Lobster cooking techniques
- yumcha Oct 17, 2006 03:48 PM
I'd like to know of some other lobster cooking techniques. Right now I just boil the lobster before eating it. Don't get me wrong - it's delicious, but I was wondering if there were any other techniques that would enhance the lobster as well.
I'm really interested in techniques/recipes that could keep the lobster flavor, but enhance it just a little - like ginger scallion lobster or something similar.
Lobster Newburg, Lobster Scampi, Lobster Fra Diablo are a few of my favorites when I want to switch things up.
break it down live; ie, remove tail and claws from body, then par cook it in a court bouillon-- about a third as long as you normally would, then arrest the cooking by immersing in an ice water bath. when it's cooled, remove the meat. then you can poach it in butter, white wine, and whatever else you'd like to flavor it with. reserve the shells and bodies (minus innards) for stock, reserve tomalley and cook in a plastic bag-- it yields "lobster coral" which is a nice textural contrast and very pretty on the plate.
Alton Brown has a "Good Eats" episode dedicated to coking a lobster. he steams a lobster in a pot, but the method is closer to a indoor clam bake and then he also stuffs and bakes a lobster.
I am not a fan of lobster, but DH loves when I surprise him with the stuffed lobster recipe.