Par Cooked Lobsters Recipes

LOBSTER RECIPES - FOR COOKED LOBSTER OR CRAYFISH

Steps:

• If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
• Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.
• Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
• Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
• Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
• Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.
• Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
• Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!
• How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
• Make Sauce per the Dipping Sauces recipe.
• Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
• Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
• Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
• Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
• Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
• Make the sauce per the Lemon Browned Butter Sauce recipe.
• Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
• Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
• Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
• Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
• Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!
• Garnish with lemon wedges & parlsey leaves, serve.
• Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
• Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.

PAR-COOKED LOBSTERS

Steps:

• Place lobsters in a container with tight-fitting lid. Cover with cold water, remove lobsters and measure water. Pour water into another large pot, and add 1 tablespoon vinegar for every quart of water. Boil.
• Return lobsters to lidded container. Pour the hot water over them, cover and steep 2 minutes for 1 1/2-pound lobsters, 3 minutes for 2-pound lobsters. Remove lobsters. Reserve water in container.
• Pull off lobster claws and knuckles, and return to hot water for 5 minutes. Twist off tails, and discard bodies.
• Snip through bottom sides of tail shells with shears. Remove meat. Discard shells. Cut tail meat in half lengthwise. Remove vein running through top of meat. Place meat on a platter lined with paper towel, cover with plastic wrap and refrigerate.
• Remove claws from hot water. Twist off knuckles, and reserve. Hold claw, pull down on small pincer and pull it off. Use heavy shears to snip shell at knuckle end enough to open it; remove meat in one piece. Add to platter with tail meat.
• Use shears to snip through the knuckle shell, pry open and remove meat. Add to the platter.

LOBSTER CANTONESE WITH SAVORY SAUCE

Steps:

• Gather the ingredients.
• Cut each lobster tail in half. Wash thoroughly. Drain.
• Cut tails into pieces 1 1/2 inches in length, leaving shells on.
• Sprinkle 1/2 teaspoon of salt and the flour on the lobster.
• Mix garlic with black bean mixture in a bowl. Stir well.
• Heat oil to 375 F for deep-frying. Put in lobster pieces. Deep-fry until shells are red, about 30 to 40 seconds. The lobster is only par-cooked at this stage.
• Remove and drain on paper towels.
• Reheat 1 tablespoon of the oil from deep-frying in a wok . Stir-fry the black bean mixture 30 seconds. Remove to a small bowl.
• Reheat 2 tablespoons of oil in the wok. Stir-fry the ginger and scallion until fragrant, about 30 seconds. Add pork. Stir-fry on high heat until no longer pink.
• Add 1 tablespoon of sherry, soy sauce, black bean mixture, and stock. Bring to boil.
• Add lobster to meat mixture. Add the remaining 1 tablespoon sherry. Cover. Cook 3 minutes.
• Remove lid. Add dissolved cornstarch to thicken the gravy. Season with 1/2 teaspoon salt. Add the large scallion pieces.
• Slowly pour in beaten egg. Stir-fry about 10 seconds. Remove from heat and serve immediately.