Drizzle ½ tablespoon of sherry over each dish and serve immediately.The Lazy Lobster is a culmination of what we fell in love with during our travels up and down the Eastern seaboard. Spoon some of the melted butter over the lobster. Step 4 Arrange half of the lobster in each of two shallow bowls, distributing the claws and tail meat evenly.Heat the lobster gently for 3 to 5 minutes until it’s just heated through, occasionally tilting the skillet to spoon some of the warm butter over the lobster – don’t stir or toss the lobster. Add the lobster meat to the skillet in a single layer. Step 3 Remove the thyme sprig and stir in the Old Bay.Add the thyme sprig and heat the butter for 5 minutes to infuse it with the thyme. Step 2 Pour the clarified butter into a medium skillet over medium-low heat.(Discard the bodies and pincers or save them to make seafood stock.) Slice each tail crosswise into 6 slices. Once the lobsters are cool, remove the meat from the tails, claws and knuckles. Carefully remove the lobsters using tongs and set them aside to cool completely. Lower the lobsters head first into the water, using tongs to submerge them in the water. Step 1 Fill a lobster pot or other extra-large pot 2/3 full of water and bring it to a vigorous boil over high heat.And to see this recipe as part of a spectacular summer seafood dinner menu, check out the post for Saturday July 10, 2021. Don’t plan on leftovers.įor another summery, restaurant-style seafood dish, try these Steamed Clams, Mussels and Shrimp in Garlic Broth. Wait until just before serving to poach the lobster and finish the dish.You’ll pay dearly for that convenience, but I’ll leave that to you to discuss with your wallet. Or, if you want to fully embrace the lazy spirit of this dish, buy cooked and shelled lobster meat from the seafood market.For the freshest flavor, do this the day of serving – or at most one day ahead, not more than that. You can parboil, cool, crack and shell the lobsters up to several hours ahead.It will keep for months in the refrigerator. The clarified butter can be made ahead – see instructions above.Prep tips, and making Lazy Man’s Lobster ahead: You’ll probably have to leave a little bit of the clear butter behind that’s preferable to pouring too much and getting some of the milk solids in your clarified butter. Stop pouring as you get close to the bottom of the butter, where the butter turns cloudy with milk solids again – you want only the clear, bright yellow portion of the butter. Then, start slowly pouring the butter into another measuring cup or small bowl. Use a spoon to skim the white, foamy-looking milk solids off the top surface of the butter, doing your best to get the surface completely clean. Pour the melted butter into a 1-cup liquid measuring cup. To make 1/3 cup of clarified butter, start by melting ½ cup of salted butter. To do justice to the luxuriousness of the lobster, take care with the presentation, arranging the tail slices and claws to fill the bottom of the bowls in a single layer, with the flavored butter spooned over the top. ![]() Nothing but clarified butter, a sprig of thyme, a tap or two on the bottom of a tin of Old Bay seasoning, and a splash of sherry to finish the dish and add warmth. Once you’ve freed the lobster meat from the shells, the rest of the preparation is simple – no bold or extraneous flavors distract from the sweetness of the lobster. Don’t worry, go ahead and use the cloth napkins – and you can even wear a nice shirt. A few minutes before serving this luscious lobster, you’ll gently reheat it while you stay cool and relaxed. However, that messy work is all done ahead of time – and in the kitchen, not at the table. The only catch is the laziness part: unfortunately, someone’s going to have to do the work of cracking and shelling the lobster, and that would be you. This is a restaurant-style dish that’s just as elegant served at home. ![]() A lobster that’s been parboiled, cracked open and shelled by someone else, then poached in herb-infused butter, and ladled into a bowl to be enjoyed with no mess, no shell-cracking implements, no splattering or dripping or bib-wearing. Lazy Man’s Lobster is named for the lazy man (or woman) who’s lucky enough to be served a lobster that requires no effort whatsoever.
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