Sometimes, you want to prepare a homemade lobster, in special occasions, to serve a rich seafood meal, at the same time, to save money. The feeling of being confused or intimated, guides you directly to a restaurant.
For sure, buying a big crustaceans like a lobster, it's not easy, because a lobster is a luxury food, it is expensive, and to buy a fresh one, it is a matter of seafood Chefs. There are so many lobster recipes, like: Lobster soup, grilled lobster with basil butter sauce, lobster croquette, lobster salad with asparagus, lobster a l'americaine, lobster cardinal, lobster Morney, lobster bisque, lobster roll, etc...
How To Choose A Lobster?
First of all, the lobster is a rich source of protein, Potassium, Zinc, and Niacin, it is considered by nutritionist as an aphrodisiac. The tail contains more nutrients than the claws and the flesh of a female lobster is superior, especially during the egg-laying season.
There are two many types of lobster, one is found in Americain waters, the other one is found in European water, it has dark blue color tinged with purple, its joints and feelers are orange, long as its red body (homard rouge). The Americain lobster, is dark mottled green when caught, the best ones from Maine, and are highly flavored than rock lobster (spiny).
The most distinguished sign from a male and a female lobster are their fins: the female's ones are thick and webbed for holding eggs (paquette) unfertilized eggs are more tasty and considered as a delicacy, also, the flesh at that moment, is more savory and delicate. Meanwhile, the male's fins are prickly, stiff and long. You can find lobsters all year around, but the flesh composition varies from season to season.
How Does It Look A Fresh Lobster?
When buying a fresh lobster, look for alive lobster or a frozen one, ask for a cold and warm water ones, cold water lobsters are more tastier and have more tender meat when cooked, but they are more expensive.
A warm water lobster is distinguished by black spots covering their shells. The odor should be pleasant and it has shiny black eyes. The weight should be between 1 pound until 2 pounds.
How To Freeze A Lobster?
After buying a lobster, it is better to cooked it immediately, strained well and store in the fridge for 1 to 2 days.
- To freeze lobster's flesh after cooking: Chill and place the flesh in freezer containers, and cover it with salt and water (1 tablespoon of salt with one cup of water), seal and put in the freezer .
- To freeze the whole lobster after cooking: Chill and place in a freezer bag, squeeze out the air and seal. Do not froze lobster for longer than one month.
- When you ask for a cooked lobster, it should have firm flesh, shiny black eyes, and a pleasant odor.