Lobster is considered one of the most decadent and indulgent seafood delicacies. With its tender sweet meat and delicate texture, it’s no wonder why lobster is a luxury item on many restaurant menus. However, when you get a live lobster that seems a bit sluggish and lazy it can be intimidating to figure out the best way to prepare and serve it. In this comprehensive guide, we’ll provide tips and techniques for serving a lazy lobster in order to create a mouthwatering dish.
Understanding the Habits of a Lazy Lobster
To properly cook a lazy lobster, it’s important to understand its characteristics and habits. A lazy lobster tends to move slowly, lay motionless at the bottom of tanks, and is disinterested in food or surroundings. While the reason for its lethargic behavior is unknown, it could be due to factors like old age, malnutrition, or illness. Regardless, with careful handling, these lobsters can still make for delicious meals when cooked properly. Being knowledgeable about lazy lobsters will ensure you can select, prepare, and serve them optimally.
Selecting the Freshest Lazy Lobster
When shopping for lazy lobsters, there are a few signs to look for to determine freshness. First, make sure the lobster is still alive, albeit slow moving. The shell should be shiny and firm, without any cracks. Lazy lobsters may have some algae growth on their shells from sitting stationary, but this can be scrubbed off. Avoid any lobsters with a foul odor. When selecting your specific lobster, look for ones under 3 pounds, as larger lobsters tend to be tougher. Focus on lazy female lobsters, which have wider tails packed with tasty meat.
Storing and Preparing a Lazy Lobster
Once home, store a lazy lobster in the refrigerator on a damp paper towel inside a perforated plastic bag This prevents the lobster from drying out Only keep for 1-2 days maximum. Before cooking, rinse the lobster under cold water while gently scrubbing the shell to remove any debris or algae. Use kitchen shears to carefully cut through the underside of the shell, stopping before the tail fin. This allows heat to penetrate and cook the meat more evenly. Avoid completely splitting the lobster prior to cooking, as this causes the delicate meat to dry out.
Cooking Methods for a Tender, Juicy Lazy Lobster
The cooking method you choose can make or break your lazy lobster, so opt for moist-heat techniques to prevent tough, chewy meat.
Steaming is a simple, foolproof option. Place your prepared lobster in a steamer basket in a large pot with 2 inches of water. Steam 8-10 minutes per pound until the shell turns bright red. Steaming keeps the meat tender and infuses it with subtle flavor from the steaming liquid.
Boiling works well too. Bring salted water to a boil in a large pot and gently lower the lobster head-first into the water. Boil 8-12 minutes depending on size. The hot water will turn the shell red and cook the meat, while the salt adds a touch of seasoning.
Baking lets you add flavor. Stuff the lobster cavities with herbs like tarragon or fennel before placing in a baking dish. Bake at 375°F for 10-15 minutes until the meat is opaque. The lobster soaks up all the flavorful juices as it bakes.
Grilling adds irresistible smoky notes while locking in moisture when you wrap the lobster in foil. Grill for 10-15 minutes, turning halfway through. The steam created in the packet prevents the lazy lobster meat from drying out.
Serving Suggestions for a Sensational Meal
Once your lazy lobster is cooked to tender perfection, it’s time to consider how to serve it for maximum enjoyment. Here are some sensational ideas:
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Serve lobster in the shell with drawn butter for dipping the meat. Provide small forks, crackers, and picks to easily extract the meat.
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Consider preparing lobster meat removed from the shells if your guests don’t want to deal with the work of shelling it themselves.
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Offer lemon wedges, aioli, or herbed mayo as dipping sauces to complement the sweet lobster flavor.
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Place lobster meat back into the sautéed, hollowed-out shells for a dramatic presentation.
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Top grilled lobster with compound butter made with fresh herbs and citrus for added flavor.
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Mix chunks of lobster meat into pasta or rice dishes like risotto or linguine for a gourmet touch.
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Bake lazy lobster into souffles, frittatas, or quiches along with cheeses, veggies, or seasonings.
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Wrap lobster salad or sautéed lobster meat in lettuce cups or slider buns for fun handheld bites.
However you choose to prepare your lazy lobster, serving it with thought and care will highlight its decadence. Your guests will be amazed at how delightful a lazy lobster can be!
Pairing Lazy Lobster with the Perfect Sides
The right side dishes can truly make your lazy lobster shine as the star of the meal. Consider bright, fresh options to complement the rich, succulent lobster meat.
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Steamed asparagus or green beans add crisp texture and flavor balance. Lemon juice or hollandaise sauce takes them to the next level.
