Bringing boiling water slowly to boil, continuing to cook until sauce is almost reduced, adding chocolate when needed. Adding chocolate only when sauce becomes too thick. Cooking for about 20 minutes on each side until lobster flesh turns pink and firm. Drying the clambake liquor and freezing for two days to make ice creams. Storing in refrigerator for three weeks. Refrigerated for four weeks before serving. Ingredients: 1 lb. lobster, cleaned, claws removed and cleaned well. 2 cups boiling salted water. 1 cup sugar. 3 T. lemon juice (about 1/2 cup). 1 T.. salt. (optional) 1 t. vanilla extract. Chop the claws and put them in cold water for 15 minutes. Drain and rinse with cold running water to remove any remaining blood. Put claws in large bowl and add the boiling vinegar. Add the sugar and lemon zest and mix well with hands. Remove claws from vinegar and squeeze out all the juice from the shells. Pour the mixture into a saucepan and bring to simmer over medium heat. Cook for 10 minutes, or until slightly thickened. Cool slightly and strain through fine sieve. Place the claw shells in freezer for 30 minutes to harden. Serve with whipped cream or vanilla icecream. Makes about 4 cups. Note: If using vanilla, substitute 1 teaspoon vanilla flavoring for 1 tablespoon of lemon flavouring. Notes: To make the sauce, place the clam shells and claws back in their shells, cover with boiling hot vinegar, pour over the top and let stand for five minutes before straining. Stirring occasionally, cook for ten minutes or longer until soft. To freeze, put the cooked claws shells into freezer bags and seal tightly. Freeze for six months. – Foodnetwork copyright (C) 2004, 2005; 2007; 2008; 2009; 2010; 2011; 2012; 2013; 2014; 2015; 2016; 2017; 2018; 2019; 2020; 2021; 2022; 2024; 2025; 2030; 2050; 5051; 5102; 5000; 5002; etc., all rights Reserved.
Is it better to steam or boil lobster?
For recipes requiring completely raw lobster meat, boiling is best. As long as the lobsters are cooked through, there is no need to cook them in liquid. However, if the fish is undercooked, adding a little liquid to it will make it easier to digest. You can also add a small amount of salt to your boiling lobster to help it absorb the liquid faster. To avoid overcooking, always cook your lobstah over medium heat. When done, remove the claws and tails from the shells and set aside. Serve the cooked lobster with the tails and claws separately. Lobster tails are often served with lobster bisque, a sauce made from lobster broth and cream. A lobster tail can easily be used as an ingredient in any of these recipes. Just be sure to follow the recipe exactly. Also, when cooking lobster tails, be careful not to overcOOK them. They should be tender enough to be easily eaten without being mushy. Use a fork to break apart the tail meat and serve it with mashed potatoes or a salad. Be sure not only to use the right lobster claw, however. Avoid using the wrong claw. Using the left claw is fine, provided that the correct claw remains intact. Always use a claw that has a nice, clean, shiny appearance. Never use an un-shiny claw! paraphrasery: Cooking time for lobster varies depending on size, age, sex, etc. Generally, larger lobes take longer to fully cook. Smaller lobges tend to take a bit longer. Cook times for smaller lobgs vary greatly depending upon how well they are cleaned. Cleaning lobgels is a matter of personal preference. Some people prefer to clean their lobgeres by using an electric toothbrush, whereas others prefer a more gentle method. Regardless of cleaning method, all lobgers should thoroughly cleanse their lobster before eating. Once cleaned, lobgeries should remain clean for at least two weeks. After this period, scrubbing the shell with soap and water is recommended.
How long do lobsters need to steam?
Steamed lobster until shell is bright reddish brown and flesh is tender, about 8 minutes, remove from heat and allow to cool 10 minutes prior to cracking; serve with butter melted over the top. This is a great way to use the lobster meat in recipes such as casseroles and soufflés. You can also use it in other dishes such salads and sandwiches. For more information on lobster, see Lobster and Seafood. Also see Lobster Recipes.
How do you steam whole lobster?
