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Cooking Lobster #7232
04/03/2009 06:40 PM
04/03/2009 06:40 PM

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OK, I need some advice. I have never made lobster at home. Sometimes my local market has whole lobsters and sometimes just the tails. In any case, which is the best method for cooking it and not getting it overdone? Steaming? I was thinking about doing a surf and turf or perhaps a lobster salad. In any case, I need some guidance. Can anyone help?

Thanks!

Re: Cooking Lobster #7233
04/03/2009 06:48 PM
04/03/2009 06:48 PM
Joined: May 2003
Posts: 4,957
New Brunswick & Quebec, Canada
MarcG Offline
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http://www.lobsterhelp.com/cooking-lobster.html

All kinds of ideas here, but i can tell you that in the Maritimes (Atlantic Canada), most everyone boils lobster...



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Re: Cooking Lobster [Re: MarcG] #7234
04/03/2009 07:04 PM
04/03/2009 07:04 PM

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Awesome, thanks Marc. I guess I could have done a web search and found this, but the recipes and cooking tips on this forum sound so good, just wanted some personalized advice.

Re: Cooking Lobster #7235
04/03/2009 07:20 PM
04/03/2009 07:20 PM
Joined: Sep 2006
Posts: 1,995
sebastian florida
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http://lobsterdick.tripod.com/ Dicky is my somewhat eccentric friend and landlord, his lobster boat docks in my backyard.

Re: Cooking Lobster #7236
04/03/2009 10:10 PM
04/03/2009 10:10 PM
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Posts: 4,957
New Brunswick & Quebec, Canada
MarcG Offline
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Quote
Anonymous said:
Awesome, thanks Marc. I guess I could have done a web search and found this, but the recipes and cooking tips on this forum sound so good, just wanted some personalized advice.


We live in lobster country, and for cooking, we boil it about 15 minutes, is salt water. Now, we have access directly to ocean water, so if you use fresh water, salt it as you please.

Some will dip in melted butter, but for us, it's like a steak, nothing added so you can get the real taste of lobster... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

So for us, no huge complicated recipe!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />



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Re: Cooking Lobster [Re: MarcG] #7237
04/03/2009 10:25 PM
04/03/2009 10:25 PM
Joined: Jul 2006
Posts: 866
SE PA
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I agree about the butter. When we serve it hot, we always use butter, but I usually cook extras and pick them apart, put the lobster in zip-lock bags and eat it cold with no butter. I actually enjoy it more that way. You taste the lobster, not overwhelmed by the butter!

Re: Cooking Lobster [Re: CarolynandWalt] #7238
04/03/2009 10:30 PM
04/03/2009 10:30 PM
Joined: Apr 2007
Posts: 2,251
Canada's Ocean Playground
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Canada's Ocean Playground
Seriously. Boil them but do it on the BBQ cause your house will stank. Take it from a Atlantic Canadian.


Cheers

Michael
Re: Cooking Lobster #7239
04/03/2009 10:56 PM
04/03/2009 10:56 PM
Joined: Aug 2000
Posts: 14,034
In the beautiful woods @ Hunti...
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For beginners, you don't 'cook' lobster, you steam them!! That being said, I've done them more ways than you can imagine, and I still prefer steaming!
If you're squeamish have your fish/lobster monger do the steaming for you. Unfortunately, there are times when they scream/screech. <img src="http://www.traveltalkonline.com/forums/images/graemlins/cry.gif" alt="" /> Seriously. That's not a problem for me because I have my eye fixed on the prize. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> If that makes me bad.....get over it. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />
Ok...now, If you really, truly love lobster you won't want to waste it over a salad, unless it's TOTALLY a lobster/lobstah salad. But, if you're planning to place it daintly over a salad, in Andy's words, forgettaboutit!! The taste is so unique and special it must be savored/savoured!! Go for it!! Steam, break open the shell, dig out the meat, dip into melted butter and have the BEST time you've had in a long time!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Banana.gif" alt="" /> Orgasmic, comes to mind... <img src="http://www.traveltalkonline.com/forums/images/graemlins/Blush.gif" alt="" /> Mangia!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Re: Cooking Lobster [Re: MarcG] #7240
04/03/2009 11:52 PM
04/03/2009 11:52 PM
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Posts: 12,464
Ottawa, Ontario, Canada
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All this "lobster talk" is making me VERY HUNGRY! Having been born and raised in the Maritimes, I am a real lobster lover! Had relatives who were lobster fisherman so have enjoyed many fresh lobster parties! Nothing like sitting down to a huge buffet of all you can eat lobster in your own kitchen! <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />

