Lobster Recipes - for cooked lobster or crayfish
Total Time
5 minutes
Prep Time
5 minutes
Rating
4.89 out of 5 stars
(18)
Ingredients
4 servings
- Whole cooked lobster(s) or crayfish
- Marie Rose aka Thousand Island
- Tartare Sauce
- Seafood Cocktail Sauce (most intense flavoured, use sparingly)
- RecipeTin Family Favourite Seafood Sauce (my pick!)
- Prawn Cocktail recipe - sub prawns with lobster
- 50g / 3 tbsp salted butter (, cut into 1.5cm / 1/2" cubes (or unsalted + 1/4 tsp salt)
- 1 garlic clove (, very finely minced)
- 1/4 tsp black pepper
- 1 tbsp parsley (, finely chopped)
- 1 tbsp+ lemon juice
- Lemon wedges & 1/2 cup parsley leaves (, for serving)
- Crusty bread (, for mopping plate!)
- Lemon Butter Sauce recipe
- 1/4 tsp salt
- Lemon wedges & 1/2 cup parsley leaves (, for serving)
- Crusty bread (, for mopping plate!)
- 1 cup (lightly packed) parsley (, chopped (OK to include some stems, up to 1/4 cup)
- 1 tbsp whole capers
- 2 tsp Dijon mustard
- 1 garlic clove (, chopped)
- 2 tsp red or white wine vinegar
- 1 anchove (large, or 2 small) (, chopped)
- 1/4 cup extra virgin olive oil
- 1/8 tsp black pepper
- 160g / 1 cup cooked lobster meat (, cut into 1cm/ 2/5" cubes (1 x 600g/1.2lb whole lobster)
- 2 1/2 tbsp kewpie mayonnaise (or Hellman's) (Note 3)
- 2 1/2 tbsp celery, finely chopped (~ 1 stalk)
- 1 1/2 tbsp green onions (, very finely sliced)
- 2 tsp chives (, finely chopped)
- 2 tsp lemon juice
- 1/4 tsp salt
- Pinch black pepper
- butter (, softened, for buttering buns)
- 3 mini brioche buns or rolls (or other very soft roll best for this)
- Plain potato chips (, for serving (classic accompaniement)
- Garnishes (optional): Pinch paprika, chopped chives, lemon wedges
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Preparation
Step 1
Thaw:
Step 2
If lobster was frozen, thaw lobster overnight in a bowl or tray (with sides to catch liquid). Drain well before use.
Step 3
Remove shell (see photos in post):
Step 4
Cut between head and tail: Insert a small knife at a 45 degree angle into the gap between the tail and head. Cut along the top and sides through to the middle - no need to do underneath.
Step 5
Separate head from tail: Twist the tail to separate it from the head. It will pull out meat from the head as well.
Step 6
Clean: Scrape or trim off any yellow of black residue on the end that came out of the head.
Step 7
Cut underside: Cut down both sides of the soft shell on the underside of the tail. Then peel it back like a can of sardines to reveal the lobster flesh.
Step 8
Remove flesh: Carefully remove the flesh - it should come off the shell cleanly.
Step 9
Remove poop vein - if you see a poop vein (black "string" down the back of the lobster tail meat), then carefully pull it out. If you stretch the meat out straight, you should be able to pull it out in one go. Otherwise, pick it out when you slice it. (Sometimes poop vein is thick, sometimes barely there!)
Step 10
Residual meat in head: There will be some residual meat in the head that can be used. The yellow "mustard" (called tomalley) has very intense lobstar flavour but is an acquired taste... I do not eat it!
Step 11
How to serve: Lobster tail meat can be served whole, sliced into thick or thin pieces or diced, depending on use. I do not recommend shredded as it loses juiciness.
Step 12
Seafood Sauces:
Step 13
Make Sauce per the Dipping Sauces recipe.
Step 14
Serve alongside lobster for dipping. Either cut the lobster into bite size pieces, or serve whole for people to cut themselves. Plate it up individually or on a share platter.
Step 15
Lobster Cocktail:
Step 16
Make the Prawn Cocktail recipe but substitute prawn for lobster cut into small bite size pieces.
Step 17
Lobster with Herb & Garlic Butter:
Step 18
Melt butter in a small skillet over medium heat. Once foamy, add garlic and cook until light golden. Remove from stove, add lemon juice and parsley.
Step 19
Serving: Pour into serving bowl and serve alongside lobster. Garnish with parsley leaves and lemon wedges.
Step 20
Eating: Let people either dip in bite size pieces or drizzle over lobster, plated up indivudually or on a share style plate. Mop plate clean with crusty bread!
Step 21
Lobster with Lemon Browned Butter Sauce
Step 22
Make the sauce per the Lemon Browned Butter Sauce recipe.
Step 23
Slice the lobster into bite size pieces. Pile onto plate or arrange on indivudual plates. Sprinkle with salt (necessary as browned butter is unsalted).
Step 24
Serving: Drizzle with some browned butter, then serve more on the side. Garnish with parsley leaves and lemon wedges.
Step 25
Eating: To eat, dip or drizzle lobster with more browned butter. Mop plate clean with crusty bread!
Step 26
Salsa Verde:
Step 27
Blitz ingredients in a Nutribullet or small food processor until it becomes a paste. It should be smooth but a bit of courseness for texture ie don't blend into a smoothie.
Step 28
Slice lobster into bite size pieces. Arrange on indvidual plates or share plate. Drizzle little dollops of salsa verde over lobster - don't go overboard, the flavour is quite strong!
Step 29
Garnish with lemon wedges & parlsey leaves, serve.
Step 30
Lobster Rolls:
Step 31
Place lobster in a bowl. Add mayonnaise, lemon, chives, celery, green onions, salt and pepper. Gently toss to coat.
Step 32
Split then generously butter buns or rolls. Stuff generously! Makes 2 mini brioche buns or 3 round rolls.
Step 33
Save recipe for the next time?
