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THE FISH SOCIETY
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The Fish Society > By fish type > Lobster+Crab > Raw lobster

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Raw lobster

SEE OUR OTHER LOBSTER

Cooking your own native lobster ensures the best culinary experience. And here's how: take a six inch deep pan, put five inches of water in it and add enough salt to make an egg float. Bring to the boil, turn to simmer, and put the defrosted lobster in for 18 minutes. It's as easy as that. For a main course, less than 400g of lobster per serving would be stinting, 700g would be generous.

 

Occasionally, we offer blanched lobsters. We boiled these for 3 minutes before freezing them. This detaches the meat from the shell cleanly.

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Recipe

 

Hot buttered lobster
Fish code 430171
Serves 2

This decadent plate of shellfish, owes more than a nod to Rachel Allen’s original recipe, featured in Rachel’s Food for Living. As she says, it’s a hot, tasty lobster dish that will have your dining partner melting in ecstasy!  
 

2 raw lobsters, defrosted
1 carrot, peeled and sliced
1 onion, peeled and sliced
2 celery stalks, sliced

719ml (20 fl oz water)

719ml (20 fl oz) dry white wine  

Sprig of parsley and thyme

1 bayleaf

2.5ml (1/2 tsp) black peppercorns

Salt

50g (2 oz) butter

Freshly ground pepper                                                      
1 lemon, juiced, plus extra wedges


1 Put the carrot, onion, celery, water, wine, herbs, peppercorns and salt (enough to make an egg float) into a large saucepan with a lid and bring to the boil, then reduce to a simmer.

2 Add the lobsters until they turn a very bright orange-red (this will take approx. 18-20 mins).

3 Once the lobsters are cooked, remove from the pan and set to one side on a board.

4 When the lobsters are cool enough to handle, cut them in half along the top, from head to tail, using a sharp knife and crack open the claws using a mallet. Extract all the meat and chop into 2cm (3/4 inch) chunks.

5 Gently clean the lobster shells, keeping the head and tail ends intact, warm through in the oven at a low temperature.

6 Melt the butter in a frying pan until hot and foaming, toss in the lobster meat for a minute, then season with lemon juice and ground pepper.

To serve:  using a slotted spoon, divide the lobster between the half shells on warmed plates, then spoon the buttery juices over the lobster meat and garnish with lemon wedges.


Rachel’s Food for Living is published by Harper Collins