What is the best way to prepare lobster to impress my bf's parents?!
What is the best way to prepare lobster to impress my bf's parents?
How should I cook lobster when my bf's parents come over for dinner at my house the first time? I know they love lobster, I'm just not sure how to fix it for them.
Answers:
what about fried lobster go to your local grocery store get tampura batter mix cut lobster meat in to chunks fry useing tampua batter then stir fry oin , red and yellow pepper choped into large pieces serve over brown rice with a duck sauce and sliced pineapple on the side
Ask your boyfriend how they like Lobster prepared. Look online to find recipes, or perhaps even your boyfriend has the recipe.
www.redlobster.com
They actually have directions and recipes for cooking lobster.
You can also order them and have live lobster delivered to your door.
Enjoy!
die.
Boiled Lobster
INGREDIENTS:
3 gallons water
2 large onions, quartered
10 cloves garlic, peeled and cut in half
2 lemons, quartered
2 oranges, quartered
5 stalks celery, quartered
4 tablespoons black pepper
4 tablespoons seasoned salt
6 fresh jalapeno peppers
2 fresh live lobsters
DIRECTIONS:
Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
Add the lobsters and place a lid over the pot. Boil for 15 minutes. Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
Lobster Bisque
INGREDIENTS:
1 cup chicken broth
2 medium slices onion
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1 pound cooked and cubed lobster meat
1/2 teaspoon Worcestershire sauce
1 pinch ground cayenne pepper
DIRECTIONS:
In a small frying pan place 1/4 cup chicken stock and the onion. Cook over a low heat for 5 to 7 minutes.
In a medium size pot over medium heat melt the butter. Slowly whisk in flour. Whisk until a creamy mixture is created.
Gradually pour in stock, whisking constantly. Whisk in milk, salt, onion, lobster meat, Worcestershire sauce and cayenne pepper.
Heat until soup is almost boiling. Do not boil the soup as the milk will curdle when boiled.
Lobster Pasta
INGREDIENTS:
1 large (2 pound) fresh lobster
3 tablespoons butter
1 large onion, chopped
3 cloves garlic, chopped
1 (28 ounce) can diced tomatoes
4 tablespoons olive oil
4 teaspoons salt
1 teaspoon ground black pepper
1 tablespoon ground cinnamon
1 cup heavy cream
1 (12 ounce) package dried spaghetti
1 tablespoon butter
1 clove garlic, minced
1 bunch fresh parsley, chopped
DIRECTIONS:
Bring a large pot of water to a boil. Add the lobster and cook for 6 to 8 minutes, until bright red.
As soon as the lobster starts cooking, melt 3 tablespoons of butter in a large skillet over medium heat. Add the onion and 3 cloves of garlic. Cook and stir just to release the liquid. Do not let them brown.
When the lobster comes out of the pot, place it on a cutting board and use a big knife to cut it in half lengthwise. Place the halves meaty side down into the skillet with the onion and garlic. Cook for about 3 minutes.
Bring another pot of water to a boil and season with a little salt. Add the spaghetti and cook for 8 minutes, or until tender. If you want to save time and a pot, you could boil the pasta in the lobster water since it is already boiling, just add salt.
Add the tomatoes to the skillet and turn the heat up to high to bring to a boil. Add the olive oil, salt, pepper and cinnamon. Cook, stirring constantly for 5 to 7 minutes. Slowly pour in the cream, stirring constantly. The sauce will become a nice pink color. (Take a sniff, mmmmmmmm.) Turn the heat down to medium-low. Keep warm, stirring occasionally until the pasta is done.
Drain the spaghetti and place on a large serving plate. Stir in the remaining butter and garlic. Pour the tomato sauce over the spaghetti and arrange the two lobster halves in the center. Sprinkle all over with parsley and serve.
Lobster Rolls
INGREDIENTS:
1 tablespoon butter, softened
4 hot dog buns or kaiser rolls, split
4 lettuce leaves
1 1/2 pounds cooked and cubed lobster meat
2 tablespoons mayonnaise
1 teaspoon fresh lime juice
1 dash hot pepper sauce (e.g. Tabasco?)
2 green onions, chopped
1 stalk celery, finely chopped
salt and pepper to taste
1 pinch dried basil, parsley or tarragon
DIRECTIONS:
Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
In a medium bowl, stir together the mayonnasie, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling..
Lobster Lasagna
INGREDIENTS:
1 (15 ounce) container ricotta cheese
2 eggs
2 cups shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 medium onion, minced
1 tablespoon minced garlic
2 tablespoons chopped fresh parsley
1 teaspoon freshly ground black pepper
2 (16 ounce) jars Alfredo pasta sauce
16 no-boil lasagna noodles
2 pounds cooked and cubed lobster meat
1 (10 ounce) package baby spinach leaves
DIRECTIONS:
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
In a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
Spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar, mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10 minutes before serving.
Lobster Casserole
INGREDIENTS:
3 tablespoons butter
1 pound lobster meat, cut into bite-sized pieces
3 tablespoons all-purpose flour
3/4 teaspoon dry mustard
salt and pepper to taste
1 cup heavy cream
1/2 cup milk
3 slices bread, crust removed
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish.
Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside.
To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish.
Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.
Lobster Creole
INGREDIENTS:
1/4 bunch fresh parsley
1 large yellow onion, diced
1 large green bell pepper, diced
4 cloves crushed garlic
1 (14.5 ounce) can stewed tomatoes
2 tablespoons extra virgin olive oil
1 (6 ounce) can tomato paste
5 cups water
red pepper sauce to taste
2/3 cup sherry
1 (4 ounce) jar pimentos, julienned
1 cup frozen petite peas
4 raw lobster tail, quartered
2/3 pound fresh shrimp, shelled and deveined without tails
DIRECTIONS:
Remove the stems from the parsley and discard. In a food processor combine the parsley leaves, yellow onion, green pepper, garlic and stewed tomatoes. Process just enough to chop the ingredients up. Should retain a chunky consistency
In a large pot over medium/low heat, combine olive oil and parsley mixture. Cook for about 6 to 7 minutes.
Stir in tomato paste until completely dissolved. Pour in 5 cups of water, red pepper sauce, sherry and red pimentos. Raise the heat to medium and simmer for about 15 minutes.
Add the petit poi, lobster tails and shrimp. Simmer for 10 minutes or until shrimp are pink all the way through.
Lobster Soup
INGREDIENTS:
6 tablespoons margarine
6 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 1/2 cups lobster meat
4 1/2 cups milk
1 1/2 onions, thinly sliced
1 pinch celery flakes
1 1/2 teaspoons chopped fresh parsley
ground black pepper to taste
salt to taste
3/4 cup light cream
DIRECTIONS:
Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat.
Add cream to desired consistency, and reheat. Season to taste.
Lobster de Jonghe
INGREDIENTS:
24 ounces cooked and cubed lobster meat
1/2 cup bread crumbs
2 tablespoons thinly sliced green onion
1 tablespoon lemon juice
1/2 cup butter, melted
1/2 cup grated Parmesan cheese
1/4 cup butter, melted
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix together bread crumbs, cheese, green onions, 1/4 cup melted margarine, and lemon juice. Set aside.
Place lobster meat into 6 ramekins. Pour 1/2 cup melted butter or margarine over lobster, and top with bread crumb mixture.
Bake for 25 minutes, or until topping is browned
the best word of advice i can give you is kill it first before serving, if it starts crawling and snapping, that might not be good.
If you haven't impressed them, then the lobster won't either. Why not make good friends with them by asking them how they like their lobster prepared?
You might try just preparing your special dish, something that you already know how to cook, and that you know will come out good!
But you can always check out foodtv.com to find a recipe!
I would keep it simple - boil or broil and have a side of melted butter. If you want sprinkle some lemon juice, garlic, salt and pepper on the lobster during or immediately after cooking. The most important thing is not over-cooking. Check www.epicurious.com for some instructions and ideas that are suited to your elevation.
I'd think about a salad bar where people can make their own mix and match side dish! This is fun and gets everyone participating in your dinner. You can use monkey bowls and other small dishes for whatever components you choose and put them on a side bar.
Also if you enbibe - look for a nice white zin to go with dinner. Play music (softly) and try to relax. I'm sure your BF can give you more insights too -- communication is essential to a long term relationship.
Good eating! Wish I could join you (its my favorite food)
Emeril's Baked Stuffed Lobsters
4 (1 1/4 to 1 1/2-pound) lobsters
1 tablespoon unsalted butter, plus 1 stick melted unsalted butter, for stuffing
1/4 cup chopped shallots
2 tablespoons finely chopped celery
1 tablespoon finely chopped red bell peppers
1 tablespoon finely chopped yellow bell peppers
1 teaspoon minced garlic
2 cups butter cracker crumbs
1 tablespoon minced parsley
2 teaspoons minced tarragon
1 tablespoon fresh lemon juice
1 teaspoon Essence, recipe follows
1/2 teaspoon salt
Watercress, garnish
Lemon wedges, garnish
Preheat the oven to 375 degrees F.
Fill a large stockpot 3/4 full with salted water and bring to a boil. Plunge the lobsters headfirst into the boiling water and cook, covered, until firm and almost cooked through, 6 to 7 minutes. Drain and transfer with tongs to a large bowl filled with ice water. Drain well. When the lobsters are cool enough to handle, place flat on their backs. With heavy scissors, cut each lobster down the middle from head to tail, being careful not to cut through the hard shell. Press the lobster open so it will lie flat.
Lift out the pink coral (roe), if any, and green tomalley (liver). Discard stomach sac or "lady" from back of head, black vein running from head to tail, and spongy gray tissue. Remove the meat from the tail and leave the claws intact. Coarsely chop the meat and set aside. Place the shells on a large baking sheet.
In a skillet, melt the 1 tablespoon of butter over medium-high heat. Add the shallots, celery, and bell peppers and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the chopped lobster meat and cook, stirring, for 2 minutes. Remove from the heat. In a large bowl, combine the chopped lobster meat, reserved tomalley and roe (if desired), Sauteed vegetables, cracker crumbs, parsley, tarragon, lemon juice, Essence, and salt. Stir, and add enough melted butter to make a paste-like consistency. Fill the cavity of each lobster with the mixture and place on a baking sheet.
