Ill also show you how easy it is to remove the lobster meat from the shell!
(Read more below.)
Theres a broader variety of preparation options for raw lobster which are not covered in this post.
Tartare Sauce
Thats like cooking a cooked steak you just dont!
Let the lobster meat take centre stage!
You need raw lobster.Lets save these for another time!
Full stop, end of story!
Think giant seafood platters served at restaurants!
Almost any seafood sauce you would ordinarily serve with seafood will work well with lobster.
Use sparingly with lobster ie dont done heavily!
Tartare sauce just like what you get at the local fish and chip shop!
you could buy all these sauces at the grocery store.
But they pale in comparison to freshly made!
Lobster Cocktail
If youre thinkinghey, thats prawns in the photo not lobster!, youre right!
The photo below isPrawn Cocktailsand lobster makes an outright perfect switch for the prawns in the recipe.
This is a good, easy idea for elegant, individual starters.
My biggest advice: keep it simple.
Dont cook it you risk drying it out.
Tartare Sauce
And dont overwhelm the lobster with other flavours!
Lobster with herb & garlic butter
A good easy one you just cant go wrong with!
Melted butter, garlic, lemon and a good hit of fresh parsley.
Marie Rose sauce
For individual plates, serve it like the Lemon Browned Butter Lobster pictured below.
TIP:double-check to provide crusty bread.
All the lobster juices and butter makes for a very good bread-plate-mopping situation!
Seafood Cocktail Sauce
Plus, the intense golden yellow colour is stunning!
And to think this is just made withtwo ingredients butter and lemon!
The whole point of a lobster roll is for the filling to be abundant and overflowing.
Every bite should be mostly lobster with bread just taking a supporting role.
Not the other way round!
So dont make lobster rolls if you dont have enough lobster!
No lobster mornay?
No Lobster pasta??
There are some great classic lobster recipes that can only be made withraw lobster.
So in this section, I cover off on why they are not suitable to make with pre-cooked lobster.
A good chunk of the meat from inside the head should be attached.
The yellow stuff is calledtomalley or mustard as has intense lobster flavour…. but its an acquired taste.
I dont eat it!
Cut underside with scissors flip the tail upside down so the soft shell is facing up.
Loosen meat just use your hands to loosen the lobster meat from the shell.
It comes out easily and neatly;
6.
If you stretch the meat out straight, you should be able to pull it out in one go.
Otherwise, pick it out when you slice it.
(Sometimes poop vein is thick, sometimes barely there!)
Lobster meat removed!And voila!
Lobster tail meat remove from the shell in one neat piece!
Looks like a giant prawn, no?
Tip: Keep at least one lobster head.
It makes for great presentation on a platter!
Lobsters have big claws whereas crayfish do not, but other than that they are basically the same thing.
They taste the same, and the preparation for cooking is the same.
In Australia, we only have crayfish.
But everyone calls them lobsters even in the stores, and even for exporting purposes!
Dont risk a microwave steamer too easy to cook the lobster!
Cheap lobsters?!!
The background….
Trade tensions with China has seen our lobster export industry come to a standstill.
China accounts for 95% of our $750 million lobster export industry thats a LOT of lobster!
And there you have it.
The clean up was long and painful!!
!
Prevent screen from sleeping
