Executive Chef's News

LOBSTER TIME!

Lobster were so plentiful many years ago that Native Americans used them to bait their hooks for fishing. In colonial times, lobsters were considered “poverty food.”
They were harvested from tidal pools and served to children, to prisoners, and to servants, who exchanged their passage to America for seven years of service to their sponsors. In Massachusetts, some of the servants finally rebelled. They had it put into their contracts that they would not be forced to eat lobster more than three times a week. As you know, things changed and by World War II lobster was considered a delicacy, and consequently was not rationed.

Nutritional Information

Premium hard shelled Maine lobster is more than great tasting, it’s healthy. Maine lobster is low fat and high in protein.

Nutritional information is based on 100 grams (3.5 oz) of cooked edible product.
Lobster = 98 Calories, 21 Protein, 0.6 Total Fat, 72 Cholesterol
Chicken = 165 Calories, 31 Protein, 3.6 Total Fat, 85 Cholesterol
Whole egg = 149 Calories, 12 Protein, 10 Total Fat, 423 Cholesterol

PLUS!
Lobster meat contains omega-3 fatty acids, the substance that seems to reduce hardening of the arteries and decrease the risk of heart disease.

There are several types of lobster in the world. Most Americans are familiar with two kinds of live lobster, the classic Maine Lobster or American Lobster and the Spiny Lobster also known as the Florida Lobster. There are actually more than 40 different varieties of lobster.

Most of us think of live Main lobsters with those two large, meaty claws when we think of lobsters. You buy them live in many supermarkets today or have them sent to you via the Internet. If a Maine Lobster is missing a claw it’s called a “cull.” Spiny Lobsters, also called Rock Lobster, have no claws but they have hard shells and very long antennae. They come from both warm and cold water climates.

When it comes to lobster tails, the first and most important decisions you will make is whether to buy warm water or cold water tails. Warm water tails come mainly from Florida, the Caribbean and Latin America with big suppliers from Cuba and Nicaragua. Cold water tails generally come from Maine, Australia, New Zealand and South Africa. Yes, you will pay more cold water tails. It’s about a $5 difference per pound. There is a definite difference in taste and quality between warm and cold water tails. The cold water tails have whiter meat and are more tender because they grow more slowly in cold water. Most people will tell you the more expensive cold water tails also have a cleaner taste.

Cooking Live Lobsters
Maine Lobster Boil w/Drawn Butter
Ingredients:
1 Gallon Water
½ Bunch fresh thyme
4 Bay leaves
2 Lemons, halved
4 Live lobsters, about 2 lbs each

Drawn Lemon Butter
1 Cut (2 sticks) salted butter

Make a tasty cooking broth by combining the water, thyme and bay leaves in a big pot. Squeeze the lemon juice into the water and then drop in the empty rinds. Bring the pot up to high boil. Plunge the lobster into the boiling water, cover, and boil for 15 mins. The lobster shells will be bright and the tails will be curled when they are done, While the lobsters cook, make the lemon butter. Heat the butter in a small pot over low heat. Warm it up gently so the milk solids begin to cook and sink to the bottom of the pot. Keep a close watch because once the milk solids collect and fall, they burn really easily. Strain the clear butter into a small serving cup, leaving the solids behind, and give a squeeze of lemon juice.

How do you know when a lobster is cooked?

- Lobsters will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Follow these easy tips to ensure they are cooked:
- Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
- The meat inside the lobster will be firm, white and opaque. The tomalley, which fills much of the body cavity will be greenish-yellow.
- The roe in female lobster will be bright orange-red and firm. If it is a dark greenish-black, with an oily tar-like consistency, the lobster is undercooked.
- The internal temperature will be 180 degrees F

Be careful not to overcook the lobster. Moderate overcooking causes toughening of the meat, shrinkage and loss of flavor; while extreme overcooking may cause the meat to fall apart of become mushy. If the lobsters will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 to 2 days.

Cooking Lobster Tails

Cooking frozen lobster tails is possible, but the best results are obtained if the tails are defrosted first. To defrost the lobster tails, place them in the refrigerator for a period of 8 – 10 hours or alternatively place them in a bowl of cold water. They can be defrosted in the microwave, but make that you do not start to cook them instead. Once the tails have been completely defrosted, they will be ready to cook. Set oven to a medium broil at 500 degrees. Place on cutting board or workable surface, split the tail and place the meat on top of the tail.

Time Table For Broiling & Boiling Lobster Tails
- in minutes:
Weight 1 – 3 oz. / 4 – 6 oz. / 10 -12 oz. / 14-16 oz.
Broiling 3 -4 min/ 5 -6 min. / 8 -10 min /12 -15 min.
Boiling: 3 - 5 min / 5 – 7 min / 10 -12 min. / 15 – 20 min.


Click here to try some fantastic Lobster recipes at home!

Bon Appetite!
Casey Belile
Belhurst Executive Chef