Chef at 17:34, 17 September 2014

2014-09-17T17:34:17Z

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{{#seo:
|title=Lobster: Cooking Wiki
|titlemode=replace
|keywords=#lobster #grilled #lobsterrolls #mayonnaise #lobsternewberg #langoustines #salads #saladdressing #baked #butter #bisque
|hashtagrev=12032020
|description=Lobster is a valued foodstuff; well-known recipes include lobster newberg and lobster thermidor
}}


[[Image:How to prepare Lobster thermidor.jpg|thumb|300px|right|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.
{{SeasonalInfoIs}}
June, July, August, September, October & November.
==See also==
* [[American lobster]]
* [[Langoustines]] - ''Norway lobster''
* [[Safe minimum cooking temperatures|Safe meat cooking temperatures]]
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[[Category:Fish and seafood]]

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Lobster - Revision history

Chef at 17:34, 17 September 2014