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Author: Subject: Cooking Lobster Tails
tp
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[*] posted on 2-20-2008 at 03:21 PM


Quote:
Originally posted by vandenberg
Hey Charmin,
Like your way of " How to make friends and influence people".



Hi Vandenberg,
straight up: I do not have any intention to influence people.
I say what I think is right, no matterr what! if it makes friends or foes, I don't care. I'm staying my opinion as long as there's nobody convincing me that I'm wrong.
If there is somebody knowing things better, I'm willing to learn.
THX for your input
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tp
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[*] posted on 2-20-2008 at 03:25 PM


Quote:
Originally posted by vandenberg
Hey Charmin,
Like your way of " How to make friends and influence people".


Hi Vandenberg,
It is NOT my intention to influence people.
Straight up: I'm saying what I think is right.
As long as there is nobody convincing me that I'm wrong, it stays that way. Am I wrong, I'm willing to learn.
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Osprey
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[*] posted on 2-20-2008 at 03:46 PM


I just bought some lobsters here from a shrimper. They are in my freezer. I intend to cut the tails into smaller bite size pieces, use them with shrimp to make some mouthwatering Fra Diavalo sauce, pour them steamy but not overcooked over my linquini. It must be that all you purists who demand that they be eaten almost alive with just a dab of butter perhaps have never had the opportunity to partake of such a simple, yet satisfying gastonomical wonder.
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DanO
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[*] posted on 2-20-2008 at 03:56 PM


Simple is good, but so is complicated. Here's Thomas Keller's recipe for lobster with "macaroni and cheese."

Butter-Poached Lobster with Creamy Lobster Broth and Mascarpone-Enriched Orzo
(adapted from The French Laundry Cookbook by Thomas Keller)

To summarize what needs to be done:
1. Bake Parmesan crisps
2. Steep lobsters in hot water-vinegar solution
3. Remove partially cooked meat from lobsters
4. Use shells to make lobster bisque
5. Cook orzo (pasta) in boiling water, drain, mix with lobster bisque, and add mascarpone cheese
6. Poach lobster meat in Beurre Monté
7. Assemble and serve.

Special utensils: a silicon mat and an instant-read thermometer.

Parmesan Crisps

- ½ cup freshly grated Parmigiano Reggiano

Place a 2-inch cookie-cutter or ring mold on a silicon mat/Silpat-lined pan and evenly sprinkle 2 tsps of cheese into the mold. Remove mold and repeat with remaining cheese.

Bake at 325F for 8 to 10 minutes, or until golden brown. Use an offset spatula to transfer crisps to paper towels, and store in an airtight container for up to 2 days.

Makes about 12 crisps.

Lobster Meat

- 3 live lobsters, 1.5 to 2 lbs each

This method of preparation will cook the lobster just enough to allow the meat to be removed from its shell. Once the meat has been removed, you’ll have more control over its taste and texture.

Place one lobster in a tight-fitting pot or heat-proof container. Pour water into the pot until it fully covers the lobster. Transfer water from the pot into a measuring cup to measure the amount of water used. This is the amount of water you’ll need to cook the lobster. From my experience, 4 litre/4 quarts water is usually sufficient.

In a separate large pot, boil the water needed, and add ¼ cup white vinegar for every 4 litres/4 quarts of water. Pour water-vinegar solution over the lobster until it covers the lobster completely, and let the lobster steep for 2 minutes for a 1.5 lb lobster, or 3 minutes for a 2 lb lobster.

Remove lobster and using gloves or a towel, twist the tail in one direction to remove it from the body. To remove the tail meat, hold the tail flat and twist the tail fan in one direction to remove. Using your fingers, gently push the meat from the back of the tail and out the front. Cut the tail in half lengthwise, and remove the large vein.

Place meat on a paper towel-lined plate, cover tightly with plastic wrap, and refrigerate until ready to use. Rinse shells and reserve for lobster bisque. Repeat with the remaining lobsters.

Lobster Bisque and Orzo

- ¼ cup canola oil
- 3 lobster shells cut into quarters (about 12 oz)
- 1 ½ cup chopped tomatoes
- ½ cup chopped carrots
- -½ oz tarragon
- 2 cups heavy cream
- ½ cup orzo
- 2 tbsp mascarpone cheese
- salt to taste

In a large pot, heat oil over medium-high heat and sear lobster shells (in several batches if necessary) for 1 or 2 minutes, or until they turn red. Add tomatoes, tarragon and carrots, cover the shells and vegetables with water, and bring to a boil. Reduce heat, and simmer for about 1 hour. Skim off any impurities that float to the surface.

Strain stock through a large sieve or chinois, making sure to remove all the liquid. Discard the shells and vegetables. In a pot, simmer the stock until reduced to 1 cup. Add the heavy cream and simmer until it thickens to sauce consistency and is reduced to 1 - 1 ¼ cups. Strain the broth into a container. Cover and refrigerate until ready to use, up to 3 days.