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A fresh leafy green salad tossed in a classic vinaigrette dressing offers an acidic counterpoint.
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Roasted red potatoes or creamy mashed potatoes make filling accompaniments.
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For carbs, try flaky biscuits, dinner rolls, or garlic bread to soak up the buttery juices.
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Sweet corn on the cob is a classic – cook simply boiled or grilled for smoky flavor.
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Don’t forget dessert! Lobster is indulgent on its own but even better when followed by decadent molten lava cakes, creme brulee, or lush cheesecake.
Mix and match complementary sides to design a full lazy lobster feast. With the right pairings, your lobster will be unforgettable.
Overcoming Challenges with Lazy Lobsters
While lazy lobsters can be a bit trickier to handle, with some knowledge, you can overcome these challenges:
Toughness – The sluggishness can mean the meat becomes tough. Use proper cooking techniques and don’t overcook. Check for doneness early and frequently.
Muddier Flavor – The inactive nature means the meat may sometimes absorb more of a muddier, murky flavor. Counteract by adding lemon, garlic, herbs, and butter during cooking to brighten it up.
Nutritional Deficiencies – Due to poor diet, the meat may lack its normally sweet, rich flavor. Enhance lazy lobster with marinades, spice rubs, and flavored butters.
Fragile Shells – Inactive lobsters can grow brittle shells prone to cracking during cooking. Wrap in foil when grilling or baking to prevent damage.
With extra care and attention, any challenges posed by a lazy lobster can be resolved, leaving you with an amazing meal. Don’t be afraid to give these languid lobsters a chance!
Perfecting Your Lazy Lobster with Sauces and Extras
Take your lazy lobster to the next level with decadent sauces, toppings, and extras:
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Drawn butter – The classic pairing, melted butter is the simplest way to complement lobster’s sweet meat. Add garlic, rosemary, or lime juice to drawn butter for an extra kick.
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Hollandaise sauce – The rich, eggy, buttery hollandaise is a luxurious sauce that brings out lobster’s richness. Spoon it over lobster or use it for dipping.
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Mayonnaise – Spice up store-bought mayo by mixing in lemon zest, herbs, or Sriracha to make the perfect dip for meaty chunks of lobster.
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Seafood cocktail sauce – The horseradish and tomato in this sauce add tangy brightness to balance lobster’s flavor.
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Flavored oils and vinegars – Infuse oils and vinegars with garlic, citrus, herbs to drizzle over cooked lobster for big flavor.
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Crumbled bacon – Saltiness and crisp texture make bacon the ideal garnish for enhancing lobster rolls, pastas, or salads.
Get creative with toppings and sauces to make the most of the precious meat from a lazy lobster. Elevate your meal to new levels of indulgence.
Pairing Wines and Beverages with Lazy Lobster
Picking the right drinks to accompany your lazy lobster can make your dining experience perfect. Here are tasty pairings to consider:
- Champagne – Bubbly and refreshing, champagne is a classic with lobster. Its acidity cuts through the richness perfectly.
Private NotesLeave a Private Note on this recipe and see it here.
Please please please steam the lobsters instead of boiling. When you boil lobster, it gets soggy and loses a lot of flavor to the water. Steaming, on the other hand, keeps the flavor and makes the meat juicy.
Only a geeky scientist would know this. Have you ever seen a blood vessel? Shellfish get oxygen from seawater by moving their muscles, which moves the water around their bodies. Ah ha! The only acceptable use of white boxed wine is cooking lobster. Put the lobsters into a pot of room temperature wine. It gets absorbed by the meat. As the lobster quietly goes to sleep, turn on the heat. The result is a humane end with wine infused lobster meat. Gustatory heaven!.
Live lobsters are not available near me. How to proceed with frozen tails?
You need to kill the lobster first by pithing it with a sharp knife behind the head. Then do what you will. Lobsters have feelings too.
I second ECs comment about steaming. You are also less likely to over-cook the meat because it is much more forgiving when it comes to cooking time. Over-cooked lobster= rubbery Timing- 1 1/2 # 14 min 1 3/4# 16 min 2 # 18 min.
Also, if you like to cook, the shells, bodies, and juice can be used to make a delicious sauce or soup for many more seafood meals. Use a heavy canvas sack. You may find them in some bar supply places used to make crushed ice. Add the shells and body and smash them to a pulp with a rubber mallet. They can be used to make a stock with herbs or cooked down with a lot of butter to make lobster butter.
Have the decency to kill the lobster first, especially before a more drawn-out steaming execution. Fish all have the same neural pain pathways as we do so they feel it all, imagine that. Easy to chunk a knife down through the brain. Lots of videos. Eat humanely.
