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Lobster recipes

Lobster recipes

Hello everyone, I'm Misya, or Flavia Imperatore, I'm 34, married to Ivano and Elisa's mother, I'm Neapolitan, a lover of travel, good food and excellent company.


How to cook lobster

The lobster it is one of those ingredients that appear on the tables only on very special occasions. A romantic dinner, a Christmas Eve dinner, an important event: it doesn't matter what you celebrate, but this crustacean confirms the importance of the meal with its fine pulp, which requires no other dressing than oil and lemon. Here are some tips on how to cook lobster.

Recipes of first courses with lobster

Linguine with lobster

Maltagliati with beans and sauteed lobster

& lth2 & gt Lobster or lobster: what changes? & lt / h2 & gt
For a superficial observer lobster And lobster they are quite similar. Of course it is false. Lobster and lobster are both decapods - that is, they have 10 legs, like scampi. But, while the lobster belongs to the astacid family, the lobster falls within the order of the palinuri. The first has the smooth carapace and is equipped with claws on the limbs, essential defensive tools for catching prey. The second, on the other hand, has two long ones available antennas It is on carapace, a series of thorns in defense of the body.

The lobster get to measure from 30 to 40 centimeters, while lobster maintains slightly smaller dimensions, from 20 to 40 centimeters.

The lobster prefers the cold waters, such as those of the Atlantic coasts of France, Great Britain, Norway. But the best specimens - characterized by the blue-greenish carapace with orange profiles, are fished in the Mediterranean. The less valuable ones come from South Africa. The shell of the lobster is instead characterized by a color tending to orange, brownish-red or brownish-purple.

The lobster he is highly regarded for his meats firm white-pink and strong flavor. The lobster instead it has one pulp sweeter and more delicate, less hard and very valuable. In the end, lobster is cheaper than lobster, which makes it a preferable ingredient, especially for an important dinner with many guests to feed.

& lth2 & gtWhy do they say it should be cooked alive? & lt / h2 & gt
There cooking lobster it should always be done live because this crustacean spoils very quickly. Once dead, its meat remains fresh for a very short time, unless it undergoes special freezing processes.

Many face the cooking of the lobster as a real execution of the animal, complete with screams from the crustacean. The hiss what we hear is only the increase in the pressure of the gases inside the carapace. Furthermore, lobsters die on first contact with boiling water, without further and unnecessary suffering.

The live lobsters they are dangerous for us who cook them, especially if it occurs to us to remove the rubber bands around the claws. Given that in this part of the crustacean's body there is a great force, necessary to grab the prey, untying the claws means condemning oneself to very painful pinches. For this they should be cooked with the claws tied.

& lth2 & gt Grilled lobster & lt / h2 & gt
Cook the lobster on the grill is one of the most used methods to consume this tasty crustacean. It must not be cooked over high heat: the embers must have reached a constant temperature. Place the lobster on the grill, on the side of the shell, after cutting the belly to better penetrate the heat. Here too, when the armor has turned red (a phenomenon that you will observe after about 10 minutes), it will be ready to taste. You can serve yours grilled lobster with vegetables .

& lth2 & gtSteamed lobster & lt / h2 & gt
Steamed lobster it is the second most used method for cooking lobster. The boiling of the crustacean goes on for about 20 minutes, to be calculated on each kilo of weight. If you are using live lobsters, you will need to soak them in boiling water.

If you have chosen frozen crustacean, you will first need to leave them in warm water for about 30 minutes, before boiling. To prevent the cooking from curling, tie the lobster on a wooden spoon, so that the cooking is uniform. Once cooked with this technique, serve the lobster in a creamy ginger sauce and gremolata .

& lth2 & gtBaked lobster & lt / h2 & gt
There cooking lobster in the oven it involves preparing the crustacean with a mixture of herbs and, if you like, some breadcrumbs to create a delicious crust. In this case, however, the lower part of the lobster's body must be cleaned and opened to accommodate the condiments. It will then take 10 minutes at 200 ° C to cook a perfect lobster au gratin .

& lth2 & gtHow to clean it & lt / h2 & gt
Once the lobster is cooked, another dilemma arises: how it cleans up? Keep in mind that, once cooked, what you will get will be equal to about 40% of the weight of the crustacean. So before starting to cook, before doing the shopping, read the recipe carefully and find out how much pulp you need if the number of lobsters needed is not indicated.

The lobster can be cleaned raw. If you bought it fresh but already dead, rinse it, remove the rubber bands on the claws and remove the head by twisting it with a sharp and sharp blow. Keep it aside, you can use it for a soup. At this point, expose the shell of the lobster and completely remove the black thread of the intestine from the meat. Go slowly so as not to spoil the meat.

With a scissor cut the carapace on the belly side, paying attention to the underlying pulp. Also make a cut on the back, open the two flaps and extract the meat. Keep these scraps aside as well. You can also extract pulp from the claws.

