HOW TO BOIL AND EAT LOBSTER
Learn how to cook lobster with our comprehensive, easy-to-follow guide. Tips for buying, storing, boiling, and eating fresh lobster at home.
Provided by Elise Bauer
Categories How To Lobster New England Seafood Shellfish
Time 17m
Number Of Ingredients 4
Steps:
- Bring a large pot of salted water to a boil: Fill a large pot 3/4 full of water. Add a tablespoon of salt for every quart of water. The water should be salty like sea water (in fact you can use clean sea water if you have it). Bring the water to a rapid boil.
- Remove the lobsters from pot to drain: Remove the lobsters from the pot with tongs and place on a plate to drain and cool.
Nutrition Facts : Calories 106 kcal, Carbohydrate 0 g, Cholesterol 84 mg, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, Sodium 1084 mg, Sugar 0 g, Fat 8 g, UnsaturatedFat 0 g
SEAFOOD (CRAB, SHRIMP AND LOBSTER) BOIL AND HOW TO OPEN AND EAT
This was fun. This is our 5th summer having this. Of course it 's always different! This year my DS 's Lydia brought the lobster, and Theresa brought the Dungeness crabs as well as regular crabs. This is made in those outdoor boiler-fryers. But I won 't stop you from making it on your stove top. We covered the table with plastic tablecloths then covered it with brown paper (paper used for wrapping packages). And of course you can cut down the recipe. Just leave the first 8 ingredients as is then add whatever and amount of seafood you 'd like. Don 't forget the bibs or aprons and nutcrackers, hammers, small mallets, nut picks and paper towels. Oh an empty large foil pan or a trash can for discarding the shells. Don't forget plenty of beer! Crawfish and mussels would be great in this too. Check out the step X step demo of this http://www.recipezaar.com/bb/viewtopic.zsp?t=225384
Provided by Rita1652
Categories Crab
Time 1h
Yield 20-24 serving(s)
Number Of Ingredients 17
Steps:
- In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover.
- When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged.
- Strain into a large pot or bowl set aside and cover.
- If needed add more beer or water into the cooking liquid.
- Add lobster into pot and cook for 5 minutes.
- Add clams for 1 minute add shrimp for 3-4 minutes, toss.
- Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce.
- Open a lobster-- To open a boiled or steamed lobster.
- Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell.
- Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints.
- Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum.
- Draw back flesh on upper end and pull off intestinal cord.
- Break edge of large claws and remove meat.
- Enjoy!
- For the Crab--.
- Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks.
- Pry off the crabs "apron," the small flap on the underside, and discard it.
- Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back.
- Remove the gills (NOT EDIBLE) from each side and discard.
- The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it.
- The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard.
- Snap crab body in half.
- The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked.
- To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice.
- Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident.
- Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
BOILED LOBSTERS
There is truly no more magnificent feast than a lobster dinner, whether it's eaten at a lobster pound picnic table or on your very own deck. At Thurston's Pound in Bernard, Maine, you choose your lobsters from the tanks near the order window, and then they're boiled in clean seawater in a large propane-fired cooker. To replicate this at home, just be sure to add enough salt to the water to create the right balance of ocean-briny flavor. A mere swipe through melted butter, a squirt of lemon and that's all anyone needs. Heaven!
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
- Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.
BOILED LOBSTER
Steps:
- 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 (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.
Nutrition Facts : Calories 793.1 calories, Carbohydrate 77 g, Cholesterol 382.7 mg, Fat 5.2 g, Fiber 18.5 g, Protein 117.7 g, SaturatedFat 1 g, Sodium 7793.5 mg, Sugar 25.3 g
LOBSTER BOIL
I believe this recipe came from Cottage Country's bbq chef on the tv series way back when. His name was Ted Reader now known as the BBQ King - with spices and sauces and cookbooks attributed to his success. I saw Ted cook this on a show, found the recipe years later in one of his earlier cookbooks I believe, and copied it. Have always wanted to try it and with a birthday coming up in a few weeks, decided this was the party meal. I searched Zaar because I thought I would never find that little pc of paper but lo and behold tonite, I looked in the filing system I had in place way back when and found it. So posting it right away, just in case I lose it before the birthday!
Provided by karen in tbay
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Fill a very large pot 1/3 full cold water and bring to rolling boil.
- Add first 8 ingredients and return to boil.
- Add potatoes and cook 5 minutes.
- Add corn and lobsters. Cover and bring back to a boil. Cook 10 minutes.
- Add asparagus and cover and cook 2-3 minutes longer.
Nutrition Facts : Calories 672.5, Fat 3.6, SaturatedFat 0.7, Cholesterol 142.5, Sodium 525.3, Carbohydrate 109, Fiber 15.7, Sugar 10.6, Protein 43
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