Bring a small pot of lightly salted water to a boil and add orzo. Cook until just tender and drain under cold water into a strainer. Shake strainer to remove excess water and add orzo to lobster broth. In a small pot, heat orzo and broth to a simmer and whisk in mascarpone cheese. Season with salt to taste, and simmer for one minute. Reduce heat to low and keep warm, stirring occasionally.

Butter-Poached Lobster

- 1 tbsp water
- ½ to ¾ lb unsalted butter, cut into small chunks
- lobster pieces

Remove lobster from refrigerator and leave for several minutes to bring to room temperature.

In a saucepan, heat water until boiling and whisk in one or two chunks of butter to form an emulsion (called Beurre Monté). Reduce heat to low and continue to whisk in butter, one chunk at a time, until the Beurre Monté is about 1-inch high.

Use an instant-read thermometer to maintain the temperature of the Beurre Monté between 160F and 190F during cooking.

Add lobster pieces to Beurre Monté (in several batches if necessary), and cook for 5 or 6 minutes. If lobster pieces are not fully covered, use a spoon to gently turn over after 3 minutes.

Assembly

- 1 tbsp finely minced chives
- Fried lobster roe (optional)

In a shallow bowl or plate, place 1/3 cup of the orzo and lobster broth (the macaroni and cheese) in the centre of the dish. Use a spoon to transfer one lobster tail onto the orzo. Balance one Parmesan crisp on the meat, and garnish with chives and lobster roe. Serve immediately.

Makes 6 servings.




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tp
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[*] posted on 2-20-2008 at 04:50 PM


Quote:
Originally posted by Osprey
I just bought some lobsters here from a shrimper. They are in my freezer. I intend to cut the tails into smaller bite size pieces, use them with shrimp to make some mouthwatering Fra Diavalo sauce, pour them steamy but not overcooked over my linquini. It must be that all you purists who demand that they be eaten almost alive with just a dab of butter perhaps have never had the opportunity to partake of such a simple, yet satisfying gastonomical wonder.


Putting lobster in a freezer is like putting you into jail w/ no clou when to get out.
Why don't you eat'em fresh instead of making them old?
And making a diabolo sauce out of'em is certainly the dummiest way of preparing a lobster.
(Don;t post that, people get to know you this way)

I have a better idea for you:
Why don't you make a hotdog out of'em?
Just cut them into stripes deepfry em until red or purple and put catchup , mayo and msutard on

You'll never be a gourmet acting this way.
Listen to the pro's and cook'em fresh, Buddy.
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[*] posted on 2-20-2008 at 04:54 PM


Quote:
Originally posted by DanO
6. Poach lobster meat in Beurre Monté


And that would be What.
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[*] posted on 2-20-2008 at 05:02 PM


Quote:
Quote:


Hi Vandenberg,
It is NOT my intention to influence people.
Straight up: I'm saying what I think is right.
As long as there is nobody convincing me that I'm wrong, it stays that way. Am I wrong, I'm willing to learn.


Just telling you that you come across like a confrontational, opinionated, insulting wise ass in the threads you thusfar participated in.
But, it could just be my sheltered upbringing.:saint::saint:




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tp
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[*] posted on 2-20-2008 at 05:09 PM


Quote:
Quote:
Quote:
Originally posted by vandenberg


Hi Vandenberg,
It is NOT my intention to influence people.
Straight up: I'm saying what I think is right.
As long as there is nobody convincing me that I'm wrong, it stays that way. Am I wrong, I'm willing to learn.


Just telling you that you come across like a confrontational, opinionated, insulting wise burro in the threads you thusfar participated in.
But, it could just be my sheltered upbringing.:saint::saint:



I'm, just not a slime ball. More like a wise Burro, you got that right.
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[*] posted on 2-20-2008 at 05:10 PM


Beurre Monte' is french for "mounted butter" -- butter whisked with a little water over heat. What you do with it outside the kitchen is nobody else's business, but in the kitchen, it is a way to put butter into a liquid but still emulsified form, for use as a poaching or marinating liquid or a sauce base. Poaching lobster in it allows you to cook the meat at a relatively low temperature, so that the muscle doesn't seize up and get tough, and instead stays soft and gets infused with the butter flavor. Your average cardiologist might not approve, but what the hell does he know from good food?

By the way, you thread hijackers should take your beef outside to the restaurant parking lot -- this is a lobster thread.

:lol:

[Edited on 2-21-2008 by DanO]

[Edited on 2-21-2008 by DanO]




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[*] posted on 2-20-2008 at 05:43 PM


:yes:

I like that "mounted butter" translation!:lol:

Yes butter is necessary when consuming cholesterol.:lol:

GUILTY HERE:lol:!




