Makes 2 main or 4 side servings.
1 (1 1/4 pound) live lobster
2 teaspoons olive oil
2 teaspoons butter
1 finely diced large shallot
3/4 cup Arborio rice (risotto)**
4-5 cups low-sodium broth, or as much as needed
1/2 cup dry white wine
1 (14-oz) can diced tomatoes with juices,
2-3 tablespoons finely chopped fresh Italian parsley
1 tablespoon butter, not optional
Salt and pepper, to taste
Good extra virgin olive oil, for drizzling
Heat broth in a medium saucepan over medium heat. Once it's hot, lower to a simmer.
a large pot (big enough to submerge the lobster completely) of salted
water to a boil.
To kill the lobster, hold a butcher knife over its
head, about an inch behind its eyes;
puncture and slice forward in one
Plunge the lobster head first into the boiling water for 7-8
The shell should be bright red, though the meat will finish
cooking in the risotto.
Remove the lobster from the pot, rinse, and
allow to cool.
To remove the meat, twist off
the claws; crack them open with nut crackers, and extract the meat.
Bend the lobster's body back from the tail until it cracks; remove it.
Then push the tail meat out.
Crack the lobster body open and break off
the legs; use a skewer to push the meat out of the legs.
the risotto, saute the shallots in olive oil and butter.
Arborio rice; toast for 1 minute.
Cook the risotto at a slow simmer,
adding heated broth ½ cupful at a time.
Most cookbooks will tell to
I don’t, and you don't have to
You can stir occasionally; just make sure the risotto absorbs
the liquid before adding more.
It will become tender and creamy as it
Season will some salt about halfway through so it blends well,
and add the white wine.
Add the tomatoes with their juices. 4-5 cups of
broth works for this recipe, but use more or less as needed.
I prefer a
superior risotto for this recipe since it makes the lobster that much
Add the lobster meat to the risotto, and cook 4-5 minutes.
takes about 20 minutes total for the risotto to become completely
cooked.Plate your risotto.
Taste it -- it should be wonderfully creamy and thick.
best al dente, which means it
should still retain some firmness when you chew it. Season with salt
Remove risotto from heat, and add 1 tablespoon butter for
Add fresh parsley, and stir well.
Top it with a sprinkling of fresh parsley and a drizzle of extra virgin olive oil and serve immediately.
used 3/4 cup of Arborio instead of 1/2 cup as I would normally do since
I used both tomatoes and more wine. Plus, I wanted more risotto to
balance the rich lobster. If you choose to use less risotto, then just
reduce the amount of liquid you use.
- 2 Lobster Tails
- Lemon wedges
Secure lobster tail
wrapper with a rubber band. Place lobster tail in room temperature water
in the sink for 30-45 minutes to defrost. Bring a large pot of water to
boil and add defrosted, wrapped lobster and boil 10 minutes.
Remove from wrapper, split in
half(see techniques area for more detail) and place the halves on a
Drizzle with melted butter
and lemon juice. Broil on high until lightly browned. Serve with melted
butter and lemon wedges.
A good-quality lobster deserves to
be served simply, as in this recipe, so that the full flavour of the flesh can
Lobsters - 2, each weighing about 700g (1½ lb), split into halves
Butter - 75g (3 oz)
Fresh breadcrumbs - 4 tbsp
Brandy - 3
Double cream - 3 tbsp
Cayenne pepper - a pinch
lemon slices and dill sprigs - to garnish
- Discard the stomach, the dark vein that runs through the body, and the
spongy gills from each lobster.
Remove the tail meat. Crack open the claws and
remove the meat.
Scrape the meat from the legs with a skewer.
- Cut the meat into chunks, then sprinkle with lemon juice.
reserve the coral, if present.
Remove and reserve the soft pink flesh and
- Scrub the shells and place in a low oven to warm.
Melt 25g (1 oz) of the
butter in a small frying pan, add the breadcrumbs and cook until brown and
- Melt the remaining butter in a saucepan, add the lobster flesh and gently
stir until heated through.
- Warm the brandy in a ladle, ignite with a taper and pour, still flaming,
over the lobster.
When the flames have subsided, transfer the lobster to the
warmed shells and keep warm in a low oven.
- Pound the liver and pink flesh.
Stir into the cooking juices with the
cream and cayenne pepper.
Boil briefly, until thickened, then spoon over the
- Sprinkle the fried breadcrumbs over the top.
Quickly garnish with the
reserved coral, if available, cucumber twists, lemon slices and dill sprigs.
Getting the Meat out of a Lobster
Cracking a whole lobster and enjoying each morsel of meat isn't so
hard once you get the hang of it. All you need is a fork, cocktail fork
and lobster crackers.
1. Separate the tail piece from the body by
arching the back until it cracks.
2. Bend back and crack the flippers from the
tail. Straighten the tail with one hand, and insert a fork to pull the
tail meat up and out through the wide end.
