Lobster

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Fresh lobster

Lobster is a valued foodstuff; well-known recipes include lobster newberg and lobster thermidor. Lobster is best eaten fresh, and they are normally purchased live. Lobsters are usually shipped and sold with their claws banded to prevent them from injuring each other or the purchaser.

Lobsters are generally prepared and cooked while they are still alive, even though both claws may have been removed. Most cooks place the live lobster into a pot of boiling water or steam which kills it. Lobsters are also served fried, grilled, or baked. Freezing the lobster may toughen the meat.

When boiling, the lobster is simmered for 7 minutes for the first pound and 3 minutes for each additional pound.

The majority of the meat is in the tail and the two front claws, but smaller quantities can be found in the legs and torso. Lobster can be boiled or steamed, or used in a wide array of dishes and salads. It can be served as soup or bisque or mixed with mayonnaise or salad dressing for lobster rolls. Lobster meat is often dipped in melted butter, resulting in a sweetened flavour.

Seasonal Information: Lobster

This information is specifically for countries in the northern temperate zone of the Northern Hemisphere; particularly the United Kingdom, however it should be applicable for northern USA, northern Europe, Canada, Russia, etc.

Lobster is at its best and in season during the following months: June, July, August, September, October & November.

See also

Interesting lobster recipes

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