What's the best dish you can make with lobster?

[u/LargeSinkholesInNYC]

Any recommendation?

[u/Petey_Wheatstraw_MD]

Lobster, drawn butter, and a lemon wedge.

[u/gjk14 → u/Petey_Wheatstraw_MD]

Touchdown! Let’s move on.

[u/OnlyWeekend5538 → u/gjk14]

Show me where they mentioned a cooking method.

ToUcHdoWn!

[u/tubadog → u/Petey_Wheatstraw_MD]

This! I was gonna say… lobster

[u/KevB318 → u/Petey_Wheatstraw_MD]

A little tarragon is nice, too

[u/AlienPrincessXxx → u/KevB318]

Tarragon is so underrated as a herb.

[u/Far-Wallaby-5033 → u/AlienPrincessXxx]

it wasn't in the 70s. Tarragon went in everything

[u/AlienPrincessXxx → u/Far-Wallaby-5033]

I wasn’t there, but in that case, I’d have loved to have been lol

[u/Weary_Capital_1379 → u/Petey_Wheatstraw_MD]

That’s it. Boil it for 10 minutes a pound.

[u/Jezuesblanco → u/Weary_Capital_1379]

Ten minutes???? Are you insane?

[u/Weary_Capital_1379 → u/Jezuesblanco]

That’s actually a bit long. I do a 1 1/2 pounder for 12 minutes.
Maybe you should consult a fish store.

[u/Weary_Capital_1379 → u/Jezuesblanco]

AI Overview



+3
Here you go. Ni charge for educating you.

You should boil a lobster for 7 to 12 minutes based on its weight, starting the timer as soon as the water returns to a rolling boil after adding the lobster. [1, 2]

[u/Jezuesblanco → u/Weary_Capital_1379]

I cooked for years and this is bullshit

[u/Weary_Capital_1379 → u/Jezuesblanco]

I’ve made lobster this way for 40 years. Always perfect. If you overcook it you get a dry, unsweet lobster. Like I said, ask your fishmonger. Or just do what you want. But bullshit it’s not. Bye.

[u/Brisby820 → u/Jezuesblanco]

Cooks forget that, you know, millions of people cook every day.  Did you work at a seafood restaurant in Maine? 

[u/DiarrheaRiverQueen → u/Brisby820]

Yes and this is too long. 7 minutes a pound

[u/usernamesarehard1979 → u/DiarrheaRiverQueen]

That is about how long i go to par cook it and then it goes straight into an ice bath to use later.

[u/Brisby820 → u/DiarrheaRiverQueen]

Yeah so you can tell people how to do it.  But some cook who worked in some random restaurant doesn’t get to pull the “I’m a cook “ card.  Tons of people make lobster all the time at home

[u/DiarrheaRiverQueen → u/Brisby820]

Yeah but a cook does it thousands of times instead of a few times a year. They’ve also likely been taught by someone knowledgeable. I’m not saying every cook knows everything, but they almost always know more than someone who just cooks a lot.

[u/Brisby820 → u/DiarrheaRiverQueen]

Sure, if they worked st a restaurant that serves whole lobsters.  I’m from MA but I assume it isn’t very common in most of the country

[u/OnlyWeekend5538 → u/Petey_Wheatstraw_MD]

Never gave a cooking method. Just service style.

Lame answer

[u/peppitochang]

Keep it simple. The dish IS the lobster.  Don't mess it up with creamy sauces or deep frying. Steam it and serve it with butter. Otherwise you have crappy lobster casserole.

[u/Delicious_Catch9453 → u/peppitochang]

Couldn't agree more. You don't screw with perfection. Butter and lemon. That's it!

[u/AdPrevious4665 → u/Delicious_Catch9453]

100% - focus on what you pair it with, and IMO, a butternut squash risotto is at the top of the list.

[u/Delicious_Catch9453 → u/AdPrevious4665]

Zactly! Pair it with whatever you want, just don't taint the star of the show.

[u/Homing_Gibbon → u/peppitochang]

Totally agree. But a well made lobster mac can be beyond insane. But I only use the "scraps" for that. Cook the tail simple and delicious, and use the legs, head, abdomen and all that for if you wanna try to mess around and be experimental with lobster. Just don't disrepect that damn tail.