Re: Cooking Lobster [Re: contessa] #7241
04/04/2009 01:00 AM
04/04/2009 01:00 AM

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I agree with Contessa we (well, Bill, cuz I won't do it) always steam ours. We have a huge lobster pot, goes ouside on the side burner of the grill, with a rack in the pot. Perfect!

Re: Cooking Lobster #7242
04/04/2009 07:42 AM
04/04/2009 07:42 AM
Joined: Apr 2006
Posts: 347
22degrees N. lat of Paradise
ohtoobtan Offline
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Being a commercial lobsterman I have to add my two cents. I am also a true beliver in steaming. When you boil you lose so much of the flavor, but I will also say that there is nothing like grilling fresh lobsters. You simply split the lobster in half lenght wise clean it and throw it on the grill serve with a little melted butter.I eat them for breakfast,lunch and dinner!!!!


"May the Fourwinds blow you safely home."
Re: Cooking Lobster #7243
04/04/2009 08:18 AM
04/04/2009 08:18 AM
Joined: Nov 2000
Posts: 976
Wake Forest, NC
Pmaddenil Offline
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Wake Forest, NC
Someone should teach the chefs on St. Martin how to cook lobsters. I have just about given up. They overcook them and then later reheat them as ordered and they are tasteless grainy pieces of rubber. Lobster used to be my very favorite dinner, but now I would rather have fish, as they seem to cook that well. <img src="http://www.traveltalkonline.com/forums/images/graemlins/dine.gif" alt="" />


Former SXM Snowbirds
Re: Cooking Lobster [Re: Pmaddenil] #7244
04/04/2009 08:34 AM
04/04/2009 08:34 AM
Joined: Jan 2006
Posts: 968
Jersey City, NJ, North of SXM
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As I've mentioned before, the BEST Caribbean lobster I've ever had was on the island of St. Kitts, at a place called Sprat's Net. They pulled them out of the water, split them and grilled them slightly underdone. Prior to that, I'd never had a Caribbean lobster I liked, and other than Thermidor at Pineapple Pete's, nothing has come close. Do them right, they're great, overcook them, and they're mealy rubber.


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Re: Cooking Lobster [Re: ohtoobtan] #7245
04/04/2009 08:42 AM
04/04/2009 08:42 AM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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I agree!
I always steam lobsters... boiling just cuts the taste, and it is easy to overcook them...
boiling also ruins the tomalley or "green stuff" & roe (makes it a watery mess)...


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
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Re: Cooking Lobster [Re: peconic] #7246
04/04/2009 10:01 AM
04/04/2009 10:01 AM

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Yes, thanks for the heads up on the smell if cooking indoors. We do have a gas grill with a side burner, so that will work.

I just thought steaming might help keep it from getting overcooked and rubbery, but then if you don't cook them in salted water, how do you season them? And, do some of you eat that other [green] stuff, or just the meat?

You Atlantic coast/Canadians are lucky to have them readily available but then, you guys get all that snow and ice . . .

I have had what I thought was a perfect lobster at La Vie En Rose, ok at Lee's, but I am going to try PP's Thermidor over the next two weeks. Never had it been it gets such rave reviews in the forum, I gotta try it.

Re: Cooking Lobster #7247
04/04/2009 10:06 AM
04/04/2009 10:06 AM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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Quote
Anonymous said:
I just thought steaming might help keep it from getting overcooked and rubbery, but then if you don't cook them in salted water, how do you season them? And, do some of you eat that other [green] stuff, or just the meat?


We NEVER season lobster! why change something that is perfect as is?
I love the green stuff & orange stuff (roe, in the females only)...

I steam a 2 pound lobster for about 20 mins., up to six in the pot, and it comes out perfectly...

don't forget to get hard shelled lobsters...
soft shelled lobsters will be half water inside the shell, as they have just molted...
good tip from silverfox, look for lobsters with barnacles on the shell... they will have the hardest shell and be almost all meat inside...


