COOKING FLORIDA LOBSTER

BOILING

Plunge whole lobster or tails into boiling salted water & bring back to a boil. Lower the heat to a simmer and cover. (Boiling will toughen the meat.) Cook about 10 minutes per pound of lobster. Spit top of shell with a sharp knife or kitchen shears & lift meat upward with a fork. Serve with melted butter & lemon juice or your favorite seafood sauce.

BROILING

Butterfly the tail and place on a rack top side up. Brush meat with melted butter and broil till done.

GRILLING

Cut off the swimmerets with kitchen shears. Bend the shell backwards to crack it so it won't curl. Long skewers can also be used to prevent curling. Some of us butterfly the tails before grilling. Brush with 1/4 cup of melted butter mixed with 2 tsp. lemon juice and grill.

STEAMING

Steaming is the preferred method for many cooks. The whole lobster or just the tails can be steamed in the same manner as other types of seafood. Although cooking time can vary, it takes about 10 - 12 minutes to steam one pound of tails. For every pound over that, add 10 - 12 minutes more.

HOW TO BUTTERFLY TAILS

Easy way is to use kitchen shears to cut the top shell lengthwise and then use a sharp knife to cut down to (but not through) the underside shell. Spread open to "butterfly". You can also place the tails top side up on a cutting board and place a large, sharp knife down its length. Hit the knife with a mallet or your hand to split the shell.

OUTSTANDING FLORIDA LOBSTER

Bring a large pot of water to a boil. Add 1 or 2 cans of beer. Poach (do not boil) tails till they curl and turn red. Remove and cool. Butterfly the tail and place meat side up on a baking sheet. Brush with melted butter and sprinkle with lemon juice, salt and pepper. Broil or grill till edges are brown and butter bubbles. Do not overcook.

LOBSTER FONDUE

2 cups cooked, chunked lobster 

1 1/2 pounds finely grated Swiss cheese

1/2 cup white wine 

3 tbsp. brandy or kirsch

1 tbsp. water

Cubed French bread

Put lobster in fondue pot. Cover with wine and part of the cheese. Let it stand one hour at room temperature. Heat and slowly add the remaining cheese, stirring constantly. Add water to thin. After it has melted, add the brandy or kirsch and stir well. Keep fondue pot over low flame and serve. Dip bread & spear the lobster chunks. Serves 4 - 6.

LOBSTER SALAD #1

Combine 3 cups of cooked, chunked lobster meat, 1/2 head of lettuce, one cup of mayonnaise and as many of your favorite raw vegetables as you like in a large non-reactive bowl. Add salt, pepper and lemon juice to taste. Refrigerate til thoroughly chilled and serve.

LOBSTER SALAD # 2

1 pint cooked, chunked lobster 

1/2 cup chopped celery

1/4 cup chopped green pepper 

1/4 cup chopped onion

3/4 cup mayonnaise 

1 tbsp. lemon juice

Salt, garlic salt & white pepper to taste 

4 tbsp. chopped almonds

 

Mix together and refrigerate at least 2 hours before serving. Serve 4.

LOBSTER SALAD # 3

2 tails, cooked and chunked 

1/3 cup chopped celery

1/4 cup chopped green onions 

1 chopped green pepper

3 chopped hard boiled eggs 

1/2 cup olive oil

1/4 cup wine vinegar 

1 tsp. each of salt & sugar

1/2 tsp. pepper 

1/2 tsp. ground ginger

Mix lobster, celery, onions, green peppers and eggs. Shake remaining ingredients in a jar and sprinkle over lobster mixture. Serve on lettuce leaves or can be used as a sandwich filling.

CARIBBEAN CRAWFISH

Cut lobsters in half lengthwise. Brush with peanut oil; sprinkle with salt and pepper. Place meat side down on a hot grill. Cook until well done. Make a sauce for dipping lobster by placing the juice from 3 limes in a sauce pan and adding 1 stick of butter cut into pieces, one piece at a time until melted.

