Cooking Lobster

coolbreeze01 wrote:
There are several ways to cook. Which tastes better, or does it matter?
On a low uric acid diet.

Thanks

Always are good ways (w/i reason;))
What do you need to avoid on a low uric diet?

Fast and dirty method to cook lobbies on the CT shore for the squeamish amongst us:
Get in air conditioned car.
Drive to Shop Rite.
Go to the back of store and order partially steamed lobsters (2-3 minutes max) from counter. Be prepared to explain you will be grilling them as well and have no designs on poisoning your family w/ under cooked meat. Allow time for counter person to call for dept manager's approval.
Smile, pick up and pay.

Once back at the campground, split lobbies in half, slather with your fav seasonings and a mixture of buttah and olive oil. Place on medium hot grill and cook until meat turns opaque and firms.
Devour and keep in mind it's appropriate to smack your lips whilst doing so or so says Emily Post.

Currently, I'm loving lobbies w/ parsley, sweet smoked paprika (haven't found ANYTHING "pimenton dulce" doesn't work with yet but but I'll keep experimenting in the name of science:B) and garlic but see nothing wrong w/ fresh ginger and scallions either. Or just plain ol butter.

Did ya pay attention to the 2" of water I use. Sure you bring the water to a boil, but it's the steam that cooks. Didn't think mine was that hard to read.


:C

Little Kopit wrote:
It's in your taste buds.

Maximum 2 inches water low boil. Salt to your diet. & I'm on a low salt diet. Best lobster restaurant in these parts also does comparatively low salt.

30 minutes for something over a pound.

45 minutes for 2 pounder.

In my 6 quart stainless steel pot I can cook 2 1.75 pound beauties.

& of course, put into pot alive.


:B :B :B

Do it this way and you'll have lobster jerky...tough and chewy:

Steam for 8 minutes for 1 1/4 pound chick lobsters add 3 minutes for every pound more ! Will come out perfect.

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I like mine grilled

Par-boil tails first
Boiling water..drop tails in
Bring to soft boil for 2 minutes

Remove and lay flat on back (soft belly up)
Cut in half with sharp knife
Drizzle butter and a squirt of lemon juice on meat
Lay hard shell side down on hot grill for 2 Minutes (3 at most)

My vote's on broiled. I'll never boil again unless there's no broiled.

I've only done it with tails, a whole lobster, I dunno.

Cut the "ribs" in the tail with scissors, all the way back to the fin, then slice the meat almost in half lengthwise. Grab each "half" and push them apart a little, like a butterflied shrimp

Sprinkle it with granulated garlic (or fresh ground garlic), and salt... or in a pinch, use garlic salt (bleh).

Put a great big gob of butter in the cut, and then build a little aluminum foil boat for the tail, to help it stay upright while it moves around.

Put on a sheet pan and under a broiler for 5-10 minutes, till the flesh is white all the way through.

Squeeze on some fresh lemon juice and enjoy!

And then listen to them cry.

It's in your taste buds.

Maximum 2 inches water low boil. Salt to your diet. & I'm on a low salt diet. Best lobster restaurant in these parts also does comparatively low salt.

30 minutes for something over a pound.

45 minutes for 2 pounder.

In my 6 quart stainless steel pot I can cook 2 1.75 pound beauties.

& of course, put into pot alive.


:B :B :B