Lobster is one of the most expensive dishes on restaurant menus. It is often called lobster, and is prepared as a main dish, and is also used in soups, salads and other dishes. Norwegian lobsters are considered the best in the world. Despite their small size, they have excellent taste.
It is very easy to recognize this crustacean. First of all, it is its impressive size, large claws and fan-shaped tail. Under the reliable shell hides tender meat, which is a real delicacy. But to experience the true taste of lobster, it must be selected and cooked correctly. We will be happy to share useful tips and recipes with you.
How to cook lobster?
As mentioned above, after washing the lobster, it must be boiled. But before you put the lobster in your pan, you need to secure its claws with a rubber band or something else. After fixing the claws, take it and simply put it in already boiling water. We recommend placing the lobster head first. After this, cover the pan with a lid and cook for 15 minutes. When the lobster turns a rich red color, it is ready.
Now you know how to cook lobster, and you can surprise your guests with an unusual, delicious dish!
Lobster fried in ginger sauce
The dish is suitable for those who love something unusual and tasty. Fried lobster in ginger sauce is easy to prepare. The techniques used are stewing and frying.
You will need:
- 1 PC. – lobster
- 2 heads – onions
- Several slices of ginger root
- 0.5 teaspoon – salt
- 0.2 teaspoon – sugar
- Sesame oil - to taste
- 1 pinch – pepper
- 0.7 cups – broth
- 1 teaspoon – corn flour
- 2 tablespoons – water
How to cook:
1. The lobster is cut, the meat is taken out, and washed. Dry with paper towels.
2. Cut into small pieces, sprinkle with cornmeal. Fry over high heat in oil.
3. Add onion, ginger, 2 tablespoons of oil, seasonings. All ingredients are mixed well. Simmer for one minute over high heat.
4. Next, with constant stirring, add 1 teaspoon of corn flour, diluted with 2 tablespoons of water. Turn off the fire.
Bon appetit!
Stuffed lobster
How to eat lobster?
We will tell you how to eat lobster correctly. First of all, you need to tear off his legs. Crustaceans are eaten with hands, helping oneself with a fish knife or tweezers when opening the claws and shell of the lobster. Easier claws can be torn off by first breaking them at the joints. We bend the claw that protrudes back, separate it from the body and scrape the meat from the shell with a fork. The meat, which is located directly in the claw itself, is removed by breaking it with tongs.
The most delicious part of a lobster, like a crayfish, is actually located in the tail. Holding the dense shell, you need to stick a fork into the tail. This way you can pull it out without difficulty. Next, the caudal fins are removed, the tail is cleaned, and the black vein, which is located along the tail, is removed and discarded. This is how you eat lobster, or rather the main part of it, correctly.
Much more work will be required to disassemble the top of the lobster's body piece by piece. Opening the shell reveals the circulatory system, gills and green digestive gland. Lobsters have particularly developed sexual dimorphism, in other words, males are much larger than females.
The only thing you don't eat about lobster is the big nose and antennae, which contribute to flatulence and indigestion.
Lobsters with herb crust
500 g lobsters, 1 clove garlic, 100 g olive oil, rosemary, sage, basil, fennel seeds, bay leaf, salt.
Keep the lobsters in a cool place for 2 hours, and then boil in salted water for 3 minutes at a high boil. Cool.
Combine olive oil, crushed fennel seeds, chopped herbs, garlic and lantern leaf, heat, let sit in a warm place for 1 hour, then strain. Squeeze out the sediment.
Cut the boiled lobsters lengthwise, remove the entrails, place on a baking sheet, pour in half the oil, and let it soak in. After this, pour the remaining oil over the lobsters and lightly salt them. Bake in a preheated oven for 1 hour. Cut the finished lobsters into four parts.
How to buy lobster?
Before you can cook lobster, you need to buy it. Live lobster is a huge plus. By nature, lobsters are loners and fight with each other. Therefore, always look where they are kept; there cannot be many of them in the same aquarium. Be sure to ask how long they have been there. After two weeks, the lobster meat loses significant weight. Please note: when the seller catches them, the lobsters are sure to try to cling to something. If this does not happen, then it would be better to buy the lobster from another store. Plus, you might be surprised at the varying prices. It depends on where the lobster was caught. According to the type of catch, lobsters from warm waters and from cold ones are divided. “Cold” ones are more expensive and have a cleaner, richer taste, but they are difficult to obtain and usually need to be ordered.
