How to cook lobsters
1. Pour cold water into a large saucepan - 15-19 liters for 3-4 kilograms of lobsters.
2. Add salt to the water by putting a couple of tablespoons of salt in 1 liter of liquid.
3. If desired, add a few bay leaves, a sprig of thyme or the juice of one lemon to the water for flavor.
4. Place a saucepan with salted water over high heat and wait until the water boils violently.
5. Take the lobster by the back with tongs and lower it into boiling water head first. Add all the lobsters as soon as possible, if there are several.
6. Cover the saucepan with the lobster, clock the time immediately and cook the lobsters according to the weight.
7. Check the readiness of the lobsters in several ways:
- the finished lobster should be bright red.
- the mustache must be easy to remove.
- the finished lobster meat should be firm, white with an opaque skin.
- in the female, the caviar should become orange-red and firm.
Boiled lobster soup
ProductsLobster - 1 kilogram
Butter - 100 grams
Sour cream - 1 tablespoon
Lemon - half a lemon
Carrots - 2 medium carrots or 1 large
Grape vinegar - 1 teaspoon
Spicy herbs, bay leaves, parsley, salt, pepper - to taste
How to make lobster soup
1. Wash the carrots, peel, cut into thin slices.
2. Fold carrots, herbs, lobster into a 5-liter saucepan, add water, grape vinegar, add salt. Cook for 15 minutes.
3. Lemon juice, butter and sour cream, heat up, salt, pepper, simmer over a low heat for 2 minutes, stirring constantly.
4. Serve the boiled lobster broth in deep bowls, serve the sauce separately in sauce bowls.
How to cook lobster tails
Place the lobster tails on the work surface. Take the lobster one at a time, cut the shell with scissors along the back. Cook for 5 minutes, then serve immediately: sprinkle with chopped green onions and olive oil.Fusofacts
- Lobster and lobster are one and the same.- Before placing the lobster in the pan, you need to secure it claws with rubber bandsotherwise you may be injured.
- Pot size to boil the lobster, you must match the size of the lobster itself. Usually 3-4 kilograms of lobsters need about 20 liters of water.
- Green lump in the tail of a lobster is its liver. It is edible, but it is not recommended to eat it, as it is not known what the lobster ate before the catch. In female lobsters, the tail can be found caviar... When boiled, it takes on an orange-red appearance. You can eat it, but most people don't.
How to cut and eat lobster
1. Prepare a large sharp knife and culinary scissors for cutting.
2. Remove the rubber bands from the cooled lobster claws.
3. With your hands, pull off the lobster's claws - including the long, narrow tube-like part where it meets the body.
4. Twist the lower, smaller part of the claw and carefully tear it off, together with the transparent substance coming out of it.
5. Tear the upper - large part of the claw from the long narrow part.
6. Take the upper most part of the claw and hit its edge with the blunt side of the leg several times until the hard shell splits.
7. Remove the meat from the split claw.
8. Take the long, narrow tube-like part of the claws and make an incision where the claws were attached. Insert scissors into the resulting incision and make an incision along the entire length in order to cut the tube in half and extract the meat from it.
9. Take the body of the lobster with your left hand, lift it, disconnect the tail with your right.
10. Roll the lobster tail into a ball.
eleven.Put your left hand on the ball, press with your right hand on it until a crunch appears. It is better to do this with gloves so as not to injure your hands on the hard chitinous shell.
12. Disconnect the shell along the fracture line and remove the meat.
13. Tear off the legs of a large lobster, break them in half so that you can suck out the meat.
How to choose lobsters
lobsters are best bought right by the river where they were caught. The lobster should be as fresh as possible during cooking, stored in the refrigerator for a maximum of 24 hours before cooking. It is better to choose lobsters, which do not have a semblance of a white web on their shells. When finished, boiled lobster should smell sweet, and their tails should be curled under the body. There is no point in buying frozen lobsters - they have neither taste, nor aroma, nor the benefits of fresh ones.
- Lobster price... Since lobsters do not live in Russia and the countries of the former CIS, they are imported only from far abroad. In Russia, lobsters are considered a delicacy, the cost of 1 kilogram of live lobsters can reach 10,000 rubles, boiled and frozen - from 3,000 rubles. (on average in Moscow as of June 2017).
What is the calorie content?
The calorie content of a lobster is 119 kcal / 100 grams.