Lobster And Shells Recipes
PERFECT POACHED LOBSTER
Provided by Ina Garten
Categories main-dish
Time 40m
Yield 1 pound cooked lobster meat
Number Of Ingredients 2
Steps:
- Fill a very large (18- to 20-quart) stockpot 3/4 full with water, add 2 tablespoons of salt, cover and bring to a full rolling boil. Immerse the lobsters in the water and cook for 10 minutes, until an instant-read thermometer inserted into the middle of the underside of a tail registers 140 degrees F. (Don't worry if the water doesn't come back to a boil.) Remove the lobsters with tongs and set aside until cool enough to handle. Remove the lobster meat from the shell, including the claws.
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- Fill a large pot with a tight-fitting lid with 2" of cold water. Generously season with salt and bring to a boil. Add lobsters to pot, cover, and steam until shells are bright red, about 8 minutes. (Better to slightly undercook the lobsters since you will be reheating the meat before serving.) Transfer lobsters to a large rimmed baking sheet and let sit until cool enough to handle.
- Break down those lobsters! (Never picked lobster meat before? That’s what YouTube is for!) Cut or tear off small legs and eat them (they make for a great snack). Remove tail meat, cut tail meat in half lengthwise, and cut each half into bite-size pieces; transfer to a medium bowl. Remove meat from knuckles and claws, doing your best to keep the meat as intact as possible (it’s nice to have a whole claw for each person); add knuckle and claw meat to bowl with tail meat and chill until ready to serve.
- With a sturdy knife, hack carapace and shells into 1" pieces and transfer to a large Dutch oven or pot. Add onion, celery, garlic, basil, cream, and red pepper flakes. Bring to a boil, then reduce heat to medium and simmer, uncovered and stirring occasionally, until cream is reduced by half, about 45 minutes.
- Strain lobster cream through a fine-mesh sieve into a medium bowl, pressing on solids to get as much liquid out as possible; discard solids. (If cream isn’t reduced to about 2 cups, don’t sweat it—you can always reduce it a bit more before adding the pasta.)
FOOD & WINE'S BEST LOBSTER RECIPES
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- Butter-Poached Lobster Rolls with Spicy Sauce. To make these luxurious lobster rolls, chef Geoffrey Zakarian boils the lobsters, then poaches the meat in butter.
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- New England Lobster Dip. Food & Wine culinary director at large Justin Chapple transforms the ingredients of a classic lobster roll into a genius dip. We like it best scooped up with crunchy kettle-cooked potato chips, but toasted slices of brioche are just as delicious.
- Lobster and Corn Fritters. These crisp, light fritters taste like nothing but fresh lobster and sweet corn — making for a delicious hors d'oeuvre that's ideal paired with sparkling wine or perfect for any cocktail hour.
- Steamed Lobster and Corn for a Crowd. When making this recipe, keep in mind that lobsters are about 30% meat by weight, so go for the slightly larger one-and-a-half-pounders and plan for about two lobsters per person.
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- Grilled Lobster Tails with Stelline and Lemon. "Paired with smoky grilled lemon halves, the lobster is exceptionally delicious over small, pebbly pasta like stelline (star-shaped pasta typically served in broths), which provides a tender contrast that's fun to eat and soaks up the buttery juices," cookbook author Paula Disbrowe says.
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