How long lobster to cook?

Place the lobster in a large pot of boiling water – it is important that the lobster is completely submerged in the water. Together with the lobster, bring the water to a boil again, reduce the heat to medium and cook for 10-15 minutes, covered with a lid.

How to cook lobsters

1. Pour cold water into a large saucepan – 15-19 liters for 3-4 kilograms of lobsters.

2. Salt water by putting a couple of tablespoons of salt in 1 liter of liquid.

3. Optionally 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 lobster 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

Products

 

Lobster – 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 carrots, peel, cut into thin slices.

2. Put 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, salt, pepper, simmer for 2 minutes, stirring constantly.

4. Serve the boiled lobster with 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 along the back with scissors. Cook for 5 minutes, then serve immediately: sprinkle with chopped green onions and olive oil.

Delicious facts

“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 in the tail, you can find caviar… When boiled, it takes on an orange-red appearance. It can be eaten, but most people do not.

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. Using your hands, pull off the lobster’s claws — including the long, narrow tube-like part where it joins the body.

4. Twist the lower, smaller part of the pincer and carefully tear 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 cracks.

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.

11. Put your left hand on the ball, press with your right hand until a crunch appears. It is better to do this with gloves so as not to damage 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 XNUMX hours before cooking. It is better to choose lobsters, which do not have the appearance of a white spider web on their shells. The cooked 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.

The price of lobsters… 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 rubles, boiled-ice cream – from 000 rubles. (on average in Moscow as of June 3).

What is the calorie content?

The calorie content of a lobster is 119 kcal / 100 grams.

Leave a Reply