Coral Butter For Steamed Lobster Recipes

STEAMED LOBSTERS

Steps:

• Choose a pot with a tight-fitting lid that is large enough to fit the lobsters comfortably with enough room for the steam to circulate around them. Wrap the lid tightly with a kitchen towel. Place a steamer basket or an upturned colander in the pot, and pour in cold water to a depth of about 2 inches. Cover and bring to a boil.
• Meanwhile, put the lobsters on a cutting board. Place the tip of a large, heavy knife at the cross marks on the back of a lobster's head. In one quick motion cut down through the head to the cutting board. Repeat with the remaining lobsters.
• To keep the tails straight and ensure even cooking, slip a thin wooden skewer through the length of the lobster's tails.
• When the water is boiling, quickly add the lobsters to the pot and cover. Steam the lobsters, shaking the pot occasionally, until cooked through, about 8 minutes for 3/4 to 1 pound lobsters, about 10 minutes for 1 to 1 1/4 pound lobsters, and about 11 minutes for 1 1/2 to 2 pound lobsters.
• Remove the lobsters from the pot and, if you are serving them whole, set them aside for several minutes to rest. Using the back of the heavy knife or a mallet crack the claws. Transfer the lobsters to plates and serve with drawn butter and lobster claw crackers.
• To remove all the meat from the lobster: Transfer the lobster to a colander in the sink and rinse under cold running water to stop the cooking. Using your hands, twist the claws, knuckles, and tails off of the lobsters. Reserve the bodies for making broth.
• On a work surface, rest the tails on their sides and, using the palm of your hand, press down on them to crack the shells. Holding a tail with both hands, with the belly facing you, break the tail shell back and pop out the meat. Repeat with the remaining tails. If you have female lobsters (the swimmerets at top of the tail are soft and have hair-like wisps protruding from them), you may want to prepare coral butter, (recipe follows) with the roe. The roe are the dark green eggs located in the body and the top of the tail. Carefully cut open the top of the tail and the body and remove the roe.
• Grab the "thumb" of a lobster claw and move it back and forth. Try to wiggle the shell off of the meat while pulling out the internal piece of cartilage, leaving the meat attached to the claw (this is a tricky maneuver, if it doesn't work you should be able to shake the meat out). Place the claw horizontally upright with the curve of the claw facing up. Using the heavy part of the blade of the knife, with a short and swift motion, crack the back end of the claw. Drop the claw to its side and, with the back of the knife, crack the side of the back of the claw. Remove the cracked back end of the claw and wiggle the meat out from the shell. Repeat with the remaining claws.
• Place the knuckles on the work surface and cover with a kitchen towel. Using the back of the knife, crack the knuckles. Using your hands, remove the shell from the knuckles and carefully pick out the meat. You may also use kitchen shears to cut open the knuckles and remove the meat.
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.
• Yield: about 1 cup
• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a small bowl. Wipe out the sauce and return the drawn butter to it.
• Place the roe in a medium bowl and whisk lightly to break it up. Heat the butter over medium heat until just hot. Gradually pour the warmed butter over the roe, while whisking, until the eggs turn bright red. Serve with lobster or other shellfish.
• Yield: about 1 cup

LOBSTER THERMIDOR

Steps:

• Set the lobsters back-side up on a cutting board. Remove the claws, then cut each lobster in half beginning at the top of the head and cutting all the way to the tail. Remove the tail meat gently and clear and discard the innards from the head, taking care to keep the head and legs intact. Crack each claw and remove the meat. Cut the reserved lobster meat into 1/2-inch pieces.
• Heat the cream in a small saucepan over low heat until warm; keep warm.
• Position an oven rack 6 inches from the broiler and preheat the broiler.
• Heat the butter in a medium saucepan over medium-low heat until the butter melts and any foam disappears. Add the lobster pieces, mustard powder, paprika, 1/2 teaspoon salt and 1/8 teaspoon pepper and reduce the heat to low. Cook, stirring, for 1 minute. Add 1 tablespoon of the sherry and 1/4 cup of the warm cream and simmer until the cream is reduced by about half, about 5 minutes.
• Whisk together the egg yolks and remaining tablespoon of sherry in a small bowl. Slowly whisk in the remaining 1/2 cup warm cream to the bowl with the yolk mixture, then transfer the mixture to the same saucepan that held the cream. Cook over very low heat, whisking constantly, until the mixture thickens slightly like loose pudding and coats the back of a spoon, 2 1/2 to 3 1/2 minutes. Stir in the tarragon, then add this mixture to the lobster mixture. Stir to combine.
• Arrange the lobster shells with their cut sides up on a baking sheet. Spoon the lobster mixture into the shells. Top with the Gruyere. Broil the lobsters until the filling is golden brown, about 5 minutes. Serve with any extra sauce on the side.

