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I have lobster meat! I need some Hound-help!

twan55 May 13, 2009 02:38 PM

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!

  1. s
    SQHD May 14, 2009 02:00 PM

    Be VERY aware that some people might be forgetting one obvious fact here; the lobster is already "semi-cooked" so whatever you do to it, don't cook (steam, poach, fry, boil, etc.) it until it's tough and rubbery.

    1. CindyJ May 14, 2009 01:49 PM

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

      1. BobB May 14, 2009 01:28 PM

        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. a
          adamshoe May 13, 2009 04:56 PM

          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. wolfe May 13, 2009 03:47 PM

            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
              adamshoe May 13, 2009 04:37 PM

              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
                wolfe May 13, 2009 04:47 PM

                Adam, you sly dog I knew this recipe was missing something, butter poached bacon.

                1. re: wolfe
                  adamshoe May 13, 2009 04:54 PM

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

              2. re: wolfe
                Gio May 13, 2009 04:53 PM

                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. c
                cimui May 13, 2009 03:35 PM

                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!!!

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