Lobster Appeal
Lobster season is at our doorstep, and this noble crustacean will be at the forefront of culinary activities for approximately two months beginning in early May. Temptation will be great because the beginning of lobster season coincides with the arrival of warmer weather and barbecue season. Boiling lobster remains the cooking method of choice, but why not experiment with something new? Known for its delicate and tender flesh, lobster will transform your ordinary backyard barbecue into a feast. Give in to lobster appeal and go beyond the ordinary!
- Lobster and Watercress Canapés
- Lobster Bisque
- Grilled Lobster
- Cantaloupe and Lobster Salad
- A backyard barbecue with friends is a perfect opportunity to party, relax and eat. A successful lobster party requires careful planning of the menu and early preparation of all the components.
- Buy your live lobsters on the day of the party. Select lively lobsters that are heavy for their size in order to obtain the best quality product.
- Wrap the lobsters in a damp cloth and keep them in the refrigerator until cooking time to keep them alive for at least 12 hours. Never leave live lobsters in a closed plastic bag.
- The serving size for a main dish varies with one's appetite. A 450 g (1 lb) lobster will yield approximately 150 to 225 g (1/3 to 1/2 lb) of edible flesh, which is an average but adequate serving size when serving more than one course.
- Your guests will be thrilled by the idea of a lobster cookout as soon as they hear about your impending party. Outdoor parties are usually much more casual, and guests do not expect formal service. However, it is the little details that will make your guests feel comfortable.
- Eating this grand crustacean requires a lot of room. Avoid preventable incidents by keeping the clutter on the table to a minimum.
- Provide the necessary amount of lobster pincers or nutcrackers and two-tine forks, and a large container in which your guests can put the empty lobster shells.
- Provide large napkins and finger bowls containing warm water, a few drops of lemon juice and mint leaves. Finger bowls are put on the table at the end of a meal to enable guests to rinse off their fingers.
- Lobster meat is tender and tasty, and only requires a few extras to be fully appreciated.
- Prepare a small buffet of side dishes placed on a side table so that guests can choose the accompaniments they like best.
- Complement the rice traditionally served with lobster with white and green pasta dishes, and couscous. Keep the side dishes warm and bring them to the table only when the lobster is ready.
- There are many sauces and butters traditionally served with lobster. The possibilities are endless:
- Hollandaise sauce with orange juice and peel (maltaise sauce) or tomato or bell pepper puree (sabayon), or even béarnaise sauce. Cold sauces made with sour cream or yogurt, gremolata (parsley, lemon peel, garlic and capers) or cocktail sauce. Various flavoured butters made with basil, tarragon, citronella, or maître d'hôtel butter (lemon juice, parsley, salt and pepper). Various mayonnaises with garlic; tomato paste and diced bell pepper; and garlic, saffron and lemon juice.
- Keep cold sauces in the refrigerator until serving time.
- Serve the lobster with various grilled vegetables. If you run out of space on your grill, invite your neighbours to your party, along with their barbecue.
Lobster meat contains cholesterol but it is also lean and offers an excellent source of protein. The sauces served with the lobster increase the fat content of the meal. Sauces are to be consumed in moderation because too much sauce overpowers the delicate taste of the meat. A simple squirt of lemon juice is enough to enhance the flavour.
- A lobster feast is a special occurrence, so why not savour this delicate dish with your favourite people. Finding the exact wine to accompany a dish can be quite a challenge.
- Therefore, it is recommended to select a wine that will complement the dish rather than search for excellence.
- The lemon juice served with the lobster favours white wine rather than red. Select a tart wine with a dry and sharp taste that reminds you of the sea.
- Lobster cooked on the grill or in a court bouillon and served with mayonnaise or roasted with whiskey requires a supple, moderately fruity wine that has enough personality to match the dish. Lobster served in a cream sauce calls for a dry and mellow wine with an intense but fine and delicate aroma. A soft, full-bodied and unctuous wine with a slightly woodsy taste will enhance the delicate taste of the dish.
Lobster cooks quickly. Overcooking lobster produces dry, hard, tough and rubbery meat. Keep a timer in your pocket to avoid forgetting the lobster while you mingle with your guests. Consult the "Culinary Guide" section on this site for all the details and techniques for cooking lobster.