Discussion
I tasted Lobster for the first time in Florida last week and I really enjoyed it.
Anyone got any experiences of cooking it?
Is cooking them live really the best way?
Not sure if I could do it really.
Ive seen frozen ones in supermarkets, will they be as good as the live ones at the farmers market?
Anyone got any experiences of cooking it?
Is cooking them live really the best way?
Not sure if I could do it really.
Ive seen frozen ones in supermarkets, will they be as good as the live ones at the farmers market?
I fish and grew up eating Lobster.
Fresh is always better.
Best way to cook them I think is just to boil them, I have tried on the weber and under the grill but I wasn't overly impressed.
Boil a large pot of water for a medium-large one should take about 8-9 mins.
Pull out of the pan and dunk into a cold basin of water to stop the cooking.
If you boil it too long or don't dunk it it will be rubbery and tough.
Just plop them in live and hold the lid for a minute, all this stuff about killing them is nonsense, I tried a while back when I just wanted to grill the tails and ended up with the cat chasing the flapping tails all over the kitchen. That wasn't exactly humane!
Fresh is always better.
Best way to cook them I think is just to boil them, I have tried on the weber and under the grill but I wasn't overly impressed.
Boil a large pot of water for a medium-large one should take about 8-9 mins.
Pull out of the pan and dunk into a cold basin of water to stop the cooking.
If you boil it too long or don't dunk it it will be rubbery and tough.
Just plop them in live and hold the lid for a minute, all this stuff about killing them is nonsense, I tried a while back when I just wanted to grill the tails and ended up with the cat chasing the flapping tails all over the kitchen. That wasn't exactly humane!
Locally caught lobsters in Florida are normally spiney lobsters or crawfish, bloody lovely but do not have the large claws that Maine or european lobsters have.
If you have a live lobster to cook, pop it into the freezer for an hour or so and that should stun it enough so it should not really know it is being boiled. As for the water, an old lobster fisherman from New England once told me, "boil 'em in sea water, no need to salt the water". Makes sense?
If you want to buy fresh lobsters try W. Harvey & Sons in Cornwall, Lobsters by post.
If you are ever in the New Forest, take the road from Beaulieu to Lymington and look out for the sign by the side of the road saying "Fresh Crab and Lobster" and follow the farm track to, well, fresh crab and lobster.
Or, try Verveine Fish Market, Milford on Sea, near Lymington, excellent fish shop and the best fish restaurant on the south coast, if not the whole of the UK.
The best supermarket for lobster, IMHO, is the fresh fish counter in Waitrose, often have super sweet Cromer Lobster or Spiney lobster tails from Austraila.
Or, if you are any where near Oxford, the Fishmarket on Osney Mead Ind. Estate, Botley, Oxford have live lobsters for sale.
Or, Whoo Hing Chinese Supermarket on the North circular at Wembley has live Lobsters.
Err, yes, I do like a Lobster for my tea.
If you have a live lobster to cook, pop it into the freezer for an hour or so and that should stun it enough so it should not really know it is being boiled. As for the water, an old lobster fisherman from New England once told me, "boil 'em in sea water, no need to salt the water". Makes sense?
If you want to buy fresh lobsters try W. Harvey & Sons in Cornwall, Lobsters by post.
If you are ever in the New Forest, take the road from Beaulieu to Lymington and look out for the sign by the side of the road saying "Fresh Crab and Lobster" and follow the farm track to, well, fresh crab and lobster.
Or, try Verveine Fish Market, Milford on Sea, near Lymington, excellent fish shop and the best fish restaurant on the south coast, if not the whole of the UK.
The best supermarket for lobster, IMHO, is the fresh fish counter in Waitrose, often have super sweet Cromer Lobster or Spiney lobster tails from Austraila.
Or, if you are any where near Oxford, the Fishmarket on Osney Mead Ind. Estate, Botley, Oxford have live lobsters for sale.
Or, Whoo Hing Chinese Supermarket on the North circular at Wembley has live Lobsters.
Err, yes, I do like a Lobster for my tea.
Lobsters should always be cooked live or at least fresh, so how do you tell if a lobster was fresh when it was cooked?
Take hold of lobster turn it upside down open up the tail to it's fullest extent and let go of the tail, if it springs back to it's closed position then that indicates if was fresh when it was cooked, if it doesn't then don't buy it.
Take hold of lobster turn it upside down open up the tail to it's fullest extent and let go of the tail, if it springs back to it's closed position then that indicates if was fresh when it was cooked, if it doesn't then don't buy it.
The shell is also edible, sweat it down in some fish/chicken stock along with some finely diced shallot, splash of white wine a slug of brandy and flame off, simmer for about 20 minutes. Add some double cream stir in simmer for about as minute, place the lot in a (glass) blender and whiz for 4/5 minutes pass the contents through a very fine sieve.
You now have a basic Lobster bisque.
You now have a basic Lobster bisque.
Big Al. said:
Lobsters should always be cooked live or at least fresh, so how do you tell if a lobster was fresh when it was cooked?
Take hold of lobster turn it upside down open up the tail to it's fullest extent and let go of the tail, if it springs back to it's closed position then that indicates if was fresh when it was cooked, if it doesn't then don't buy it.
That's a very useful tip, cheers.Take hold of lobster turn it upside down open up the tail to it's fullest extent and let go of the tail, if it springs back to it's closed position then that indicates if was fresh when it was cooked, if it doesn't then don't buy it.
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