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Started By
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I need ideas for lobster meat
Posted on 12/30/16 at 9:29 am
Posted on 12/30/16 at 9:29 am
Rouse's has them on sale for $9.99/lb so I picked up three of them, blanched them for a minute just so I could remove the meat from the shells, then butter poached them sous vide. They're in my fridge awaiting a dish that I'll be bringing for football Sunday. I'm not looking for an entree, but something smaller, hot or cold for a group of 8 or so.
8
Posted on 12/30/16 at 9:32 am to Degas
Posted on 12/30/16 at 9:32 am to Degas
A massive lobster roll made on Leidenheimer bread.
Posted on 12/30/16 at 9:55 am to Trout Bandit
lobster bisque would be real nice, throw some shrimp and scallops in there and your pants may fly off your body
Posted on 12/30/16 at 10:54 am to Degas
Hot or cold Lobster dip.
Hot: make a bechamel & flavor it according to your preferred outcome.
Cold: start with cream cheese & get creative.
Or just Google it!
Hot: make a bechamel & flavor it according to your preferred outcome.
Cold: start with cream cheese & get creative.
Or just Google it!
Posted on 12/30/16 at 10:57 am to Degas
quote:
butter poached them sous vide
That sounds damn tasty. Not sure what to do with the meat. Someone on here a while back had something they did that was spooned into buns. It was in the lobsterman thread. Guy from main that ships them live for dirt cheep.
Posted on 12/30/16 at 11:30 am to Degas
I had some lobster mac and cheese at Eddie V's last month that was amazing. It sounds kind of basic but it works well. My vote would go toward lobster bisque though. Rich soup with rich meat, a perfect combination.
Posted on 12/30/16 at 11:33 am to Degas
If you still have the shells, make a lobster stock and then maybe make some individual lobster pot pies.
Make a veloute (butter based roux and lobster stock), fold in the diced lobster meat, some blanched carrots, peas, maybe some chervil or tarragon. Place in those mini pie tins, top with puff pastry and bake.
Something like that would be pretty awesome.
Make a veloute (butter based roux and lobster stock), fold in the diced lobster meat, some blanched carrots, peas, maybe some chervil or tarragon. Place in those mini pie tins, top with puff pastry and bake.
Something like that would be pretty awesome.
Posted on 12/30/16 at 11:37 am to Degas
Lobster Mac n cheese is always a crowd pleaser and easy to serve to a larger group
This post was edited on 12/30/16 at 11:39 am
Posted on 12/30/16 at 11:45 am to BlackenedOut
quote:Great advice. No shells of mine hit the garbage until a stock is made, and it's ironic that you mentioned it now because I'm reducing the said stock as we speak. Gonna concentrate the shell out of it.
If you still have the shells, make a lobster stock
Posted on 12/30/16 at 12:16 pm to Degas
I love tarragon with lobster. I've been butter poaching tails in butter, tarragon and a bit of brandy. Delicious.
Pot pie is a good option. I would like a puff pastry top with that.
Pot pie is a good option. I would like a puff pastry top with that.
Posted on 12/30/16 at 12:18 pm to Gris Gris
quote:Yes indeed. I had fresh tarragon in the sous vide pouches.
I love tarragon with lobster
Posted on 12/30/16 at 12:22 pm to Degas
Posted on 12/30/16 at 1:16 pm to Gris Gris
Cold or hot, how would you utilize what I have on hand?
Lobster sous vide at 129 degrees for 25 minutes in beurre monte with tarragon.
Posted on 12/30/16 at 1:30 pm to Degas
Lobster tacos or lobster quesadillas. I bought a dozen live lobsters from the lobster guy and will be doing some of these with my leftovers along with lobster bisque. I've had them from the cousins Maine lobster food truck and they are awesome.
Posted on 12/30/16 at 1:31 pm to Degas
That's a lovely picture.
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