Polish Lobster Recipes

LOBSTER RECIPES - FOR COOKED LOBSTER OR CRAYFISH

Steps:

• If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
• Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.
• Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
• Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
• Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
• Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.
• Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. 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!)
• Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!
• How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
• Make Sauce per the Dipping Sauces recipe.
• Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
• Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
• Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
• Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
• Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
• Make the sauce per the Lemon Browned Butter Sauce recipe.
• Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
• Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
• Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
• Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
• Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!
• Garnish with lemon wedges & parlsey leaves, serve.
• Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
• Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.

POLISH LOBSTER

Steps:

• In a saucepan, combine the soy sauce, oil, garlic salt, pepper, brown sugar, mustard powder, ginger and pineapple juice.
• Bring to a boil, stirring to dissolve the sugar.
• Boil for about 5 minutes, then remove from the heat and allow to cool completely.
• When cooled, place the chicken into a large resealable bag and pour the marinade over it.
• Press out as much air as you can, seal and refrigerate for at least 2 hours to marinate.
• Preheat a grill for medium-low heat.
• When hot, lightly oil the grate. (I use Cooking Spray made for Grills.).
• Place the chicken on the grill and discard the marinade.
• Cook until chicken juices run clear, 20 to 25 minutes.
• Turn as needed to keep the chicken from burning.

BAKED LOBSTER WITH GARLIC BUTTER PANKO

Steps:

• Preheat oven to 425 degrees F.
• In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster.
• Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.

POOR MAN'S LOBSTER

Steps:

• Fill a pot with water (about a gallon).
• Add 1 cup sugar, and bring to a boil.
• Do not ever stir the mixture.
• Add chunks of halibut, do not over crowd.
• They will sink to the bottom, and then rise to the top when they are done.
• It should take just a few minutes.
• Remove with slotted spoon.
• Remember to not stir the mixture.
• Continue until all the halibut is cooked.
• Dip in melted butter and eat!

POOR MAN'S MOCK LOBSTER

Steps:

• In a saucepan, combine the soy sauce, oil, garlic salt, pepper, brown sugar, mustard powder, ginger and pineapple juice. Bring to a boil, stirring to dissolve the sugar. Boil for about 5 minutes, then remove from the heat and allow to cool completely. When cooled, place the chicken into a large resealable bag and pour the marinade over it. Press out as much air as you can, seal and refrigerate for at least 2 hours to marinate.
• Preheat a grill for medium-low heat. When hot, lightly oil the grate.
• Place the chicken on the grill and discard the marinade. Cook until chicken juices run clear, 20 to 25 minutes. Turn as needed to keep the chicken from burning.

LAZY LOBSTER

Steps:

• Put a large pot of water on to boil. Salt heavily: 1/4 cup per gallon. When water reaches a rolling boil, add lobsters headfirst, put on the lid and bring back to a boil. Continue boiling with lid slightly ajar, 8 minutes for a 1 1/2 pounder or 10 minutes for a 2 pounder. The lobster will not be fully cooked: It will cook further upon reheating.
• Remove lobsters from pot with tongs, and let cool in the kitchen sink. When lobsters are cool enough to handle, remove tails and claws (with knuckles attached) with a twisting motion. (Reserve bodies for another purpose or freeze for future use.)
• Using lobster crackers or mallet and kitchen shears, crack shells and remove meat from tail, knuckles and claws. For presentation, try to keep claw meat intact. Use a paring knife drawn down the middle of the tail meat to remove intestinal vein; rinse meat briefly if necessary. If you wish, wrap and refrigerate for up to 24 hours, or proceed immediately with rest of recipe.
• To finish, put half the butter in a skillet over medium heat. Add room-temperature lobster meat and bring to a low simmer. Turn heat to low, put on lid and cook for 5 minutes. Add remaining butter, turn off heat and cover for 5 more minutes.
• To serve, divide lobster meat into two warmed shallow soup bowls. Spoon butter evenly over each serving. Sprinkle with parsley, chives, dill, tarragon and chervil. Serve with lemon wedges, and dust with black pepper.

GRILLED LOBSTER

Steps:

• In a large pot boil about 2 gallons of water.
• Add one live lobster and cover.
• Cook for 3 minutes.
• Remove lobster with tongs and return water to boiling.
• Add 2nd lobster.
• Cook three minutes and remove with tongs.
• Turn lobsters upside down and cut lengthwise from the tip of the tail through the head (you may need to use poultry sheers to cut the tail portion of the shell).
• Place lobster halves, shell side down, on a medium hot grill and baste with butter and sprinkle with salt and pepper.
• Cover grill and cook for about 8-9 minutes or until the meat in the thickest part of the tail turns opaque.
• Serve with melted butter in dunking bowls and lemon wedges.