Trying out recipes to pass on to you.

lobster? in these parts?

Posted: October 8th, 2009 | Author: leah | Filed under: Uncategorized | 6 Comments »

when you’re from a landlocked state like me, you’re first exposure to seafood is either in the fish stick form or another fried variety. you’re local (though impressive) aquarium has a “state fish” display with the likes of crappie, catfish and gar. not exactly culinary treats (unless fried of course). and lobster? those are the sad looking creatures kept in tanks at the grocery store your mom stops at to distract you long enough to pry that box of cookie crisp out of your grubby paws. no one buys one. no one cooks one. perhaps you are allowed a bite or two from an adult’s plate at a restaurant. like red lobster.

but then you get older. you get braver and try things on your own. order the sea bass or trout special. you try a local fish delicacy on a vacation. you find places in town who fly in fish fresh daily and you buy a gorgeous side of salmon or some mussels to cook up. maybe look up a new recipe to try yourself in an old Gourmet magazine you’ve saved (RIP GOURMET) or something online. now we’re talking. and now you’ve advanced to taking live things (mussels) and, well, killing the sad saps for your dinner. what’s next….lobster?

i’ve wanted to try many a recipe with lobster. i’ve had a killer lobster corn chowder locally i’ve wanted to recreate. i’ve read many a summer culinary love story about lobster rolls. and come on, who DOESNT love dunking hunks of lobster in warm melted butter. at red lobster.

enter the knowledgeable, the stunning tasha of the beloved tasha does tulsa blog giving the heads up on a fundraiser where (GULP) live lobster, freshly shipped in can be mine! Or (I DIE) they cook it FOR YOU to go home and do what with you may. is the price right? i don’t know! is it for a good cause? it is! how rewarding! so tulsa peeps, want to know how to get in on this treasure? more from tasha’s blog:

St. Dunstan’s Episcopal Church and Preschooloffers as much fresh-caught lobster as you can eat – we’re talking lobsters that were basking in the ocean just the day before you chow down. Simply pre-order and get to 5635 E. 71st Street on Saturday, Oct. 24. It’s $20 for a live Maine lobster, or for $20 for 1 1/4 pound of the cooked stuff.The deadline to order or sign up for the potluck is Oct. 19.  Simply call dear, sweet Angela at 918.492.7140, or e-mail her.”

go here to read more info and for some adorable pics!

so friends, what shall i DO with my lobster? first, i’ll be celebrating the completion of a HUGE work project. it’ll be fitting to cook something so special. and second, there are likely many people like me reading this or tasha’s blog who are  scared to kill their own lobster (enter images of the annie hall lobster scene) but want the deliciousness. so share with me what recipes you love to make with lobster. or ones you’d like to try.

6 Comments on “lobster? in these parts?”

  1. 1 Johanna said at 10:02 pm on October 8th, 2009:

    There is only 1 way to cook lobster. Take this from the lobster whisperer.
    1. Boil LOTS of water in a big pot WITH A LID.
    2. Get your lobster out of the fridge. Steel your nerve.
    3. Take off the lid, throw the lobster in the pot, slam the lid down.
    4. Hold.
    5. Keep holding. Do Not Scream. It will rile the lobster.
    6. 12 minutes later, remove lid, remove lobster.
    7. Remove rubberbands from claws, remove meat from shell, dunk in butter.
    Lots of paper towels are necessary.

    The only acceptable variation is to mix it with a little celery and mayonnaise, and put it in a (TOP SPLIT ONLY) hot dog bun.

    I will hear no debate. I am not a Homard a l’americaine kind of person. :)

  2. 2 Laura said at 8:47 am on October 9th, 2009:

    Over Labor Day when we were in the OBX, Steele and I made a dish from one of Ina Garten’s cookbooks: Easy Seafood Paella. It’s a really DELICIOUS (seriously–knock your socks off delicious) and fairly easy recipe, though time consuming. But most importantly, it’s an affordable way to serve lobster to a group without having to buy individual lobsters for everyone. We used the meat of two whole lobsters, which we had cooked for us at the seafood joint where we bought them from. Steele ripped the lobsters apart while I put everything else together. I can’t recommend this recipe enough: huge chunks of lobster mixed with veggies and andouille in rice with lots of delicious spices, incl. my favorite, sapphron. It’s a paella everyone will love!

  3. 3 leah said at 8:58 am on October 9th, 2009:

    joh and laura- both sound delish! laura, does this look right?
    looking forward to having to choose!

  4. 4 Brooke said at 11:42 pm on October 9th, 2009:

    I once had a to die for heavenly oh my goodness kinda Lobster Bisque at III Forks in Dallas. Divine!! That is about the extent of my lobster experiences, Red Lobster aside! Though I love seafood, I rarely order the biggies like lobster because of my cheap tendencies! Bisque might be a good option in this cold weather…anyway, good luck with your lobster adventures! Wear a bib! Drizzle with butter or cream!


  5. 5 Dawn said at 1:17 pm on October 16th, 2009:

    Well, being a not-very-experienced cook myself, I have not attempted the lobster. My dad would on occassion, though, as I grew up. I was always sad watching the live lobsters get drooped into the boiling water… And oh, they scream. 8-year-old sensitive child = sad.
    But I do think they are yummy in the buttery sauce! And I have a weakness for Lobster Bisque!

  6. 6 Bakezilla said at 5:20 pm on October 17th, 2009:

    Lobster ravioli is one of my all time favorites, but I never make it. It’s a restaurant dish for me. Legal Sea Food, in the Boston area, makes some of the best lobster bisque known to (wo)man as well.

Leave a Reply