Thursday, June 17, 2010

Cooking lobsters for lobster macaroni cheese (lobster mac n cheese)

Careful what you post on the blog - someone might just see it.I made the Lobster mac n cheese above back in January as a one off. Well it was a going to be a one off. But when the host of of the murder mystery/ birthday at Littleton Manor near Evesham last Saturday saw it that was what they chose (along with the beef and nettle olive).... how can you resist? As it was to be a main course we served a whole lobster per portion. After the evening delivery and set up of the marquee kitchen tent the other side of Worcetser for the next day it was back to the kitchen for the second round late into Saturday morning. No finished picture from the night as we forgot the camera (so much going on), but this is how it started......

Delivered live. They have to be cooked live - they decay so quickly once they die. If you cook them dead the meat inside becomes an unusable puree.
Taking a 'warm bath' - 10 minutes. Plenty of salt - brings out the sweetness of the lobster meat.
Cooked. Don't run under cold water - it makes the meat stick to the shell so you'll never get it out from the shell without destroying it. Cut in half. Then remove and seperate knuckles and claws. The roe can be kept and added to the sauce (heaps of extra flavour and colour).
Reminds me of the days we would do them by the hundred. The meat from the knuckles and claws should be taken out while the lobster is still warm. If you fridge it first, like dunking them in cold water, the meat sticks to the shell and you will end up with a tragedy - dealing with lobster needs respect.... and time.
Job done c. 23:15. You can clean the meat in warm water to remove solidified fat. The knuckle meat goes in the head part of the shell with the claw on top.

A few hours later at 7am I was smoking chicken, and I couldn't help thinking how good smoked lobster would be. Next time......

Related posts

Lobster mac recipe

4 comments:

Jan said...

Yes please I'll have some of that! i LOVE lobster.

James said...

Had lobster and chips yesterday as well - fish n chips doesn't get better. Lobstered out now for a while....

Stasher said...

Coming from Mauritius and having lobsters cooked over a beach fire after going to pick them off the sea bed, I just love lobster and make a beeline for them. Where or where could I come and eat your food? Is there a local restaurant serving this sort of food? If so please, please, let me know.

James said...

Good to hear from you again. Mauritius - how lovely - so want to go there one day.

I don't have a restaurant - lots of people ask - I cook in people's homes or holiday homes instead - I find it works very well. For some people it is the first time someone has cooked for them in their own house and they get to sit with their guests and enjoy their own house for a change and see their home in a whole different light - just like being in a restaurant in your own home, but without all the other tables of diners cramping your style, or slowing the service down. My mum lives between Rugby and Daventry so I am often going past your area.

Other restauarants serving that kind of food? Well the one I knew in Kenilworth was Simpsons, but they moved to Edgbaston: http://www.simpsonsrestaurant.co.uk/index.asp , though they seem to have kept a scaled down version in Kenilworth: http://www.simplysimpsons.co.uk/kenilworth/.

On the other hand - just seen you've got a Loch Fyne restaurant in Kenilworth: http://www.lochfyne.com/Restaurants/Locations/Loch-Fyne-Kenilworth - they're amazing.