What's your favorite way to cook lobster?

[GoneOffShore]

Tonight we had fresh lobsters steamed with two bottles of Mangers cider, a tablespoon of butter and black pepper.

[Tangerine LaBamba]

1. Steamed, drawn butter -

cold beer, lots of fries, cole slaw, the last light of a Maine summer day fading, and that's how I learned how to eat it back in the old days.

Nothing better.........................

[Warpy]

2. Boil in salt water

serve with melted butter and plenty of paper towels.

Sides should be boiled potatoes and sweet corn, maybe coleslaw.

I lived in New England too long and got sick of them. I'll just eat the sides, thanks.

[Stinky The Clown]

3. Stick ol' Larry in the head with a shiv and split him down the middle then grill 'im

We usually grill them. Split them in half and grill them first with the shell down, open side up. When the flesh firms, flip it to grill the meat to the point where it is grill marked. Take it off the grill and serve with just butter.

We have lots of different sides, but grilled corn, in season, is the very best marriage for Larry.

[TreasonousBastard]

4. Grilled or broiled is my favorite, too, but...

there is that baked whole lobster stuffed with crabmeat and a cheddar cheeses sauce...

[elleng]

5. Yea, well, for me, hold the cheese!

Serve with lots of lemon!!!

[pengillian101]

6. Never heard of that...

"There is that baked whole lobster stuffed with crabmeat and a cheddar cheeses sauce..."

*********

How does that recipe go? Sounds gteat!

[TreasonousBastard]

7. I would have to look it up, and...

experiment for a while.

The only place I've ever seen it was a small seafood shack in the middle of Queens, NY many years ago. I tried a couple of times to recreate it, but with marginal success-- good, but not like Periwinkle's and I don't remember just what I did. the restaurant, alas, is long gone.

The idea is to split a whole lobster and clean whatever needs to be cleaned, filling the "chest" cavity with a crabmeat mix and broiling or baking the whole thing, shell side down. The cheese sauce can come later. With the price of lobsters, though, I don't get much of a chance to cook them any more. Crabmeat ain't cheap, either.

Treasonous the Cheap Gourmand

[pengillian101]

15. Does this sound close?

Crabmeat-Stuffed Lobster for Two
Recipe courtesy Emeril Lagasse, 2005

Ingredients

* 1 large live lobster, about 2 to 3 pounds
* 1 cup crushed round butter crackers, about 15 crackers (recommended: Ritz)
* 1/2 pound jumbo lump crabmeat, picked over for shells and cartilage
* 1/3 cup plus 2 tablespoons clarified butter
* 1 tablespoon chopped fresh parsley leaves
* 1 teaspoon chopped fresh tarragon leaves
* 1/2 teaspoon chopped fresh thyme leaves
* 1/2 teaspoon lemon zest
* 2 teaspoons fresh lemon juice
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground white pepper

Directions

Preheat the oven to 425 degrees F.

Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobster headfirst into the boiling water and cook, covered, until firm and almost cooked through, about 7 minutes. Drain and transfer with tongs to a large bowl filled with ice water. Drain well. When the lobster is cool enough to handle, place it on a cutting board, back side down flat on its back. With a sharp knife, cut down through the middle of the lobster from head to tail, forming 2 identical halves. Lift out the pink coral and any green tomalley. Reserve for another use or discard. Remove the stomach sac from the back of the head, the black vein running from head to tail, and any spongy gray tissue. Discard. Place the 2 lobster halves on a baking sheet and set aside while you prepare the stuffing.

In a mixing bowl combine the crushed crackers, crabmeat, 1/3 cup of the butter, the parsley, tarragon, thyme, lemon zest and juice and toss to combine. Adjust seasonings with salt and white pepper.

Divide the stuffing evenly among the 2 lobster halves, filling the empty cavity and covering the tail with the remaining stuffing. Drizzle the 2 halves with the remaining butter, and bake the lobsters until the filling is golden brown on top and the lobsters are heated through and thoroughly cooked, about 10 to 12 minutes. (The temperature on an instant-read thermometer inserted into the lobster meat should register 145 degrees F.)

http://www.foodnetwork.com/recipes/emeril-lagasse/crabmeat-stuffed-lobster-for-two-recipe/index.html

[TreasonousBastard]

16. That sounds mighty tasty, and might be very close...

and just as good. It is definitely worth trying.

Treasonous the Hungry

[Tab]

8. Two ways

The traditional way (as I was taught) is to get a bunch of salted water (seawater if you have it) and boil it, and then dump 'em in until the shell goes red.

My dip brother used to put them in cold water and raise the temp from there, but that strikes me as cruel.

The other way, as I had once in a restaurant, and as espoused (if not invented) by Thomas Keller is to use buerre monte. I had lobster tails like this and they were absolutely delicious and not like anything I'd ever had before. They were exquisitely good. Previously, the best lobster I'd had was on the docks in Maine where they'd come right off the boat, get boiled in seawater and be served with clarified butter, but the beurre monte just blew that away.

[Tesha]

9. from the boat to the restaurant...

sitting on the dock in the sun, on a picnic table, with a breeze off the water...


fried onion rings, ice cold beer, lobster right out of the steamer...

I need to get to the coast soon...

[Tab]

10. That's exactly what it was

with a small tub of clarified butter, and you could pick the lobster that just came in off the boat.

Damn. I have to go back to Maine. I think it was called The Lobstar Wharf, and it was in Belgrade. Altough Belgrade isn't on the coast, it's inland... I'll have to ask my mother, but damn, it was good.



(edit for microtypo)

[Tab]

12. Correction

In thinking about it, I believe it was in Boothbay Harbor, which IS on the coast, and that makes more sense, and every year we made a point to go to Boothbay, and the lobsters were the highlight of the trip.

I've been to Boothbay since, but you can't really go back again.

[Tab]

17. Oh, and it was called "Fisherman's Wharf"

F*cking great.

[cbayer]

14. I have a saltwater foot pump in the kitchen on my boat.

I don't use it in harbors that might be polluted, but when we are out, I use it for cooking lots of things. I usually have to put some regular water in as well for potatoes or pasta, as it is really salty, but for shellfish, it's perfect.

And I agree - those Maine lobster on the dock are the best in the world. They have *lobsters* out here on the West Coast, but the Mainers I know just call them overgrown crawdads.

:hi:

[S n o w b a l l]

11. Peurto Neuvo style is delicious!

A small beach town a little past Rosarito Beach, Baja is know for their lobster and we used to go every couple of months when I lived in LA.

Deep fried, served with fresh hot flour tortillas, melted butter, rice and beans. Sooo good!

[spindrifter]

13. Often--as often as possible!

[NashVegas]

18. Straight Into the Boiling Water

No need to mess around :)