& lth2 & gtHow to open from cotto & lt / h2 & gt
For clean the cooked lobster, cut the sides of the softer skin placed on the belly with scissors, lift it and extract the pulp gently. With a nutcracker, take the cooked pulp out of the claws.

& lth2 & gtHow do you understand it's cooked & lt / h2 & gt
The lobster color in the wild it varies from brown to bluish, with more or less dark streaks. The beautiful orange color is just an effect of cooking. When the shell reaches that shade, it means the crustacean is ready.

Turn off the heat as soon as the shell begins to turn red and then leave the lobster in the water until it has cooled. Do not cook it more than necessary or you risk getting hard and stringy pulp.

& lth2 & gtIdeas appetizers with lobster & lt / h2 & gt
Between best recipes with lobster , for a luxurious appetizer serve dei mini toast with lobster and avocado, or morsels of grilled lobster dressed with oil and lemon. Being a fine meat, few preparations are reserved for this moment of the meal, leaving the lobster for first and second courses.

& lth2 & gtIdeas for spaghetti and linguine & lt / h2 & gt
With its strong taste, the lobster pulp lends itself very well to flavoring sauces and pasta dishes. The most famous first dish linked to this ingredient is the linguine with lobster . But if you don't like long pasta, go for it maltagliati with beans and sauteed lobster : you will give your legumes a touch of elegance and a boost of flavor.

& lth2 & gt Second courses ideas with lobster & lt / h2 & gt
Among the lobster-based fish main courses you can prepare grilled lobster with vegetables, awarm lobster salad, or focus on a slightly more sophisticated preparation and focus on one lobster ceviche with mango .

& lth2 & gtHow to store & lt / h2 & gt
For keep the lobster alive you have to wrap it in a wet cloth and keep it in the refrigerator, where it can stay for a day at most. Otherwise you can keep it in a pot or basin filled with sea ​​water: but remember to change the water often because this crustacean consumes a lot of oxygen. If you have caught more than one lobster, place them directly in the bathtub. you can to freeze your lobster by putting it in a tightly closed bag, which you will place in the freezer at -18 ° C.


Necessary

  • For the boiled lobster: a lobster of 500 g mayonnaise.
  • For the Catalan lobster: 1 lobster of a kilo 200 g of cherry tomatoes 1 red Tropea onion 1 tablespoon of vinegar salt and pepper to taste
  • For the baked lobster: 4 lobsters 120 g of breadcrumbs 1 bunch of parsley 1 clove of garlic oregano extra virgin olive oil salt and pepper to taste
  • For the lobster with rocket: 300 g of rocket 4 medium-large radishes 4 small lobsters 2.5 dl of non-sweet cream a spoonful of mayonnaise salt and pepper to taste
  • For the avocado and lobster bowls: an 800 g lobster 4 ripe avocados 1 red onion 2 limes 1 tomato extra virgin olive oil salt and pepper to taste

By replacing the classic prawns with lobster pulp, you will make the evergreen appetizer cocktail an original and different idea. The lobster meat is more pulpy and delicate, and you won't need to dip it in so much sauce to savor it.

How could you resist the typical dish that they proudly show off in Mediterranean fish restaurants? Usually they are spaghetti, or tagliolini all & # 8217 egg, but pasta in general with lobster on sight is considered by us to be a royal dish. The focus is all on the sauté, in which to brown 2 raw lobsters (for 3-4 people) to then add the tomato puree. As soon as the lobsters are cooked, remove them from the sauce and clean one, getting the meat from all sides (including claws and legs). Drain the pasta al dente in the sauce and stir in the lobster meat. Serve with the other whole lobster next to it.


Lobster au gratin

1) Cut 2 carrots And 2 ribs of celery sticks, 3 shallots in half, brown them for 10 minutes in 4 tablespoons of oil with 1 bay leaf And 2 sprigs of thyme, add salt, add 3 peppercorns and wet with 1 glass of wine, the juice of the lemon and half a glass of water. Cook for 20 minutes, turn off and let it rest.

2) Cut the lobsters in the middle. Blend 6 slices of bread without crust with half a clove of garlic, a handful of leaves of parsley, a slice of ginger, half onion, the rind of lemon, salt and pepper. Spread the filling on the half lobsters and add a few flakes of butter.

3) Pass the lobsters au gratin in a hot oven at 200 ° C for 10 minutes and serve with warm vegetables.

THE shellfish they are excellent for their soft and tasty meat, in the dish they are of great effect for the bright red color of their carapace, which perfectly matches the colors of Christmas and New Year, which is why it cannot be missing on your festive table. L' lobster au gratin it is rich in flavor and easy to prepare, in a short time you will have a delicious dish ready to serve on the table.


