A few ways to cook a lobster

Published 3:08pm Monday, October 4, 2010

The annual Lobster Fest at St. Paul’s Episcopal Church is an eagerly anticipated event by those who are familiar with this gourmet gastronomic creature native to our Cape Cod waters as well as those who are perhaps eating it for the first time. For some, lobster is an acquired taste that may become a special event on the home table – once, that is, one learned how to prepare it. Therefore, clip the offered recipes and enjoy.

For those who are squeamish about cooking a live lobster, this is the best way. And remember: do not ever, ever cook a dead one. Place the lobster in water heated to 98.6 degrees and leave it there until the water is cooled. By then, the lobster is peacefully and eternally asleep.

COQUILLE OF LOBSTER SAVANNAH

(Serves 4 for entrée or 6 for first course)

Prepare béchamel sauce:

In saucepan melt 1-1/2 tablespoons butter.

Add 1 large green pepper in large dice and 4 mushrooms, large dice. Toss into butter and cook for 5 minutes over moderate heat.

Preheat oven to 400 degrees.

Add to vegetable mixture: ? cup sherry, 1 teaspoon paprika and cook uncovered over high heat until sherry is reduced by half, about 5 minutes.

Add 1 pound fresh lobster meat, diced, 1-1/4 cups béchamel sauce and ? cup cream. Stir to mix lobster and sauce and heat to boiling.

PRESENTATION

Divide mixture into 4 large or 6 medium scallop shells or au gratin dishes. Sprinkle each with 1 tablespoon grated Parmesan cheese and bake in hot oven for 10 minutes. Serve with cooked green peas.

LOBSTER CANTONESE

In a large pot put 3 quarts water, 1 bay lead, a pinch of thyme, 3 teaspoons salt and 3 peppercorns. Place in water 2 live lobsters, weighing 2-2-1/2 pounds each. Cook about 20 minutes and let lobsters cool in liquid.

Remove lobsters, cut off claws and remove meat. Split lobsters in half and loosen meat. Remove intestinal vein and sac near the head. Chop lobster halves with shells into serving pieces (about 3 or 4 per half).

CANTONESE SAUCE

In heavy skillet brown quickly: ? pound ground pork. When browned, add 1 cup chicken stock, 1 clove garlic, minced, lobster pieces and claw meat, 1 teaspoon salt and 1/8 teaspoon pepper. Cover tightly and cook 5 minutes.

Blend together 1 egg, beaten, 2 tablespoons cornstarch dissolved in ? cup water, 2 teaspoons soy sauce and ? cup sherry.

Stir into lobster mixture and continue to cook, stirring constantly, until piping hot.

Serve on bed of hot boiled rice.

LOBSTER TITUS

Cut 4 thin slices of fresh pineapple. Cover each slice with ? pound boiled lobster cut into chunks. Pour the following cocktail sauce over all.

COCKTAIL SAUCE

In a bowl, put 2 tablespoons wine vinegar, 1 teaspoon dry mustard, 2 egg yolks, 1 tablespoon minced celery, 1 tablespoon horse-radish, 2 teaspoons chopped chives, 2 teaspoons chopped parsley, 1 tablespoon chopped shallots, ? teaspoon salt and ? teaspoon pepper.

Beat until smooth and light.

Beat in 4 ounces olive oil and mix well. Add 2 ounces cognac and 3 ounces chili sauce, mixing well. Add juice of ? lemon and mix thoroughly.

Chill in refrigerator and serve over lobster, shrimp or crabmeat cocktail.

Jean Martin is editor emeritus of Life & Styles.

Editor's Picks