3. Twist off the claws. Break open each claw
with lobster crackers and remove the lobster meat. (For the connecting
joints, crack open with lobster crackers and remove the meat with a
Fried Flour Cup - 10 nos
(made of spring roll skin)
Fresh Lobster - 1
no about 1.5kg
Chopped Waterchesnut - 3OOgm
Green Peas - 50gm
Ajinomoto - 3 teaspoon
Salt - 2 teaspoon
Pepper Powder - 1
Chicken Egg White - 2 nos (C)
Corn Flour (with water) - For thickening
1. Clean lobster, chop head and separate meat from shell
2. Dice lobster meat, add ingredients A and marinade for 2 minutes.
3. Place lobster shell in plate and arrange Flour Cup on both sides of shell.
4. Heat oil at 60% temperature, stir fry lobster meat and drain excess oil.
5. Heat 2 tablespoons oil and stir fry ingredients B for 5 minutes,
ingredients C and lobster meat.
6. Place cooked ingredients in Flour Cup and serve.
TIME: PREPARATION TAKES ABOUT 10 MINUTES
COOKING TAKES ABOUT 5 MINUTES
* THE MEAT COULD BE WRAPPED WITH LETTUCE (FRESH) BEFORE PUTTING INTO THE CUP
FOR EXTRA TASTE.
LOBSTER PINEAPPLE BOAT
recipe makes 1 portion.
1 small fresh
1 onion, chopped medium
1/2 of 2 different colored bell peppers,
4 mushrooms, quartered
(1) 10 ounce rock lobster tail
1 tablespoon brandy
1 tablespoon Grand
Cut a small pineapple in half lengthways.
Remove the inside meat, cutting
in the shape of spears. (Be careful not to puncture the shell of the pineapple
because it will be used for serving the finished dish)
Cut the onions,
mushrooms, bell peppers, lobster and the pineapple spears into cubes,
about 1/2-inch in size, and set them aside.
Sauté the onions, peppers,
lobster, and mushrooms in clarified butter. Add the pineapple last so that it
will not overcook and become soft.
Season with Pico-Pepper sauce and flambé
with the brandy and Grand Marnier.
At the same time, broil the pineapple
shell so the edges become crisp and the shell is heated throughout.
mixture back into the shell.
Pour the Grand Marnier into a spoon and light
with a match and pour over the mixture and
6 tbsp butter
3c.cooked lobster meat cut inti
bite size chunks
3 egg yolks
2 cups light
2 tbsp flour
1/8 tsp nutmeg
dash of old bay
3tbsp cooking sherry
In a double boiler over
medium heat, melt butter, add flour slowly stir until forms into a
combined ball, add beaten yolks to cream. Sslowly addto butter and
flour miture cook untilthicken,about 1/2 hr.
Addlobster,nutmeg,salt,old bay seasoning and sherry. Serve over
pastry shells or toast points
6 slices butter toast cut into
1 tspgarlic salt
1 cup grated chedder cheese
2 cup lobster meat
1/2 cup cream
1/2 tsp old bay
Place toast pionts on the bottom of a buttered
casserole dish, cover with a layer of lobster and chedder.repeat for
a second layer.Combine eggs and seasons with cream and pour over the
top.Bake in a preheated 350 oven until (bubbly) about 30
1cup lobster meat,cut
bit of pepper
2 cups of liquid (clam juice
or left over water from steamed lobster)
Melt butter, add
pepper and flour, stirring constantly. Add liquid,stirring constanly
over medium heat until thickened and boil gently 1 minute(to cook
flour) Add 1 tbsp of sherry and lobster meat,heat
Serve over crabcakes, fish or pasta.
3 8 oz pkg cream cheese
2tbsp worchestershire sauce
dash of old bay seasoning
Beat cream cheese slowly with mayonnaise and milk until
creamy,add worcestershire sauce and diced veggies. Fold in
seasoning. Serve cold with veggie sticks,chips or cracker.
Lobster au Raspberry Court-Bouillon Recipe
||Preparation Time: 0:15 |
2 Maine Lobsters, 1 ¼ lbs.
½ teaspoon Sea Salt
2 tablespoons Raspberry Vinegar
1 large Bay Leaf
1 large Scallion,
2 sprigs Parsley
½ cup White Wine or
|Combine all ingredients except Lobsters in a
large pot of water.|
Bring to a hard boil and gently lower Lobsters into
Return water to boil and cook for 10 minutes.
Remove Lobsters, set
on a large platter, pour 1 cup of the cooking liquid over Lobsters and let
cool for 5 minutes.
Twist off Lobster claws, pull off the "thumb" part and
crack the claws being careful not to damage meat.
Cut through the
underside of the tail with a scissors or sharp knife.
Remove the whole
tail and cut in half lengthwise, discarding the black vein.
tomalley (green colored liver) and coral (red colored eggs), if
Mash with a fork in a small bowl, adding cooking liquid and fresh
pepper to taste.
Place Lobster parts on a bed of fresh lettuce with wedges
of fresh lemon and tomalley mixture.
Serve. The meat is so deliciously
sweet, melted butter is optional.
||Serving Ideas : Serve with a