How to Cook Lobster with Recipes

Ways of how to cook lobster are grilled lobster, steamed lobster or boiled lobster. If you are looking for ways of how to cook live lobster, the following procedure will answer that question. Lobster should be alive when boiled. A fresh lobster should be heavy in proportion to its size.

Heat enough water to cover the lobster completely and add 1 tablespoon of salt for each quart of water. When water is boiling, grasp the lobster firmly by the middle of the back with the claws held away so it cannot nip. Straighten tail (if tail springs back the lobster is alive as it should be) and plunge head first into the boiling water. If a second lobster is to be cooked, reheat the water to boiling before adding. Cover kettle and simmer for 15 to 20 minutes depending on size. Do not overcook or it will become tough. Plunge cooked lobster immediately into cold water to stop the cooking. The is a greater shrinkage in lobsters than any other fish, so when serving this must be accounted for.

By learning to cook lobster you will also learn how to handle it after the cooking process. When cool enough to handle, pull off the small claws close to the body. Pick out the meat with nut picks or skewer leaving claws whole to use as garnish. Crack large claws with nut cracker or hammer and remove meat as whole as possible. Twist and pull off tail. Break off tail fins and push meat out the other end. Breaking open the meat and removing all traces of the intestinal canal which runs down the center of the tail is all part of learning how to cook lobster. The canal may be white, brown or pink, but must be removed. Turn lobster on the back and split body lengthwise with a very sharp knife, being careful not to break stomach or “lady”, a small sac just behind the head. Remove the body from the shell, leaving stomach in the shell. Discard spongy tissue or lungs between meat and shell. Remove intestinal canal running length of body near the back. Pick meat from the body spines. Save the bright red or “coral” if present and the green liver for sauce or garnish.

Boil shell with celery and onion to make a fish stock for lobster bisque.

SEAFOOD FETTUCCINI WITH ZUCCHINI SQUASH

• 3 ½ Tablespoons butter
  
• 1 Small Zucchini cut in quarters and sliced ¼ inch thick
  
• 8 Ounces herb fettuccini
  
• ¾ Pound cooked lobster meat
  
• 1 ½ Tablespoons sour cream
  
• ½ Teaspoon salt
  
• ½ Teaspoon ground pepper
  
• Fresh parsley
  
  

Melt butter in large skillet over medium heat.
Add zucchini, reduce heat to low and cook until zucchini is tender; set aside.
Bring a large pot of salted water to a boil; add zucchini and cook until tender but still firm and drain.
Add the chopped lobster to the skillet; increase heat and cook tossing until lobster is warm through.
Add fettuccini and toss to combine; turn heat off and stir in sour cream.
Season with salt and pepper; garnish with fresh parsley.

LOBSTER NEWBURG RECIPE

A tradition recipe to make when you know how to cook lobster.

• ¾ Pound cooked lobster
  
• 2 Egg yolks slightly beaten
  
• ½ Cup heavy cream
  
• ¼ Cup butter
  
• 2 Tablespoons sherry
  
• ½ Teaspoon salt
  
• Dash cayenne pepper
  
• Dash nutmeg
  
  

Break lobster meat into chunks.
Combine egg yolks and cream; melt butter in medium saucepan over low heat.
 Stir in egg mixture and sherry; cook stirring constantly until mixture thickens.
Remove from heat; add salt, cayenne, nutmeg and lobster.
Gently reheat mixture; serve hot over buttered toast slices.

More Delicious Recipes for Fish and Seafood

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