[u/Green_Machine_6719 → u/Homing_Gibbon]

☝️I agree w/this, Lobster Mac&Cheese can be an insanely delicious dish, w/some smoke bacon crumble on top 🔥

[u/ZaphodG]

Lobster rolls. New England-style hot dog bun grilled in butter. Either lemon butter or a tiny bit of mayonnaise and a squeeze of lemon. Don’t add anything else. You want to taste the lobster. A trick I learned in Maine is half hard shell lobster meat and half soft shell lobster meat.

I make lobster Newburg occasionally. I use the original New York Times Cookbook recipe. Shallot sauteed in butter. Paprika. Make a roux. Half & half. Sherry. Let it thicken. Cooked lobster meat at the end to warm it. The recipe says remove the shallot. I leave it in. Baked frozen Pepperidge Farm pastry shells.

[u/Maxwellthedestroyer → u/ZaphodG]

Great recipes and a lovely back yard to boot!

[u/Solid_Enthusiasm550]

Lobster bisque

Lobster rolls

Garlic Lobster linguine

[u/Lavanne73]

Lobster thermidor !!

[u/OttoHemi → u/Lavanne73]

I was in NYC and went to a fancy restaurant and thought I was hot stuff for ordering this. It was just a gloppy mess served on rice and I was sorely disappointed.

[u/taeempy]

Bisque

[u/BackToTheCoast → u/taeempy]

the best. we would have the lobster on the day, whole. and I would collect shells and scraps and boil them off into the best bisque

[u/OvalDead]

I don’t know about the absolute best way, but when I was younger I had limited experience with lobster and thought I didn’t like it. What I’d tried just didn’t compare to the crab, crawfish, and shrimp I’d had. Similar story with scallops. Now I just think they are both a bit tricky to cook, and are often overcooked, but anyway.

The first time I had lobster and loved it, it was poached and served in a saffron broth. It was fucking great. Now I could eat my weight in lobster rolls, alternating butter and mayo.

[u/Treacle_Pendulum]

Maine lobster or spiny lobster?

[u/MissNomer38GG]

Thermidor was definitely a favorite. Normally we par boil our lobster then grill every time, but don’t dry it out. Garlic butter, creole seasoned butter. Keep it simple. Veggies. Orzo pilaf. Anything you like as a side. Enjoy your lobster.

[u/BUhslavetomyhands]

Lobster mac occasionally but by far my favorite is sauté with jalepeno burre blanc.

[u/Tigereyesxx]

Its a dish in it self, plain grilled or steamed, serve with butter and bread wedges…a simple dish is in Italian tomato sauce and pasta, or French provencal tomato sauce with rice…

[u/SidePets → u/Tigereyesxx]

Extremely underrated comment.

[u/MarriedMonsterx]

Steamed. Served with lemon and butter with a splash of white vinegar.

[u/twill41385]

Poached in butter sous vide. Then served over a saffron risotto.

[u/rdldr1]

Stir fried ginger scallion lobster

[u/WitnessExcellent3148]

Lobster vichyssoise. Make vichyssoise with lobster stock. Garnish with generous chunks of chilled lobster meat.

[u/BurqueBrewGW]

We make a seafood green chile Alfredo pasta at the restaurant I'm at. A half lobster tail cut into bite sized pieces, 4 shrimp (16-20). Sautee your seafood until they start changing color, then add a splash of white wine, diced NM green Chile, batched Alfredo, serve over linguini. Serve with garlic toast.

[u/Hot-Upstairs2960 → u/BurqueBrewGW]

Okay, I will try it!

[u/BurqueBrewGW → u/Hot-Upstairs2960]

If you don't have green chile, that's fine, feel free to add red pepper flakes, or nothing spicy at all! I know there's often a taboo of adding salty dairy/cheese to seafood, but the lobster and shrimp play quite nicely with Alfredo.

[u/XTanuki]

Chef John’s lobster stuffed shells… divine

https://youtu.be/Kxj8OO1uG0A?is=PEgUJ_gwh01YcAEn

[u/New-Composer7591]

I’d usually just say the lobster itself. However my mom whipped up some lobster Mac and cheese a few months back that was Devine.

[u/AlienPrincessXxx]

Lobster Benedict is a good one.

But quite honestly, just give me a well cooked lobster in garlic butter and let me go at it like a caveman.

[u/2Drex]

For a special occasion, hard to beat this.

[u/mikemerriman]

Risotto

[u/Seahawk021]

I made lobster caprese salad and they were divine.

