"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 12-31-2011, 11:29 AM   #1
Cook
 
Join Date: Jan 2010
Posts: 86
Steaming a lobster..... advice

I want to make my wife and myself some steamed lobster tonight and went out and bought 2 cuban lobster tails frozen. each is marked 10 - 12 oz. I dont have a steamer but i figure i can use a deep pot and we do have a stainless steel collander. i think that would work but I am unsure of the cooking time. Some web sites say 1.5 min per ounce others say less.... I don't want to eat rubber tonight as these tails were $18 each.

help

__________________

__________________
gabagoo is offline   Reply With Quote
Old 12-31-2011, 11:46 AM   #2
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,777
The only time I have steamed Caribbean/Florida lobster is to make a salad or serve like shrimp cocktail. I use the shrimp recipe on the side of the Old Bay tin. I steam for 10 min, pull from heat amd let stand for 5-10 min, based on the color of the meat. Then I plunge into an ice water bath to stop the cooking. Since the meat will be served cold, this works out great.

Craig
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is online now   Reply With Quote
Old 12-31-2011, 04:09 PM   #3
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,024
I have never done a southern waters lobster part. Only Maine lobsters. The whole thing. We plunge them into boiling water, put the cover on quick so they don't escape and let cook for about twenty minutes or until the whole animal is bright red. We mostly go by the color because it depends of the size.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-31-2011, 04:23 PM   #4
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by Addie View Post
I have never done a southern waters lobster part. Only Maine lobsters. The whole thing. We plunge them into boiling water, put the cover on quick so they don't escape and let cook for about twenty minutes or until the whole animal is bright red. We mostly go by the color because it depends of the size.
Exactly! When it's bright red, it's ready. Do not overcook.

By the way, the largest lobster I every prepared was 14 pounds! And no, bigger doesn't mean tough. It was as sweet and tender as any little lobster.

I stuffed it (split) with a Ritz cracker stuffing (crushed Ritz style crackers, butter, Worcestershire sauce and sherry (and roe when available). Cover the stuffing with lettuce leaves to keep the stuffing from burning, and broil until bright red.

We split the tail for Dinner, and had the claws (one each) with stuffing the next day. Good stuff!
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 12-31-2011, 04:27 PM   #5
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,024
Did you folks know that a Maine lobster is either left or right handed? And that a lobster trap has a kitchen and a parlor? Just thought you might like to know.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-31-2011, 08:21 PM   #6
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Zhizara View Post
By the way, the largest lobster I every prepared was 14 pounds!
Egads! That is freakin huge. The biggest we have done were just over 4 pounds.

I think I might pass out now.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 12-31-2011, 09:17 PM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,024
Quote:
Originally Posted by FrankZ View Post
Egads! That is freakin huge. The biggest we have done were just over 4 pounds.

I think I might pass out now.
When I first married my second husband, he came in from a trip at 2 a.m. I heard him and got up to greet him. We had a long hall with the front door at one end and the back door at the other. As I came out of the bedroom, he told me to stay there. He had a present for me. He opened a big box and put down on the floor the biggest ever loving lobster you will ever see. It wasn't pegged. I could see his claws opening and shutting. It started down the hallway towards me. I started to head for the back door screaming. A neighbor heard me and called the cops. By the time they got there, he had put the lobster in the bathtub. You could hear that thing trying to climb out.

The cops started to laugh when they saw what all the commotion was about. That lobster was more than half the length of the tub. They asked what were we going to do with it. I quickly told them we were giving it to them to take to the station to cook. I didn't have a pot big enough for it. My husband pegged it for them. Now they use heavy elastic bands.

About a week later we got a thank you note signed by most of the cops at the station house. They got a big wash tub, filled it with water and lit the grill in the back of the station. They broke off the claws and tail and had quite a feast. To this day, I can still hear the sound of those claws coming down the hall at me.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 12-31-2011, 09:44 PM   #8
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by Zhizara View Post
By the way, the largest lobster I every prepared was 14 pounds!
I wish I had a 14 pound lobster! He/she would be my friend for life! His or hers, not mine!

I prefer to grill mine. Built in heat indicator tells when done. Flesh side down, grill until some parts show brown, flip and grill until shell is red. Serve with drawn salted butter.

I don't know if I could eat that much lobster but I'd like to try.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 01-01-2012, 06:55 AM   #9
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by FrankZ View Post
Egads! That is freakin huge. The biggest we have done were just over 4 pounds.

I think I might pass out now.
I worked across the street from the fish market. I always picked up a pair of 2 pounders. This time, they couldn't come up with a matching pair, and neither one of us would give the other an extra ounce, so the guy finally said he had a 14 pounder and sold it to me for $1 per pound!!!
__________________

__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:01 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.