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Lobsters - crawfish boil style?
Posted on 5/21/19 at 4:23 pm
Posted on 5/21/19 at 4:23 pm
Siap searched didn't find anything. Buddy got a deal on 25 lbs of lobsters 3/4 to 1 lbs each. Wants me to coolbe boil them like I do crawfish. Anyone drive this? I assume they just need to cook and soak a little longer, but do everything the same?
8
Posted on 5/21/19 at 4:31 pm to metryboy
In general, the shell is too hard and it doesn't come out near the same. With them being that small, maybe.
I worked with a chef that used to boil the lobster about half way then remove the meat and finish it with a quick saute adding in a touch of crab boil, cajun seasoning and butter....it always came out delicious.
I worked with a chef that used to boil the lobster about half way then remove the meat and finish it with a quick saute adding in a touch of crab boil, cajun seasoning and butter....it always came out delicious.
Posted on 5/21/19 at 4:32 pm to metryboy
Posted on 5/21/19 at 4:43 pm to metryboy
You can boil and soak those things for hours and none of the seasoning will absorb into the meat.
Posted on 5/21/19 at 4:44 pm to metryboy
It's possible to get the flavor right. I have a friend who did it. Correct he just soaked for a while. He might have actually popped a hole in the shell body and the tail but I don't remember exactly.
The texture just isn't the same as crawfish. I was wishing I just had a tray of crawfish the whole time.
Crawfish>Lobster boiled like crawfish
ETA: 3/4 to 1 pound lobster are small. It's doable, just don't recommend.
The texture just isn't the same as crawfish. I was wishing I just had a tray of crawfish the whole time.
Crawfish>Lobster boiled like crawfish
ETA: 3/4 to 1 pound lobster are small. It's doable, just don't recommend.
This post was edited on 5/21/19 at 5:00 pm
Posted on 5/21/19 at 4:49 pm to metryboy
I once worked at a grocery store that sold live lobsters and boiled crawfish. We boiled a lobster in the crawfish boil but it really did not take the seasoning like the crawfish.
Posted on 5/21/19 at 5:04 pm to metryboy
When we used to have the TD hookup a bunch of us cooked them all kinds of ways, split them and baste in butter over a grill was the best. Old photos.
Posted on 5/21/19 at 6:22 pm to metryboy
Had weirdly good results doing this on mother’s day. Used a highly concentrated “stock” and boiled the 1.5# or thereabouts lobsters for about 10 minutes. Also made a clarified butter with some spice folded in.
While the lobsters picked up just a bit of spice, the corn, mushrooms, etc... had a better flavor than a regular crawfish boil. And I threw in some Trader Joe’s dumplings which came out really well.
Still not sure I’d recommend it as I think the quick blanch and finishing in beurre monte is better.
While the lobsters picked up just a bit of spice, the corn, mushrooms, etc... had a better flavor than a regular crawfish boil. And I threw in some Trader Joe’s dumplings which came out really well.
Still not sure I’d recommend it as I think the quick blanch and finishing in beurre monte is better.
Posted on 5/21/19 at 6:46 pm to wickowick
Brings me back to stolen lobster days 
OP split some in half and mix up a garlic butter and do them on the grill. Try the boil on the other half. Poke a hole in the membrane between the tail and the head to let some juice in.
I did not poke a hole and they were ehh. Grilled were way better. Make some drawn butter to dip either in.
OP split some in half and mix up a garlic butter and do them on the grill. Try the boil on the other half. Poke a hole in the membrane between the tail and the head to let some juice in.
I did not poke a hole and they were ehh. Grilled were way better. Make some drawn butter to dip either in.
This post was edited on 5/21/19 at 6:50 pm
Posted on 5/21/19 at 6:58 pm to NOLAGT
You mean robsters?
Posted on 5/21/19 at 9:17 pm to wickowick
This post was edited on 5/21/19 at 9:18 pm
Posted on 5/21/19 at 9:32 pm to metryboy
It’ll be a waste of Lobster.
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