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How do you do your LOBSTER at home?

All I have done at home is to steam with some water in a pot, and a veg steamer inserted to keep the lobster above the water. Works great, some melted butter...

But now it's time for variations on the theme. Anybody do a "shrimp boil/lobster boil" preparation to add flavor? Anyone tried grilling? Other methods? Thanks.

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  1. I steam lobsters, occasionally I will use a sesoned shrimp/crab boil.

    1 Reply
    1. re: Candy

      When steaming lobster stick a metal skewer through the tail to keep it straight when cooking.

    2. I've added a mirepoix to the water. It's pretty good. Bay leaf, etc., can be added. A really good broth is from corn cooking water. But the best idea comes from a restaurant I used to work at: They used the cooking water all day; a huge vat only used for lobsters. By the end of the day the water was almost flavorful enough for a bisque.

      So, I save the cooking water, reduce and freeze. Sometimes I use the broth for crab and/or shrimp, and use that for any of the three. Often I'll mix the lobster broth with the corn broth - that's my favorite! What a bisque!

      1. i boil 'em. jasper white's boiling chart is the best.

        1. I steam them too but throw some old bay or Phillips seaoning in the water also.

          1. We sent our Filipino housekeeper to a Chinese cooking class, and she learned to do lobster like they do in Chinese restaurants. She washes them in the sink (live), while the wok is heating. Then she puts each lobster on a cutting board, inserts a heavy chef's knife just behind the head, and splits the lobster right down the back. (This is not a job for the squeamish!) She cuts up the body into serving size pieces, smacking open the claws, and legs, and tosses them into the wok (which generally has some neutral oil flavoured with just a few drops of sesame oil), and stir fries for a minute or so. Then she adds green onions and chopped ginger, and stir fries for a few more seconds until all the lobster pieces are a bright red. This is traditional Chinese cooking, so the entire head gets tossed in as well. (Don't split the head) I'd practice this at least once before unleashing it on guests!

            3 Replies
                1. re: monavano

                  This is how I've done it in the past. Hack em up into pieces, toss into a hot wok with oil, toss in some ginger, palm sugar, fish sauce, oyster sauce, garlic, and green onions.