Cookbook:Lobster
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Cookbook | Recipes | Ingredients | Seafood
Lobsters are crustaceans related to shrimp, crab, crayfish, and krill.
In coastal areas close to where lobsters are caught, this seafood is not prohibitvely expensive, and lobsters are often considered a summertime picnic treat. However, shipping costs for the living animals are high, so elsewhere lobsters are considered an elegant, formal, showy, and extravagant seafood. Shrimp may be considered a less expensive and difficult substitute.
When messy eating is acceptable, lobster is served in the shell. Tools, such as pliers and hammers, should be provided to open the brittle shells. For those who desire the distinctive taste of lobster without the mess, there are recipes for prepared lobster meat, such as Lobster Newberg.
Purchase an actively moving live lobster. Smaller lobsters are a better deal, but extravagant dining may demand the largest specimen available. Do not remove the rubber bands or wooden pegs which keep the claws closed. Place the lobsters in a large pot of water at room temperature and heat the water slowly to a boil. The lobster gradually loses consciousness as the water heats and does not struggle. Dropping the lobster into a pot of boiling water is not recommended because the lobster will try to escape. The lobster is done about when it turns bright red.
Most of the meat is in the tail and large claws. The tail meat is somewhat stringy. The claw meat has short radial fibers that are soft. Additional meat can be found in the smaller legs and near where the legs join the body. The soft white deposits are coagulated protien.
Lobster is often dipped into melted butter or cocktail sauce. Lobster also goes well with lemon juice and with salt.