Grilled Lobster with Lemon Rice and Pesto Sauce
Thanks to this recipe, every housewife can organize a real holiday at home. This Grilled Seafood with Lemon Rice is quick and easy to make. But its aroma and appearance literally drives you crazy.
You will need:
- 1 lobster
- 50 grams – butter at room temperature
- 1 tablespoon – Pesto sauce
- Grated Parmesan cheese (or any other hard cheese of your choice)
- 300 grams – rice
- Zest and juice of 1 lemon
- Chopped greens - to taste
- Salt to taste
How to cook:
1. Most often, boiled lobster is used for this dish. Frozen products are thawed and then boiled. Cut lengthwise into two halves.
2. The oil is mixed with pesto. Apply pestle oil to the lobster halves. Sprinkle them with Parmesan. Place under a heated grill and keep there for 10 minutes.
3. Rice is boiled in salted water with lemon juice. Add herbs, lemon zest and juice to the dish. It remains to simmer for a few minutes, now you can serve it to the table.
Calorie content per 100 g. – 116 kcal
Bon appetit!
How to store lobster?
If you purchased lobsters in the morning and expect guests in the evening, under no circumstances should they be wrapped in a bag. The best way to store lobsters is on a bed of ice, and the top should be covered with seaweed or a damp towel. They are stored for no more than a day.
Cooked lobster can be stored in the refrigerator for two days. Before serving, a frozen whole carcass must be immersed in boiling water for three minutes. This way the meat will not lose its taste.
Basic recommendations for selection
Chefs of restaurants specializing in seafood advise paying attention to several important points before buying lobster:
- It's best to buy live. Choose the most active one, and don’t forget to feel the shell. If the lobster is fresh, the shell will be soft.
- Pay attention to the uniformity of color and the absence of any stains or damage.
- It is advisable to cook the lobster immediately, but if for some reason this cannot be done, you can put it in the freezer or wrap it in parchment. In the latter case, the shelf life is a maximum of 1 day.
- If you can’t buy live ones, you can buy frozen ones. But then choose the option that has the least ice and snow crust.
Beneficial features
You can find a lot of tips on how to cook lobster. But have you ever wondered how many beneficial substances it contains? Thanks to the huge amount of both mineral and organic substances, lobster meat is very beneficial for human health.
Studies have proven that this meat is a good means of preventing the development of various cancers. Minerals and vitamins perfectly maintain the human cardiovascular system in good condition. The zinc contained in lobster is necessary for the normal functioning of the reproductive system. Selenium, also found in lobster meat, has a positive effect on the central nervous system. When thinking about the question: “How do you eat lobster?”, always remember these positive properties of the product and help yourself.
However, unfortunately, eating this crustacean may not always be beneficial and safe for health. This applies to the category of people who have problems with seafood tolerance. After all, even a small piece of lobster can provoke the most severe allergic reaction in the body, resulting in anaphylactic shock.
Lobster with vegetables in champagne
This dish is ideal for a holiday table. Many housewives treat their guests to them on New Year's Eve.
You will need:
- 2 pcs. – medium lobster
- 3 pcs. – tomato
- 1 PC. - carrot
- 1 PC. - cucumber
- 1 PC. - onion
- 2 pcs. – apple
- 200 grams – cauliflower
- 200 grams – cod
- 20 grams – celery greens
- 500 milliliters – champagne
- 0.5 cups – mayonnaise
- 3 tablespoons – canned green peas
- 1 bay leaf
- 1 bud – carnations
- Ground white pepper - to taste
- Salt - to taste
- Vegetable oil
How to cook:
1. Salted water is brought to a boil. Dip celery with lobster. Boil them until they turn red. The shell should begin to separate from the meat. Cool, clean.
