there is a large lobster on the plate
Start by preheating your oven to a temperature of 425°F (220°C). In order to prepare the lobster, you need to first stun or kill it quickly and humanely. Then, using a sharp knife or kitchen shears, carefully split it in half from head to tail. Remove the intestinal vein and any tomalley (green matter) if desired.
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In a small bowl, combine the melted butter, minced garlic, lemon juice, salt, and pepper. Brush the garlic butter mixture generously over the lobster meat. Place the baking sheet with the lobster tail into the preheated oven. Bake for approximately 12-15 minutes, or until the lobster meat is opaque and cooked through. Cooking the lobster claws:
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Option 1: Steam the lobsters. Use a stock pot large enough to comfortably hold the lobsters without crowding, and fill it with water so it comes up sides about two inches. Add in about 2 tablespoon sea salt or kosher salt per quart of water. Use a steaming rack to place the lobsters on to steam evenly.
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Gordon demonstrates how to get every ounce of lobster out of its shell.Subscribe now for more MasterChef clips: http://fox.tv/SubscribeMASTERCHEFonFOXWatch m.
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Bring a small amount of water to a boil. Fill pot with 2 inches of heavily salted water and bring it to a boil. Add the lobsters. Add lobsters headfirst and cover pot.
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Simply slide your lobster on a roasting pan, drop some butter or oil on the bottom of the pan, and cover with foil. Bake at 350 degrees F until a meat thermometer reads 145 degrees F — probably around 10 minutes. Reheating lobster in a saucepan. If you have out-of-shell meat, it's hard to beat a simple stovetop reheat.
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Crack the claws with a mallet or cracker and pull out the raw meat. Put the lobster tails and claws on the grill. Grill on high heat for 7 minutes.*. Flip the tail over and cook from the underside.
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Add a tablespoon of finely chopped parsley, salt, and pepper. Mix well. Slice a loaf of Italian bread in half. Slather both halves with butter, be generous. Put it back together and wrap it in foil. Bake in a 350° oven for 15-20 minutes until the bread is crisp on the outside, but soft and melty on the inside.
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Deselect All. 1 cup panko bread crumbs. 1/2 stick butter, melted. 4 sprigs fresh thyme, leaves only. 2 tablespoons, chopped fresh flat-leaf parsley. 4 or 5 cloves fresh garlic, peeled and gently.
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Fill a large pot three-fourths full with water and bring it to a boil on your stove top over high heat. Set the lobster into the pot, head first, and boil the lobster for about 3 minutes. Transfer the partially cooked lobster to a bowl of ice water with tongs and let it cool for 5 to 10 minutes. Preheat your oven to 400 degrees Fahrenheit.
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A whole lobster (approx. 500g) should take about 4 minutes to cook. Alternatively, grilling a lobster on a hot grill or barbecue can take about 8-10 minutes. Once cooked, the shell of a lobster will turn a vivid red and the juices that seep from the shells will start to coagulate. After cooking, leave to cool before pulling off the claws in.
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Lay the lobster shell side down, flesh side up on a roasting pan. Brush butter or oil over the exposed lobster meat. Add any seasonings you desire. To create a little steam you can add a splash of water if desired. Bake the lobster in the preheated oven for 22 to 27 minutes, checking halfway through.
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Remove the claws by holding the lobster body in one hand and twisting the claws off the body with your other hand. 2. Separate the tail from the body by twisting and pulling them apart with your hands. 3. Don't throw out the body/head section! It has a lot of meat in it. First, pull the top shell away from the body and discard.
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Reserve tomalley in a small bowl. Mix cracker crumbs with tomalley and spoon mixture into body cavity. Drizzle about 2 teaspoons of butter over top. Place lobster in a 2-inch-deep baking dish. Bake lobster for 30 minutes, uncovered. Turn on the oven's broiler and cook for 3 to 5 minutes just to toast crackers before serving.
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Avoid lobsters that are too still or have holes or black marks on their shells. 2. Fill a large pot ¾ full with water. Add 2 tablespoons of coarse salt for each quart of water, and bring the water to a quick boil. 3. Plunge the lobsters into the water using tongs.
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2. Cut the lobsters in half and place them on a baking sheet. Put pats of butter, the shallot, garlic and 3/4 of the parsley inside the shell. Season with salt and pepper. 3. Bake the lobsters at 400 °F in a convection oven for about 10 minutes. 4. Remove from the oven, sprinkle with the remaining parsley and serve immediately.
