September 22, 2009

Cooking Lobster Roe

A Guide to Cooking Lobster Roe

One of life’s greatest pleasures is food, and one of the great things about food is how much variety and diversity there is out there. I personally love to try new dishes all the time in search of an exciting and unique taste that I have not had before, so it was with great delight that I came across a tasty treat from an unexpected place: lobster roe. If you have not heard of this term before, do not worry; prior to tasting it, I had not either! This article will tell you all about lobster roe and will give you a couple of good recipes you can use to prepare lobster roe yourself.

Learning About Lobster Roe: What Is It?

Believe it or not, lobster roe refers to the eggs a female lobster carries as a means of giving birth. If this sounds unpleasant, just remember that caviar – eggs from specific types of fish – is considered a fine delicacy in most of the world. We are often turned off to foods that we think may not be good based off of where they come from. Lobster roe is one of those foods. If you have had caviar before, then you have a good idea of what lobster roe tastes like: a slightly sweet (sometimes salty) taste with an almost-liquid texture that slides down your throat. This treat is found only in the female lobster, though, so if you want lobster roe you will have to make sure your lobster is a girl. On females, the first pair of swimmerets under the body is soft and feathery; on the males it is hard.

Learning About Lobster Roe: Using It In Food

You can consume lobster roe as a stand-alone dish if you would like, much like caviar, but most people tend to incorporate lobster roe (also known as coral) into other dishes, to be used as an additive or a garnish. This roe performs quite well as a garnish because of its color. While originally black, the lobster roe will turn a bright red color when cooked. It also adds a nice taste to whatever dish you are making, especially lobster ones. Below are a couple of quick ways you can incorporate lobster roe into your food.

Stuffed Jumbo Shrimp with Lobster Roe

For this dish, take some jumbo shrimp and make sure they are peeled. Set them aside to chill, then take your lobster roe and sauté it in a pan over light eat in olive oil and butter. You will know they are cooked when they are bright red (but be careful!). Carefully cut a slit in the jumbo shrimp and place the sautéed roe into it. You can hang these shrimp on a cocktail glass to make a nice lobster-shrimp cocktail, or you can cook them further and make them into a tasty shrimp scampi. Either one tastes great.

Lobster Roe Butter

To make this dish, take your roe and set them aside. Do not cook just yet. In another bowl, mix drawn butter (melt your butter, let it settle, then skim off the white solids from the top), a touch of garlic, and lemon butter. Boil the butter mixture for about a minute. Then, whisk the roe so that it breaks up, and combine it with the butter mixture. The heat from the butter mixture, if applied properly, should make the roe turn red. You can put this tasty sauce on just about any seafood you want.

Well, now you know all about lobster roe; what it is, where it is from, and what you can do with it. The next time you are preparing lobster and notice tiny, dark eggs in the belly, do not throw them away! Instead, save them and make these delicious lobster roe treats.

You are welcome to read:

How To Cook A Lobster – Fantastic Lobster Thermidor Recipe

How To Cook A Lobster – All About Frozen Lobster Tails

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September 22, 2009

A Fantastic Lobster Thermidor Recipe

Lobster Thermidor Recipe

 

Do you enjoy a rich, tasty lobster? If so, have you heard of a delicious dish called lobster thermidor? If not, then you are in for a treat. There are tons of different ways to cook a lobster, ranging from the simple and easy to the complex and exquisite. Lobster thermidor falls somewhere in the middle –it is not as simple to make as simply broiling a lobster and adding lemon juice, but it is not as complex as some other dishes. The taste will make it all worth it too. The lobster thermidor recipe provided below is a fantastic way to prepare this dish.

Before we get into the lobster thermidor recipe, though, let us first talk about the dish itself. Lobster thermidor is a very rich and succulent dish that basically is a baked lobster concoction with béchamel sauce. True thermidor typically involves lobster meat mixed with cheese, brandy (or sherry), egg yolks, and mustard and is quite filling. Legend has it that it was named by Napoleon, who loved it so much that he named it after the month in which he first ate it. (The month – thermidor – was used after the French Revolution for a short while to denote what we know as November.) This actually is not entirely true, though. Lobster thermidor was created in 1894 in honor of a play called Thermidor – which really was named after the month. Regardless of its origins, though, lobster thermidor is quite delicious, as you will now see.