2. Finely chop the onion. Carrots are washed and peeled. Cut it into thin strips or cubes. Lightly fry the onion and carrots, salt and pepper to taste. Add cloves and bay leaf. Champagne is poured. Heat over low heat for 10 minutes.
3. After this, lobster meat is added. Cook a little. Boil cod in salted water. Cool. Finely chopped.
4. Cauliflower is separated into inflorescences. Boil in salted water and cool. The tomatoes are washed and dried. Cut off the top. Cleaned from the core. The core is chopped.
5. Now you need to combine cod, cucumber, cabbage, tomato cores, green peas. Season the ingredients with mayonnaise and mix everything. Tomatoes are seasoned with this mixture. Place on a serving plate and place stuffed tomatoes next to it. The dish is decorated with apple slices.
Bon appetit!
What do they eat with?
Many people know how to eat lobster, but what is it usually served with? You can eat lobster meat either cold or hot. It is customary to serve lobster with dry white wine. Lobster meat is very noble; it can be combined with many products, as well as consumed separately. The sauce for this delicacy is served with the addition of cream and mango. They eat lobster with foie gras, truffles and artichoke cream soup. Knowing how to cook lobster, you can now competently serve it on the holiday table. Surprise your friends and relatives!
Lobster in creamy garlic sauce with vegetables
This dish is ideal for a holiday table. It looks beautiful. The delicate taste will appeal to any taster.
You will need:
- 1 PC. – lobster
- 4 cloves – garlic
- 1 PC. - tomato
- 2 pcs. – carrots
- 2 pcs. – potatoes
- 250 milliliters - cream
- 0.5 bunch – greenery
- 0.5 teaspoon – curry
- Salt, pepper - to taste
How to cook:
1. If the seafood is fresh, it is boiled in salted water. Dry with a napkin. The shell is opened and the flesh is separated from the walls.
2. Boil cream in a saucepan, add finely chopped garlic, curry, pepper, and salt. Cook for 5 minutes over low heat.
3. Next, potatoes are fried, which are pre-cut into strips. It is placed on a dish. They also put lobster there.
4. Grate the carrots and cut the tomato into slices. The plate is decorated with vegetables and herbs. Before serving, the dish is poured with sauce. The dish is served hot.
Bon appetit!
Braised lobsters
500 g of raw lobster meat, 1 clove of garlic, 2 chili peppers, 20 g of any herbs, 125 ml of dry white wine, 2 tbsp. spoons of olive oil, 2 tbsp. spoons of butter, salt.
Finely chop the garlic. Wash the chili pepper, dry it, fry it in a dry frying pan, remove seeds and membranes, add a small amount of salted hot water and let sit for a few minutes. Then drain the water and finely chop the pepper. Wash the greens, dry them, chop finely.
Wash the lobster meat thoroughly, dry it, and fry it in a mixture of butter and half olive oil until the meat turns pink. Add salt to taste, add herbs, pour in wine, stir. Simmer, stirring, until all the liquid has evaporated.
Fry the garlic and pepper in the remaining olive oil, then add the lobsters and simmer lightly.
Lobster salad with beans
4 lobsters, 400 g green beans, 2 tbsp. spoons of mustard, 6 tbsp. spoons of olive oil, 1 tbsp. spoons of wine vinegar, ground black pepper, salt.
Boil the lobsters in salted water for 5 minutes (they should turn red), cool, and remove shells. Cut the meat into small pieces.
Boil the beans until tender in salted water, cool. Cut in small pieces.
Prepare the dressing. Grind the mustard with vinegar and olive oil, add salt and pepper to taste, add a few pieces of lobster meat, and beat with a mixer into a homogeneous mass.
Combine the beans with the lobsters, mix, put in a salad bowl and pour over the dressing. Let it brew slightly.
Mexican lobster
450 g lobster meat, 2 tomatoes. 1 pod of green sweet pepper, 2 cups breadcrumbs, 125 ml cream, 60 g margarine or butter, 0.5 teaspoon ground cumin, 0.25 teaspoon ground allspice, ground red pepper, salt.
Cut the lobster meat into small pieces. Wash the tomatoes, dry them, chop them finely. Wash the sweet pepper, dry it, remove seeds and membranes, and chop finely. Combine the ingredients and place on a baking sheet with high sides or in a non-stick pan.