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Cooking Lobster [Re: peconic] #7248
04/04/2009 10:13 AM
04/04/2009 10:13 AM
Joined: Jan 2009
Posts: 88
Oshawa Canada
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The last few years we have been going to Turtle Pier for a dish called Lobster Vanka, they cut the lobster longways down the middle then lay the open sides down on a grill and sear it in garlic butter . It's my favorite. mmm.

Re: Cooking Lobster [Re: SUNNYBOY] #7249
04/04/2009 11:06 AM
04/04/2009 11:06 AM
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Grilled is the best!! JMHO.

Re: Cooking Lobster [Re: peconic] #7250
04/04/2009 11:50 AM
04/04/2009 11:50 AM
Joined: Apr 2006
Posts: 347
22degrees N. lat of Paradise
ohtoobtan Offline
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don't forget to get hard shelled lobsters...
soft shelled lobsters will be half water inside the shell, as they have just molted...
good tip from silverfox, look for lobsters with barnacles on the shell... they will have the hardest shell and be almost all meat inside... [/quote]I beg to differ if you can get your hands on true soft shells not new shells or what they call tinnys and cook them like a soft shell crab there is nothing more decadent. They are absolutely unbeliveable.JMO


"May the Fourwinds blow you safely home."
Re: Cooking Lobster [Re: ohtoobtan] #7251
04/04/2009 04:40 PM
04/04/2009 04:40 PM
Joined: Sep 2006
Posts: 1,995
sebastian florida
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Newly molted lobsters are far and few between, they start to leather up shortly after they molt. However, I totaly agree, if you get one, ice it up and cook it like a soft crab, finest kind.

Re: Cooking Lobster [Re: silverfox82] #7252
04/04/2009 05:25 PM
04/04/2009 05:25 PM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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Ya got that right! They are few and far between...
the only ones I have had were from friensds that are lobstermen...
(once I got one myself scubadiving at the Shark River Inlet in NJ at midnight on a full moon)...
Baymen don't give them up readily, they usually they keep them for themselves...
certainly never seen any for sale in the local fishmarkets on the East End...


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Cooking Lobster [Re: peconic] #7253
04/04/2009 06:38 PM
04/04/2009 06:38 PM
Joined: Mar 2008
Posts: 8,525
Ya never know...
HillsideView Offline
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Ya never know...
Hmmm, think I'll get a live lobster and pop 'em in the microwave, so how that works <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />


My foot fits right into my shoe and my shoe will fit right into your...
Re: Cooking Lobster [Re: HillsideView] #7254
04/04/2009 07:01 PM
04/04/2009 07:01 PM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
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[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Cooking Lobster [Re: peconic] #7255
04/04/2009 07:21 PM
04/04/2009 07:21 PM
Joined: Apr 2006
Posts: 347
22degrees N. lat of Paradise
ohtoobtan Offline
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Quote
peconic said:
Ya got that right! They are few and far between...
the only ones I have had were from friensds that are lobstermen...
(once I got one myself scubadiving at the Shark River Inlet in NJ at midnight on a full moon)...
Baymen don't give them up readily, they usually they keep them for themselves...
certainly never seen any for sale in the local fishmarkets on the East End...
If your ever in the Point Pleasant area in july or august look me up the boats name is the Marielle Renee and I am located at the end of St. Louis ave. I catch quite a few at that time of year.


"May the Fourwinds blow you safely home."
Re: Cooking Lobster [Re: ohtoobtan] #7256
04/04/2009 07:50 PM
04/04/2009 07:50 PM
Joined: Dec 2007
Posts: 282
Leominster, Ma.
eng3dr Offline
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MMMmmmm..........How about a New Englam Clam Bake. Steamed Lobster, steamed clams, raw oysters, and raw quahogs. OK, throw in a couple ears of corn. Cold Beer....