The True Lobster Thermidor Recipe – French style

Ingredients for the béchamel sauce:

4 tablespoons of butter

½ cup of fish broth (but you can also use other flavors)

1 cup of milk

Black pepper (preferably freshly ground)

Nutmeg

Salt

3 tablespoons of flour

Ingredients for the main dish:

Lobster (this recipe is best for a 2-3 lb lobster)

Parmesan cheese (grated)

¾ cup of heavy cream

2 egg yolks

1 tablespoon of shallot

3/4 cup of meat or fish stock

1 tablespoon of chopped tarragon

2/3 cup of brandy

2/3 cup olive oil

Butter (melted)

1 teaspoon of dry mustard

Salt and pepper

Instructions:

For this lobster thermidor recipe, take the lobster and boil in a pot for about 9 minutes. Remove and take all of the meat from the claws and body (you will need to crack the claws and split the shell down the middle). Keep the shell and rinse the meat off, then chop the lobster and place into a bowl. Place aside for a moment and mix the ingredients for the béchamel sauce together. Then take the mustard, tarragon, salt, and pepper and add it into the sauce. Mix in the cream and egg yolks, and pour in the brandy and olive oil. Add the shallot and meat or fish stock and mix thoroughly. At this point, all you have to do is thicken the sauce on the stove and pour into the bowl with the lobster. Add the parmesan cheese to the top, mix well, and stuff the shells with the lobster meat. Glaze the lobster with butter, add more cheese to the top (without mixing), and bake at 375 degrees Fahrenheit until the cheese is a nice, golden brown. Then enjoy!

A Lobster Thermidor Recipe Alternative

You can substitute ingredients to make it more of an American style, if you wish. To do this, replace the brandy with either sherry or a white wine of your choice (I recommend a sweet variety, like moscato). You can also replace the shallots with sautéed mushrooms, and replace the tarragon with paprika. Really, just experiment until you find the perfect lobster thermidor recipe and you will be pleased with the results. Bon appétit!

You are welcome to read:

How To Cook A Lobster – Lobster Pie Recipe

How To Cook A Lobster – Great Lobster Tail Dishes

 

 

 

 

 

 

 

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September 21, 2009

All About Lobster Eggs

All About Lobster Eggs

Have you ever heard of a food called caviar? If you have, then you probably either love it or hate it. If you have not, you are in for a little bit of education regarding this topic. Caviar is a fancy term for eggs that are edible and come from specific kinds of fish. This product is called roe, and is considered a delicacy in many parts of the word. Did you know that lobsters have roe too? Believe it or not, they do. One thing that may be hard to believe about lobster eggs is that they are also considered a delicacy in many parts of the world – and are just one of the many great things about this delicious crustacean. This article will tell you all you will ever need to know about lobster eggs and how they are used today.

Random Facts About Lobster Eggs

One of the coolest bits of information about lobster eggs is how they exist in the natural world. A female lobster, at any given time, can carry anywhere from 3,000 to over 100,000 eggs – a tremendous amount compared to a lot of other creatures on earth. Only around 2 lobsters will make it out of every 50,000 eggs, though. Another cool fact is that an individual egg laid by a lobster is extremely small – only around the size of a pin! That is a tiny, tiny egg.

As you can see, the information about lobster eggs given above gives you a bit more insight into what they are like when they are eaten as food. Lobster eggs are harvested year-round and are used for food. They are not, however, an everyday item or staple food for most of the people in the world. This is because caviar of any kind is generally quite expensive. Lobster eggs, however, tend to be a little cheaper. You can get a pound of lobster eggs for around $25.00 in many places. When compared to the cheapest kind of caviar – around $20 dollars an ounce – lobster eggs are a pretty good deal.

About Lobster Eggs as Food

One of the things people wonder about lobster eggs is how they taste. People generally recoil in disgust when they think about eating eggs from seafood, but believe it or not, lobster eggs are actually quite tasty. People have described the taste as being somewhat sweet with an almost-fluid texture that results in the eggs melting in your mouth. Some people even think that a perfectly cooked dish of lobster roe is actually better than caviar – and considering caviar is widely considered the premiere delicacy, that is quite a statement!

