Lobster Recipes
Discussion
Firstly, I'm not a great cook. Not hopeless, but not great.
I'm about to be given 2 lobsters, and I want to use them both to feed the 4 of us (adults). I've looked up lobster thermidor, and is seems like a huge faff. I'd probably f
k it up. I could just do lobster and chips, or lobster salad, but it seems a bit meh?
Any suggestions. The lobsters will come to me frozen (already cooked I think) in vacuum sealed bags, apparently you place the bag in boiling water for 5 mins and your crustacean is ready to eat. A mate has already bought them but his wife refuses to have them in the house
I'm about to be given 2 lobsters, and I want to use them both to feed the 4 of us (adults). I've looked up lobster thermidor, and is seems like a huge faff. I'd probably f
k it up. I could just do lobster and chips, or lobster salad, but it seems a bit meh? Any suggestions. The lobsters will come to me frozen (already cooked I think) in vacuum sealed bags, apparently you place the bag in boiling water for 5 mins and your crustacean is ready to eat. A mate has already bought them but his wife refuses to have them in the house
For Christmas this year I did a some lobster and large prawns in the middle of the table as a starter (it was lobster tail only)
Basic boil (do it a bit less than you think as it keeps cooking)
bed of iceberg
chuck the lobster/prawns on top in vaguely eatable portions
cheat marie rose sauce of hellmans, some posh ketchup, paprika and brandy with some tabasco and worcester sauce.
some lemon pieces on the side and a bit of bread,
there was fk all left and with decent fries on the side I'd be happy as larry for a dinner
edit: loads of wine. forgot that vital bit.
Basic boil (do it a bit less than you think as it keeps cooking)
bed of iceberg
chuck the lobster/prawns on top in vaguely eatable portions
cheat marie rose sauce of hellmans, some posh ketchup, paprika and brandy with some tabasco and worcester sauce.
some lemon pieces on the side and a bit of bread,
there was f
k all left and with decent fries on the side I'd be happy as larry for a dinneredit: loads of wine. forgot that vital bit.
Edited by JeffreyD on Friday 7th January 23:06
If you want 2 lobsters to feed 4 people then make a spaghetti sauce with them.
The key is to fry the shells first to extract the flavour, then shallots / onions, garlic and a small(ish) amount of chilli. Then add some dry white wine and reduce slightly. Remove the shells. Then add a good quality passata, heat and adjust the seasoning. Add the lobster meat and heat through for 3 or 4 minutes. Add parsley or corriander and then serve with spaghetti.
The key is to fry the shells first to extract the flavour, then shallots / onions, garlic and a small(ish) amount of chilli. Then add some dry white wine and reduce slightly. Remove the shells. Then add a good quality passata, heat and adjust the seasoning. Add the lobster meat and heat through for 3 or 4 minutes. Add parsley or corriander and then serve with spaghetti.
Pasta or paella are both good shouts, and the advice 're making a stock/reduction from the shells is bang on. Makes a world of difference to both dishes.
But all quite complicated if you say you aren't a great cook (Although clearly not a nervous one as many decent cooks I know would hesitate to tackle a lobster).
For super simplicity, boiled lobster with melted butter/lemon juice 'dressing' on the side, and either small boiled spuds or a buttery gently spiced pilaf and a crisp green salad.
That will allow you to focus on cooking the lobster to perfection. It doesn't take long and it's a shame to overdo it by mistake.
I love a lobster, real treat. Enjoy!
ETA 2 lobsters for four ain't much. Do a good pud too. And maybe a starter;)
But all quite complicated if you say you aren't a great cook (Although clearly not a nervous one as many decent cooks I know would hesitate to tackle a lobster).
For super simplicity, boiled lobster with melted butter/lemon juice 'dressing' on the side, and either small boiled spuds or a buttery gently spiced pilaf and a crisp green salad.
That will allow you to focus on cooking the lobster to perfection. It doesn't take long and it's a shame to overdo it by mistake.
I love a lobster, real treat. Enjoy!
ETA 2 lobsters for four ain't much. Do a good pud too. And maybe a starter;)
Edited by dontlookdown on Saturday 8th January 08:20
dontlookdown said:
Pasta or paella are both good shouts, and the advice 're making a stock/reduction from the shells is bang on. Makes a world of difference to both dishes.
But all quite complicated if you say you aren't a great cook (Although clearly not a nervous one as many decent cooks I know would hesitate to tackle a lobster).
For super simplicity, boiled lobster with melted butter/lemon juice 'dressing' on the side, and either small boiled spuds or a buttery gently spiced pilaf and a crisp green salad.
That will allow you to focus on cooking the lobster to perfection. It doesn't take long and it's a shame to overdo it by mistake.
I love a lobster, real treat. Enjoy!
ETA 2 lobsters for four ain't much. Do a good pud too. And maybe a starter;)
cooking them to perfection will be the issue as they are already cooked and frozen so almost certainly will be overdone and slightly tough. Best to concentrate on the lobster flavours rather than expecting something juicy and tenderBut all quite complicated if you say you aren't a great cook (Although clearly not a nervous one as many decent cooks I know would hesitate to tackle a lobster).
For super simplicity, boiled lobster with melted butter/lemon juice 'dressing' on the side, and either small boiled spuds or a buttery gently spiced pilaf and a crisp green salad.
That will allow you to focus on cooking the lobster to perfection. It doesn't take long and it's a shame to overdo it by mistake.
I love a lobster, real treat. Enjoy!
ETA 2 lobsters for four ain't much. Do a good pud too. And maybe a starter;)
Edited by dontlookdown on Saturday 8th January 08:20
MonkeyMatt said:
ooking them to perfection will be the issue as they are already cooked and frozen so almost certainly will be overdone and slightly tough. Best to concentrate on the lobster flavours rather than expecting something juicy and tender
Good point. I missed the bit about them being frozen. Maybe gratinee/cheese sauce under the grill, or serve with some of that ready made hollandaise you can get which really isn't bad. Evoluzione said:
Cotty said:
TwigtheWonderkid said:
A mate has already bought them but his wife refuses to have them in the house
I would love to know her reasoning. Its not like they are live and can run around and pinch people on the ankle.
InformationSuperHighway said:
Maybe just the ones i've had but I think lobster is rather overrated.
Just a giant prawn in terms of flavour (Not much) and texture.
Yeah add butter / sauces etc... but that's not really the point.
I went through a long phase of not getting the appeal of lobsters. It was only recently that I had a very fresh lobster and enjoyed a good flavour and texture. The ones I have cooked at home were bought live and tasted really good. Just a giant prawn in terms of flavour (Not much) and texture.
Yeah add butter / sauces etc... but that's not really the point.
We are on a lobster hold though because my daughter watched a youtube video on domesticating a store bought lobster and keeping it in a tank. There is no way I would be able to cook one at present.
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