Any recipes for lobsters?

MariamValsadi
MariamValsadi Posts: 1 Member
edited December 2024 in Recipes
I have 2 lobsters in the fridge but not sure what to do with them. Any suggestions will be appreciated.

Replies

  • ChristopherLimoges
    ChristopherLimoges Posts: 298 Member
    edited May 2016
    Rinse(Soaking bath, in cleaner sea water if possible), steam with lemons, season with salt and pepper(Optional), dip in plain melted or clarified butter; whatever's easier.
  • ChristopherLimoges
    ChristopherLimoges Posts: 298 Member
    edited May 2016
    Growing up, back in my hometown, every year there'd be a Lobster Festival. Hundreds of people, hundreds of lobsters. All steamin' under the sun. If you were fortunate enough, you'd get to attend one of these events annually, or when the occasion allows. The above recipe, minus the cleaner sea water brine/soak and lemon; which the method and taste was introduced by obtaining the freshest of fresh crustaceans and other sea life, is traditionally from the festival. And though the main star of the gathering was the lobster, other oceanic eats were served as well. Steamers; clams, oysters, etc. Crabs, shrimp, and scallops. Some fried, some not, fillets too; cod, haddock, you get the point.

    Over time, people got rid of their steaming racks, and used smooth stone rocks instead, which were of course usually picked up, brought home, rinsed, and scrubbed well, from the sea. Harmonizing the pot, a splash of the briny sea water would be added, followed by a wave of white wine, turning the tide. But not before the calm descent of our steamers. So the story goes.

    You could always just toss in some garlic, parsley, and butter too. Even a starfish(just kidding).
  • rosecropper
    rosecropper Posts: 340 Member
    This is the best lobster I've ever tasted:
    Boil large pot water. Drop in lobsters, cook just till eyes turn white & body light orange/red. Flesh should be opaque but still flabby.
    Split bodies & remove tomalley which should still be soft jelly like and deep green.
    Blend tomalley into a thick liquid. Reserve some for battering the meat. Use most of the tomalley and some of the broth to make a sauce mounted with butter.
    Pull flesh from claws, legs, body as intact as possible. Pat dry, dust with instant flour. Dip meat into the tomalley liquid. Sauté in butter.
    Serve with the sauce.
    And sauteed foie gras for perfection.
  • Unknown
    Unknown
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  • kimdawnhayden
    kimdawnhayden Posts: 298 Member
    Allrecipes.com usually has some good recipes. I like OldBay Seasoning for my seafood.
  • snowflake930
    snowflake930 Posts: 2,188 Member
    Lobster rolls.
    Best sandwich on the face of the earth.
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