If you have been lax on buying fresh live lobster because you are stumped on how to get it from tank to table, read Succulent lobster: How to take the fear out of buying, preparing, and serving fresh lobster. If you simply want to know the best way to dig into a cooked lobster, read on. You will be succulently surprised at the amount of meat a lobster provides.
1. Break the legs. When your lobster arrives on your plate, the first thing to do is break off the legs. To do this, hold the lobster by the back and twist the legs gently off. Don't throw the legs away, there is good meat in there. 2. Declaw. Next, tear off the claws at the joint closest to the body by gently twisting. Then, tear off the joints of the claw from the actual claw, there will be meat in there, as well. Tear off the smaller part of the claw from the bigger part and suck out the meat. 3. Delicious claw meat. Use a nutcracker to crack the big claw at the tip. The meat will be hiding inside. Using your finger, push the meat through from the smaller end out the bigger end. 4. Twist off the tail. Next, using two hands, twist the tail off of the body section. Then, tear off the small flippers at the end of the tail, there is meat you can suck out of these. 5. Some things need to be removed. The tail is where most of the meat resides. Push your finger through the small end of the tail and push the meat out the large end. Peel off the top of the tail to expose the digestive tract, which should be removed before eating the meat. 6. Tasty surprises inside. The body of the lobster has small amounts of meat, which can be eaten, if you want to explore inside. This is also where the circulatory system, green digestive gland, and eggs in a female lobster reside. The green gland and eggs can be eaten, as well, and are unbelievably delicious mixed with melted butter and lobster meat.
Lobster meat is divine by itself or dipped in drawn butter, but you can easily make creative and incredibly delicious dishes featuring the juicy meat.
Makes 6 servings Ingredients:
2 (1 1/2 pounds each) fresh lobsters
2 pounds asparagus, trimmed
3 tablespoons olive oil
4 tablespoons butter
1/4 cup flour
2 cups chicken stock
12 ounces Brie, peeled, chopped
1/4 cup Sherry
Salt and pepper to taste
1 box lasagna noodles, cooked and drained
1 pound tomatoes, sliced
1 1/3 cups fresh Parmesan, grated Directions:
1. Preheat oven to 400 degrees F. Boil lobsters in a large pot of salted water for 8 to 10 minutes. When cool enough to handle, pick the meat out of the shells. 2. Toss asparagus with oil and spread on a baking sheet. Roast in oven for 5 to 10 minutes or until tender. Let cool and slice into 2-inch pieces. Keep the oven at 400 degrees F. 3. Melt butter in a small pot over medium heat. Whisk in flour and cook over low heat for 3 minutes, whisking continually. Gradually pour in the chicken stock and whisk until thick. Add in the Brie and whisk until melted. Stir in the Sherry, salt, and pepper and set aside. 4. Lay noodles in an oiled baking pan. Spread a layer of sauce on top of the noodles. Arrange tomatoes, lobster, asparagus, and cheese on top. Repeat process until all ingredients have been used. The top layer should be sauce and Parmesan. Bake lasagna for 20 to 30 minutes. Let cool 10 minutes before slicing.
Makes 24 mushrooms Ingredients:
2 (1 1/2 pounds each) fresh lobsters
1 pound large mushrooms, washed, stems removed
6 tablespoons butter
2 cloves garlic, minced
1/4 teaspoon pepper
2 tablespoons olive oil
1/4 cup dry Sherry
1/4 cup bread crumbs, toasted
3/4 cup Gruyere or Parmesan cheese, shredded Directions:
1. Preheat oven to 400 degrees F. Boil lobsters in a large pot of salted water for 8 to 10 minutes. When cool enough to handle, pick the meat out of the shells. 2. Finely chop mushroom stems. Combine butter, chopped stems, and garlic in a skillet over medium-high heat and saute until wilted. 3. Combine mushroom mixture with pepper, oil, Sherry, bread crumbs, and cheese in a bowl. Fold in lobster meat. Spoon a small amount of lobster mixture into each mushroom cap. Top with a sprinkle of Parmesan or Gruyere. Place mushrooms in a large baking pan and bake for 15 to 20 minutes. Serve warm. Note: For any recipe calling for lobster, you can cook whole lobsters or, if that leaves you squeamish, you can also buy frozen lobster tails. Check out How to cook lobster tails for tips on cooking this delicacy.
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