Lobster - GoFuckYourself.com

Donny · 09-09-2006, 09:10 PM

Cooking right now. This is our first time doing it at home. Any tips?

sickkittens · 09-09-2006, 09:12 PM

Set it free!

Donny · 09-09-2006, 09:13 PM

Sickkittens,

It's frozen. Too late.

GrouchyAdmin · 09-09-2006, 09:14 PM

Don't grab it out of the pot with your bare hands.

Get some butter melted just a few moments before you are ready to serve, so you don't get scalded butter which tastes like crap.

Also, those tiny little forks look shitty, but they help dig the meat if it doesn't come easily.

Mr.Right - Banned For Life · 09-09-2006, 09:14 PM

Servings: 2
Level of difficulty: Intermediate
Preparation Time: 40 minutes, plus cooling
Cooking Time: 35 minutes

Ingredients
1 live lobster, around 750g
Salt
75g Butter
½ leek, finely chopped
1 shallot, finely chopped
300ml Champagne
300ml fresh fish stock
800ml double cream
1 bunch of Chives, sliced
1 egg yolk
25g caviar
100g Emmental, grated

Method
1. Bring a large pan of salt ed water to the boil. Add in the lobster and bring back to the boil and simmer for 8 minutes, then remove the lobster and set aside to cool.

2. Once the lobster has cooled, twist off the larger claw arms and legs. Break the claw arms apart at the joints and crack the shell using the back of a knife blade or a hammer. Remove and reserve the lobster meat from inside the claw arms and legs.

3. Cut the lobster in half lengthways. Lift out and discard the intestinal tract running down the centre. Remove and reserve the tail meat, cutting it into chunks.

4. Remove the soft greenish liver (called the tomalley) and any red roe from the head or tail and reserve. Clean and reserve the lobster shell halves.

5. Heat the butter in a heavy-based saucepan. Add in the leek and shallot and fry gently until softened.

6. Add in the champagne and fish stock and cook briskly until reduced by a third. Add in 400ml of double cream and cook briskly until reduced by a third. Season with salt , mix in the chives and set aside to cool.

7. Whisk the remaining cream until stiff peaks form. Fold in the egg yolk.

8. Fold the cream and yolk mixture into the cooled sauce. Fold in the caviar and the Emmental cheese.

9. Fold the reserved lobster meat into the champagne sauce. Spoon the lobster mixture into the reserved lobster shells.

10. Preheat the grill until very hot. Grill the filled lobster shells for 2 minutes until golden brown and serve at once.

Cooks Notes:
This recipe contains lightly cooked egg. Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women because of the risk of salmonella poisoning.

In accordance with RSPCA guidelines and the recommendation of the University Federation of Animal Welfare, the most humane way to dispatch a live lobster is to put it into the freezer at -20°C for at least two hours before cooking.

J$tyle$ · 09-09-2006, 09:15 PM

mmmmm, lobster

smack · 09-09-2006, 09:15 PM

how are you cooking it? boiling? steaming? grilling?

is it a whole lobster, or just tails?

i am a purist about my lobster. i like it with some seafood butter for dipping, although bechamel can be a nice compliment.

Donny · 09-09-2006, 09:16 PM

Boiling. That seems to be the best way to begin.

sickkittens · 09-09-2006, 09:16 PM

Quote:

Originally Posted by Donny

Sickkittens,

It's frozen. Too late.

Bummer. Bury it then.

blazi · 09-09-2006, 09:18 PM

now I am craving lobster hehe

notabook · 09-09-2006, 09:21 PM

Use the force on it, I hear lobsters taste delicious after you infuse them with the force.

DaddyHalbucks · 09-09-2006, 09:48 PM

I had lobster tonight too. We go to a place in Newport all the time.

wdsguy · 09-09-2006, 09:53 PM

lets see a pic of dinner

madawgz · 09-09-2006, 09:56 PM

eating supper at midnight?

Belinda · 09-09-2006, 10:09 PM

Quote:

Originally Posted by madawgz

eating supper at midnight?

10 pm here in cali. And th lobster turned out pretty good. Just boiled it in water with some butter and garlic salt and then melted some more butter to dip the meat in. YUMMY

clip4free · 09-09-2006, 10:17 PM

ye, i think he didnt thought of taking a pic though...

BusterBunny · 09-09-2006, 10:18 PM

Quote:

Originally Posted by Donny

Sickkittens,

It's frozen. Too late.

thaw it out and try cpr

Belinda · 09-09-2006, 10:18 PM

Quote:

Originally Posted by clip4free

ye, i think he didnt thought of taking a pic though...

Nope sorry, we didn't take a pic.

soulbleed · 09-09-2006, 10:23 PM

Quote:

Originally Posted by Batts

....