There are several ways you can prepare lobster eggs. Most people lightly poach them by cooking them in a pan over low heat with butter. Be careful not to scramble them, though. You can also spread them on bread. I recommend focaccia bread, but garlic bread is also a good compliment. You can even put prepared lobster roe on ritz crackers to serve as hors d’ouerves at a party.

Learning about lobster eggs could very well result in a new and extremely tasty dish for you and your guests. Now all that is left to do is go out and grab some roe for yourself – and make your next meal all about lobster eggs!

You are welcome to read :

How To Cook A Lobster- About Frozen Lobster Tails

How To Cook A Lobster-A Great Grilled Lobster Tail Recipe

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September 21, 2009

How to Cook a Live Lobster

Easy Instructions on How to Cook a Live

 Lobster

Many people all across the world absolutely love the taste of lobster. Most of them, though, are understandably squeamish about touching a lobster, let alone cooking one live. If you are one of these people, relax. This article will explain how to cook a live lobster and give you all the advice and guidance you need. After all, lobster is a fantastic meal that should be enjoyed by everyone. Learning how to cook a live lobster will allow you to make your own lobster meals in your very own kitchen. It really is that easy!

Before we start learning how to cook a live lobster, let us go over the equipment you will need. The first and most often-used piece of equipment is a large pot. This will be used to boil the water that will cook your lobster, so it has to be big enough for the whole lobster to be completely covered by the water. Another helpful piece of equipment is a set of tongs. You do not want to put your hand in boiling water, believe me. This will save you from that trouble. Lastly, you may also need a steamer, if you are going to steam the lobster. A steamer uses heat to turn water into hot water vapor (or steam), and is one of the best ways to prepare a live lobster. We will talk more about that later.

How to Cook a Live Lobster: the Boiling Method

Now that you have your equipment ready, let us discuss how to cook a live lobster by boiling it. Before we begin, though, let us clear up a misconception. Some people are squeamish about boiling a lobster because they believe the lobster feels pain and is tortured by this process. There is evidence that lobsters lack the sensory capabilities to feel pain, but even if they can, rest assured that the boiling water kills them instantly. Now you know that you can safely and humanely boil a live lobster.

The best way to boil one is to take a large pot and fill it with enough water to cover the lobster or lobsters you will be cooking. Then, bring it to a rolling boil (you’ll know it’s ready when large bubbles start to appear). Add one teaspoon of salt per quart of water to give it enough flavor. Then, the easy part: Just pick up the live lobster and place it, stomach down, in the pot. The lobster will die immediately. Watch for the shell to turn red; when it does, your lobster is ready.

How to Cook a Live Lobster: the Steaming Method

The steaming method is based off of the same general concept as the above method, except it takes place either in a steamer or in an enclosed pot. You can actually use a large pot for this method if you do not have a steamer. If this is the case, you want to fill the pot until the water line is two inches high. Salt and bring to a rolling boil, then insert the lobster as usual. Then, take a lid and place it securely over the top of the pot. The steam will make your lobster taste absolutely delicious. If you have a steamer, then you carry out the same process. It just makes it easier to do it. You will want to cook these lobsters for 15-20 minutes, based on how large your lobster is.

There you are! Easy instructions on how to cook a live lobster. Now you are ready to go cook some lobster!

 

 

How To Cook A lobster -Great Lobster Tail Sauce

 

 

 

 

 

 

 

 

 

 

 

 

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September 18, 2009

How to Eat a Lobster

 

How to Eat a Lobster

There is a lot that goes into learning how to eat a lobster, believe it or not. Most people do not believe that eating lobster is that complicated. Well, it isn’t, but there is still information you should know before eating a lobster that will make your lobster meal more satisfying. This article will tell you all about how to eat a lobster and tips and tricks you can employ to make it a more fulfilling meal.

How to Eat a Lobster Safely

Lobster is a shellfish, which means it is susceptible to causing illness and disease if it is not properly cooked. This is because a lot of harmful organisms live in shellfish, which is why they must be thoroughly cooked before eating. Never consume raw shellfish. Even oysters should ideally be prepared before consuming them. When it comes to lobster, you want the meat to be opaque, white, and tender. If it is too tough, then you have overcooked it; if it is still kind of clear, or isn’t a pure white then you have undercooked it and should definitely cook it further.