DRAWN BUTTER FOR STEAMED LOBSTER, CRABS, OR CLAMS

Steps:

• Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute.
• Set the saucepan aside and let the butter settle, undisturbed. The milk solids will come to the top of the butter and the watery whey will collect on the bottom. Skim off the milk solids with a spoon and pour the drawn butter into a serving bowl or several small ramekins, taking care not include the watery liquid in the bottom of the pan. Serve.

STEAMED LOBSTER

Steps:

• Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.
• Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.
• Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.
• Yield: 3 cups

BOILED OR STEAMED LOBSTERS

Steps:

• To boil: Fill a very large (4-gallon) stockpot three-quarters full with cold water. Bring to rolling boil; add salt. Plunge lobsters, one at a time, headfirst into the water. Cook, uncovered, 12 to 14 minutes (from the time lobsters enter pot).
• To steam: Fit a very large stockpot with a steaming basket (or use a round wire rack or an inverted metal colander). Fill pot with cold water just to reach bottom of basket. Cover; bring to a boil. Quickly set lobsters in one layer in pot (or cook in batches). Cook, covered, 15 to 17 minutes.

STEAMED LOBSTER WITH LEMON-HERB BUTTER

Steps:

• Cook lobsters in 2 large pots of boiling salted water until shells are pink and lobsters are just cooked through, about 11 minutes.
• Meanwhile, melt butter in small saucepan. Add lemon juice and herbs. Season with salt and pepper.
• Serve lobsters with lemon wedges and warm herb butter.

STEAMED LOBSTER WITH CHARMOULA BUTTER

Steps:

• Add enough water to very large pot to reach depth of 2 inches. Cover; bring to boil. Add lobsters head first, cover, and steam until shells are pink and lobsters are cooked through, about 12 minutes.
• Meanwhile, melt butter in small skillet over medium heat. Add garlic and sauté 1 minute. Stir in remaining ingredients. Season to taste with salt. Divide between 2 small bowls. Serve lobsters with charmoula butter.

STEAMED LOBSTER

Steps:

• Set up a collapsible steamer in a very large pot. Pour in a good inch of water and bring to a boil. Lower the lobster into the pot, on top of the steamer; slap on the lid and hold it there for the first minute or so of cooking, to keep the lobster firmly in place. Meanwhile, melt the butter slowly in a small pot, and squeeze in as much lemon juice as you like. Keep warm.
• After 10 minutes of cooking, remove the lobster with tongs, and let the water drip back into the pot. Place on a big plate, with the melted butter in a small cup alongside. If you don't have lobster-eating equipment, look in your toolbox for something to crack the tough shells, or use a nutcracker. I use poultry shears to cut through the middle from head to tail, so I can break the body open and get at the meat. Dip each bite into the melted butter, and relish the delectable sweet, sea-scented flavor. And be sure to spoon out the tomalley, now greenish in color and creamy in texture, and glorious to eat.
• Second Round
• Return the shells to the broth, and cook together for about 15 minutes, adding a little more water. You'll now have a fine broth to use in any fish soup, or for the base of a New England Bouillabaisse (page 91).

STEAMED LOBSTER TAILS

Steps:

• Pour about 1 inch of water into the bottom of a large stockpot and bring to a boil. Add salt and place a steamer insert inside the pot so that it is just above the water level. Place lobster tails on the steamer rack and cover the pot.
• Steam lobster tails for 8 minutes. And don't peek! Remove from the steamer and serve with melted butter.

STEAMED MAINE LOBSTER

Steps:

• In a pot large enough to hold 2 lobsters, pour in 2 inches of seawater.
• If you don't have seawater, add 1 tsp.
• salt to plain water.
• Pour in 4 oz.
• of the beer.
• Bring the water to a boil over high heat.
• Place the 2 lobsters in the pot and cover tightly.
• Return to a boil as quickly as possible and then start counting the time.
• The 2 lb.
• lobsters should steam for 16 minutes.
• Take them out with tongs, dump the water and start over with fresh water, adding the salt if no seawater and the beer.
• Serve with individual bowls of melted butter and cracking utensils.
• If you want to cook smaller or larger lobsters: it is 13 minutes per pound, for the first pound; add 3 minutes per pound for each additional pound thereafter (Ex: a 1 1/2 lb lobster will cook for 14 1/2 minutes).