Although most of the lobster shells I use are from suppliers, I do buy and eat live lobsters sometimes at least. It will take many more lobsters to find really the best way to cook them, but I am getting closer at least. Let me tell you my main concepts for lobster cooking:
1. The perfect lobster dinner must be ready within half an hour after killing it – to keep as much freshness as possible. The half an hour is really a maximum limit and it includes preparation, cooking and serving time.
2. The dish must consist of not only claw and tail meat but as much components as possible, including knockle meat, liver, blood and eggs.
3. No seasoning to highlight only lobster taste.
4. As I am making lobster shell sculptures, I want the shell to suffer as few damage as possible.
Right, so let’s get started, I have a couple of photos for you to check.
Everything is ready, most stuff on the right hand side are needed for the cones. But the star of the show is the lobster for sure.
The cones while cooking. Note that I made 2 big ones roughly for the size and shape for the claw meat. I could have just replace them with naan breads – if I wanted to do a mish mush.
Our little friend is gone, the tail meat is separated from the shell and covered by the liver – which turns to a green mash if cooked in water, so must people don’t even know how delicious it can be if it’s not ruined!
I cooked the tail and the liver for 10 minutes in the oven. I will try to grill it next time.
Unlike the tail, claws are cooked in water. Claw ends must be out of water. I cooked it for 8-9 minutes, but because it was only the claws, even less should have been enough.
I use little hooks to get the meat out of knockles.
It’s not necessery to crack the whole claw to get the meat out of it.
The white stuff on the surface shows that I overcooked the claws a little bit. There is a very narrow pathway between overcooked and undercooked claws, and it heavily depends on the conditions as well.
The claws are on the claw shaped cones with some butter between them.
Everything is on the plate which has to be.
Not everyone likes ginger beer, but I think this is the best choice for a lobster. I used no seasing, but I do prefer a drink with a strong taste. At least oysters are a popular choice for a lobster dish. And the glass on the right is… well, let it be my secret for now.
Shell drying. Unfortunately, tail and body shells of a Cornish lobster don’t keep their original colour. Maybe if it was a molted shell…
Thank you for reading through all this long post!