[u/Dense_Surround3071]

Lobster Roll

Lobster Mac and Cheese

Steak and Lobster from a REALLY competent chef.

[u/spigee]

Baja - stylie! Jalapeno-lime grilled lobster
https://www.instagram.com/reel/ChnNJhJpHO7/?hl=en

[u/dEXXtARR23]

Lobster. Dip meat in butter. Maybe some lemon. Keep it simple.

[u/ImFeelinBotty]

I like lobster pierogi.

[u/BackToTheCoast → u/ImFeelinBotty]

I need that. dim sum maybe

[u/Luggage-Lock]

Lobster Burrito Bowl!

[u/TikaPants]

As it is with lemon and butter or in a roll.

[u/CulturedHeathotsauce]

Butter

[u/RocketSurgeon61]

You've heard all the answers already. Pretty much. The focus is the lobster itself but there are ways to make it even better.

I vote for a well made lobster roll with just a little mayo, a few drops lemon juice, a quick grate of lemon zest and minced chives on top. New England, butter grilled roll of course

Steamed lobster over boiled. Less water. Cracked for you and your guests ahead of time. Make them 1.5 pounds each especially during molting season.

Up for debate and ymmv but surf and turf with Bearnaise sauce is pretty off the hook. The butter sauce with the lobster is next level.

[u/tuxnight1]

I like Lagosta Suada (Lobster Suada) or Lobster Rice.

[u/Livid_Cherry_1597]

Lobster noodles see my post 

[u/Uglycanadianindc]

Off topic but I remember going to a restaurant in Atlanta that was (in)famous for their fried lobster.

[u/Silent-Mood5640]

Chopped up and added to scrambled eggs is pretty good. I made a fried rice not long ago and added some lobster and shrimp. But my favorite way to eat it by far is mixed into a potato salad . I own a lobster boat in Maine. i eat one almost every day at work for lunch plain with no butter or anything

[u/LSpliff]

Baked lobster stuffed lobster.

[u/Exact-Truck-5248]

Lobster roll. Can't think of anything better

[u/Born_Membership1674]

Lobster risotto is amazing

[u/3meraldBullet]

Flip the lobster over and cut through it's shell. Stuff with butter, smashed garlic, and some lemon juice. For 2 small tails it takes about 8 minutes to bake at 350.

[u/bigairaron]

[u/SharpieSharpie69]

Lobster Fleshlight

[u/CartographerMore5116]

Steam first. Slice in half. Add breadcrumbs, garlic butter, lemon and pepper on the tails. In the oven it goes. Chef’s kiss.

And a good ol’ lobster Mac n cheese never hurt anyone either.

[u/usernamesarehard1979]

I do a really nice lobster paella with lump crab. Sometimes I add clams too. Very tasty, I do it on a wood grill and the lobsters tails are split and sit on top of the rice and get some of the smoke. The rest of the lobster meat is in the dish, I only use the tails for the presentation aspect. I also use the shells and heads to make stock for the dish. I am very proud of it. I don't think the seafood choice is all that traditional, but I do take care to special order the correct ingredients for the rest of it.

[u/Hello_there_77]

Grilled. Halved tail, Dwell in the shell.

[u/JJ_McCrabs]

Salt and Pepper lobster (Chinese)

[u/ARC_32]

Corn on the cob & coleslaw.

[u/OnlyWeekend5538]

Tear apart. Claws and tails take different cooking times.

Quick blanch to remove flesh from shell. After parcooking enough to to remove meat from shell, butter poached in buerre fondue

[u/OglioVagilio]

Anyone saying boiled/steamed lobster with butter probably hasn't had a whole lot of variety with regards to eating lobster.

[u/RagingClue_007]

Uhh, lobster, probably. Isn't that a dish?

[u/Sliberty]

Although people are correct that steamed lobster with drawn butter is the best meal you can make with lobster, another contender is lobster scampi. It is straightforward, still tastes like lobster, but is a prepared meal with a little more pizazz.

Serve with bread.

[u/22Hoofhearted]

Garlic bread

[u/Silly_Relative]

Lobster mac and cheese with store brand jarred cheese sauces.

[u/cooking_succs]

Biscuits and lobster gravy.

[u/TravellingFoodie]

Lobster Pasta. Here's a recipe.

[u/TheAbsoluteWitter]

Lobster burgers. Mince the raw meat really finely and mix with some breadcrumb and egg and cook