Lobsters

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              FOOD FUNNY
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A police officer was driving his patrol car down next to a beach when
he noticed a man knee deep in the water holding two red things, he
wasn't sure what they were. The officer made his way down the sand to
meet the man standing in the water. As he approached he noticed that
the two red things were lobsters. The officer said to the man "its
illegal to be poaching for lobsters, you know."

"What are you talking about?" he said startled, "these are my pet
lobsters".

"Sure they are!" replied the policeman.

"No, I'm serious. I will throw them into the waves and call them
back. They will come".

"This I have to see," chuckled the officer. So the man launched the
two lobsters back into the ocean and stood there watching them. "I
thought you said you could call those two lobsters back." said the
cop.

"Lobsters?" replied the man, "What lobsters?"

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              TODAY'S RECIPES
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Surely one of the simplest ways to cook a lobster, steaming remains
the favorite of many lobster purists.

Steamed Lobsters

4 - 6 whole live lobsters
8 Tbs (120 ml) butter, melted
Lemon wedges

Place a wire rack, pasta insert, or bed of seaweed in the bottom of a
large pot. Add about 1 inch (3 cm) of water and bring to a boil. Add
the lobsters and cook covered until done based on the size of the
lobsters according to the following table:

1 lb (450 g) - 9 to 11 minutes
1 1/4 lbs (560 g) - 12 to 14 minutes
1 1/2 lbs (675 g) - 14 to 16 minutes
1 3/4 lbs (790 g) - 18 to 20 minutes
2 lbs (900 g) - 20 to 22 minutes
Over 2 lbs (900 g) - cook an additional 1 minute for
every 1/4 lb (110 g) over 2 lbs (900 g)

Serve with warm butter and lemon wedges. Serves 4 to 6.

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This is an American classic.

Lobster Newburg

4 Tbs (60 ml) butter
2 cups diced, boiled lobster meat
1/4 cup dry sherry or Madeira wine
1/2 tsp (2 ml) paprika
1/4 tsp (1 ml) nutmeg
3 egg yolks
1 cup (250 ml) cream
Salt and freshly ground black pepper to taste
Hot buttered toast (optional)

Melt the butter in a saucepan over low heat. Add the lobster meat and
cook for 2 or 3 minutes, stirring frequently. Add the sherry,
paprika, and nutmeg, and cook an additional 2 minutes. Beat the egg
yolks and the cream together and add them to the pot. Heat until
thickened, stirring constantly, and DO NOT BOIL. This dish is
traditionally served over toast. Serves 4 to 6.

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Here's a "baked stuffed lobster" like none you've ever had in a
restaurant. For the best results, use freshly made bread crumbs from
your day-old bread.

Herb-Stuffed Broiled Lobster

4 - 6 lobsters
2 - 4 cloves garlic, chopped
2 cups (500 ml) bread crumbs
1 cup (250 ml) fresh parsley leaves
3/4 cup (180 ml) olive oil
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste

Cut the lobsters in half and remove and discard the head sac. Remove
and reserve the tomalley and coral, if any. Combine the remaining
ingredients along with the tomalley and coral in an electric food
processor and process to chop the parsley and combine the ingredients.
Spoon the mixture into the body cavities and place the lobsters 6 to 8
inches (15 to 20 cm) below a preheated broiler. Broil until the tail
meat is white and firm and the stuffing is browned, 8 to 10 minutes.
Serves 4 to 6.

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Here is a simplified version of a classic preparation:

Lobster Americaine

4 live lobsters, 1 to 1 1/2 lbs (500 - 750 g) each
1/4 cup (60 ml) olive oil
2 medium onions, finely chopped
4 cloves garlic, finely chopped
2 cups (500 ml) tomato sauce
1 Tbs (15 ml) chopped fresh tarragon
Salt and freshly ground pepper to taste
1/4 cup (60 ml) Cognac
1/4 cup (60 ml) sherry or Madeira wine

Plunge the lobsters into boiling water for 1 minute. Remove from the
water and cut in half, reserving as much liquid as possible. Scrape
out the liver (tomalley) and any roe (coral) and reserve. Heat the
olive oil in a large, oven-proof pan over moderate heat. Saute the
onions and garlic for 2 minutes, then add the lobster halves, tomato
sauce, tarragon, salt, and pepper. Simmer for about 5 minutes, then
add the Cognac and bake uncovered in a preheated 400F (200C) oven for
20 minutes. Remove the lobster halves to a warm platter or serving
plates, strain the pan liquid through a fine sieve and reheat it. Add
the sherry and the reserved liquid, liver, and roe, if any. Boil for
2 to 3 minutes to reduce slightly and pour over the lobster halves.
Serves 4.

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This dish is far too elegant to be called "lobster salad." You will
need four to six 1 1/2 lb (675 g) lobsters to provide the meat for
this dish.

Lobster Parfait

For the sauce:
2 cups (500 ml) cooked lobster meat
1/2 cup (125 ml) water
2 Tbs (30 ml) tomato paste
2 Tbs (30 ml) lemon juice
2 Tbs (30 ml) dry sherry
1 Tbs (15 ml) brandy (optional)
1 - 2 cloves garlic, chopped
1 shallot, finely chopped
2 cups (500 ml) mayonnaise
2 Tbs (30 ml) heavy cream
1/2 tsp (2 ml) paprika

Watercress, coarsely chopped
1/2 cup (125 ml) cooked lobster meat per serving

Combine the 2 cups (500 ml) lobster, water, tomato paste, lemon juice,
sherry, optional brandy, garlic, and shallot in an electric blender or
food processor. Puree until smooth and transfer to a sauce pan. Cook
over moderate heat until reduced by one third. Cool to room
temperature and stir in the mayonnaise, cream, and paprika. Place a
sprig or two of watercress in the bottom of 4 to 6 parfait or wine
glasses and top with the lobster meat. Spoon the sauce over the
lobster and garnish with a piece of watercress. Serves 4 to 6.

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My family never passes up an excuse to eat lobster, and we have even
been know to invent holidays just to have an excuse. Mother's Day is
an automatic "gotta-have-lobster" day, and this is my mother's
favorite recipe.

Lobster Thermidor

6 whole lobsters
6 tsp vegetable oil
16 Tbs butter
1/4 cup Dijon style mustard
3 Tbs flour
1 cup milk
2 cups heavy cream
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

Split the lobsters in half lengthwise. Brush with the vegetable oil
and sprinkle with salt and pepper. Broil, split side up, under medium
heat for 5 minutes. Remove from broiler and dot with 6 tablespoons of
butter. Bake in a hot oven (400F, 200C) for 10 minutes. Allow to
cool, then remove the meat from the shells and slice it. Save the
coral if using whole lobsters. Brush the inside of each shell lightly
with mustard. Meanwhile, simmer the cream over low heat for 30
minutes, until reduced by about half. In a small saucepan over medium
heat melt 4 tablespoons of butter and stir in the flour. Add the milk
slowly, stirring constantly, until sauce thickens. Mix in the cream
and the lobster coral. Return the lobster meat to the shells and
cover with sauce. Sprinkle with Parmesan cheese, dot with remaining
butter, and bake in a hot (400F, 200C) for 10 minutes. Serves 6.
Received on Sun Jan 4 03:19:56 2004