I have lovely neighbours. They gave me four small lobsters yesterday. They had been cooked the night before just after being caught. We had lobster salad for tea last night, just the best. One lobster each. We are going to do the same tonight. It is one of those things where simple is best.
- 1 small to medium lobster per person, around half a kilo weight.
- 1 lemon, allow one decent wedge per person
- Salad – include tomato, cucumber, lettuce. Optional extras include rocket, spinach leaves, celery, chives
- Mayonnaise – this could be plain, or flavoured with lemon or tarragon.
- If you are cooking the lobsters yourself, plunge them into boiling water, and simmer for around 10 minutes. Drain them, and when you can handle it, remove the heads so they drain and cool faster. Keep the claws and discard the heads. Once cool, pop them in the fridge.
- I serve the lobster in a bowl on the table, with a plated salad, mayonnaise and a wedge of lemon for each person. I also like a slice of brown buttered toast with this.
- If you have people who can’t sort out a lobster, I remove the meat from the tail and claws, chop it into pieces around 1 cm cubed and stir in a good squeeze of lemon. I then mix this with the mayonnaise. Sometimes a little chopped celery or chopped chives can be added at this stage. The resulting mixture can then be served on a bed of lettuce, rocket, tomato and cucumber, with a side serving of hot buttered brown toast.
We had a very large lobster, which isn’t usually that good a deal: lots of shell, not much meat, and a worry about what to do with it. Plus it had lost its claws along the way, hence the reason why it wasn’t that marketable. I made this with it; delicious and I reckon it would work well with monkfish as well, or prawn tails. I poached the lobster for 15 minutes and saved the liquor for use in the recipe. If you doubled the recipe to use 2 lobsters, then you wouldn’t be using half onions etcetera.
- 1 large cooked lobster, meat removed from tail, plus save the liquor from boiling it.
- 25g butter
- 2 tsp creole spice blend (from seasoned pioneers)
- 1/2 onion, finely chopped
- 1 clove garlic, crushed
- 1/2 green pepper, finely chopped
- 1 carrot, finely chopped
- 1 tin tomatoes
- Roughly chop the cooked lobster meat and put it in the fridge in a plastic tub along with 2 tsp creole spice blend, shaken to distribute the spice.
- Melt the butter in a large pan and gently fry the onion for several minutes, until translucent.
- Add the garlic, green pepper and carrot, and continue to fry for a few more minutes.
- Meantime, use a soup wand to purée the tomatoes in the tin. Add to the onion and carrot mixture
- Simmer the sauce very slowly for around 45 minutes, adding a little of the liquor from boiling the lobster if it looks as if it is getting a little dry.
- Add the chopped lobster meat, and simmer for another 10 to 15 minutes, until the lobster is heated through. Serve on a bed of rice.