How to Eat a Lobster: Tools You Will Need

Before we start to dive into eating this delicious dish, we should talk about a few things every table must have in order for your guests to fully enjoy their meal. The first is a nutcracker. A lobster’s shell can be broken by hand, but it could be painful and time-consuming. Therefore, you should invest in a nutcracker to expedite the shell-cracking experience. This is particularly handy for the claws. The next instrument you should have is a small shellfish fork. These often come with crab dishes and are like normal forks – except much, much smaller. The small size of this fork will allow you to get into the hard-to-reach places and extract the meat. You will also want a bib, too, just to keep your clothes from getting messy. Eating lobster can be a messy affair, especially when you add melted butter – which is the next item you should have. If you have a nutcracker, small fork, bib, and melted butter, then you are ready to go.

How to Eat a Lobster Efficiently

Lastly, we will talk about the best way to eat a lobster so that you get the most meat for your buck. A lobster can be expensive; at the market, you can expect to pay anywhere from $10 to $20 per pound for a lobster. Thus, you want to make sure you get all the meat out of it that you possibly can. The first thing to know about this is to identify which areas have meat. The tail is obvious, but the claws and the legs actually have meat in them as well. To help with the claws, twist them off with a gentle twisting motion. Then, use the nutcracker on the back end of the claw and extract the meat. For the lobster tail itself, you can use the tiny fork to get in between the shell and the meat and really get the succulent meat out as much as possible. Be sure, though, to first remove the green and black material (the lobster’s digestive system) from the tail before consuming.

There you have it. A handy guide on how to eat a lobster. Some people do different things, but it really is just about using the nutcracker when you have to, taking advantage of the tiny fork, and finding as much meat as you can. Oh, and be sure to go extra slow – so you can savor every bite!

You Are Welcome To Read :

How To Serve A Lobster

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September 11, 2009

How to Serve a Lobster

 

How to Serve a Lobster

Before addressing the question of how to serve a lobster, we must first look into how the lobsters themselves are typically served. Typically lobster tails are served since the majority of the meat resides in this area. These lobster tails can be served either warm or cold, depending on the preference of the consumer. However, the legs and claws also contain a bit of meat and are occasionally served. Now that we have laid out this information, let’s move on to the topic of this article, “how to serve a lobster.”

Many people are unaware of how to serve a lobster when it comes to sauces and side dishes. Is lobster served with sauce? Is it served with sides? If so, what type of sauce is best? What sides are recommended? Truth be told, there is no set in stone rule of exactly how to serve a lobster; instead, feel free to use your imagination and be creative. Throughout this article we will provide you with some already discovered methods for answering the question of how to serve a lobster that can be adapted and amended to fit your lobster dish needs.

How to serve a lobster—three methods:

1.) How to serve a lobster that is warm with sauce

One method for serving a warm lobster includes providing melted butter for dipping. The butter can either be brushed onto the warm lobster tail or placed in a separate side dish (typically a small sauce bowl). Sometimes this butter is seasoned with garlic flavoring to add a bit of a kick. Along with butter, many lobster lovers prefer a side of mayonnaise. Like the butter, the lobster is typically dipped into the mayonnaise to add a bit of flavoring. However lemon juice and parsley are also used for flavoring your warm lobster.

2.) How to serve a lobster that is warm with sides

When determining a side dish for your lobster it is essential to get sides that compliment to your lobster without taking away from the tail. Therefore, your side dishes should be very simple. Many people serve lobster with a side of crackers. Other will cook potatoes and add butter to compliment the butter that is being used for the lobster tail for dipping. Since butter is frequently used, along with garlic or parsley flavoring, it may be great to serve the lobster with a baked potato. Corn on the cob and your typical green salad are also other side dishes that are typically served with lobster that is served warm.

