Cooking Test
Lobster meat should be pure white, opaque and elastic. Walking legs will pull out easily from the body. Tomalley will be green and firm. Roe will be bright red and firm. If it is black and oily the lobster is undercooked.

Basic Directions For Lobster Tails

Thaw lobster tails, they will be more tender than those cooked frozen. Insert point of kitchen shears between meat and hard shell on back. Clip shell down center, leaving fan tail intact. Do not remove underside membrane. Gently open shell, separating it from the meat. Lift raw tail meat through split shell. Arrange lobster tails, membrane side up in shallow pan with a small amount of water in bottom of pan to prevent drying.

Broil 4 inches from heat regardless of size. Turn, brush with melted butter and broil according to chart. The same method can be used for outdoor grilling, except place directly on well greased grill rack, cook membrane side first, turn, baste, & cook according to chart.

Boiling Lobster Tails
Drop lobster tail, thawed, into large kettle of boiling water with 1 tsp. salt for each quart
of water. When water reboils, lower heat and begin timing.

Time Table For Broiling & Boiling Lobster Tails (in minutes)

Lobster From the Orient
Spirited lobster and eastern vegetables

2 cups cooked lobster meat, sliced (500g)
2 tbsp. oil (30 mL)
1 small clove garlic, minced
2 tbsp. rum (30 mL)
1/2 cup chicken broth (125 mL)
1 cup bean sprouts (250 mL) 1
1 cup water chestnuts, sliced (250 mL)
1 cup broccoli (250 mL)
1 1/2 cups coarsely cut chinese cabbage (375 mL)
salt and pepper
1 egg, beaten

In a skillet heat the oil, the lobster meat and the garlic. Cook briefly. Add the rum, broth and vegetables. Simmer uncovered 5 minutes. Season with the salt and pepper. Add a little of the hot sauce to the lightly beaten egg. Stir the egg mixture into the remainder of the sauce. Do not let boil. Serve with rice. Serves 5.

 

Lobster Newburg

1/4 cup margarine or butter
1 1/2 tablespoons flour
1 lb. (2 cups) cooked Nova Scotia LOBSTER meat, cut into chunks
1/2 teaspoon salt Dash paprika
1/4 cup dry sherry or dry white wine 2
2 egg yolks, slightly beaten
1 1/2 cups light cream

In a medium saucepan or top of double boiler, melt butter. Stir in flour and let cook 1 minute. Add NOVA SCOTIA LOBSTER, salt, paprika and sherry. In a small bowl, combine beaten egg yolks and cream, gradually add to lobster mixture and blend well. Cook over very low heat or hot water until thickened, stirring frequently. Don't overcook. Serve over toast points or patty shells. Serves four.

 

Summer Lobster Salad

Meat from 2 Nova Scotia cooked Lobster
2 cups baby corn on the cob, precooked (500ml)
1 large yellow bell pepper, cut in strips
2 cups fresh Chinese green beans, cut in small pieces (500ml)
1/4 cup onion, diced (60ml)

Bring medium saucepan of salted water to boil. Add green beans and cook till just done, about 2 minutes. Drain and transfer to bowl of ice water and cool. Drain beans and corn and place in large bowl with pepper and onion.

Prepare dressing and let stand for 1 hour. Separate lobster meat, slicing tail into rounds and removing cartilage from claws. Divide meat between four plates and place on bed of lettuce or Belgian endive. Try using whole claws to garnish each serving.

Tarragon Dressing
3 tbsp tarragon vinegar (45 ml)
1 tbsp cracked black pepper (15 ml)
1 1/2 tbsp coarse-grained mustard (20 ml)
1 tbsp honey (15 ml) 3/4 cup vegetable oil (180 ml)
3 tbsp fresh tarragon, chopped (45ml) or 2 tsp/10ml dried tarragon crumbled

Bring vinegar and pepper to simmer in small heavy pan. Whisk in mustard and honey. Gradually whisk in oil. Remove from heat and mix in tarragon. Put half of dressing over vegetables and let stand at room temperature for one hour.

Serves 4.

 

Lobster Mexicana
Spiced lobster adds new excitement to an old favorite

2 cups cooked lobster meat (500 ml)
2 tomatoes, chopped 1/4 cup green pepper, chopped (50 ml)
1/2 cup cereal cream or blend (125 ml)
1/2 tsp. ground cumin (2 ml)
1/4 tsp. ground allspice (1 ml)
1/8 tsp. ground red pepper (0.5 ml)
2 cups unsalted cracker crumbs (500 ml)
1/3 cup margarine, melted (75 ml)

Mix lobster, tomatoes and green pepper. Arrange in an oblong 11" x 7" (2.5L) dish. Blend spices and cream. Pour 1/4 cup (50ml) of spiced cream over lobster mixture. Mix crumbs and melted margarine. Sprinkle over lobster combination. Pour remaining cream over crumbs. Cook uncovered for 30 minutes at 375 degrees F (190 degrees C). Garnish with limes and nachoes. Serve with rice and salad.

Serves 4-6.

 

Lobster Stew

1/4 cup butter
Meat from 1 or 2 Fresh Nova Scotia Hardshell Lobster

In a large saucepan, heat butter until foamy. Add lobster meat and cook until pink. Remove meat from pan and set aside.

1 onion, finely chopped
1/4 tsp. pepper
2 cups boiling water
2 cups chopped raw potatoes
1 tsp. salt
1/2 tsp. salt
2 cups milk

Add onions to remaining butter in pan and cook until transparent. Stir in water, 1 tsp. salt and potatoes. Bring to a boil, cover and simmer for about 5 minutes or until potatoes are tender. Stir in lobster, milk, 1/2 tsp. salt and pepper. Heat thoroughly, but do not boil. Pour into individual serving bowls.