/ck/ - Food & Cooking

>>19898747
cram

lobster sausages

lobstah sloppah or nah?
Should I just abandone the lobster? They were free and fresh when we received them 5+ months ago.

I've been eating a lot of beef and pork lately so I thought lobster would be nice. If I can't find a good cooking method I might just make some cowboy beans instead and just boil/butter a couple of tails just to try them at least.

>>19898773
>lobstah sloppah or nah?
When in doubt, always go for the sloppah.

Make a lobster stew with like 7 of them. Grill the other ones maybe?

Low quality lobster almost demands to be used for lobster mac n cheez. Do that with the ones that are freezer burned.
As for the properly stored ones, keep them just a tad longer and have them at Christmas. Buy some decent steak and plan the holiday meal for surf and turf. As for how, specifically, to cook the good ones (they /are/ raw, right?) butter
-braise/butter poach dem bitches.
If you flavour the butter lightly rather than go nutso with spices, you can use it thereafter for making mash to have with your s&t
I've never had lobster mash, mind, but I'd bet it'd be nice

>>19898747
Lobster Rubens

Invite a guy 25-70 over for mutual JO in your son's train room

>>19898838
that was imitation crab tho no real lobster

>>19898795
Grilled lobster sounds interesting. Think a dry rub or marinade would be best?
>>19898796
>lobster mac n cheez. Do that with the ones that are freezer burned
Sounds good to me as it also helps me get rid of excess random pastas we have. I've never had lobster other than boiled at some restaurant served with a gallon of butter. Hadn't occurred to me to make mac n cheese. I'm thinking of grilling them for that char/smokey flavour then adding that to the mac n cheese.
>braise/butter poach dem bitches
They are raw. When you say braise/butter do you mean something like making a mirepoix, placing lobster over that, throw in some butter with olive oil (to prevent burning), and just popping it in the oven with occasional basting/movement?

>>19898844
>When you say braise/butter do you mean something like making a mirepoix, placing lobster over that, throw in some butter with olive oil (to prevent burning), and just popping it in the oven with occasional basting/movement?
No. I'll make a quick webm. Gimme a sec

>>19898882
>>19898844
Ed eccola.
You can use whatever herbs and aromatics and spices you'd like (I wouldn't use laurel/"bay leaf," personally) but you can't go wrong with garlic and parsley, especially if you plan to use the remainder for mash, as I suggested.

>>19898882
I'm waiting for the tails to defrost. I got all the time in the world, haha. That webm will be greatly appreciated! If not I don't mind a link to a recipe/Youtube video. I'm currently watching this
https://www.youtube.com/watch?v=zBHnhCcHV3c

>>19898894
Seems that's just boiling lobster in butter, haha. Nonetheless, shit looks good. I can feel my arteries hardening already.
I do wonder if it may be better to do this method with the carapace and meat intact so the flavours of the carapace aren't shunned. I might do what the webm shows first then experiment later. Thanks heaps, anon!

>>19898747
Defrost them, put them in a Tupperware with a few cups of warm milk, and his them in someone's house.

>>19898773
NEVER sloppa lobsta.

Thermidor those bitches and try not to slice your fingers open.

>>19898918
>boiling
Not at all. Notice that not a single bubble ever forms. That's why the webm says to keep the temperature below 190° F (88ish° C).
You could /technically/ do this in an oven and it might seem that the better temperature control an often might offer would be better since you can literally set it to the temp you'd like but since the lobster needs to be turned so often, this one is best done on the hob.
If you ever get the chance, flatfish like sole or flounder are great prepared the same way but with the pan transferred to the oven and not flipped.

>>19898943
>Thermidor
From what I saw on Google, that requires whole lobster. All I have are tails.

>>19898895
Excepting that his m&c method differs a bit from mine (my family are Swiss so we do it slightly differently compared to how Americans do it), that's moreorless how is make it, yeah.

>>19898946
So much to learn, thanks!

>>19898955
All the good meat is in the tail. You'll be fine. You don't need to use the shells either. You can just use little bowls.

>>19898955
Literally just add the word "tails" to the end of your search

Finished! I wish I had taken more care with the roux because it's a bit too thick, especially when it cools down a bit. Still tasty!

>>19899922
maaaaan and I'm just sitting here with this bowl of cheese soup.

>>19899941
could be worse

>>19899922
Looks good. Is the lobster battered and fried?

>>19899984
No, I followed a couple of recipes and lightly browned the meat and exoskeleton. I cooked the pasts with the exoskeletons in there for extra lobster flavour. I forget if it was Chef Jean-Pier or Chef John that gave me that insight.
I was gonna do a cook along but I found it too annoying to tedious to
>wash hands
>take picture
>upload to PC
>post here
>wash hands
I did take a few shots for my own records/recipes.

>>19899984
>>19900011
Forgot pic

>15lbs of ocean bugs
throw it in the woods

>>19900022
t. raccoon

I’d batter all of it and make a huge thing of sweet and sour lobster with pineapples and peppers.

>>19900014
clean your stove you slobb