help me cook a lobster

DavidC · #1 09-10-2005, 08:48 PM

I checked epicurious.com, but I'm not interested in making lobster rolls.

Anyone have any idea as to how to cook / serve a lobster. I have two medium-sized tails, just for myself.

Edit: I'm looking for something pretty plain, but totally plain. I can cook as long as I have some directions.

JaBlue · #2 09-10-2005, 08:53 PM

I don't know the answer to your question but epicurious.com is a great site.

rusellmj · #3 09-10-2005, 08:53 PM

www.foodtv.com

CardSharpCook · #4 09-10-2005, 08:59 PM

Drop it in boiling water for about 3 minutes OR break it out of its shell and pop it in the oven at about 375 for about 5 minutes OR bust it out of the shell, get a saute pan on med-hi heat with a little oil in it, get a nice golden-brown color on it on both sides. About 3-5 min total cooking time. OR out of the shell, rub a little oil on it and slap it on the BBQ.

I've done three of these.

Serve with melted butter. Simple. Easy. Yummy.

I can do more if you want more complicated...

CardSharpCook · #5 09-10-2005, 10:00 PM

hows that lobster doing?

Sincere · #6 09-10-2005, 10:03 PM

Just boil that bytch for 3 minutes.

DavidC · #7 09-10-2005, 10:21 PM

[ QUOTE ]
Drop it in boiling water for about 3 minutes OR break it out of its shell and pop it in the oven at about 375 for about 5 minutes OR bust it out of the shell, get a saute pan on med-hi heat with a little oil in it, get a nice golden-brown color on it on both sides. About 3-5 min total cooking time. OR out of the shell, rub a little oil on it and slap it on the BBQ.

I've done three of these.

Serve with melted butter. Simple. Easy. Yummy.

I can do more if you want more complicated...

[/ QUOTE ]

I'm interested in keeping it out of boiling water, to preserve as much taste as possible (though that may not make a difference):

I'm a big fan of frying, so I'm going to try that.

I can melt butter like a pro, so I'll probably do that too.

Do you have any recommendations for herbs/seasonings?

This is tomorrow's lunch for me. I'm looking forward to it. [img]/images/graemlins/smile.gif[/img]

--Dave.

Thanks for your help, btw.

BottlesOf · #8 09-10-2005, 10:24 PM

I think you should steam it not boil it, which means a lot less water in the pot. I may be wrong though.

Also, after this watch "Annie Hall"

CardSharpCook · #9 09-10-2005, 10:44 PM

[ QUOTE ]

Do you have any recommendations for herbs/seasonings?

[/ QUOTE ]

Were you another cook, I'd wave my hand dismissively and say, "herbs de Provence" [img]/images/graemlins/smile.gif[/img] This refers to herbs grown in the provence region of France. These are soft herbs that will not overpower the dish. Taragon, dill, parsley, chervil... any of these would be good, so long as they are fresh. Remember that the lobster is the star of this dish. If you don't have any fresh herbs on hand, don't worry about it. Also, be sure to salt it, but you can omit pepper.

Note: glad you're not going to boil it [img]/images/graemlins/wink.gif[/img]

yellowjack · #10 09-10-2005, 10:44 PM

You want to keep the taste, but you're adding butter and frying it? [img]/images/graemlins/frown.gif[/img]

Try steaming it and eating it w/o the butter and whatnot. Tell me what you think.