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Steve&Debby
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Lobster
Love the Lobster,What is your favorite way to prepare lobster? I boil it then pull the meat out of the shell and put it on the bar b que and bast
with butter and garlic, then put on plate cut in to bite size pieces dip in more garlic and butter salt each bite and enjoy with a cold cervasa Yummmy
[Edited on 11-25-2008 by Steve& ebby]
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Udo
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Take a look at my recipe under "San Felipe Shrimp" post. It's a little time consuming and messy, but you'll amaze your friends!
My customer's are bewildered by how a lobster can be so soft and buttery!
Udo
Youth is wasted on the young!
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Diver
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Take a meat shears and cut the top of the shell down the middle.
Pull the meat out so it is still attached at the tail and lay it over the shell.
Place this in a steamer basket for 5-7 minutes.
Remove from steamer, slather with garlic lemon butter and place under the broiler for 1 minute.
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Diver
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#2
Split the whole lobster down the middle and deep fry like the locals.
Make sure your oil is hot - and take 2 Lipitor before eating !! 
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Dave
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That's it!
| Quote: | Originally posted by Diver
Take a meat shears and cut the top of the shell down the middle.
Pull the meat out so it is still attached at the tail and lay it over the shell.
Place this in a steamer basket for 5-7 minutes.
Remove from steamer, slather with garlic lemon butter and place under the broiler for 1 minute. |
Perfect.
The only improvement would be to use a cold water lobster..not the spiny crawdads you find down here.
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capt. mike
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why steam the shell? is there flavor there?
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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woody with a view
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and don't forget to break off the legs and use your empty ballena bottle as a rolling pin to squeeze out the meat from each leg.
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Diver
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| Quote: | Originally posted by capt. mike
why steam the shell? is there flavor there? |
For beauty, asthetics and presentation, silly.
Oh nevermind !!
The "form" also stops the tail from curling like a shrimp on it's side.
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Udo
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| Quote: | Originally posted by capt. mike
why steam the shell? is there flavor there? |
Cat. Mike,
Absolutely there is flavor in there...that's how lobster bisque is made.
I have several bisque recipes, but there is only one that comes out ultra smooth and cream colored rather than a light tomato colored.
I'll publish it here, if you want, but it is time consuming, and you need the shells of three lobsters. It also works with shrimps where you need the
shells and the heads...difficult to find in Baja. Just about everyone sells their shrimp without the heads.
Udo
Youth is wasted on the young!
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capt. mike
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well thx guys. Langusta is not on my current menu plan given stateside $$s, but when i can try some next in baja i'll use the "forming" method.
i am good on concrete forms so adapting to exo skeletal substrata should be a breeze.
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Udo
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I don't know what you said, Mike, but i'll go along with it.
Udo
Youth is wasted on the young!
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Joelt
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I hate to admit it, but some of the best lobster I have had has come out of the "MICROWAVE". We used to go out on the lobster dive boats in S. Cal
and the crew would throw one into the microwave for about 3 minutes and out came the most tender and delicious tasting little morsels. Just dip in
butter and eat.
Joelt
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Woooosh
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| Quote: | Originally posted by Dave
| Quote: | Originally posted by Diver
Take a meat shears and cut the top of the shell down the middle.
Pull the meat out so it is still attached at the tail and lay it over the shell.
Place this in a steamer basket for 5-7 minutes.
Remove from steamer, slather with garlic lemon butter and place under the broiler for 1 minute. |
Perfect.
The only improvement would be to use a cold water lobster..not the spiny crawdads you find down here. |
Seconded! I don't think the warm water c-ckroaches are even related to the Maine Lobster (And I miss the claw meat)
Here's my twist on the local ones... I cut them down the center with shears and pull out the meat. Lay the meat on top of the shell, place on a
piece of foil and brush with garlic butter. The I seal the foil tight and place it right on the grill while I am making the steaks. You'll know by
the smell when they are done- it doesn't take long (7 mins max).
[Edited on 11-26-2008 by Woooosh]
\"The only thing necessary for the triumph of evil is for good men to do nothing\"
1961- JFK to Canadian parliament (Edmund Burke)
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capt. mike
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since the pilgrims were east coast based.....and surely many settlers 1st arrived to Maine, Mass, plymouth and all that......wouldn't it have been
nice if thxgiving was a lobster based tradition instead of TURKEY??!! 
i mean did those early guys even fish for lobster??
are lobsters eaten, were they i mean in Europe in the 1600s??
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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David K
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| Quote: | Originally posted by capt. mike
since the pilgrims were east coast based.....and surely many settlers 1st arrived to Maine, Mass, plymouth and all that......wouldn't it have been
nice if thxgiving was a lobster based tradition instead of TURKEY??!!
i mean did those early guys even fish for lobster??
are lobsters eaten, were they i mean in Europe in the 1600s?? |
YOU BET!!!
THANKSGIVING 2004 at Mama Espinoza's, El Rosario:
BajaCactus (Antonio), Diamante Del Mar's Anthony and I enjoyed 'Baja Turkey' AKA Lobster!
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capt. mike
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now that's what i call thx giving!!
yum......
formerly Ordained in Rev. Ewing\'s Church by Mail - busted on tax fraud.......
Now joined L. Ron Hoover\'s church of Appliantology
\"Remember there is a big difference between kneeling down and bending over....\"
www.facebook.com/michael.l.goering |
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Steve&Debby
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Looks great, can't wait. we will be heading down to Santispec in december. Stopping at Mamas for Lobster.
[Edited on 11-27-2008 by Steve&ebby]
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castaway$
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So Udo you got a good crab (dungeness) bisque recipe to post, were headed to the Oregon coast this weekend and I'd be into tryong somthing new with
the bounty from my crab pots.
Live Indubiously!
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Diver
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Crab (or Lobster) Bisque;
Melt 2 TBS butter in a large pan
Saute diced carrots, onions, celery, garlic
Stir in 1/4 cup white flour and saute until golden color
De-glaze with 1/2 cup white wine
Add 4 cups fish stock or chicken stock
Add crab shells and/or legs
Simmer for 1/2 hour minimum
Remove from heat and strain out shells and veggies
Return to heat and add;
1 to 2 TBS tomato paste
1/4 to 1/2 cup cream
1 more TBS butter
Salt and white pepper to taste
Serve into bowls and top with cooked crab meat chunks, diced tomato and parsley.
Add a tsp or Saba or other aged vinegar for another level of richness.
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castaway$
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Thanks Diver we'll give that a try this weekend if the crabs are cooperative in Winchester or Coos Bay.
Live Indubiously!
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