HOME > Chowhound > Home Cooking >

Lobster on sale this weekend

j
James Cristinian Jun 11, 2014 05:23 PM

It's 5.97 a pound, which is about as cheap as it gets in Houston, less than or equal to crawfish here in restaurants. I usually just boil them, but I'm thinking grilling or steaming. All ideas are welcome. I have my own version of a lobster roll using fresh flour tortillas and butter.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Gastronomos RE: James Cristinian Jun 11, 2014 05:31 PM

    steamed and sweet tender lobster meat dipped in a Ladolemono.

    1. greygarious RE: James Cristinian Jun 11, 2014 05:56 PM

      I have never made, but have several times ordered, Jasper White's justly-famous Pan-Roasted Lobster:
      http://www.nytimes.com/recipes/11611/...
      It should be accompanied by good bread, to swab every drop of the decadent sauce off the shells and plate. Truly one of the best things I have ever tasted.

      1 Reply
      1. re: greygarious
        j
        James Cristinian RE: greygarious Jun 11, 2014 06:12 PM

        Thanks, but it's so hot here the oven is not an option, even for a few minutes. Sounds like a winner for our abbreviated winter.

      2. ipsedixit RE: James Cristinian Jun 11, 2014 06:18 PM

        Chop up and stir fry, with garlic, ginger, scallions and more garlic.

        3 Replies
        1. re: ipsedixit
          j
          James Cristinian RE: ipsedixit Jun 11, 2014 06:30 PM

          Par boiled or live? I have no problem dispatching a live lobster, but I need to run the dish by the wifeacita.

          1. re: James Cristinian
            ipsedixit RE: James Cristinian Jun 11, 2014 06:36 PM

            I usually parboil, but some deep-fry first.

            Use this vid as a guide.
            https://www.youtube.com/watch?v=lj4eq...

            1. re: ipsedixit
              j
              James Cristinian RE: ipsedixit Jun 11, 2014 06:45 PM

              Thanks.

        Show Hidden Posts