BAHAMIAN LOBSTER SQUARES

1 lb. cooked, chunked lobster 

1 cup mayonnaise

1/4 cup minced onions 

1/4 cup minced green pepper

1 tsp. pimento 

Dash of hot sauce

Salt & pepper to taste 

Parmesan cheese, grated

Loaf of sliced Bahama bread

Toast bread lightly. Mix all ingredients together and spread on toast. Sprinkle generously with Parmesan cheese and broil until golden brown. Cut each slice into 4 squares before serving.

CARIBBEAN SPANISH RICE

2 boxes Spanish rice mixes

1 lb. grouper or similar fish, cooked and cut into 1 inch pieces

1 lb. cooked lobster cut into pieces

1 lb. cooked scallops, crab or shrimp (whatever you have)

Cook rice as directed on package. When rice is done, add the seafood and cook another 5 minutes or so on low heat until done.

FAVORITE FISH RECIPES

GROUPER PARMESAN # 1

2 lbs grouper, hogfish or similar fish fillets 

1 cup sour cream

1/4 to 1/2 cup grated Parmesan cheese 

1 tbsp fresh key lime or lemon juice

1 chopped onion

 salt and pepper to taste

Dash of hot sauce paprika

Cut fish into bite size pieces and place in a greased baking dish in one layer. Combine remaining ingredients, mix and spread over fish. Sprinkle with paprika and bake at 350 degrees for about 30 minutes until fish flakes easily. Garnish with parsley and serve.

GROUPER PARMESAN # 2

2 lbs grouper or similar fish 

Sliced tomatoes to cover bottom of dish

Thinly sliced onions (optional) 

1 or 2 fresh key limes or lemons

1/2 cup grated Parmesan cheese 

1/2 tsp each sale & pepper

1/4 cup melted butter

Put tomato and onion slices on bottom of baking dish. Place fish fillets on top of the tomatoes in a single layer and sprinkle with lemon juice, salt and pepper. Drizzle with melted butter and bake at 350 degrees for about 30 minutes or until fish flakes easily. Top with Parmesan cheese (and some paprika if you like) and put back in oven until the cheese melts. Garnish with parsley and serve.

SNAPPER A LA VERA CRUZ

1 lb snapper fillets

2 tbsp oil for frying 

1/2 cup chopped onions

1/4 tsp each of thyme, marjoram & oregano 

2 garlic cloves, minced

1 tsp sugar 

1 lb can of tomatoes, drained

1/4 cup water

 3 tbsp chopped parsley

1 tbsp vinegar

 2 tsp capers

1 tsp salt 1 bay leaf

Some black olives, chopped (optional) 

1 canned green chili, chopped

2 tbsp olive oil

Rub fish with lemon, sprinkle with salt and pepper and fry 1 minute on each side in hot oil. Remove to a baking dish. Sauté onions, garlic and tomatoes in remaining oil for about 5 minutes and add the rest of the ingredients except olives, capers and chilies. Cook for 2 minutes more, top fish with olives, capers and chilies; pour sauce overall and drizzle with oil. Bake at 300 degrees about 30 minutes till fish flakes easily.

BEER BATTER

This can be used on any type of fish from snapper to trout. Use fillets cut into whatever size you prefer or pan sized fish that have been cleaned and scaled. It also tastes great on shrimp.

In bowl # 1:

1/2 cup flour

1/2 cup yellow cornmeal

Optional - some Old Bay seafood seasoning or equivalent to taste

 

In bowl # 2: 

1 cup flour

1 bottle of beer (at room temperature will mix easier)

1 tbsp. each of salt, pepper and paprika (only if the seafood seasoning is not used in bowl 1)

Mix each well and let sit at room temperature for at least 1 hour. Dip fish first into dry mixture and then into batter. Fry in small batches until golden brown.