Lobster Feast

On my lobster hooping trip we caught 6 lobsters, Californian Spiny Lobsters to be correct. The one bigger then the other. Together weighing over 10 kilo's/22 pounds. 

What do you do if God gives you lobsters? You feast!
With so many lobsters you have a lot of options, here are two recipes!

Steamed lobster
This one is pretty easy. Because you will steam the whole lobster, you don't have to clean the outside. If you decide to clean the outside, just a quick rubdown, make sure to kill or numb your spiny lobster. You don't want the spikes to get you now. Put them under some running water and stick a knife in their chest. Still be carefull, they're feisty!

Fill a big pot with water, let it come to a boil. Add ginger, onions and a lot of salt. If you killed your lobsters this should be easy, if not, they will move, splash water out, make a scene. So put them in, upside down, head first. Boiling them should take around 20 minutes. Take them out, let them cool for a bit.

Now you can do what you want. Cut it in half, pick at it, grill the tail. Eat it with butter, or olive oil. Take it apart and use it for gumbo, lobster pot pie. The sky is the limit. Oh, don't forget to get rid of the guts!

Why a lobster should be fresh?
Lobsters are interesting creatures. The reason we eat them fresh is because when they die a bacteria inside the lobster starts infecting the meat. Not a great thing to eat!

Why a lobster self caught is yummier then in a restaurant?
The moment a lobster is caught and placed in a tank, he stops eating food. The lobster starts starving himself and start eating from his own flesh. Making restaurant lobsters always skinnier and less meaty since the moment they we're caught.

Asian Lobster (with green onion and ginger)
Lobster
Flour
Seasoning
Vegetable oil for frying

This is the way my family prepares lobster and crab. In my opinion lobster doesn't need a sauce or anything. But for some it does.

Kill your lobsters and give them a good scrub down. No cut and clean the lobster. First take of the tail, split the head and tail. Get rid of the tail fins and antennas. Take out all the guts, brains and other insides. You will recognize the meat from the rest, the meat is clear and firm, the rest isn't. If you would like to make a sauce, keep the guts and brains. These will be the star players in your sauce.

Once you cut and cleaned it, give it a quick rinse. Toss in seasoned flour and fry in hot boiling oil until done. For me here it ends, I love lobster like this. Clean and full of flavor.

up: How to disassemble a lobster

down: Asian Lobster, without sauce, straight from the fryer

But some people want Asian lobster with green onion and ginger sauce.

This is what you need:

Guts and brains from your lobster

A couple of shallots

A bunch of green onions

Fresh ginger

Clean the onions and ginger. Cut them into strips or pieces around an inch. Heat some oil in a big pan and stirfry the onions and ginger. Add some seasoning. When almost done toss in the lobster guts and brains. Mix in with the vegetables and simmer for a few minutes. When the sauce is done it should be thick. Piece by piece swipe through the pieces of hot lobster.

up: How to make lobster gut sauce
down: Asian lobster with green onion and ginger

Lobster is not something you should enjoy alone! So invite some friends or family to enjoy it with you!