Re: Cooking Lobster [Re: eng3dr] #7257
04/04/2009 07:51 PM
04/04/2009 07:51 PM
Joined: Dec 2007
Posts: 282
Leominster, Ma.
eng3dr Offline
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OOPS, that's New England Clam Bake

Re: Cooking Lobster [Re: ohtoobtan] #7258
04/04/2009 08:42 PM
04/04/2009 08:42 PM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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Quote
ohtoobtan said:
Quote
peconic said:
Ya got that right! They are few and far between...
the only ones I have had were from friensds that are lobstermen...
(once I got one myself scubadiving at the Shark River Inlet in NJ at midnight on a full moon)...
Baymen don't give them up readily, they usually they keep them for themselves...
certainly never seen any for sale in the local fishmarkets on the East End...
If your ever in the Point Pleasant area in july or august look me up the boats name is the Marielle Renee and I am located at the end of St. Louis ave. I catch quite a few at that time of year.


<img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />
You never know... we may show up! (we'll give u a shout first!)
A real soft shelled lobster is divine!
other than that... go with one with barnacles!

(I spent may a day... & night at Neilly's(sp?) Longbar!)


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Cooking Lobster [Re: eng3dr] #7259
04/04/2009 10:36 PM
04/04/2009 10:36 PM
Joined: Aug 2000
Posts: 14,034
In the beautiful woods @ Hunti...
contessa Offline
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Hmm....in all the New England Clam Bakes I've been involved with there was nothing raw involved. It's Lobster/clams/potatoes/onions/corn/and possibly a sausage ie: kielbasa/linguica or other type. But, never anything raw. We used to build a pit on the beach w/charcoal, rocks, seaweed and a tarp over to steam. Those were the days!! Nothing has tasted that great since. Glad I have the memories.
Could that be a regional thingy??



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Re: Cooking Lobster [Re: contessa] #7260
04/05/2009 07:51 AM
04/05/2009 07:51 AM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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I was wondering who would eat a raw quahog? just a little on the chewey side don't ya think? <img src="http://www.traveltalkonline.com/forums/images/graemlins/Sick.gif" alt="" />
we only use them in chowder or clam sauce, etc...


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Cooking Lobster [Re: peconic] #7261
04/05/2009 08:30 AM
04/05/2009 08:30 AM
Joined: Sep 2006
Posts: 1,995
sebastian florida
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I think just a regional use of the word quahog. Technically all hard clams (mercinaria mercinaria) are quahogs although in new england quahogs are the largest followed by cherrystones, top necks and then littlenecks. On Long Island we start with chowders, cherries, tops and necks. Then there are ocean quahogs which look alike but the shells are very dark and they don't taste very good, you often see them in supermarkets. And don't forget florida maricultured hard clams from ceder key, sea or surf (think Doxee) clams and soft clams which are steamers on long island and belly or pisser clams in new england. Wow, I'm suddenly feeling very clammy this morning.

Re: Cooking Lobster [Re: silverfox82] #7262
04/05/2009 08:59 AM
04/05/2009 08:59 AM
Joined: Dec 2007
Posts: 282
Leominster, Ma.
eng3dr Offline
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Contessa, it's just a family thing, a cooler with raw oysters, it's just something we enjoy.....

Re: Cooking Lobster [Re: eng3dr] #7263
04/05/2009 09:02 AM
04/05/2009 09:02 AM

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Sounds delish!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Groovin.gif" alt="" />

The Homer

Re: Cooking Lobster [Re: eng3dr] #7264
04/05/2009 09:19 AM
04/05/2009 09:19 AM
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Posts: 14,034
In the beautiful woods @ Hunti...
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Ah....that's different. I thought you meant it was part of the N.E. Clambake.
Of course, any variation is great! Whatever makes your 'tongue-tie'!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
It's all good!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Re: Cooking Lobster [Re: contessa] #7265
04/05/2009 11:03 AM
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Quote
contessa said:
Hmm....in all the New England Clam Bakes I've been involved with there was nothing raw involved. It's Lobster/clams/potatoes/onions/corn/and possibly a sausage ie: kielbasa/linguica or other type. But, never anything raw. We used to build a pit on the beach w/charcoal, rocks, seaweed and a tarp over to steam. Those were the days!! Nothing has tasted that great since. Glad I have the memories.
Could that be a regional thingy??



