I take it it's already cooked?
Then you can eat in a cocktail but use good quality mayonnaise instead of Marie rose sauce, just add a squeeze of lemon to it.
Or split carefully from the middle of the head all the way down the tail, take tail flesh out and chop into bitesize pieces, then make a white sauce with some cream added and a little English mustard. Add grated cheese (gruyere is traditional) then mix with the flesh, put back into shell top with a little more cheese mixed with breadcrumbs, under a grill and voila: lobster thermidor!
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Lobster thermidor...
3 tbsp salt
4 tsp white wine vinegar
8 x 450g/1lb live lobsters
200ml/7fl oz white wine
8 shallots, peeled and finely chopped
400ml/14fl oz fish stock
300ml/10½fl oz double cream
4 tsp English mustard
80g/3oz cheddar, grated
2 medium free-range egg yolks, lightly beaten
salt and freshly ground black pepper
Preparation method
Bring a very large pan of water to the boil and add the salt and the white wine vinegar.
Plunge the lobsters into the boiling wate. Return to the boil and cook for five minutes for lobsters of this size. (You will probably need to cook the lobsters in two or three batches, according to the size of your pan.) Remove the lobsters from the water and leave to cool.
Meanwhile, in a clean pan, boil the white wine with the shallots until the wine has reduced to about two teaspoons.
Add the fish stock and boil again until the liquid has reduced to almost nothing.
Add 200ml/7fl oz of the cream and the mustard, bring to the boil and reduce until the sauce is thickened.
Add the cheddar and whisk until the cheese has melted and the sauce is smooth. Season, to taste, with salt and freshly ground black pepper, then leave to cool.
Preheat the oven to 230C/445F/Gas 8 (or heat the grill to its highest setting).
Add the egg yolks to the cooled cheese sauce and mix well.
Whip the remaining 100ml/3½fl oz of cream in a clean bowl, until soft peaks form when the whisk is removed.
Fold the cream into the thermidor sauce.
Remove the claws from each cooled lobster, crack them with a sharp, heavy knife and take out the claw meat, preferably in one piece.
Cut each body in half lengthways by inserting the point of a knife in the head and pushing it with the palm of your hand down the length of each lobster. Remove the meat from the tails and cut it into four pieces.
Place the tail meat into a bowl and add a little of the thermidor sauce. Mix well, then spoon the tail meat and thermidor sauce mixture into the empty tails of the lobster halves.
Place the meat from the claws into the head section of each lobster half.
Spoon equal amounts of the remaining thermidor sauce over the lobster meat, then place the lobster halves onto baking sheets. Transfer to the oven to roast for 10-15 minutes, until the sauce topping is golden-brown and bubbling. (Alternatively you can place the sauce-coated lobsters under the grill to cook for 4-5 minutes, or until bubbling and golden-brown.) |
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"I take it it's already cooked?
Then you can eat in a cocktail but use good quality mayonnaise instead of Marie rose sauce, just add a squeeze of lemon to it.
Or split carefully from the middle of the head all the way down the tail, take tail flesh out and chop into bitesize pieces, then make a white sauce with some cream added and a little English mustard. Add grated cheese (gruyere is traditional) then mix with the flesh, put back into shell top with a little more cheese mixed with breadcrumbs, under a grill and voila: lobster thermidor!
"
you beat me to it...  |
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By *icketysplitsWoman
over a year ago
Way over Yonder, that's where I'm bound |
Really simple would be to take it all out of the shell. Cook some linguine. Toss the lobster in butter, garlic, lemon and black pepper until hot (no more than 5 minutes max) and mix the two together. Make a salad. Simple, tasty and no extra shopping needed. |
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"Really simple would be to take it all out of the shell. Cook some linguine. Toss the lobster in butter, garlic, lemon and black pepper until hot (no more than 5 minutes max) and mix the two together. Make a salad. Simple, tasty and no extra shopping needed."
Or the above with some red chilli too...
Or mix some mayo with sweet chilli sauce and a squeeze of lemon... |
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"Never had lobster
Nor have I.....
How is that possible? Do you avoid crustaceans? Is it religious?"
No just not been anywhere that has done it... or if I have been somewhere its usually with someone and I don't want them to think I am being high maintence in ordering lobster... |
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By *icketysplitsWoman
over a year ago
Way over Yonder, that's where I'm bound |
"not a seafood lover, had crab a few times and can take it or leave it. never prawns, I think it is the look"
Prawns and lobster are quite high in cholesterol, more's the pity for me but good for you. |
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By *icketysplitsWoman
over a year ago
Way over Yonder, that's where I'm bound |
"Never had lobster
Nor have I.....
How is that possible? Do you avoid crustaceans? Is it religious?
No just not been anywhere that has done it... or if I have been somewhere its usually with someone and I don't want them to think I am being high maintence in ordering lobster..."
Darling, ordering lobster isn't high maintenance. Get yourself to Lidl as they sometimes have them at this time of the year. A whole lobster just for you for £4.99. It's one of the few reason to go to Lidl. The other is the chocolate covered marzipan. When I can get them from there we'll have them as a mid-week dinner. |
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"Never had lobster
Nor have I.....
How is that possible? Do you avoid crustaceans? Is it religious?
No just not been anywhere that has done it... or if I have been somewhere its usually with someone and I don't want them to think I am being high maintence in ordering lobster...
Darling, ordering lobster isn't high maintenance. Get yourself to Lidl as they sometimes have them at this time of the year. A whole lobster just for you for £4.99. It's one of the few reason to go to Lidl. The other is the chocolate covered marzipan. When I can get them from there we'll have them as a mid-week dinner."
Those Lobsters are probably Canadian if their that cheap, they sell them live out of a tank at our local mackro for a fiver each.
Fresh local lobster straight out of the sea you'd be looking to pay a minumum of nine quid a pound upwards, more as they get scarcer to catch with the winter coming round.
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By (user no longer on site)
over a year ago
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Best recipe is get some grated cheese and some spring onions, cover 2 slices of bread with them throw the lobster in the bin and put bread and cheese under the grill for 5 minutes. |
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By (user no longer on site)
over a year ago
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"Get mine fresh off the boat, live and kicking. "
Crail harbour yum yum !!! by the way folks you know you are eating a something from the cockaroach family lol |
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By (user no longer on site)
over a year ago
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If it is raw, then I would chop it up in chunks and stir fry with garlic and ginger, and then add some double cream to it, yum yum.
Love lobster Thermidor when it is done properly.
Also like it hot, as in plain boiled, then dunk in mayo.
I did not like lobster until about 15 years ago.
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By (user no longer on site)
over a year ago
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Used to catch lobster in my diving days ,big ones easy to catch ...small ones dart all over the place ..bloody difficult to get hold of ...or is that my life .. Ah well |
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