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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!

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  1. 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!!!

    1. 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.

      4 Replies
      1. re: wolfe

        Jeezus!! Does that sound good or what?! I guess butter poached ANYTHING would be hard to hate. Butter poached bacon anyone? ;) adam

        1. re: adamshoe

          Adam, you sly dog I knew this recipe was missing something, butter poached bacon.
          http://www.nytimes.com/2009/01/28/din...

          1. re: wolfe

            aack!! Enough fat and cholesterol to wipe out a small village! I love it.... adam

        2. re: wolfe

          That does sound delicious.... I was thinking no pasta but mabe crusty bread to mop up with.... but I guess you could add tiny peas or steamed asparagus for the veggie factor.... maybe not. Or, that could be the makings of a Ab Fab lobster roll.

        3. Don't know if it's available online, but Bix in SF used to have a lobster spaghetti on their menu. It was sumptuous and oh, so good. Enjoy your "sea spiders" or whatever PETA wants us to call lobster... adam

          1. 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.

            1. #3: My go-to wine for lobster has become Cremant d'Alsace. Mmmmmm....