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[*] posted on 2-20-2008 at 06:16 PM


Dano, I get it. It's better to shoot an antelope while it's asleep -- killed while running it is full of strong adrenaline kind of fluid (those are technical terms) that could/do make the meat tough. Who really knows what trauma their particular lobster underwent during the capture and transportation to your kitchen. Now that I think about that I'm kinda sorry I let my dogs play with some of the small ones on the kitchen floor.
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[*] posted on 2-20-2008 at 06:20 PM


tp, if you will stop hanging around the Lord Black, causing all kinds of problems with the police, the vigilantes and gringo do-gooders you could do some soul searching, come out of your shell, (so to speak) and stop sugercoating things.
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tp
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[*] posted on 2-20-2008 at 06:30 PM


Quote:
Originally posted by DanO
Beurre Monte' is french for "mounted butter" -- butter whisked with a little water over heat. What you do with it outside the kitchen is nobody else's business, but in the kitchen, it is a way to put butter into a liquid but still emulsified form, for use as a poaching or marinating liquid or a sauce base. Poaching lobster in it allows you to cook the meat at a relatively low temperature, so that the muscle doesn't seize up and get tough, and instead stays soft and gets infused with the butter flavor. Your average cardiologist might not approve, but what the hell does he know from good food?

By the way, you thread hijackers should take your beef outside to the restaurant parking lot -- this is a lobster thread.

:lol:

[Edited on 2-21-2008 by DanO]

[Edited on 2-21-2008 by DanO]



very well explained. I couldn;t do better. Congrats.
By the way: using butter instead of oil is alwys "lower heat Cooking"
But the part w/ the muscles is 100% correct.

Forgive me, I didn't start highjacking. Just defending.
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[*] posted on 2-20-2008 at 06:34 PM


Quote:
Originally posted by Osprey
tp, if you will stop hanging around the Lord Black, causing all kinds of problems with the police, the vigilantes and gringo do-gooders you could do some soul searching, come out of your shell, (so to speak) and stop sugercoating things.


I have to admit that I'm in Mulege @ this time. That's why Lord Black has no customers at all as I'm not stripping anymore.
You are telling me I'm sugarcoating while other kiddin me to cause confrontations.
I'm damn split!
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[*] posted on 2-20-2008 at 06:43 PM


Quote:
Originally posted by Sharksbaja
:yes:

I like that "mounted butter" translation!:lol:

Yes butter is necessary when consuming cholesterol.:lol:

GUILTY HERE:lol:!


well, beurre montee (double 'e' please) is defenately French. But not in the meaning of "mounted butter" , Sharky.
It is not like "Mountain Oesters" for your Pinchy Gringo understanding.
This is Haute Couisine coming France.
My guess: DanO knows something more about it.
His post kicks the point.
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[*] posted on 2-20-2008 at 06:56 PM


The correct (french) spelling is, in fact, beurre monté, as I am sure any Frenchman (or woman) would quickly inform you. Me, I just read cookbooks and food blogs and spend way too much time thinking about my next meal. Here's a little wikipedia elaboration:

http://en.wikipedia.org/wiki/Beurre_monte

By the way, the words "butter" and "stripper" should not, for the sake of the children, be used in the same thread.

:o




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[*] posted on 2-20-2008 at 06:58 PM


Dano, you and Tp should not be used in the same thread.
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[*] posted on 2-20-2008 at 07:07 PM


Something smells here.

tp=gnuKid=UnoMas
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[*] posted on 2-20-2008 at 07:14 PM


Quote:
Originally posted by tp
Quote:
Originally posted by DanO
Beurre Monte' is french for "mounted butter" -- butter whisked with a little water over heat. What you do with it outside the kitchen is nobody else's business, but in the kitchen, it is a way to put butter into a liquid but still emulsified form, for use as a poaching or marinating liquid or a sauce base. Poaching lobster in it allows you to cook the meat at a relatively low temperature, so that the muscle doesn't seize up and get tough, and instead stays soft and gets infused with the butter flavor. Your average cardiologist might not approve, but what the hell does he know from good food?

By the way, you thread hijackers should take your beef outside to the restaurant parking lot -- this is a lobster thread.

:lol:

[Edited on 2-21-2008 by DanO]

[Edited on 2-21-2008 by DanO]



very well explained. I couldn;t do better. Congrats.
By the way: using butter instead of oil is alwys "lower heat Cooking"


Yep, butter must be cooked at lower temps because it has a lower smoking point, and its solids will burn at temps that oils will not. After miserably failing a cholesterol test awhile back, I pretty much stopped using butter to fry or saute (except for pancakes -- I believe there is a fundamental rule of nature against cooking pancakes with oil). Good oils like EV olive, grapeseed, almond and hazelnut oil taste good (depending on the recipe) and don't have the saturated fat that my doctor says I may as well load into a gun and shoot myself with if I'm going to eat it. (He also made me promise to knock off foie gras and what used to be my favorite meal -- a big ribeye steak topped with crab bernaise sauce. Bastard. What harm could three fourths of a pound of red meat, eggs and cream possibly do?) The oils also store and travel better. (Of course, nothing finishes a sauce or gravy like a nice knob of butter. Mmmmmm.)




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[*] posted on 2-20-2008 at 07:17 PM


Quote:
Originally posted by Osprey
Dano, you and Tp should not be used in the same thread.


Doh! Or perhaps I should not use thread as Tp (floss?).

:wow:

Seriously, thanks George, you just reminded me what I'm supposed to pick up at the store on the way home.




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