Chef Patrick Hoyle, general Manager of Morton's The Steakhouse in Rosemont (mortons.com) shows us that preparing lobster at home is a simple and delicious summer meal option.
Lobster Cocktail Ingredients:
4 gallons Water
6 halves Lemons
2 each Bay Leaf
As needed Lobsters (either 3-5 pound Maine or Chic Lobsters)
In a 6" deep hotel pan, combine water, bay leaf, and lemon halves (squeeze lemons into water before adding). Bring water to a rapid boil over high heat. Reduce water to simmer, uncovered, for 30 minutes before adding lobster(s).
Cook large lobsters for 10-12 minutes and chick lobsters 5-6 minutes in boiling water until lobster tail springs back when straightened.
Remove lobsters from water. Place on a sheet pan to cool.
When completely cool, break off tail, arms, and claws. Clean out the meat and discard shells.
Remove meat from tails by removing tail fan. Grasp tail in palm of hand and squeeze until shell cracks. Spread shell from bottom and remove meat. Remove the "walking legs" by pulling down and removing cartilage. Crack the claw with the back of a knife and remove the meat. Use kitchen shears to remove arm meat.
Cut the lobster meat into bite-size pieces, approx. 1 inch square, and place in medium size mixing bowl.
Gently mix all lobster meat to ensure an even distribution of tail, claw and knuckle meat.
Using a digital scale, portion 3 ounces of lobster meat into soufflé cups. Ensure each portion contains all three types of lobster meat.
1/ person Lobster Tails, 12-14 ounces, prepared
2 oz Clarified Butter, prepared
Approx. 1/8 tsp Ground Spanish Paprika, To Dust
1 Quarter Lemon
1 Sprig Parsley
For blackened lobster tail, substitute Cajun spices for paprika, and garnish with a lime wedge instead of lemon.
Remove the lobster tail from the plastic wrap.
Open the shell up, and remove the meat in whole, leaving the very end of the tail meat attached to the shell.
Flip the tail meat over (it will remain attached), and make 3-4 shallow cuts with a paring knife through the tough membrane on the underside of the meat. This will keep the tail from curling.
Close up the shell, and lay the meat back down, centered on the top of the shell, in a "piggyback" style. Be sure to pull the meat all the way out and laying across the "T Section" of the tail. This will prevent the tail from curling.
Place the prepared tail in a pie tin, and fan out the fins.
Brush 1 tablespoon of warm clarified butter on top of the lobster meat and sprinkle with paprika.
Cover the entire pie plate with foil and pierce 6-7 holes in the foil.
Place the pie tin in a 500 degree oven and bake for 16-17 minutes.
Garnish finished tail with 1 sprig of parsely and 1 quarter lemon
Do not use too much butter on top of the tail when baking or the fins may stick to the pan
The paprika should be lightly dusted over the top of the tails. Do not over-season.
Do not let a fully cooked lobster tail sit - it will toughen and dry out!
Franciscan Sauvignon Blanc
Morton's The Steakhouse- Rosemont
9525 West Bryn Mawr