How to steamed a Lobster: You should cook a large lobster for 10 – 15 minutes depending on how much you want to eat. A small lobster can take less time to get cooked. If you are going to use a steamer, you should use one that has a tight-fitting lid, so the lobster doesn’t escape. To steam the lobster, fill a pot with water, add the lid and place the vessel over the boiling liquid. Cover the top of this vessel with the tightest possible lid (a rubber or plastic bag works well) and steam for 5 – 10 mins. Remove the shell and cut the meat from the tail. Serve the steaks with butter, lemon wedges, or a salad. This is a great way to serve lobster meat. For more information on steaking, see here.
How long do you steam lobster in the shell?
Put in 2 cups of water and add the 1/2 cup of salt. Place a steak insert in this pot and put the lid on top. Add 2 tablespoons of butter and cook for 5 minutes, until the meat is cooked through. Then remove the steaming pot from the heat and let the liquid cool down. Remove the fish from its shell and cut it in half. Take out the head and tail meat and set aside. Cut the body meat into small pieces and mix it with the remaining butter. Set aside and keep warm.
How do you tell if steamed lobster is done?
It should b e bright Red. Use a Chef’s Knife, Split the Shell where Tails Meet Body.If the Meat is White, The Lobster is Fully Cooked. if it s still Translucent, Back Into the Pot It Goes. (the lobster will be cooked when it reaches the desired temperature) The lobster meat should come out of this shell with no visible signs of being cooked, even though it looks like it might be.
How do you know when steamed lobster is done?
Lobster cooked is a cream colored meat, which means that the shells are completely red, making it easy to peel away the tough meat without tearing the flesh. This is usually done when there is no need for any additional cooking time. Lobsters cooked this way are often called “red lobster.” The meat of lobster is generally considered to be quite fatty, so it makes sense that it would be difficult to cook successfully. However, many chefs do recommend cooking lobstering before serving, especially if the lobster meat is particularly fatty. If you want to make sure that your lobster isn‘t overcooked, you should cook it thoroughly.
How long can lobsters live out of water?
Lobster can last up till 36 hrs in water (not including the time they are alive). Since they aren’t stored in any fresh waters, this means that they can survive up until 36 hr without water, even if they were kept in cold water! The lobster will only live for about 24 hours after they die, which is why they need to be kept warm and moist during this time. If they get too cold, their shells will crack and they will die. This is what happens when they become dehydrated. They will eventually die unless they’re kept dry. Once they start to crack, however, there is no way to fix it. You can’t simply soak them overnight and hope they’ll mend themselves. There is nothing you do to them that will fix the problem.
How long does it take to steam a 3 pound lobster?
Steam the lobsters for 15 minutes per lb for first pound of meat and an additional 3 minute per pound for every additional pound. After the final pound is cooked, remove the meat from the shells and drain. Serve immediately. You can also use this method to cook any other seafood item including shrimp, scallops, or crab. For example, you could use it to make a lobster bisque or lobster macaroni. If you are using this technique for cooking a whole lobster, make sure to wash the claws thoroughly before cooking. This will prevent any bacteria from growing inside the claw.
How long do lobsters need to boil?
Clamp down the lobster and remove the claws and tails. Return the cooked lobster to boiling water and reduce the temperature to low. Cook the meat for about 10 minutes, until it reaches an internal temperature of 165°F. Remove the shellfish from the cooking liquid and place the flesh in cold water. Allow the fish to cool completely before removing the skin. If desired, remove any bones from this fish. Cut the fillets into bite-size pieces and refrigerate until ready to serve. Serve with the sauce. Garnish with chopped parsley and serve with crusty bread. Serves 4. Recipe courtesy of Chef John Bode.
How do you steam lobster without a steamer rack?
No Problem! You Can Easily Boil Lobster Tails! Simply Bring a Large Pot of Water to A Boiling, Add Lobsters tails With Tongs And Let Them Cook. This is a list of books about cooking, which are available in English and Chinese. If you know of any other books, please add them in comments.
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!