Cold, cooked, whole lobster.... ideas???
- adroit_minx Aug 18, 2009 04:25 PM
I just became a proud recipient of a whole cooked (as of about 4 hours ago) lobster. So... what should I do with this bad boy? It's about 1.25 lbs, orangy-red, kinda cute in a crustacean-y way.... Oh, and how long will it keep in the fridge if I have to delay the feast? Remove meat from shell or keep it intact? Thanks!
It's fine to go ahead & take it out of the shell, so you don't have the cute l'il bugger staring at you everytime you open the fridge!!
Cooked lobster meat should last about 2 days in the fridge. Tops. Simple is best. My favorite lobster recipe is to make a CT-style lobstah roll. Sautee the meat gently in copious amounts of melted butter. Serve in a warmed hot dog style bun, the kind that have split tops and white sides are the most authentic when buttered & grilled before adding the sauteed meat. But use whatever kind you can find.
Or you could do it the Mainer style, and mix the chopped meat with a touch of mayo, a bit of minced celery or scallion, and a drop of fresh lemon juice. Either way, it's delicious and you are one lucky dog!!!
Lobster roll with butter would be my 1st choice also, but the split-top buns can be difficult to find and time is a'wastin'. If you go that way, reheat it quickly in the butter so it doesn't get tough. 2nd choice - stuffed tomato with lobster salad. Chunky lobster, mayo, a tad of sweet curry, couple hours to chill again and to let the curry disperse. Add a little dill to the starburst tomato before you dollop on the lobster. Yum.
Try doing a search for lobster spaghetti from Bix restaurant in SF, CA. If you have no luck, it's simply a buttered pasta served with warmed buttery lobster. Maybe a shower of parsley on top and a squeeze of lemon juice. (NO CHEESE, please.) adam
Cape Cod lobster roll is cold with a little mayo and I added some lemon juice and a lightly toasted bun. Bought them that way and then fixed them that way. About 1/4# per roll. Mmmmm.