Lovely fish dishes by Categories
Shrimp - include New Orleans delicious shrimp recipe, Szechauan shrimp, with Garlic sauce and much more
Salmon dishes & recipes - Find loads of delicious and to make smoked salmon recipes, risotto and Egg noodles with salmon fish, Cedar Planked Salmon...
Recipes with Haddock - Fish and Fillet, Smoked haddock and potatoes
Sea bream - Sea bream with chermoula tc.
For cooking lobster - bouillon and recipes, with Toasted sesame, chilli and coriander, Traditional Boiled & Broiled.
SeaFood Blogger Recipes - Special Recipes by Bloggers, Food ideas, tips and tricks.
Seafood Tips - What You Really Need to Know about Seafood, if a fish is fresh or on the verge of spoiling,
Filleted fish and buying and After buying tips.
Restaurants - Some of the world's best fish restaurants around the world
Alive doesn't mean fresh
Lobsters and crabs should be alive or frozen when sold; soft-shell crabs can be killed and cleaned before sale, but have a very short shelf life after death and are usually frozen. And remember this: If a lobster has been swimming in a tank for two weeks, chances are good it will be tasteless. Ask. Lobsters and crabs should be very lively when you buy them!
How to Cook - Lobster recipes
Easy and Quick Fish and Seafood Recipes include Salmon, Tuna, Sea bass , lobster and much more...,Cooking Tips for Seafood and techniques
SeaFood - Lobster recipes
LOBSTERS IN BOUILLON
Lobsters should be poached in batches, 2 at a time, in a large lobster or stock pot. You can generally poachthem in a court bouillon, but sometimes use just water.
Here is the court bouillon recipe:
- 2 cups dry white wine
- 1 carrot, sliced
- 1 small leek, green part only, sliced
- 1 stalk celery, sliced
- 1/2 onion, cut into large dice
- 1 tablespoon coarse salt
- 10 black peppercorns
- 3 sprigs thyme
- 2 bay leaves
Pour the WINE and 5 quarts of water into a large stockpot. Add the carrot leek, celery, onion, saltpeppercorns, thyme, and bay leaves. Bring to a boil over high heat. Add the lobsters to the pot in batches of 2 and cook for 10 to 12 minutes. Use tongs to remove the lobsters from the pot set aside to cool over ice.
Follow as much of the instructions below as each recipe calls for:
When the lobster is cool enough to handle, take the head in one hand and the tail in
the other and twist them in opposite directions until the upper and lower halves come
Remove the meat from the tail in one piece and slice it in half
lengthwise. Remove the dark intestine. Remove the lobster meat Crack
the claws and knuckles with a cracker or the back of a heavy knife
and remove the meat from within. Cut the meat
into desired-size dice and set it aside. The lobster meat can be wrapped and refrigerated for up to 8 hours.
Remove the gray-green tomalley (liver) and red roe, if any, from the lobster shells and set the shells aside separately.
Lobster with Toasted sesame, chilli and coriander
- 75g sugar
- 75ml white wine vinegar
- 4 chopped chillies
- 1 bunch of spring onions, sliced
- 4 tomatoes, peeled and diced
- Handful of coriander,
- roughly chopped
- 1/2 tsp sesame seeds
- 1 lemon
- 8 peppercorns
- 4 parsley stalks
- 20 fennel seeds
- 2 star anise
- 1 medium shallot
- 1 stick of celery
- 1kg lobster per person
For the salsa
Boil together the sugar and vinegar. Add the chillies and spring onions. Simmer for 10 - 12 minutes.
Then Remove from the heat and add the tomatoes, coriander and sesame seeds.
For the lobster Boil a large pan of water and put in the lemon, peppercorns, parsley, fennel, star anise, shallot and celery. Bring to the boil, then throw in a live lobster.
Cook for 5 minutes. Remove the lobster and cut in half. Clean out the head and carefully crack the claws with the back of your knife - without removing the shell - and keeping them attached to the body.
Oil your barbecue and place the lobster cut-side down. Grill until the meat is light-golden brown, then flip it shell-side down and grill for a further 4-6 minutes, basting the flesh with the salsa, try to get some into the claws, too.
Serve the lobster drizzled with melted butter or olive oil.
Traditional Boiled Lobster
How to cook
Pour at least half gallon of water per pound of lobster in to a
very large pot. Then
simply mix in half cup of sea salt per gallon of water or 2 tbsp of salt per litre.
If desired, a flavourful court bouillon may be prepared by adding any combination of onions, parsley, celery, carrots, white wine(not red), venegar or lemon juice. Simply use whatever you have on hand.
Bring the salted water now to a rolling boil. Cerefully drop in the lobsters, one at time ,headfirst, into the boiling water.Return the water to boil and then start timing. To avoid overcooking, only similarly sized lobsters should be cooked together.
Basic Steamed Lobster
Streaming requires more coking time than boiling, but the results are delicious, and the little bit of extra time is always worth the wait.
Put about 5 centimenters of Water in a large- heavy bottom pot and place on high heat until it reaches a boil.
Grasp the live lobsters just behind the daws and put them in the pot,one at a time.
Cover the pot and start timing. Allow 20 minutes for a 1.5 lb lobster If a larger lobster is used, add 1 minute to the steaming time for each additional 1/4 lb.
Check the wafer after 5 to 6 minutes max to ensure that there is enough in as pot so it does not burn dry.Then take Care when removing the lid as there will be a lot of hot steam inside. Remember to open the hd away from you.
Split a cooked lobster in half lengthwise, crack the clawa and
remove and discard the vein running down the tail of the lobster
ant small sac located behind the eyes. Now brush the lobster with
melted butter or basting sauce to
keep the meat moist and tender. Then place on a broiler pan and broil, shell side
down for 5 minutes or just until the lobster is heated through, but not to overcook.
Crisp bacon and buttery lobster
Makes 14 – 20 lobster bites
450 grams of cooked lobster meat in chunks
8 – 10 slices bacon, slices cut in half, (resulting in pieces about 1” x 5”, 3 scallions, cut into 3” pieces, and sliced into quarters lengthwise Freshly ground black pepper
½ lemon, Maple syrup to drizzle Preheat the broiler to high. Pair each chunk of lobster with a scallion slice, and wrap in a piece of bacon. Hold in form with a toothpick. Place this baby on a baking tray and repeat with other chunks of lobster. Broil for 6 minutes on the 2nd shelf down from the top, turning once, or until bacon begins to crisp.
Arrange bacon-wrapped lobster on a serving platter, drizzle with lemon and maple syrup, and serve with plenty of napkins!
The smoky, rich flavors of bacon-wrapped lobster pair beautifully with a clean Sauvignon Blanc.