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How to cook lobster?

Lobster is one of the most expensive dishes on the menu of restaurants. It is often called lobster, and is prepared as a main course, as well as used to make soups, salads, and other foods. The best in the world are the Norwegian lobster. Despite the small sizes, they possess excellent tastes.

It is very easy to recognize this crustacean. First of all, these are impressive sizes, large claws and a fan-shaped tail. Under reliable shell hidden tender meat, which is a real delicacy. But in order to feel the true taste of a lobster, it is necessary to choose and cook it. We are happy to share with you tips and recipes.

Basic recommendations for selection

Chefs of seafood restaurants advise you to pay attention to a few important points before you buy lobster:

  1. It is best to buy live. Choose the most mobile, and do not forget to touch the shell. If lobster is fresh, the shell will be soft.
  2. Pay attention to the uniform color and the absence of any stains and damage.
  3. It is advisable to cook the lobster immediately, but if for some reason it does not work, you can send it to the freezer or wrap it in parchment. In the latter case, the shelf life is a maximum of 1 day.
  4. If there is no live opportunity to buy, you can buy frozen. But then choose the option that has the least ice and snow cover.

Beneficial features

Besides the fact that lobster meat is tasty, it is also very healthy. Firstly, it is an excellent source of protein, secondly, it contains vitamins and minerals important for the human body (potassium, magnesium).

And thanks to fatty acids, such a product has a beneficial effect on the work of the cardiovascular system, being the prevention of a number of diseases. True, here you also need to be careful, because cholesterol, which is also part of the meat, can lead to the opposite effect when used excessively.

Doctors recommend using delicacy as an effective aphrodisiac, both for men and women. Zinc, which is a part of meat, has a positive effect on the work of the reproductive system.

Culinary delights

The menu of many restaurants is full of lobster dishes. Medallions are prepared from the largest part of the meat under the shell, aspic, soufflé, claws are used to prepare first courses. Sometimes the carcass is left whole and stuffed. Eat caviar and liver as well.

The simplest option is boiled lobster, which is served with various sauces.

But if the restaurant for such masterpieces will have to pay a considerable amount, then at home, having spent much less money, it is possible to cook such dishes.

But before you start cooking, you should know about one thing. How to kill lobster? This is often done, as in the case of crayfish, by dipping into boiling water. But in many countries this method is considered inhuman and forbidden.

There is an alternative. For it, you need to perform only two steps:

  1. Put the carcass in the freezer for half an hour. Lobster will fall into a state of anabiosis and stop moving.
  2. Armed with a sharp knife, press it with the tip to the center of the head, pressing it down so that it passes through. Thus, instant death occurs.

After that, you can safely proceed to the cutting or, leaving a whole, send boil.To properly separate the lobster, it must be turned to the back, neatly detached claws and using a knife or kitchen tongs to get the flesh.

Now let's learn how to cook this delicacy.

Boiled lobster

In such a seemingly simple matter, there are also nuances. The duration of heat treatment depends on the size of the crustacean. How many it is necessary to cook it? On average, the process takes 15 minutes and weighs 400-900 g. For larger individuals, for each 1 kg of weight, it is necessary to measure 4 minutes.

In the process of cutting and preparing for cooking, you should use gloves so that the lobster does not hurt you with its claws. It is not superfluous to link them with an elastic band or any rope for the same purpose. Water for cooking should be salted, and lowered into her lobster head down.

In the process of cooking it is necessary to monitor the appearance of the lobster. The bright red shell, the pressed tail and the white color of the meat indicate readiness.

It is important not to digest the carcass, so that it is not rubber.

Baked on a grill

In addition to the whole carcass, you can use separate parts, for example, the tail. An unusually original taste, they will get if you fry them on the grill. For this will be needed:

  • lobster tails - 3 pcs .;
  • olive oil - 4 tbsp.
  • garlic - 2 tooth;
  • butter - 100 g;
  • spice.

First you need to separate tails from lobsters with kitchen scissors, cutting along the inside. Strung on a skewer, smeared with olive oil and put on the grill. Cooking time - 5 minutes. As is the case with boiling, the red color of the tail will tell about readiness.

Finely chop the garlic and sprinkle on the inner (cut) parts of the tails, seasoning with salt and pepper. Top with butter and bake for another 5 minutes.

Serve with melted butter and lemon wedges.

Mozzarella Stuffed

Another option for cooking seafood delicacies is stuffing. For this you will need:

  • lobster (1-1,5 kg) - 1 pc .;
  • lemon - 1 pc .;
  • butter - 50 g;
  • mozzarella - 150 g;
  • soy sauce - 20 ml;
  • cream - 50 ml;

For sauce:

  • balsamic vinegar - 30 ml;
  • soy sauce - 30 ml;
  • dill.

First you need to chop the lobster, cutting the legs and claws, and taking the meat out of the belly. The upper part of the shell should also be carefully trimmed. Meat from the abdomen and claws cut into small pieces, add cream, soy sauce, spices, cheese and put in shell.Cut the butter into thin slices and put it all over the filling.

Bake in the oven for 20 minutes or for 10 minutes on the grill.

For the sauce, mix vinegar, soy sauce and finely chopped dill. Serve hot.

Lobster is a delicious delicacy with which you can please your soul mate by having a romantic dinner, or present a dish to a festive table for relatives and guests. Rave reviews are guaranteed.

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