hmm i was more of a scrimp man. lobster tends to be kinda tough...er try soysauce with lots of butter. you know soysauce goes wit everything. lol that or kimchi. lol
this is an easy one. boil the lobsters until they are red, very where. look up on line the exact pound to boil time. boil with old bay seasoning. after they are done, take your kitchen scissors and cut the lobsters up the middle the long way. so you have a left side anda right side of the lobster. they'll be hot, so not a huge hurry. while they are colling, take some butter and cumin and melt it in the microwave. now you have 4 lobster halves. put them on a broiler pan, brush the butter over the 4 halves and broil them in the over until there's some crisp-age happening. there done when you take them out of the water, this just lets you add a lil' something something and the brioler adds a great burnt/grill flavor. do it do it. btw, butter or whatever type of spread you use, add cumin is the best way to make anything going on a grill in a hurry taste better. EDIT: dekalb farmer's market, or any farmer's market is the place to buy lobster.
1. get in yo car. 2. drive to red loobsta. 3. order loobsta. 4. drive home. 5. fix it up on your plate and make it look like you made it.
I like a butter poach with some white wine and lemon. Melt enough butter in a sauce pot to submerge the lobster tails. Squeeze the juice of 1 lemon and equals parts of wine into the pot. Place the tails in and do it on low/medium just till it gets done. Not really good for the heart but it'd delicious
Forget most of what everyone has said. Especially the red lobster suggestion:barf: It depends on your cooking level. If your are fairly experienced and comfortable in the kitchen you have lots of options. If you are a beginner dont even attempt to cook lobster go to a nice restaurant and save yourself the embarrasment. #1 You must buy the lobster while it is still alive. DO NOT buy frozen lobster tails you will be wasting your money. A 1lb lobster will feed 1 person. #2 Decide on a cooking method ex. broiled, grilled, steamed, poached etc.... (you should not boil the lobster if at all possible) #3 Pm me for recipes or just search the web I have some very good recipes that are quick and easy if that is what you want. I am a chef (currently working in the Olympic Village in Beijing) so just let me know what kind of food you like and your cooking level and I can walk you through it.
cook the lobster in one of the above fashions... then prepare about 1cu of ghee (indian style twice boiled clarified sweet/unsalted butter - search for recipe) - set aside in a 12in or so pan (med rang temp) lightly buttered pan, (remember to let the butter get hot and just a touch brown as it will add a nutty depth to the flavor) put about 5 minced shallots and sweat, sprinkle with a pinch of salt and about 3t of lemon zest add about .5cu of champaign to the pan and allow the alcohol to burn off, then wisk in the ghee until combined. drizzle over champaign butter sauce over the lobster. side it with brussel sprouts, asparagus, potatoes, or something else of a complimentary palette. NOTE: as with all dishes, TASTE the sauce as it comes along to decide if the flavor is strong enough (i.e. simmer a little longer) or punchy enough (i.e. does it need more salt or a dash of white pepper?) is the sauce too thin for your taste? thicken with a quick slurry (search for recipe)
My cooking level is pretty decent... Not in professional way, but so far most of my guest haven't complained about my dishes, which have been mainly pastas and korean foods). kimchi jjige, kimchi fry rice, kimchi kimbap, etc. haha Has anyone here try lobster sashimi?? it's pretty good too.
if you're korean, then make a favorite... with lobster (saewoo jeon, dolsot bibimbap, nakji bokkeumbap with a lobster substitute would work fine) remember, you can stir fry lobster just like any critter, and a bowl of udon, somen, or soba with kombu dashi would work really well. in fact, get yourself a a decent rice wine and drown the fucker in THAT, then process him and stir fry, MMMMM, drunken lobster
yes i know Junmai is the good stuff, but you wouldn't use that for cooking any more than you would use Dom for the champaign butter sauce