Bake until the mixture is heated through, about 15 minutes. Increase the heat to broil and broil until golden brown and the cracker crumbs crisp, 2 to 3 minutes. Remove from the oven. Line 4 plates with watercress. Place 1 lobster on each plate and garnish with lemon wedges. Serve immediately.
http://www.foodnetwork.com/food/recipes/...
Take them to Red Lobster.
Try Lobster thermadour - you'll find the receipe on the net - oh so good
Because you boil the lobster while it's still alive, and because killing a conscious living thing in that way is horribly cruel (I don't care what kind of animal it is), it's recommended that you put it in the freezer for a while as the cold will sort of put it to sleep. Remove from the fridge and immediately drop in the boiling water.
Risotto of Lobster with Green Peas
Serves 4
Ingredients:
For the Lobster Stock:
Two 2?-pound/1.13 kg live lobsters
2 tablespoons/30 ml olive oil
1 carrot, coarsely chopped
1 leek, coarsely chopped
1 onion, coarsely chopped
1/3 cup/65 ml Pernod
1/2 cup/110 ml dry white wine
1 tomato, coarsely chopped
1/3 cup/85 ml tomato puree
8 cups/1.89 L fish stock or vegetable stock
For the Risotto:
2 tablespoons/30 ml olive oil
3 shallots, finely diced
2 garlic cloves, finely chopped
3 sprigs fresh thyme
2 cups/390 g Carnaroli or Vialone Nano rice
3/4 cup/170 ml champagne
1 cup/140 g small green peas
8 tablespoons (1 stick)/115 g butter
1/2 lemon
1/3 cup/40 g Parmigiano-Reggiano cheese, grated
1/4 cup/55 g mascarpone cheese
2 tablespoons/about 5 g finely chopped fresh flat leaf parsley
Sea salt and freshly ground pepper
4 sprigs fresh chervil, for garnish
Method:
To prepare the Lobster and Lobster Stock:
Freeze the lobsters for 30 minutes so they become sleepy. Meanwhile, bring a very large pot of water to a boil over high heat. Working with one chilled lobster at a time, add the lobsters to the boiling water and cook for 1 minute. Using tongs, remove the lobsters from the water and set aside until they are cool enough to handle.
Working over a large bowl to catch any lobster juices, cut off the tail and claws. Crack the tail and claws and extract the meat from the tail and claws using sharp scissors or poultry shears to cut through the shells. The meat will still be semi raw, but sufficiently loosened enough for you to pull it out of the shells.
Keep the claw meat whole, if possible. Cut half of the tail meat into bite size pieces. Cut the remaining tail meat into slices. Set the meat aside. Break up the lobster shells a bit and chop with a large knife so they will fit into a pot. Heat the oil in a heavy large pot over medium-high heat. Stir in the lobster shells.
Stir in the carrot, leek and onion, and cook for about 10 minutes, or until they are tender and nicely caramelized. Stir in the Pernod and cook for 2 minutes, or until it evaporates. Stir in the wine and cook for 3 minutes, or until it evaporates. Add the tomato and tomato puree.
Cook for 5 minutes, or until the tomatoes are mushy and the juices thicken. Add the accumulated lobster juices from the bowl and the fish stock or vegetable stock and bring just to a simmer. Decrease the heat to medium-low and simmer gently for 40 minutes. Set aside and allow the stock to cool slightly. Strain the stock into a medium saucepan. You should have about 5 cups of stock. Cover and keep the stock warm.
To prepare the Risotto:
Heat the olive oil in a heavy large saucepan over medium heat. Add the shallots, garlic and thyme and sauté for 2 minutes, or until tender but do not brown. Add the rice and sauté for 30 seconds. Stir in the champagne and cook for 3 minutes, or until it is absorbed.
Add 3/4 cup/175 ml of the lobster stock and cook, stirring constantly, until absorbed. Continue adding the stock, 3/4 cup/175 ml at a time, until all of the stock has been absorbed. This should take about 22 minutes.
Add the peas and bite-size lobster pieces, and continue to cook for 2 minutes, or until the lobster meat is cooked through and the peas are tender. The rice should be cooked to the point of being al dente (the center of each grain of rice should be slightly firm to the tooth). Remove the stems of thyme. The leaves of the thyme should have fallen off the stems and into the risotto.
Remove the risotto from the heat, and stir in the Parmigiano-Reggiano, mascarpone and 6 tablespoons/85 g of butter until the butter has melted. Stir in the parsley and season the risotto to taste with salt and pepper. Meanwhile, melt the remaining 2 tablespoons/25 g of butter in a small sauté pan over medium heat.
Add the claw meat and slices of lobster meat and toss to coat. Cook for 1 minute, or until the lobster meat is cooked through. Squeeze the lemon juice over the lobster. Divide the risotto among four warm serving bowls. Garnish with the claw meat and slices of lobster meat, and a sprig of chervil and serve.
Boil it and serve it with clarified butter.