• 9/25 Nat'l Lobster Day 3

    From Dave Drum@1:3634/12 to All on Thu Sep 23 16:33:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Microwaved Citrus Buttered Lobster Tail
    Categories: Seafood, Citrus, Herbs
    Yield: 1 Serving

    8 oz Lobster tail
    1/4 c Water
    2 tb Butter
    1 1/2 ts Lemon juice
    1/4 ts Orange peel; fine shredded
    Salt
    Ground ginger
    Paprika

    If frozen, place lobster tail in shallow baking dish.
    Micro-cook, covered, on 30% power about 5 minutes or till
    thawed, rotating dish a quarter-turn once. The tail is
    thawed when the shell is flexible enough to bend.

    Using a heavy knife, cut through the center of the top
    shell. Continue cutting through meat, but not through
    undershell.

    Spread the tail open, butterfly-style, so meat is on top.
    Return to shallow baking dish. Pour water on top.
    Micro-cook, covered, on 50% of power for 5 to 7 minutes or
    just till meat is opaque, rotating dish a quarter-turn
    every minute. (Shield cooked meat with small pieces of
    foil, * if necessary, to prevent overcooking.) Let stand
    covered for 5 minutes.

    Meanwhile, combine butter, lemon juice, orange peel, salt,
    ginger, and paprika. Micro-cook, uncovered, on 100% power
    for 30 to 45 seconds, or till butter is melted. Mix well.
    Drizzle lobster tail with butter mixture.

    * Be careful using foil, especially in older microwaves,
    lest you cause a lightning storm inside your nuker - UDD

    Makes 1 nice serving

    From: http://www.freecookingrecipes.net

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  • From Dave Drum@1:261/38 to All on Mon Sep 25 06:33:12 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lazy Lobster
    Categories: Seafood, Vegetables, Herbs, Citrus
    Yield: 2 servings

    Salt
    2 (2 lb ea) live lobsters
    6 tb Unsalted butter; in chunks
    1 tb Chopped parsley
    2 ts Thin sliced chives
    1 ts Snipped dill
    Few tarragon leaves
    Few chervil sprigs
    Lemon wedges; for serving
    Fresh ground pepper

    Put a large pot of water on to boil. Salt heavily: 1/4
    cup per gallon. When water reaches a rolling boil, add
    lobsters headfirst, put on the lid and bring back to a
    boil. Continue boiling with lid slightly ajar, 8 minutes
    for a 1 1/2 pounder or 10 minutes for a 2 pounder. The
    lobster will not be fully cooked: It will cook further
    upon reheating.

    Remove lobsters from pot with tongs, and let cool in the
    kitchen sink. When lobsters are cool enough to handle,
    remove tails and claws (with knuckles attached) with a
    twisting motion. (Reserve bodies for another purpose or
    freeze for future use.)

    Using lobster crackers or mallet and kitchen shears,
    crack shells and remove meat from tail, knuckles and
    claws. For presentation, try to keep claw meat intact.
    Use a paring knife drawn down the middle of the tail
    meat to remove intestinal vein; rinse meat briefly if
    necessary. If you wish, wrap and refrigerate for up to
    24 hours, or proceed immediately with rest of recipe.

    To finish, put half the butter in a skillet over medium
    heat. Add room-temperature lobster meat and bring to a
    low simmer. Turn heat to low, put on lid and cook for 5
    minutes. Add remaining butter, turn off heat and cover
    for 5 more minutes.

    To serve, divide lobster meat into two warmed shallow
    soup bowls. Spoon butter evenly over each serving.
    Sprinkle with parsley, chives, dill, tarragon and
    chervil. Serve with lemon wedges, and dust with black
    pepper.

    By: David Tanis

    Yield: 2 servings

    RECIPE FROM: https://cooking.nytimes.com

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