3.) How to serve a lobster that is cold with sides

Now that we have discussed serving warm lobster, lets zoom in on another method—serving cold lobster. If you are serving the lobster cold it is important to keep your side dishes cold as well. Even if it is cold, the lobster tail is the main dish and should have very simple side dishes to not take away from the lobster. Therefore, several people will serve the lobster with a green salad. However, you can also serve anything from cole slaw to a cucumber salad.

Addressing the question how to serve lobster should always be answered with one word—simplicity. Simple side dishes are recommended so that the attention is not detracted from the lobster. However, you can be very creative when preparing side dishes to go with lobster. Furthermore, lobster goes great with champagne or wine so be sure to add these to your meal for an excellent treat. Here’s to a great lobster meal!

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September 11, 2009

A Great Grilled Lobster Tails Recipe

 

A Great Grilled Lobster Tails Recipe

Have you been in search of a mouth-watering grilled lobster tails recipe? Have you wanted the perfect recipe to spice up your cooking and make your friends and family literally salivate over your grilled masterpiece? If so, and if you want to wow your guests, then grilled lobster tails are definitely for you. There are a million and one ways to grill lobster, and many of them taste great. But some of them do not, or are so complicated that it takes a virtual miracle to pull them off. The grilled lobster tails recipe I have for you below promises to offer you a quick, easy, yet delicious way of making your lobster the best it can possibly be.

Grilled Lobster Tails Recipe: Sweet and Spicy Seafood

Ingredients:

Four Maine lobster tails (or fresh lobster)

Two cups of butter

Garlic (either freshly-minced or in a shaker)

Whole lemons (or a bottle of lemon juice)

Brown sugar

Cayenne pepper

To start off this grilled lobster tails recipe, obtain the above ingredients. You can substitute basically any kind of lobster for Maine lobster; I prefer to use it for its bold, refreshing taste. If you obtain it fresh from the market, then you will have to prep the lobster by boiling it until the shell is red, and removing the head and claws from the tail portion. Then, crack the top side of the tail open so the meat is exposed. Set the tails aside for the moment.

Take the butter and melt it either on the stovetop or in a microwave. You can do this on a grill too if you are prepping outdoors. Mix the butter in with enough garlic to suit your tastes – some like more, some like less. It really is up to you. Then, take a pinch of brown sugar and include it, as well as a dash of cayenne pepper. The sugar offsets the tanginess of the mixture a bit and complements nicely the cayenne. Be careful not to go overboard with either, though; they can easily overpower the other flavors in your lobster.

Mix all of this up and take your lobster tails. Baste the exposed lobster meat with our basting creation, so that the entire exposed surface of the meat has a nice layer of sauce on it. Then, take lemon juice and liberally bathe the meat in it. Do not pour the entire bottle, but do not put just a touch either. The lemon juice will cook off before it soaks in if you don’t.

Grilled Lobster Tails Recipe: The Grill

Prepping the grill is the next step for this grilled lobster tails recipe. Take your grill and fire it up with wood or charcoal – whichever you prefer. Charcoal cooks more evenly and can be more easily controlled, but wood imparts a certain smoky flavor that charcoal lacks. Make sure your flames are about medium height – if they are so high and strong that they sear your eyebrows when you’re cooking, or are coming up through the grill slats, then your fire is too hot for lobster.

Once your grill is nice and ready, just put the tails on it, shells down. Now is a great time to baste them once more. Turn your tail over about five minutes into the grilling, and baste again. Grill them for another five minutes, or until the meat is bright white and tender. Once this is accomplished, your lobster tails are ready for consumption.

I hope you get a lot of pleasure from this grilled lobster tails recipe. I know I love it, and I trust that you and your family will come to love it as well.

You Are Welcome To Read :

How To Cook A Lobster – Lobster Pie Recipe

How To Cook A Lobster – Great Lobster Tail Dishes

 

 

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September 9, 2009

Five More Amazing Lobster Facts

Five More Amazing Lobster Facts

Lobsters are intriguing creatures all over the world, not just because of their delicious taste. They are interesting because they live in the depths of the ocean and yet are a common, everyday part of our lives and diets.

Five Amazing Lobster Facts #1: Changing Clothes

A lobster has what we call an exoskeleton, which is an outer skeletal structure that supports the rest of the body. Humans have endoskeletons, by contrast. Thus, you may wonder how they grow if they are surrounded by a hard shell. Well, lobsters grow just like any other animal – and they shed, or molt, their shells to match their new bodies. In this way, they are just like snakes and other animals that molt.

