Anyone have a good lobster recipe?

Discussion in 'Archived Threads 2001-2004' started by Brian Perry, Dec 31, 2001.

  1. Brian Perry

    Brian Perry Cinematographer

    May 6, 1999
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    I'm going to make surf and turf for some friends tonight and would like to know if it's best to broil, steam, or boil the lobster tails. I've never cooked lobster before and don't want it to come out tough and rubbery.
  2. Chad Isaacs

    Chad Isaacs Supporting Actor

    Feb 20, 2000
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    might look at,good eats just had a show on lobsters.If I remember right he steamed them for a bit and then baked them.
  3. Philip_G

    Philip_G Producer

    Nov 13, 2000
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    I dunno, but can I come over [​IMG]
  4. DonnyD

    DonnyD Screenwriter

    Jun 12, 1999
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    Dropping them in boiling water is chancey at best and usually overcook and make them rubbery so steaming them for about 10 minutes and then a short bake does the trick well. Basting with your fav sauce/spices is optional.

    One of my favorite things to do is to make one lobster the above way and make a second by:

    shelling the tail

    slicing into coin shape parts

    blackening.... blackening sauces applied and then laying "coins" in slightly greased hot pan for about 20 sec per side. Now this method ruins the lobster flavor but it sure is a good medium for getting some blackening to your mouth!!!

    BTW: Are you close? I'll come over to cook for you!
  5. Kim Donald

    Kim Donald Stunt Coordinator

    May 9, 2001
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    Real Name:
    Kim Donald Houde-Martens
    From "Mastering the Art of French Cooking Vol 1" If you have a problem killing a Lobster by putting it live in hot water Julia Child suggests you can kill it instantly by plunging the point of a knife into the head just between the eyes. I always loved that advice from Julia does she really think someone who has a problem with dropping a Lobster into hot water could stab it between the eyes?

    My favorite Lobster recipe …

    (People have been known to go to sea on a kitchen for this recipe.)

    Lobster a la Riseholm

    2 T Butter

    1/4 c Sherry

    1 c Lobster; well packed

    3/4 c Milk

    1 T Flour

    3 T Butter

    2 Egg yolks

    Add the sherry to the melted butter and boil one minute.

    Add lobster and let stand.

    Melt 3 tablespoons butter, add flour and stir until it bubbles.

    Remove from heat, slowly stir in cream and wine drained from lobster.

    Return to heat and cook, stirring constantly until sauce is smooth and thick.

    Remove from heat.

    Heat the sauce in top of a double boiler over hot but not boiling water.

    Stir constantly while heating, about 3 minutes.

    Remove from heat, add lobster.

    Turn into small deep oven safe dish.

    Sprinkle with bread crumbs and bake at 300 for 10 minutes.

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