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Thread: what to do with a gaggle of lobsters???

  1. #11
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    Toss the corn after with some Parma cheese and chili powder

  2. #12
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    sriracha chili sauce and mayo tasty also...on corn and lobster... Hell sriracha good on everything

  3. #13
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    Left over lobster water add sherry thicken with rou and cream and lobster bisque too!

  4. #14
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    O and Beatty Cleavers are gods gift to cracking lobsters, that's what I got my first Beatty for if you reamber that old post from sooooooo many years ago... Thanks Ryan now I got like 30 something Beattys dam you dam you to hell

  5. #15

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    My brother and I had a few beers once and decided to come up with some little appetizer with a couple spiny lobster tails. We had quite a few tails and were doing the rest in a semi-normal fashion....boil, shell, finish on the grill and serve with drawn butter and a coupel of other condiments like Key West style mustard based stone crab sauce and cocktail sauce jacked up with Jamaican Hellfire .Now remember, this is redneck cookery, so you pros try not to cringe. LOL. We combined Captain Morgan rum (cooking is the only suitable use for that stuff, IMO) a little teriyaki, an extra dash of vanilla and a pinch of ground ginger and threw it in a wok on the side burner of the grill. A good time was had by all.

  6. #16
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    Live or dead?

    The way we mostly eat lobster (Nephropidae) or bay lobsters? (Nephrops norvegicus) http://en.wikipedia.org/wiki/Nephrops_norvegicus in sweden is just to boil them and serve with ripe tomatoes, bread, mayo and lots of boose.

    How? Big pot, about 0,5dl sea salt per litre water, suger a couple of spoons, beer depending on how much you want to waste =), and lots of "crown dill" http://en.wikipedia.org/wiki/Dill you need not the delicate small leaves but the big "crowns with seeds".

    pop them live in boiling water for 12-15 min (3-5 min for bay lobsters). not to many at the time we dont want the water to cool down to much. Do not overcook. Eat them cool or lukewarm.
    "If you are flamable and have legs you are never blocking a fire exit."

  7. #17
    Senior Member Keith Neal's Avatar
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    Quote Originally Posted by Chef Niloc View Post
    Big pot+ "crab boil" or pickling spice some h2o or beer add the lobsters and some nice fresh NJ corn on the cob, best time of year for it! Slice up some watermelon, yellow watermelons are around if you want to spruce it up. Bake some potatoes or just boil some with the corn & lobsters. Were talking about one pot goOd old eating... Don't get any simpler then that... O cucumber salad that goes great too.
    This is one of my favorite things. Informal, festive and delicious. I would throw some shrimp in the pot, too. And a keg of beer adds informality and festivity. Everyone loves this kind of "bawl".
    If you reach the age of 60 without becoming a curmudgeon, you haven't been paying attention.

  8. #18
    well i have a few ideas now.....thanks guys...i appreciate it.....ryan
    [SIGPIC][/SIGPIC]

    viva la revolucion !

  9. #19
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    Quote Originally Posted by Keith Neal View Post
    This is one of my favorite things. Informal, festive and delicious. I would throw some shrimp in the pot, too. And a keg of beer adds informality and festivity. Everyone loves this kind of "bawl".
    Ryans in NJ, steamer clams are in season and a nice touch. I guess it kind of unique (at lest for the restaurants around me) but I kind of do a lobster bake as a new England Louisiana craw-dad boil fusion. Having spent 1/2 my career in Louisana and Arkansas and 1/2 in NY it was just kind of happened that way. When I 1st moved to NY I was out in the Hamptons were everyone does the lobster bake, a twist on what everyone else was doing worked well & I still do it that way today ( must admit durning survive I use a presser steamer to cook it). Big crab/ lobster boil just kind of makes the summer more summery. What a great way to remind us here in the north east that's it's still summer, having rained every weekend in July and August except one and a hurricane to boot. One pot cooking is great as it let's the host enjoy the party & keeps the food hot, easy clean up too!

    As listed above I "spice up" the water with pickling spice. I make my own but the store bought stuff or the crab boil bags you can buy work good to.
    Here's a list of the things I put into it. note I don't do this whole list, just pick and choose depending on what's in season and around.

    Lobster
    Shrimp
    Steamer clams
    Razor clams
    Top neck clams
    Mussels
    Big sea scallops still in the shell
    Conch
    Big oysters, (the cheep meaty deep sea ones)
    Spicy or sweet sausage
    Pork shank
    Bug chunk unsliced bacon
    Beef brisket or corn beef
    Craw fish
    Corn on the cob
    Red bliss potatoes ( whole)
    Tomatoes
    Cabbage

  10. #20

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    Oh, man. Thats right up there with the lobster roll suggestion as far as simple and traditional, but very tasty and possible fatal. LOL
    Quote Originally Posted by Chef Niloc View Post
    Ryans in NJ, steamer clams are in season and a nice touch. I guess it kind of unique (at lest for the restaurants around me) but I kind of do a lobster bake as a new England Louisiana craw-dad boil fusion. Having spent 1/2 my career in Louisana and Arkansas and 1/2 in NY it was just kind of happened that way. When I 1st moved to NY I was out in the Hamptons were everyone does the lobster bake, a twist on what everyone else was doing worked well & I still do it that way today ( must admit durning survive I use a presser steamer to cook it). Big crab/ lobster boil just kind of makes the summer more summery. What a great way to remind us here in the north east that's it's still summer, having rained every weekend in July and August except one and a hurricane to boot. One pot cooking is great as it let's the host enjoy the party & keeps the food hot, easy clean up too!

    As listed above I "spice up" the water with pickling spice. I make my own but the store bought stuff or the crab boil bags you can buy work good to.
    Here's a list of the things I put into it. note I don't do this whole list, just pick and choose depending on what's in season and around.

    Lobster
    Shrimp
    Steamer clams
    Razor clams
    Top neck clams
    Mussels
    Big sea scallops still in the shell
    Conch
    Big oysters, (the cheep meaty deep sea ones)
    Spicy or sweet sausage
    Pork shank
    Bug chunk unsliced bacon
    Beef brisket or corn beef
    Craw fish
    Corn on the cob
    Red bliss potatoes ( whole)
    Tomatoes
    Cabbage

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