Eli Brown wrote in Cinnamon and Gunpowder that “it is, admittedly, a base foodstuff, but lobster, well prepared, can nevertheless be made to satisfy the distinguished gourmand.” There’s never a wrong time of year to have lobster, and if you throw the steak on the grill during your next barbecue, consider sectioning off a place to grill lobster tails. I’m Kathey Jo, and I’m going to tell you a few ways to eat lobster.
Did you know? The lobster was so inexpensive and plentiful that during colonial times, prisoners, apprentices, slaves, and children ate them. These people became tired of eating lobster!
As you’re aware, we’re all about eating healthy here at Kathey Jo’s Kitchen. It’s all about incorporating good eating habits in a natural way. One way is to look at what you put into your body. Lobsters are healthy food with fewer calories than an equal portion of skinned chicken. They offer healthy omega-3 fatty acids, potassium, and vitamins E, B-12, and B-6. You have nothing to lose by incorporating more lobster into your diet!
- Four live lobsters, 1 to 2 pounds each
- Lemon wedges
- Unsalted butter, melted (optional)
- Kill lobsters by plunging them headfirst into salted boiling water and cooking for 1 minute. Remove, and drain.
- Place lobsters on a medium-hot grill. Cook for 8 to 10 minutes, occasionally turning to avoid burning the shells.
- Crack a claw to see if it is fully cooked (the meat should be opaque). If not, detach claws, and return to the grill for a few minutes more. Using kitchen scissors, split lobsters lengthwise by cutting along the underside of the tail, leaving back of shell intact. Scrape out red coral, if any, and green tomalley, and combine with melted butter for a dipping sauce, if desired. Keep lobsters warm on a platter covered with foil until ready to serve.
- Garnish with lemon wedges and serve with melted butter, if desired.
Lobsters with Beurre Blanc
- Coarse salt
- Two whole soft-shell lobsters (1 1/4 pounds each)
- 1/2 cup dry white wine
- 1/2 cup fresh orange juice from 2 oranges
- One shallot, minced (about 1/4 cup)
- Six whole black peppercorns
- 1 1/2 sticks unsalted butter, cut into tablespoons
- 1/3 cup cold heavy cream
- Freshly ground white pepper
- Fresh lemon juice, plus lemon wedges
- Fill a large pot two-thirds full of water. Add 1/4 cup salt. Bring to a boil. Add lobsters, and cook until bright red and almost cooked through, 5 to 6 minutes. Transfer to a plate using tongs and let stand until cool. Cut each in half lengthwise using a knife or kitchen shears. Remove head sac, green tomalley, intestine, and any coral; transfer lobsters to a rimmed baking sheet.
- Bring white wine, orange juice, shallot, and peppercorns to a boil in a medium skillet over high heat. Cook until reduced to 1/4 cup, about 6 minutes. Strain mixture; return liquid to the skillet (you should have about three tablespoons). Reduce heat to low. Whisk in butter, one tablespoon at a time, until thick and smooth. Remove from heat.
- Whisk the cream until soft peaks form. Fold whipped cream into beurre blanc — season with salt, white pepper, and lemon juice.
- Heat broiler. Spoon half the beurre blanc over lobsters. Scatter the lemons around the lobsters. Broil until beurre blanc is bubbling and lobsters are cooked about 2 minutes. Remove from the oven.
- Spoon what’s left of the beurre blanc over lobsters and serve with the remaining lemons.