<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa


Memories- you say Contessa--try this one-- when I was a teenager (yes I really was one once) my family cooked lobsters for dinner - a real treat back then-- the only pot big enough that we had was the pressure cooker-- while the lobs were steaming-- the lid rotated just enough to hook under the flange---when my Dad removed the lid- the lobs literally hit the ceiling from the pressure-- Mom and Dad got boiling water on them-- of course back then-- the cure for a burn was vinegar--- did you ever have a lobster dinner-when all you could smell was vinegar??? chbpod

Re: Cooking Lobster [Re: contessa] #7266
04/05/2009 11:22 AM
04/05/2009 11:22 AM

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Well if it is, it sure does sound like a delicious regional thingy! That would be lovely, maybe a few Bloody Mary's - helluva good beach party!

Re: Cooking Lobster [Re: HillsideView] #7267
04/05/2009 11:23 AM
04/05/2009 11:23 AM

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Quote
HillsideView said:
Hmmm, think I'll get a live lobster and pop 'em in the microwave, so how that works <img src="http://www.traveltalkonline.com/forums/images/graemlins/Yikes.gif" alt="" />


Yuck, you guys, that's gross! I hope PETA doesn't read this forum!

Re: Cooking Lobster #7268
04/05/2009 11:45 AM
04/05/2009 11:45 AM
Joined: Jan 2003
Posts: 1,516
Londonderry, N.H.
WayneH Offline
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WayneH  Offline
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Londonderry, N.H.
Hey Clark,

There has to be more to the story than that. First of all, that is more than just boiling water, which would have been bad enough. Secondly, it was boiling water under pressure which means two things. One, it was of a higher temperature than boiling water, meaning it was steam. And then, because it was steam, it would be able to penetrate the skin more than water. Do you mean to tell us that they just sat right down and ate dinner without going to the hospital? Also, those lobsters had to have been mulchified from a gross overcooking. (is that a word?) Anyway, haven't seen you post in a while. Hope all is well with you.

Wayne <><

Re: Cooking Lobster [Re: silverfox82] #7269
04/05/2009 01:44 PM
04/05/2009 01:44 PM
Joined: Feb 2004
Posts: 19,406
Basking Ridge, NJ Southold, NY...
peconic Offline
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peconic  Offline
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Basking Ridge, NJ Southold, NY...
Quote
silverfox82 said:
soft clams which are steamers on long island and belly or pisser clams in new england.

Nothin' better than fried steamers with bellies at The Elbow Room in Jamespoort!
or just a big ole' plate of them steamed with melted garlic butter at Claudio's Dock!
or better yet... dig them yourself and cook them up right away at home!


[color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color]
"Only Sailors Get Blown Offshore" <*}}}><{
Re: Cooking Lobster [Re: WayneH] #7270
04/05/2009 03:22 PM
04/05/2009 03:22 PM
Joined: Aug 2000
Posts: 14,034
In the beautiful woods @ Hunti...
contessa Offline
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contessa  Offline
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In the beautiful woods @ Hunti...
Wayne, that pressure cooker story of Clark's had me roaring. My mother put a dinner in the pressure cooker once, and didn't tighten the lid properly and when the steam built up so didn't the cover.....right up to the ceiling!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> OMG, I'll never forget that one. My grandmother told her, that's what she gets for trying to cook an American dinner!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />
( Nonnie was from Italy so if it wasn't Italian it was American, didn't matter if it was Matzo ball soup, it was American) <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Re: Cooking Lobster [Re: contessa] #7271
04/05/2009 03:38 PM
04/05/2009 03:38 PM
Joined: Jan 2003
Posts: 1,516
Londonderry, N.H.
WayneH Offline
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WayneH  Offline
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Joined: Jan 2003
Posts: 1,516
Londonderry, N.H.
My Dearest Contessa,

We all have our pressure cooker stories. I dare say that these young wives nowadays don't even know what it is. Anyway, one time my mother was cooking butternut squash and I don't know what happened but with the pressure of the steam, that squash was all over the ceiling, and stayed there for many weeks. With your story and mine, it was just funny. In Clark's case, there could have been injury. Although, any time a pressure cooker lets loose, there could certainly be injury. I still have one, and use it, but are they even sold anymore? Sorry for highjacking the lobster thread.

Wayne <><

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