Five Amazing Lobster Facts #2: Elderly Lobsters

We humans may be experiencing longer lives in this modern day and age, but there are plenty of animals and other living things on this planet that outlast us. Sequoia trees and galapagos turtles are two prominent examples. Would you believe lobsters are a third? It’s true. Lobsters, if left alone and not captured, fished, etc., lobsters can almost live indefinitely. In fact, some lobsters have been captured that have been measured at over 100 years old. That is far longer than 99% of the human race!

Five Amazing Lobster Facts #3: Lobsters as Health Food

People often extol the virtues of eating shellfish and fish, but many people do not particularly think of lobsters when they think of health food. But, you would be surprised at just how healthy lobster is. When compared to a similar serving of chicken and turkey, lobster had less calories, less cholesterol, and less saturated fat than either. This means that lobster, as a whole, is a healthier meat to consume than either chicken or turkey – which are healthy meats in their own right.

Five Amazing Lobster Facts #4: Humans and Lobsters- Cousins?

Well, while we are not exactly cousins, humans and lobsters are in the same kingdom– the animal kingdom that is. This is where the similarities end, however. Lobsters are arthrpods, which means they have segmented bodies, exoskeletons, jointed appendages, and are invertebrates. They are also crustaceans, who all have shells that must be molted off and shed in order to grow. In this way, lobsters are actually cousins of crabs, shrimp, prawns, and crawfish. Not all crustaceans live in water, though. Some, like certain types of crab, actually live on land. (The lobster, however, does not; it will only live about a day out of water).

Five Amazing Lobster Facts #5: Size Does Matter

Of all the types of lobster in the world, the largest is the American lobster, commonly known as the Maine lobster because Maine is the lobster capital of North America. Most lobsters that you eat average a weight of one to three pounds, but the largest lobster ever caught weighed over 40 pounds and was over three feet long! That is a massive lobster. Think of its sheer size the next time you have a lobster on your plate, and imagine how it would be to have to eat one of those. Just make sure you bring lots of butter!

The five amazing lobster facts above hopefully whet your appetite and made you crave lobster of your own. I know I’m craving lobster right now. What are you waiting for? Plan for a lobster dinner today and satisfy your cravings!

Read First Five Amazing Lobster Facts

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September 1, 2009

Lobster Paradise! About Lobster Tail Dishes

Lobster Paradise! About Lobster Tail Dishes

If you are reading this article, then there is a very probable chance that you are seeking knowledge about lobster tail dishes and how to prepare them. We all pretty much know how to prepare your standard lobster; you simply boil, steam, broil, or grill it, add butter, and splash on some lemon juice before calling it a day. Well, you can actually take lobster one step further and create a smorgasbord of succulent lobster tail dishes to suit your palette and those of your family and friends. Below you will find three lobster tail dishes that promise to make your regular lobster experience a veritable seafood feast!

(Note: All of these recipes are scaled for one pound of lobster meat.)

About Lobster Tail Dishes: Lobster Scampi

For this dish, you will need the following:

½ stick of butter

6 minced cloves of garlic

½ cup of olive oil

2 tablespoons of lemon juice

The best way to prepare this is to steam cook your lobster. Place a bit of the olive oil in a frying pan with a cover and put your lobster tails in. Try and pull the meat out of the shell a bit before doing so. Steam your lobster until the meat is white and opaque, then remove from the shell and cut into pieces that are about a half an-inch long. In another pan (or the same pan if you wish), combine the above ingredients and mix. Then, place the lobster in the sauce and sauté the entire concoction for one to two minutes. For added effect, sprinkle it with minced parsley and serve hot.