In accordance with RSPCA guidelines and the recommendation of the University Federation of Animal Welfare, the most humane way to dispatch a live lobster is to put it into the freezer at -20°C for at least two hours before cooking.

interesting bit of trivia right there

Donny · 09-09-2006, 10:34 PM

I should have taken a pic.

Sorry about that!

We had two lobsters each. YUMMMMMMMMMMM

Mr.Right - Banned For Life · 09-09-2006, 10:41 PM

Quote:

Originally Posted by soulbleed

interesting bit of trivia right there

Yeah, i never knew that either.

AsianDivaGirlsWebDude · 09-10-2006, 01:10 AM

Lobster cooked well is awesome, as is Lobster Bisque soup...

Anybody else here remember the lobster scene from the Woddy Allen movie, Annie Hall?

ANNIE
(Laughing)
I can't! I can't put him in the pot. I
can't put a live thing in hot water.

ALVY
(Overlapping)
Gimme! Gimme! Let me do it! What-what's
he think we're gonna do, take him to the
movies?

Annie hands the lobster to Alvy as he takes it very carefully and drops it
gingerly into the pot and puts the cover back on.

ANNIE
(Overlapping Alvy and making sounds)
Oh, God! Here yuh go! Oh, good, now
he'll think-
(She screams)
Aaaah! Okay.

ALVY
(Overlapping Annie)
Okay, it's in. It's definitely in the pot!

ANNIE
All right. All right. All right.

She moves hurriedly across the kitchen and picks up another lobster. Smiling, she places it on the counter as Alvy stands beside the refrigerator trying to push it from the wall.

ALVY
Annie, there's a big lobster behind
the refrigerator. I can't get it out.
This thing's heavy. Maybe if I put a
little dish of butter sauce here with a
nutcracker, it will run out the other
side, you know what I mean?

ANNIE
(Overlapping)
Yeah. I'm gonna get my ... I'm gonna
get my camera.

ALVY
You know, I-I think ... if I could pry
this door off ... We shoulda gotten steaks
'cause they don't have legs. They don't
run around.

-----

ADG Webmaster

09-09-2006, 09:10 PM	#1
Donny As you wish... Industry Role: Join Date: May 2002 Posts: 13,754	Lobster Cooking right now. This is our first time doing it at home. Any tips?

09-09-2006, 09:12 PM	#2
sickkittens I am a meat popsicle. Join Date: Jul 2002 Posts: 25,100	Set it free! __________________ HIGHEST PAYOUTS FOR NO-CONSOLE TOURS IN THE ENTIRE INDUSTRY! THIS SIG CAN BE YOURS FOR $200 - ICQ: 78881543

09-09-2006, 09:14 PM	#4
GrouchyAdmin Now choke yourself! Industry Role: Join Date: Apr 2006 Posts: 12,085	Don't grab it out of the pot with your bare hands. Get some butter melted just a few moments before you are ready to serve, so you don't get scalded butter which tastes like crap. Also, those tiny little forks look shitty, but they help dig the meat if it doesn't come easily. __________________ AIM: GrouchyGfy

09-09-2006, 09:15 PM	#7
smack Push Porn Like Weight. Industry Role: Join Date: Mar 2002 Location: Inside .NET Posts: 10,652	how are you cooking it? boiling? steaming? grilling? is it a whole lobster, or just tails? i am a purist about my lobster. i like it with some seafood butter for dipping, although bechamel can be a nice compliment. __________________ Cry havoc and let slip the dogs of war.

09-09-2006, 09:18 PM	#10
blazi Confirmed User Join Date: Feb 2003 Location: Closer now Posts: 4,321	now I am craving lobster hehe __________________ makingcoin.com - 100% payouts coinscuties.com

09-09-2006, 09:13 PM	#3
Donny As you wish... Industry Role: Join Date: May 2002 Posts: 13,754	Sickkittens, It's frozen. Too late.

