I have lobster meat! I need some Hound-help!
Hey guys and gals-
I have 3 pounds of semi-cooked, newly thawed lobster meet (looks like mostly claws). My friend who's a chef gave it to me a while back, frozen. Well, it's not frozen any longer, and my wife and I want to devour it tonight (along with some melted butter). As such, i have questions (sorry, but I'm a real cooking-novice):
1) What's the best way to heat it? Steam it in a colander? Fry it in a pan w/butter (and then dip it again in melted butter?!)??
2) What should we accompany it with- white rice? Couscous? Other?
3) What wine should we drink with it?
4) Should we put garlic- or anything else- in the melted butter? Or just leave it plain?
5) Anything we're not thinking of?
Thanks everyone- as you can tell I'm no chef and my chef friend is busy at work so I'm not gonna bother him with these annoying questions- that's what you people are for!
Hmm, might want to post this to "Home Cooking" or "General Chowhounding Topics", instead.
But to answer your questions:
1. We steam (many others boil), then dip in garlic or lemon butter. Steaming cooks more slowly and evenly.
2. SO eats it with baguette or other good, crusty bread; I like it with roasted asparagus.
3. I personally like lobster with viognier. Loads of ppl like it with an oaky CA chardonnay.
4. See 1... it's completely a matter of personal taste, though.
5. Be really, really careful not to overcook!!!
Finish thawing and try this.
Butter poached lobster-
1 tbsp water
1/2 to 1/3 lb unsalted butter, cut into small chunks
In a saucepan, heat water until boiling and whisk in one or two chunks of butter. Reduce heat to low and continue to whisk in butter, one chunk at a time, until butter is about about 1-inch high.
Maintain the temperature of the between 160F and 190F during cooking.
Add lobster pieces in batches and cook for 5 or 6 minutes. Probably less if partially cooked. If lobster pieces are not fully covered, use a spoon to gently turn over after 3 minutes. Drain, then toss with pasta and fresh chopped parsley. Add butter to sauce to taste. Cheese optional.
Save some for making a lobster & corn chowder - make a chowder base starting with a roux, add diced potatoes, then milk and/or stock, season with salt, pepper, and thyme. When the potatoes are done add shredded lobster meat & fresh corn kernels and cook gently a few minutes more. Top with a drizzle of melted butter if you really want to take it over the top. I usually do this with the leftovers from a big lobster dinner and it's always a hit.