About Lobster Tail Dishes: Honey Fried Lobster

Do not let the name fool you – this lobster tail dish is good. You will need:

1 egg

½ cup of honey (divided)

1 cup of bread crumbs (the style is up to you; I recommend white)

2 tablespoons of mustard (again, your choice; I recommend Dijon)

Olive oil

Cilantro

Take the olive oil and place it in a frying pan on medium heat. Then, remove your lobster meat from the shell and set it aside. Mix ¼ cup of honey with the mustard until you get a nice, even honey mustard sauce. Take the egg and crack it open into a bowl, being sure to stir until the whites and yolk mix. Mix ¼ cup of honey with your bread crumbs (use more bread crumbs if you have to so you get a nice mixture). Also add in a pinch of minced cilantro. Then, take the lobster meat, dip it into the egg, and then coat it with your bread crumbs. Fry this in the olive oil until your breaded lobster turns a nice, golden brown.

About Lobster Tail Dishes: Sesame Lobster

This lobster tail dish is a little unique in that it has a distinct Asian flavor that is sure to put an interesting spin on your lobster meal. You will need:

5 teaspoons of sesame seeds

7 tablespoons of rice vinegar

¼ cup of soy sauce

2 teaspoons of minced ginger

2 teaspoons of sesame oil

1 tablespoon of sugar

Steam your lobster in a covered frying pan until the meat is white and opaque. Remove the lobster, remove the meat from the shell, cut it into bite-sized pieces, and set it aside. Take the above ingredients and mix them until you have a nice, consistent sauce that is to your taste. Then, coat the lobster meat with the sesame sauce and sauté in a pan with 1 teaspoon of sesame oil until the sauce is warm. Serve while hot.

You are welcome to read :

A-Great-Grilled-Lobster-Tails-Recipe

Wonderful Lobster Pie Recipe

 

 

 

 

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August 31, 2009

All About Frozen Lobster Tails

 

All About Frozen Lobster Tails

 

Cooking and preparing lobster intimidates a lot of people, which is only natural. After all, people are usually not raised on home-cooked lobster; most of the time when we encounter lobster it is in a restaurant, on a plate in front of us after being cooked and prepared by a trained chef. Plus, the thought of cooking seafood in general makes some people wary because they are not sure what sides go with it, what spices to use, etc. And when it comes to lobster, preparing a living crustacean makes some people squirm. Fortunately, there is a way to take all of the trepidation and anxiety out of cooking lobster. How? By using frozen lobster tails.

Frozen Lobster Tails: Which Ones to Pick?

If you think there is only one kind of lobster, think again. Do not worry, though; this is a common mistake. Most people think of the American lobster when they picture a stereotypical lobster: a steaming red creature with two big, fearsome-looking claws. Actually, there is another type – and it does not even have claws! This kind is called the spiny lobster, and there is actually a difference in how they taste.

American lobsters are raised in cold-water environments. Some seafood experts say this makes them taste better because the flavor is consistent and strong. They also tend to be more tender when cooked. Spiny lobsters have a unique yet pleasant taste, but they are not as tender as their American cousins. Plus, warm-water lobsters can go bad. For these reasons, cold-water frozen lobster tails are almost always more expensive than warm-water ones. I would try both and see which one you prefer.

Thawing and Preparing Frozen Lobster Tails

Once you have decided which frozen lobster tails to choose, you will have to determine what you want to do with them. There are generally three ways to cook lobster tails: steaming, boiling, and grilling. They each have their advantages and each imparts a particularly delightful yet unique taste to your tails. Steaming allows you to get very tender meat without overcooking; boiling is simple and easy to do and brings out flavor; and grilling gives you that special grilled taste and makes the flavor pop.

Once you decide to cook your lobster a particular way, you will have to thaw or defrost it. These are frozen, after all! If you do not properly and completely thaw your frozen lobster tail, you will get a crisp and cooked outside – but a cold and unhealthy inside. Thus, thawing them completely is important. There are two ways to do this. You can put your lobster tails in the refrigerator overnight until they completely thaw. Or, you can place them in a pot of cold water until they are done. Do not place them in hot water; this will prematurely cook the meat.

Now you are ready to prepare your frozen lobster tails however you want. I recommend using drawn butter with your dish; it adds a classic and refreshing taste to the meat that is really marvelous. You can also add various garnishes, like parsley, to aid in the presentation of your dish. You now have the information you need to choose the right lobster tail for you, and thaw it in a safe and effective manner. Now, just go out and try this on your own frozen lobster tails!

 

 

 

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