Lobster... So Easy to Prepare !
Flowers are always welcome,
for sure, but why not accompany them with a lobster dinner... Mom
will be tickled pink! You’re in luck! All this week, your
Metro supermarket fishmonger is offering fresh lobster at prices
every bit as irresistible as the lobster itself. What a way to
celebrate Mother’s Day next Sunday! So easy to prepare, even
the kids can join in the fun.
Your Metro supermarket fishmonger is offering fresh lobster at prices every bit as irresistible as the lobster itself. So easy to prepare, even the kids can join in the fun.
A few salads, a little homemade mayonnaise or flavoured butter is all you'll need. Garlic butter is an old standby, but why not try butter flavoured with chives and lemon? That's less likely to mask the delicate taste of the lobster ... Side dishes prepared, poach your lobster just before bringing it to the table! Marinated, grilled on the barbecue or in a salad, the possibilities are endless! Here are a few delicious suggestions:
- Asian Marinated Lobster (BBQ)
- BBQ Lobsters with Lime
- Cantaloupe and Lobster Salad
- Grilled Lobster with Emmental cheese
- Lobster with Cream Sauce and Capers
Choosing your lobster comes first. Adults and teens can put away one or two lobsters. Youngsters can always share one... Obviously, this rule doesn’t apply to true lovers of this king of crustaceans! Real lobster lovers often die for lobster roe (red), in which case, just let your fishmonger know you’d prefer females. Choose lobsters that are full of life, that thrash about when they are removed from the tank. Put a few holes in the plastic bag used to transport your lobster, so they can breathe. Above all, put them back where they will be cool as soon as possible. Once you get your lobsters home, add crushed ice to the bag and place them in the refrigerator or a cooler to keep them alive and well.
The moment to enjoy your lobster has arrived. Fill a copper or enamel pot (iron risks blackening lobster meat) with enough water to ensure your lobsters are well covered. Add salt to the water ... like a real fisherman from the Gaspé! Don’t skimp, they’d tell you! Use coarse sea salt – 1 cup (250 g) for 40 cups (10 litres) of water. Bring the water to a boil.
Here’s a little trick that will put your lobsters “to sleep” in the event you are reluctant to drop them into boiling water. Put your lobsters in your sink. Have a pair of scissors handy to cut the elastics holding their claws shut. Don’t worry, they will be sleeping! Take the largest lobster, turn it on its belly and pick it up just above the tail as you would the mouse of your computer. Cup the palm of your hand and close it under the tail of the lobster which has coiled in on its own. Keep the palm of your hand closed on the bent tail for a minute...Guess what! Your lobster gradually relaxes and sags; it goes to sleep! Cut the elastics and drop the lobster head first into the boiling water. Continue, moving from the largest down to the smallest...
Tick tock, tick tock ... Once the water starts to boil, allow 5 minutes for the first 1 lb (450 grams) and a minute more for each additional 1/2 lb. (225 grams). Don’t overcook lobster because it gets leathery! As soon as your lobsters turn a nice red colour, take them out of the water with tongs, drain and cut them lengthwise.