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Cooking Test for Lobster
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. |
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Enjoy one of our lobster recipes today! |
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Easy Lobster Chowder
4 live lobsters (each about 1¼ to 1½ pounds)
4 T. butter, divided use
2 C. heavy cream
1 quart whole milk
Salt, freshly ground black pepper
Steam or boil the lobsters for 18 minutes. Place cooked lobsters on several
platters to cool and catch the juices; reserve that liquid. After lobsters have
cooled, crack the shells and pick meat from them. Remove the green liver
(tomalley) and any coral (roe) found with the meat.
Saute the meat: After all the meat is picked out, heat 1 1/2 tablespoons butter
in a heavy sauce pan and saute tomalley and roe in butter for three minutes. Add
more butter and 1/4 of the lobster meat into the pot; gently saute the meat.
Repeat this until all the lobster meat has been sauteed - about 5 to 10 minutes.
Finish the chowder: Add cream, reserved juice and milk. Simmer, uncovered, on
low heat for 1 hour or more, taking care not to boil. Salt and pepper to taste.
Serve piping hot.
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