often use one of these but use all the meat for the bisque and turn it into a main course.