15 Easy, Unfussy Lobster Recipes To Make Any Night Of The Week (2024)

FAQs

Why do you soak lobster in milk? ›

The primary reason I've seen seafood washed (or soaked) in milk or buttermilk was to help remove any “fishy” flavor.

Cooking lobster tails is a fairly simple process. When you buy lobster tails, you can steam them, boil them, grill them, bake them, broil them or even smoke them. If you aren't sure which method to use, we strongly recommend boiling your lobster tails because it's your best bet to avoid the tails sticking to the shell.

Live lobster should be cooked the day it arrives. However, the lobster will usually do all right in the refrigerator for an additional 24 hours if put in an open container with wet newspapers. If your lobster does arrive a day early, we recommend you par boil or blanch it.

A researcher in animal behaviour recommends people kill their lobsters before cooking them, after extensive research suggests crustaceans can feel pain. Robert Elwood, professor emeritus of animal behaviour at Queen's University in Northern Ireland, has spent more than a decade researching the issue.

Online research had recommended letting the fish soak submerged in milk for around 20 minutes, before rinsing and cooking in your preferred fashion.

Place the lobster tails on a preheated grill over medium-high heat and cook for 5 minutes per side or until they turn opaque and start to brown. Finally, serve with fresh lemon or your favorite sauce. Grilling lobster tails is a fantastic and summer-friendly way to enjoy a classic seafood dish in your backyard.

Steaming cooks whole lobsters more slowly than boiling, so it reduces the chance of overcooking and offers more control. It also makes less of a mess! Go with steaming if you plan on serving whole lobster at a sit down dinner. Keep the lid on tight to keep in the steam.

Bring a large stockpot of salted water to a boil. Reduce heat slightly and keep water at a gentle boil — stronger than a simmer, but weaker than a rolling boil. Add lobster tails, and boil until they are bright red and their meat turns white and tender. Each tail should take about 1 minute per ounce to cook.

When not to cook a lobster? ›

It's best to cook your lobsters the day they arrive, but they can be stored up to two days if needed. If you need to store them when they arrive, wrap the lobsters in damp paper and store with ice packs or in the refrigerator and keep them as cold as possible — but don't freeze them.

It will take between 12 and 24 hours for them to thaw completely, and once thawed you will want to take them out of the refrigerator 30 minutes to an hour before cooking. This will allow your lobster tails to reach room temperature, perfect for cooking.

You should never eat lobster that is dead unless you are the one who just killed it. Aside from that I would say right after it has molted is about the only time you should not eat lobster as the meat takes a spongy texture that is not at all nice. At that time the shell is soft.

Before cooking, soak the fish in milk for 20 minutes

In this scenario, the protein in the milk binds with the compounds that cause that fishy odor, in essence extracting if from the fish.

If you want to stay simple, stick with a subtle lemon and butter sauce or garlic herb and butter sauce. You might also want to try seasoning your lobster with a subtle blend of classic spices like sage, rosemary, thyme and parsley or complement your meal with a French-inspired tarragon marinade or cream sauce.

Techniques for freezing lobster meat varied: soak it in milk to reduce freezer burn, wrap it tightly so there was no air left in the packaging and so forth.

We've found an easy way to eliminate the smell: Soak the fish or the shellfish meat in milk for 20 minutes and then drain and pat dry. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it. The result is seafood that's sweet smelling and clean-flavored.