Tagliolini with lobster on burrata cream

To prepare the Catalan lobster, start by cutting the red onion 1 into thin slices (preferably from Tropea) and soak it in a bowl covered with water 2 and a tablespoon of vinegar for at least 20 min.
If you have purchased a live lobster, tie its claws with thick rubber bands, so that it cannot pinch you.
In the meantime, put a large pot of water to boil, in which you will quickly immerse the lobster 3 (alternatively you can use 2 lobsters of 600 grams each) previously rinsed under running water immediately cover the pot with a lid to avoid splashes of boiling water due to when the lobster squirms after no more than 10-12 minutes, remove the lobster from the water and let it drain.

Take the lobster out of the pot and place it on the cutting board 4 with the help of a chicken cutter, cut the shell of the lobster 5 on the part of the abdomen along the entire length, then spread the shell apart and extract the whole pulp. 6
If you want you can also proceed in this way: separate the head of the lobster from the rest of the body, then with a poultry cutter, cut the armor of the tail lengthwise gently (both on the back and on the abdomen) in order to extract the whole pulp.

Once the lobster has been opened into two parts 7, cut the lobster pulp into slices, while with the help of the special tool or, failing that, with a nutcracker (8-9), break the shell of the claws and recover the internal pulp by extracting it whole (it will have the same shape as the claws).

In a small bowl, use a teaspoon to collect the soft part contained in the head of the lobster and mix it with oil, lemon, salt and ground pepper. (11-12)
Now slice the tomatoes, season with oil and salt and lay a bed on a serving dish, lay the lobster pulp cut into rounds and the claws, garnish with the previously drained slices of onions and pour over the sauce prepared with oil, lemon and the soft part of the lobster collected with a spoon. 12


Catalan lobster

To prepare spaghetti with lobster in plain sight, start by cleaning the lobster. Take the lobsters and with a knife divide them in half by length 1, then break the walls of the claws with the help of a nutcracker, so that the meat contained in them releases the tasty liquids 2. Finely chop the shallot 3 e

brown it in a non-stick pan with the oil and the garlic cloves in a shirt 4 when the garlic is golden, remove it with kitchen tongs 5 ​​and place the lobsters in a pan 6, letting them sauté for 3-4 minutes.

Deglaze with the white wine 7 and cook over moderate heat for 2 minutes, then add the tomato puree 8 which should be quite thick. Cook for another 4-5 minutes, allowing the sauce to dry and turning the lobsters from time to time for even cooking 9.

When the lobsters are ready, remove them from the heat and put them on a cutting board 10 prolong the cooking of the tomato sauce for another 15 minutes, adjusting with salt and pepper 11. Meanwhile, place a saucepan with plenty of salted water on the stove that you will need for cooking the pasta. When the water has almost boiled, cook the spaghetti al dente 12.

Drain the pasta 13 and add it to the sauce 14, mixing well with a spatula or a wooden spoon 15.

Cut the lobster pulp into chunks 16, then with a knife cut the claws 17 and remove the pulp contained in them with a teaspoon 18. If you want, you can keep the armor for the final presentation.

Add the pulp 19, keeping a small amount aside to decorate the dish, and sauté the spaghetti with the sauce for 2 minutes. Finally turn off and add the finely chopped parsley to the spaghetti 20. Once ready 21,

with the help of a pastry cutter, place the spaghetti in a serving dish 22: you can garnish with the lobster 23 and the pulp that you have kept aside: your spaghetti with lobster in plain sight are ready to be served 24!


Second courses with lobster: the 10 best recipes


Today follow our tips to make 10 tasty ones main courses with lobster. The recipes that you can make with this delicious ingredient are really many. First of all, let's clarify that the lobster is a crustacean of which there are two varieties: that European and that American which differ in the color of the armor. The American one has in fact a much more vivid color. Of the two types of lobster, the European one is preferred for a better flavor. This type of lobster is fished in the Mediterranean, on the shores of Morocco, in the Atlantic Ocean and in Norway and is exported all over the world. The dishes that can be prepared are many, different and very tasty. Today we will discover the 10 best main courses!

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  1. Prepare the court bouillon following our recipe, let it cool and then bring it back to a boil.
  2. Wash the lobsters under running water, then dip them into the pot with the boiling court bouillon, and immediately cover with a lid. If you want your lobsters to be elongated and not folded in on themselves, before cooking them, tie them to a bar or a wooden kitchen spoon.

GIeGI was a collaborator of Buttalapasta from 2008 to 2013, ranging from all types of recipes, with an eye to those of the regional tradition.


Preparation

Pour in a pan some extra virgin olive oil together with the peeled clove of garlic, add the coarsely chopped shallot and let it boil.
Add the lobsters (preferably not whole but broken) and after turning them for a couple of minutes, pour the wine into the pan and deglaze.

Cook for about 10-15 minutes, add the cherry tomatoes, salt and continue cooking for another 10 minutes.

Cook the spaghetti separately, drain when al dente and add them to the pan in which the lobsters will have finished cooking after removing the clove of garlic.

Complete the dressing with parsley and possibly a nice handful of chilli if we want to give a spicy touch to our first fish dish.


Video: 1 in MILLION BLUE LOBSTER CAUGHT in STORM DRAIN! (December 2021).