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Restaurant Critic & Food Blogger
Not sure when I had this fascination with this tasty creature, it must have been when I was very young. My dad's company Grumman always had a clambake every Summer where there would be lots of food and the main entre was lobster. My dad's favorite was Maine lobster. The crew would boil pots of water and dunk all the fresh lobster in the water and cook them. They would go from a greenish gray blue to a red orange vue. That's when you knew they were done. Grab a paper plate add the lobster, grab a corn on the cob and an Idaho potato. Get the drawn butter for the lobster and the sour cream and butter for the potato nd the butter for the corn. grabbing a seat and digging in. Pull the lobster tail off and the tail met so thick and juicy but yet so tender was the best part and I always looked forward to dunking it in the drawn butter, ummy, the drawn butter dripping from the tail meat and just taking a bite of that delicious tail meat with drawn butter all over my face was an experience I would never forget. Cracking the 2 main claws which had soo much flavor the challenge was cracking those suckers because the shell was so hard but once it was cracked, oh boy, the flavor was simply fascinating. dipping it in drawn butter was like eating filet mignon seafood, so tender so succulent and so moist and juicy. Thinking about it I want lobster tonight. They eating the little claws or feet, always meat in the joints then opening the body and eating the roe and tamale. Did you ever take the tamale and mix it in the drawn butter? Oh its simply heavenly. Then breaking the body and cleaning out the gill filters and breaking the section with additional lobster meat is the perfect dipping into the drawn butter, why well, when you did it in the butter, there is still some cartilage as your getting to the meat you want to suck up that savory tamale butter sauce with the meat
The other way is Chinese style. Instead of boiling the lobster, the lobster is cut up in bite size pieces with the shell still on why? The shell provides more flavor with the meat still intact. Western style cooking wants to take the shells off for convenience purposes but the flavor is not as intense. Try it with the shell on even when boiled or steamed.
The lobster pieces for Chinese stir fry is perfect with fresh garlic, scallion, ginger and oyster sauce. That's it its the preparation that's time consuming, but the combination of all ingredients bring lobster flavor to a whole different dimension. It's finger licking good and with jasmine rice, you'll feel like you went to Heaven and back! I promise. Other methods to retain the flavor is to coat it with corn starch to contain the precious flavor and add some texture or add ground pork and black beans in stir fry gives it an enormous combination of various flavors and with rice, you want seconds and thirds serving.
For those that love Thai curries, add some red curry or panang curry with coconut milk for a hot and spicy
Gosh, I'm craving lobster. Yummy!
By Chef Woo Can at www.chefwoocan.com
#Chefwooanloveslobster, #stirfrylobster, #lobsterwithdrawnbutter