/ck/ - Food & Cooking

>>4234574
I was thinking doing some baked new potatoes and corn on the cob, would it be okay to boil the corn in the same water that I did the lobstah? Or will it leave a funky taste.

geez, thanks for reminding me it's valentines day tomorrow

>>4234576
Hopefully you have a mother for Mother's day

>>4234574

Even though OP is trying way to hard and being overtly obvious to the point that he'll get no boom boom. It's best to split the whole thing down the middle and simply grill.

>>4234576
lol better start thinking about what you're going to do.

I was thinking something like pic, just don't know how to plate it.

>>4234582
I won't have access to a BBQ, I'm assuming I can't pan fry it for the same results, or am I horribly mistaken.

>>4234575

boiling lobster is just a stupid idea, this originated from the era where lobster was a peasant food and a bunch of inbreed poverty trap fuckers would go out and collect these things like cockroaches then prepare them without any consideration for flavor or culinary technique.

>best way to plate it
plop the whole lobster down on a plate, provide lobster crackers, a bowl for shell bits, and plenty of towels.

>>4234591
Huh, to be honest I think that's the only way I've ever eaten it. What do you suggest?
>>4234593
I want it to be somewhat romantic, which might be hard if we're cracking shells and flinging lobster parts everywhere. But yeah, that's what I would do for a less formal occasion.

>>4234579
No, she died last year

>>4234584
I might kill myself.

>>4234596
>less formal

nigga how you gonna get any more formal than new year's dinner?
this shit's a tradition.

>>4234602
Tradition where? Never heard of such a thing. I was looking up Lobster Thermidor but it looks like something I could fuck up easy, especially on a first try.

Alternatives to just boiling and shucking it?

>>4234599
Sorry for your loss. Find someone else special to you and take them out, Valentine's Day should just be a day to express friendship.

>>4234596

What are you some kind of Neanderthal, you have to take it out of the GD shell for your guest and present it in an orderly, odd numbered fashion. The last thing you want to see at a formal dinner is some crusty cunt covered in bits of shell and butter glazed fingers.

also, you still have to grill it....noob.

>>4234620
Thanks for sharing. Perhaps you would like to read over my post again and realize that is exactly what I just said.

Also, I already mentioned I won't have access to a grill. Thanks for the insightful comment, though.

>>4234630

Perhaps, I would NOT and maybe I'll slap your shit...you little ingrate. Also, go buy a damn grill or just shit can this whole idea, unless you want to regret the catastrophe your about to create for eternity. Not only that, but whom ever it is that you intend to subject to this terror will most certainly despise you for the rest of their days for serving them inferior ungrilled lobster.

>>4234642
Thanks for posting.

>>4234644

shut it, bitch.

>>4234647
Have a nice day.
Anyways, say I pan roast it after boiling, what are some complementary spices or flavours I can add? Should I just fry it in butter?

I don't get people's preoccupation with sea cockroach

>>4234612
tradition everywhere that catches lobsters.

>>4234652
>pan roast it after boiling

you'll overcook it, stop being an idiot and get a grill.

>>4234658
Ah, I'm not really by the coast.
>>4234659
Let's just assume I have no way of using a grill, yeah?
Alternatives?
>>4234657
Do you have an aversion to all shellfish? Or just ones that make your dick look small in comparison?

>>4234662


get one of these you daft cunt.

>>4234666
Maybe I don't own a grill because I don't have a backyard or balcony. Should I stick it out the window and cook from there? Fuck off.

>>4234574
http://www.foodnetwork.com/recipeseelys/lobster-macaroni-and-cheeseecipe/index.html

>>4234670
That looks fucking incredible. Thanks for the recipe.

>>4234668
>Should I stick it out the window and cook from there?


yes, now you're using your head.

>>4234687
Thanks for posting

>>4234681
yeah, it should suit your needs. Buy some good and inexpensive wine too. I really like the cupcake vineyards sauvingnon blanc.

>>4234692
Awesome. Thanks for the help.

well this went off topic quickly

>>4234708
Meh, I'm going to make the lobster pasta dish anyways.
If this showed me anything, it's that /ck/ is full of angry people who don't know shit about cooking.

>>4234714
>figuring out that now
lel.

>>4234714
It's ok anon. At least you didn't try asking /ck/ for its opinion on various foodstuffs. You would have been drowning in all the shit-flinging.

>>4234859
>knowing that and still coming here
>the city of you
lel.

>mfw no one has mentioned the glory of butter poached lobster.
Niggas, please.

>>4234886
Do you have a good recipe?

>>4234889
>recipe
Butter. Lobster

>>4234895
Jesus fuck, this board is terrible.

>>4234889

Yep.
Okay. So. I usually just use lobster tails for butter poaching, but you can use whole lobster, too, you'd just need to break it down into parts first.
>to be continued

What the fuck is up with the explosion of everyone now serving Lobster Mac and Cheese? It's like everyone overnight added it to their menu. Is there a surplus of lobster or something?

>>4234889
Grilled Lobster. This recipie is for men only.

Take live lobster, jab really sharp french knife into it's brain with the blade end facing towards the body, and slam the knife down, splitting the now-dead-but-still-moving lobster right in half. Remove liver if desired. Rub some herby oil on the meat, grill, taking care not to overcook it, eat.

>>4234910

Ever since you know who, featured it on his show, it's become the food of the people.

http://www.foodnetwork.com/videos/nnesota-lobster-mac-and-cheese/1030.html

>>4234900
Okay. First thing, you need to clarify a shitton of butter. Example, for 4 lobster tails, I usually clarify 2 lbs. of butter. (don't worry the used butter will come in handy, more on that later.)
Clarify your butter, then put the clarified butter into a stockpot and bring to a high simmer, not a boil (should be softly bubbling).
Trim your lobster so its easy to remove the meat. (i.e. Cut the underside of the tail shells from top to bottom, but dont cut the meat.)
Gently immerse the lobster pieces into the butter without,crowding them. I usually,do 2 tails or,equivalent at a time.
Poach for about,8 minutes or so, turning in the butter every few minutes. Drain on paper towels and continue poaching.
Now, just in case you feel like you're wasting butter, nope. Strain the used lobster butter through a fine mesh strainer, and freeze for later in uses like chowders, pasta sauces, roux, and other seafood dishes.
Butter poaching lobster will result in tender, buttery, meltinyourmouth deliciousness.
Sorry if this seems a little stunted, i'm typing it on my phone.

>>4234943
Cool, thanks. What do you mean by drain on paper towels than continue poaching though?

>>4234978
I just meant to drain the poached pieces on paper towels and tgen continue poaching any unpoached pieces

I think the loss of romance from taking the meat out beforehand is less than the loss you'd get from having to deal with it at the table.
If you can pull it off, attempt to leave the upper half of the shell in tact and use it as a "lid." You can have the "romantic" looking lobster, then take off the kid and reveal the pre-removed meat.

>>4234943
What is clarified butter?

>>4235432
its butter that's been mixed with lye