Combine the cream with cumin, allspice and red pepper, lightly salt. Pour half of the resulting mixture into the mold.
Melt margarine or butter and mix with breadcrumbs. Pour the mixture into the mold and smooth it out. Drizzle with remaining cream.
Bake in an oven preheated to 190°C for half an hour.
Serve the finished dish hot.
Lobster necks with bananas
4 peeled lobster necks, 2 bananas, 1 onion, 2 cloves of garlic, 3 tbsp. spoons of grated hard cheese, 1 glass of vegetable oil.
For the sauce: 500 ml milk, 2 tbsp. spoons of flour, 2 tbsp. spoons of butter, 2 tbsp. spoons of grated Parmesan cheese, 1 bay leaf, 0.3 teaspoons of grated nutmeg, ground pink pepper, salt.
Prepare the sauce. Put nutmeg and bay leaf into the milk, add salt and pepper to taste, stir. Saute the flour in butter until golden brown, add it to the milk and mix thoroughly so that no lumps form. Then add cheese and stir. Heat the resulting mixture over low heat, stirring continuously, until it thickens. Remove from heat, remove bay leaf.
Peel the bananas, cut them in half lengthwise, fry them in boiling oil, and then dry them to remove excess fat.
Finely chop the onion and garlic and fry in hot oil until golden brown. After this, add the lobster necks and, stirring, fry them for 8-10 minutes.
Place bananas in a baking dish, then lobsters with onions and garlic. Pour over the sauce and sprinkle with cheese. Bake in a preheated oven for 15 minutes.
Serve the finished dish hot.
Oriental lobster
450–500 g boiled lobster meat, 1 cup broccoli, 1 egg, 1 cup bean sprouts, 250 ml canned water chestnuts, 1 clove garlic, 125 ml chicken broth, 2 teaspoons vegetable oil, 2 teaspoons rum, Peking leaves cabbage, ground white pepper, salt.
Finely chop the garlic, lightly fry in oil, add pieces of lobster meat, stir. Pour in the broth and rum, add broccoli, bean sprouts, and water chestnut. Add salt and pepper to taste, stir and simmer lightly. Beat the egg, mix with part of the broth and, stirring constantly, pour the mixture into the bowl and remove it from the heat. Do not boil.
Place the finished dish on Chinese cabbage leaves and serve immediately.
Lobster dumplings
250 g lobster meat, 1 tbsp. a spoonful of finely chopped onions, 50 g ham, 2 eggs, 6 tbsp. spoons of vegetable oil, 5 tbsp. spoons of flour, 250 ml of milk, breadcrumbs, vegetable oil for deep frying, ground nutmeg, ground black pepper, salt.
Bring vegetable oil to a boil, fry the onion in it until transparent, add finely chopped ham and flour, stir. Stirring constantly, pour in the milk in a thin stream (be careful not to form lumps).
Simmer briefly over low heat, then add salt and pepper to taste, season with nutmeg.
Cool the resulting mass, form it into balls, dip them in beaten eggs, and roll in breadcrumbs. Fry the pieces in boiling oil until golden brown.
Siamese-style lobsters
300 g boiled lobster meat, 1 onion, 1 egg, flour, vinegar, milk, vegetable oil, ground ginger, ground white pepper, salt.
For the sauce: 3 onions, 1 clove of garlic, 150 ml of tomato puree, 0.5 teaspoon of chopped ginger, vegetable oil, ground white pepper, salt.
Finely chop the onion, add vinegar, vegetable oil, ginger, pepper and salt to taste, mix. Place pieces of lobster meat into the resulting mixture. Marinate in a cool place for about 1 hour.
Prepare the sauce. Finely chop the onion and garlic, fry in vegetable oil with ginger. Add tomato puree, salt and pepper to taste, bring to a boil and remove from heat.
Prepare a dough with the consistency of liquid sour cream from flour, eggs, milk and salt. Dip lobster pieces into the dough and quickly fry in boiling oil.
Place the finished lobster on a plate. Serve the sauce separately.
