- lobstergirl Jan 3, 2005 01:55 AM
i want to make lobster at home-never have before- and have decided to invite some friends over to eat it. what would you all recommend as the best way to make it, and what are good sides, soups, desserts, etc, to complement it? tia!
1) prepare water you boil the lobsters in by
adding salt, black pepper, bay leave, red hot pepper, dry garlic powder
2) avoid getting lobsters over 3 pounds, they are tough and not as sweet as smaller ones
3) boil for 5-10 minutes
4) melted butter and good wine are the best compliments I know.
If you like whites (I don't) I'd recomend Savignion Blank with the lobster, if you are a red wine only person -
nothing beats Beaujolais with it.
We had lobsters for NYE.
Think 5 - 10 minutes would be for a one pound lobster; 1 1/2 to 2 pound lobsters would probably take more like 15 minutes. We had 2 pounders NYE -- put them in boiling water (no additives) brought the water back to a boil, covered and cooked 15 minutes. They were great.
We always serve baked french fries (even frozen work) with our lobster. And butter of course.
One word of caution, if you are going to boil them make sure you have a big enough pot(or pots) to handle the number you cooking.
Cut lobsters in half,scoopout/coarse chop tail meat(roe and liver).Bake emty body.Saute' butter,tail meat,whole claw meat,shallot,finish w/garlic, pinch of cayenne. Splash of brandy,cook off, cream and reduce, S&P.Put back into tail, top with fresh bread crumbs, brown in broiler, top w/ claw and serve.
Or...toss in some tropical fruit and half a vanilla bean. thats quite tasty.
Why not a traditional lobster boil?? You will need at least a 3-4 tier steamer. One tier holds the lobsters; the other layers hold the clams, mussels, linguica, chicken, potatoes and onions.
Everything gets steamed together with the longer cooking items (onions, chicken, potato) going on first. The last (top) tier is the lobster, which take 8-12 minutes depending on their size. You can then serve the cooking broth in large mugs.
The only sides you need are ice-cold beers, melted butter and maybe some good cornbread.
Sounds good, but no need for special equipment. You just need a BIG pot. Just put your liquid (beer is good) and seasonings in the pot. You can add some seaweed or a rack to keep the stuff out of the liquid if you want, but it's not really 100% necessary. Then start cooking the potatoes and onions, then, as foodiex2 suggests, add ingredients in the order it takes them to steam. Voila!
If you want a pure lobster experience, just steam or boil the lobsters. Again, the issue here is a big enough pot.
Being from New England, the traditional lobster accompaniments are baked potato and corn on the cob.
To jazz it up (and in the winter), I usually make a corn salad with sweet corn, cucumbers, scallions, tomatoes, and a light vinaigrette.
I grew up eating plenty of lobster, and nobody ever made much of a fuss about how to do it. Coming from that perspective, the Cooks Illustrated / Best Recipe Cookbook procedure for lobster was revelatory.