Sauteed Lobster
My winter houseguest misses New England. Decided to do lobster for Valentine's day. Taste of home even if they were spiny lobsters from California.
Sauteed Lobster
My winter houseguest misses New England. Decided to do lobster for Valentine's day. Taste of home even if they were spiny lobsters from California.
Cooking Instructions
- 1
This recipe assumes you have intact, cooked, frozen lobsters. Allow the lobsters to thaw in the refrigerator for 24 hours.
- 2
Remove the pincers where they attach to the body. Use a nut cracker to break the shell around the joints and claw.
- 3
Use the tip of a small claw to dig the meat out of the pincer leg. The claw meat often comes out intact.
- 4
Grasp the lobster tail with one hand and its body with the other. Press the tail into the body and twist to separate the tail from the body.
- 5
Remove and discard the green gland, stomach and any veins or eggs. Rinse with cold water if needed.
- 6
Reserve the shells and left over body parts for lobster stock.
- 7
Place the point of a stout knife in the base of the tail. Rock the blade down the length of the tail to split it in half.
- 8
Peel the shell away from the lobster tail meat. Each half should come out intact. Rinse under cold water to clean if necessary.
- 9
Chop the meat into bite size portions and add the claw meat.
- 10
In a wok or frying pan, add the butter, lemon juice, dill, garlic salt and a cut up orange. Heat to sizzling hot. Add the lobster meat and stir for 1 minute. Do not cook longer than 90 seconds if you have a pre-cooked lobster.
- 11
Serve immediately with melted citrus butter from pan.
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