Friday, October 20, 2006
Good Tip for Lobster
We saw last night on a TV cooking program, whose name escapes me, a good tip for eating and preparing lobster that was so nifty, we had to share it. All those pesky little lobster legs...good eating, if you have the patience to pry the meat out, right? Well, a better way is to take each leg, cut off the knobbly joint which attatches to the lobster body, then take a rolling pin and just roll it over the leg. You start at the "toe" of the lobster, roll it up, and the leg meat just comes right out. Brilliant. The show also showed a recipe for preparing the lobster that looked pretty nice. They parboiled (or steamed) the lobster for a few minutes until it turns red. Split the lobster in half. Remove the claws and the legs. Make a filling by sauting some shallots and spring onion with butter. Add the meat from the legs (which you have first removed by above rolling pin method). Then add some crushed crackers to make a dry crumbly mixture. Take this filling and put it in the body cavity. Brush lobster tail meat with olive oil. Broil in the oven with claws. Remove meat from claws and place on top of lobster tail. Serve with melted butter. We'll try it and get back to you.