RED LOBSTER RECIPES

lobster recipes

Cooked & Steamed Lobster
By Rob Vell
Boiling is one of the simplest ways to cook a lobster, and is probably best for the squeamish that don't wish to cut up a live lobster with a knife. Some say that you can 'hypnotize' a lobster by rubbing the top of its head or its abdomen, thereby pacifying it before boiling.

The theory is that the adrenaline produced by a frightened lobster adversely affects the texture and flavor of the meat. I have never seen or tasted any evidence of this, but if you want to cover all possible bases, go ahead and hypnotize your lobster. It is important to select a pot big enough to hold enough water to cover the lobsters completely. Bring the water to a rolling boil and add 1 tablespoon salt per quart of water. Put the lobsters in claws first and begin timing from the moment the water comes back to a boil.

Steaming is a great way to cook but not overcook a lobster's delicate meat. In order to properly steam a lobster, you need a sturdy and close to airtight steamer. The best steamer setup is a steamer insert inside a lobster pot with a fitted, heavy lid. This setup will work well on a stove top, but if you're feeding more than eight people, it would be a good idea to cook the lobsters in a large stockpot on a propane "crab boil" burner outside. If that's not possible, just be sure not to crowd your pan too much and to keep the water in the bottom of the pan at a serious rolling boil. It's better to cook the lobsters in several small batches and cook them correctly.

This ingredient list is a basic suggestion for what will only lightly flavor the lobster meat. If I chose the ingredients in order if importance, it would be: salt, herbs, onion, peppercorn, garlic, bay leaf, lemon, celery. One real necessity, however is salt. Some hard core lobster boiler and steamers only cook them using seawater.

Another tactic is to use fresh seaweed mixed in with the seawater to add even more flavor. The premise of this is that boiling or steaming a lobster in water with a lower salinity than the lobster will leach tasty salt from the lobster through osmosis, thus the need for highly salted drawn butter. I think a good amount of salt is 1 tablespoon salt per 1 quart of water. Don't listen to anyone who tells you that much salt will significantly lower the boiling point of the water, because it takes a whole ounce of salt per quart of water to raise the boiling point just one degree.

Cooked & steamed Lobster
By Rob Vell
Steaming is a great way to cook but not overcook a lobster's delicate meat. In order to properly steam a lobster, you need a sturdy and close to airtight steamer. Once this happens... Read more...

Lobster--a-fresh--delicious-seafood-treat
By Shannon Linnen
Enjoying a delicious dinner of fresh shellfish is a pleasure that nobody should miss. It is easiest to do this, of course, if you live on the coast or nearby. However, if you live inland and don't Read more...

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