K, here are a few.
Lobster Stock
Simply simmer with onions, carrots, celery and seasonings in water, for about 30 minutes. Strain. Reserve liquid.
STORING LOBSTER
Live:
For maximum fresh-flavor, cook and serve lobsters as soon as possible after you receive your order.
Lobsters should always be kept cool and moist at 37-41oF (3-5oC)
Store refrigerated, covered with a layer of wet newspaper, for no more than 12 hours.
Do not store live lobsters on ice, in fresh water or in the bathtub.
Cooked:
Keep refrigerated.
Store cooked lobsters on their backs to keep in the juices.
Lobster Nutrition
Everyone knows how delicious lobster is . But were you aware of how good lobster is for you? Nutrition-wise, lobster is a valuable low-fat source of protein, calcium, zinc, phosphorus and a good source of vitamin B 12. Lobster is lower in cholesterol than you think. In fact, lobsters contain Omega 3 Fatty Acids, substances that researchers believe may actually fight cholesterol build up, reducing the risk of heart disease.
Lobster Roe Butter
½ cup butter, softened 50 ml
1 tbsp. Lobster roe, cooked 15 ml
1 tsp. Fresh parsley, minced 5 ml
½ tsp. Salt 1 ml
Mix all ingredients. Chill. Serve as a tasty topping on broiled or grilled lobster, fish steaks and fillets
Gourmet Lobster Bisque
Bisque is a shellfish based cream soup. Bisque differs from chowder or a stew in that bisque is smooth and usually strained where-as chowder will contain diced vegetables as well as chunks of meat or seafood. Generally bisque is made from a highly concentrated stock and is very rich in flavor. All cream soups are ruined with boiling so take special care while handling this soup.
Preparation Time: Approx. 90 minutes
Servings: About a half gallon or 8 servings
Ingredients:
1 each 2 lbs. Live lobster cull
¼ lbs. Butter
¾ cup all-purpose flour
¼ cup chopped onions
¾ cup tomato puree
1 tablespoon lemon juice
2 cubes chicken bouillon
8 peppercorns
3 ribs of celery
2 teaspoons salt
1 tablespoon sugar
1 teaspoon white pepper
1 teaspoon Lea & Perrins
1 tablespoon A1 Steak Sauce
1 pint light cream
Method:
In a large stockpot, combine chopped onions, celery stalks, peppercorns, bouillon cubes, and salt with 1 gallon of cold water and bring the water to a boil. Add the live lobster to the boiling stock, reduce heat, cover and simmer for about 10 minutes. Remove the lobster from the stock and place it on the side to cool. While the lobster is cooling continue to boil the stock so that it may reduce.
When the lobster has cooled sufficiently to allow handling, shell it over a mixing bowl or pie plate taking special care to catch all the juices. Place the lobster meat on the side for later use. Return all the reserved juices, shells and otherwise inedible parts of the lobster to the lobster stock and boil until the stock has reduced by half.
In a separate stockpot, melt the butter, then add the flour to the butter making a roux. Cook the roux over a medium heat for about 1 minute while continually whisking. Add the tomato puree and cook for an additional minute.
Strain the lobster stock through a fine sieve. Add the lobster stock a ½ cup at a time while whisking smooth. When the soup reaches the consistency of a gravy, reduce the heat and add the lemon juice, salt, Lea & Perrins, A1 Sauce, sugar, and white pepper and simmer for about 10 minutes while stirring.
Slowly add the light cream while stirring and bring the soup back to temperature. Adjust the seasoning. Chop or slice the reserved lobster meat into desired size and add to soup. Serve at once.
Broiled lobster with crab stuffing, vegetable, rice and mango salsa
Ingredients:
2 Live Lobster
1 lb. crab meat
3 cloves Garlic, minced
1/2 White onion, finely diced
1 Egg
1/2 tsp. Parsley, chopped
1 tsp. Thyme, stemmed and finely chopped
1 tsp. Tarragon
3 cups Mixed vegetables (fresh or frozen)
1 cup White rice
2 cups Water
2 tbsp. Butter, melted
1 small Red onion, minced
1 Red bell pepper, seeded and diced
1/4 cup Cilantro, finely chopped
1 tsp. Oil
1 Mango, diced
1/2 cup Balsamic vinegar
Instructions:
Bring a large pot of salted water to a boil. Cook lobsters for 10 minutes. Turn the cooked lobsters onto their backs. With a sharp knife, split down the center. Remove the stomach and discard. In a large bowl, mix crab meat, onion, garlic, egg and herbs. Season with salt and pepper. Steam rice over medium heat, then fluff with fork.
Salsa: In a bowl, mix red onion, red pepper, cilantro, oil, balsamic vinegar and mango. Add rice. Reserve until ready to serve.
Stuff the cavity of the lobster with the crab mixture. Pour butter over the stuffing. Place under the broiler for 10 minutes or until lobster is cooked. Serve with the rice mixture.
Steamed Lobster with Sauce Beurre Rouge
Ingredients:
4 Lobster
2/3 cup white wine
¼ cup White wine vinegar
¼ tsp. Salt
¼ tsp. White pepper
2 Shallots, finely chopped
230 ml whipping cream
1 tbsp Lemon juice
1 lb. Butter, chilled
1 tbsp. Pink Peppercorns, coarsely chopped
Instructions:
Combine white wine, wine vinegar, salt, pepper and shallots in a saucepan. Reduce liquid over medium heat until only 3 tablespoons remain. Add the cream and peppercorns and reduce again by one half.
Cut chilled butter into cubes; over low heat, whisk in the butter a few pieces at a time. Remove from heat, add lemon juice and pass sauce through a chinois. Adjust seasoning
Steam Lobster in water and a little white wine. Remove the tail meat from the shell and cut in half lengthwise.
Stand head up, arrange body meat on plate with tail meat on top. Top meat with Sauce Beurre Rouge. Garnish with whole pink peppercorns.