I admit I have the market kill them for me. Im not proud of it but I boiled one alive once and still feel bad.
As a native Mainer (Mainah), this is the preferred method. Only put 2 inches of water in a big pot, and make sure it’s BOILING before you put the lobster in it. Cover completely to steam. Beware of having a grocer/deli clerk steam for you, as the stores steamer may not be fully heated. Undercooked meat will be loose and “shreddy”.
Also, I took the shells apart and put them back in the pot with the steaming liquid. I then added six more quarts of water to the kettle that was already there. A vigorous simmer for 1 hours yields fantastic lobster stock. Strain into jars and freeze for up to 10 months. This stock is perfect for seafood risottos, fish stew, etc. You never have to use the awful bottled clam juice again.
The body of the lobster is too good to set aside for future use. Tear it apart and enjoy on the spot. Juice, Tomalley, legs, all of it. No butter needed here.
If you really like lobster, try combining David’s Lazy Lobster recipe with Sam Sifton’s Lobster Risotto recipe, both found in NYT Cooking: A Do David’s steps 1–3 and save the shells. B. Take the body apart and save the tomalley, roe (if you have it), and small pieces of meat. If you are serious, also get the little bits of meat out of the feelers. Set the tomalley, roe, and meat bits aside. C Then use all of the shell pieces, including what is left of.
I recently enjoyed lobster tails like this – be sure to use unsalted butter as Mr. Tanis recipe states. I love salt but the salt level in melted salted butter is overwhelming and will ruin your dinner.
Um, thaw the tails, cook the tails, shell the tails. Proceed according to the recipe. If the package doesn’t include boiling instructions, go to lobstergram. com They have instructions.
Okay, my family comes from a small lobster fishing village on the northeast coast of N. B. Canada. My great grandfather was a lobster fisherman. I like to think we have historical expertise on the matter. All this steaming is crazy. The best part of eating the lobster is the claws salt/lobster flavored water. You crack them off and suck it out. Boil the lobster. Put lots of salt in the water. It is done when the tiny legs come off when you pull. Enjoy.
This was delicious and easy to make, but I thought it needed a little more salt at the end. Next time I might do 4 TBLSP unsalted butter and 2 TBLSP salted.
Great and easy enough! We didn’t have any herbs, so I warmed up a whole garlic clove to scent the butter (the first half of the butter) and then took it out. Will use again.
How could this be bad? Youre right….it cant be bad.
A “Mainer” claiming cooking lobster is too much work? 14 minute cook times for 1. 5 lb lobster? Much closer to 10. Also, people who save bodies or shells for stock should take out the sacs behind the eyes before cooking them down because they taste bitter.
steam the lobsters instead of boiling
I agree with Norman Drake. Ive both steamed and boiled. Same amount of liquid in lobster body both ways.
Sorry. Way too much work, and way too much waste for me. For 10 minutes while the butter melts, you can steam New England lobster. If you don’t want the rest of a 2-pound lobster, you can just buy a couple of Spiny Lobster tails at the store and skip a lot of the trouble.
You put the lobster into a pot lined with some greens, seaweed is good and cold water. Put on the heat and bring it up to a boil. The lobster goes to sleep and you wont hear any banging. He is lulled to sleep gently.
How long do you then cook it?
Save all shells and make Lobster Bisque: Shells of 2 lobsters 1-2 tsp. tomato paste 250g tub of mascarpone cheese Boil lobster shells in fresh water. Sieve out shells, and sieve remaining liquid again in a fine sieve. Transfer liquid to a wide and shallow (preferably enameled) pan over medium heat. Add tomato paste and mascarpone cheese; mix thoroughly and stir to reduce.
You can be lazy and follow this recipe, but not the cook! Just crack the shells over a bowl, and it doesn’t matter how much water comes out. Boil lobsters in water with the same % of salt as the ocean.
Just sous vide tails with butter and tarragon.
Lobster is so delicious. In the UK, they are classified as sentient beings and are to be killed prior to boiling/steaming. Im now following the UKs lead and I do feel much better about my lobster.
You STEAM lobsters if you want them to be delicious.
I learned from a Chinese cook some years ago to feed live lobsters sherry before their demise. Use a dropper. you will see that they open their mouths and actually get a bit drunk, flipping around the counter.
If you cook fresh lobster yourself, make a sauce over a large bowl and set the sauce aside. And SAVE THE SHELLS to make a seafood (lobster) stock! Use the stock to flavor/cook anything else. Private notes are only visible to you.
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