09-09-2006, 09:14 PM	#5
Mr.Right - Banned For Life I guarantee it Join Date: May 2005 Posts: 18,314	Servings: 2 Level of difficulty: Intermediate Preparation Time: 40 minutes, plus cooling Cooking Time: 35 minutes Ingredients 1 live lobster, around 750g Salt 75g Butter ½ leek, finely chopped 1 shallot, finely chopped 300ml Champagne 300ml fresh fish stock 800ml double cream 1 bunch of Chives, sliced 1 egg yolk 25g caviar 100g Emmental, grated Method 1. Bring a large pan of salt ed water to the boil. Add in the lobster and bring back to the boil and simmer for 8 minutes, then remove the lobster and set aside to cool. 2. Once the lobster has cooled, twist off the larger claw arms and legs. Break the claw arms apart at the joints and crack the shell using the back of a knife blade or a hammer. Remove and reserve the lobster meat from inside the claw arms and legs. 3. Cut the lobster in half lengthways. Lift out and discard the intestinal tract running down the centre. Remove and reserve the tail meat, cutting it into chunks. 4. Remove the soft greenish liver (called the tomalley) and any red roe from the head or tail and reserve. Clean and reserve the lobster shell halves. 5. Heat the butter in a heavy-based saucepan. Add in the leek and shallot and fry gently until softened. 6. Add in the champagne and fish stock and cook briskly until reduced by a third. Add in 400ml of double cream and cook briskly until reduced by a third. Season with salt , mix in the chives and set aside to cool. 7. Whisk the remaining cream until stiff peaks form. Fold in the egg yolk. 8. Fold the cream and yolk mixture into the cooled sauce. Fold in the caviar and the Emmental cheese. 9. Fold the reserved lobster meat into the champagne sauce. Spoon the lobster mixture into the reserved lobster shells. 10. Preheat the grill until very hot. Grill the filled lobster shells for 2 minutes until golden brown and serve at once. Cooks Notes: This recipe contains lightly cooked egg. Raw or lightly cooked eggs should not be served to young children, elderly people, invalids and pregnant women because of the risk of salmonella poisoning. In accordance with RSPCA guidelines and the recommendation of the University Federation of Animal Welfare, the most humane way to dispatch a live lobster is to put it into the freezer at -20°C for at least two hours before cooking.

09-09-2006, 09:15 PM	#6
J$tyle$ Too lazy to set a custom title Industry Role: Join Date: Apr 2003 Location: Sunny San Diego Posts: 11,500	mmmmm, lobster

09-09-2006, 09:16 PM	#8
Donny As you wish... Industry Role: Join Date: May 2002 Posts: 13,754	Boiling. That seems to be the best way to begin.

09-09-2006, 09:21 PM	#11
notabook Confirmed User Join Date: Apr 2006 Location: Not a Library! Posts: 9,748	Use the force on it, I hear lobsters taste delicious after you infuse them with the force. __________________

09-09-2006, 09:48 PM	#12
DaddyHalbucks A freakin' legend! Industry Role: Join Date: Feb 2004 Location: Las Vegas, Nevada USA Posts: 18,975	I had lobster tonight too. We go to a place in Newport all the time. __________________ Boner Money

09-09-2006, 09:53 PM	#13
wdsguy Ryde or Die Industry Role: Join Date: Dec 2002 Location: California-Shanghai Posts: 19,568	lets see a pic of dinner

09-09-2006, 09:56 PM	#14
madawgz 8.8.8.8 Industry Role: Join Date: Mar 2006 Location: Noordermarkt Posts: 30,509	eating supper at midnight? __________________ TAEMDLRMSKRJIXMRLSMRJ.

09-09-2006, 10:17 PM	#16
clip4free Confirmed User Join Date: Nov 2005 Posts: 852	ye, i think he didnt thought of taking a pic though...

09-09-2006, 10:34 PM	#20
Donny As you wish... Industry Role: Join Date: May 2002 Posts: 13,754	I should have taken a pic. Sorry about that! We had two lobsters each. YUMMMMMMMMMMM

09-10-2006, 01:10 AM	#22
AsianDivaGirlsWebDude Purveyor, Fine Asian Porn Industry Role: Join Date: Jul 2004 Location: San Francisco Bay Area Posts: 38,323	Lobster cooked well is awesome, as is Lobster Bisque soup... Anybody else here remember the lobster scene from the Woddy Allen movie, Annie Hall? ANNIE (Laughing) I can't! I can't put him in the pot. I can't put a live thing in hot water. ALVY (Overlapping) Gimme! Gimme! Let me do it! What-what's he think we're gonna do, take him to the movies? Annie hands the lobster to Alvy as he takes it very carefully and drops it gingerly into the pot and puts the cover back on. ANNIE (Overlapping Alvy and making sounds) Oh, God! Here yuh go! Oh, good, now he'll think- (She screams) Aaaah! Okay. ALVY (Overlapping Annie) Okay, it's in. It's definitely in the pot! ANNIE All right. All right. All right. She moves hurriedly across the kitchen and picks up another lobster. Smiling, she places it on the counter as Alvy stands beside the refrigerator trying to push it from the wall. ALVY Annie, there's a big lobster behind the refrigerator. I can't get it out. This thing's heavy. Maybe if I put a little dish of butter sauce here with a nutcracker, it will run out the other side, you know what I mean? ANNIE (Overlapping) Yeah. I'm gonna get my ... I'm gonna get my camera. ALVY You know, I-I think ... if I could pry this door off ... We shoulda gotten steaks 'cause they don't have legs. They don't run around. ----- ADG Webmaster __________________ Asian Diva Girls - Exclusive Photos and Videos Asian Diva Girls Affiliate Program (50% ccBill Revshare)