Lobster Feast: Our Tips and Recipes

Mother’s Day arrives at the same time as lobster season, so take the opportunity to prepare a meal that highlights this delicately flavoured crustacean. Discover our tips and ideas for a successful lobster feast and make everyone around the table happy.

Lobsters: How to Pick Them

It is important that they are alive and vigorous. This is why they are eaten in season. Lobsters can be stored in a livewell for up to two weeks, but it is best to eat them within 3 to 5 days after they have been caught.

Quantity per Person

A whole lobster with a shell weighing 500 to 700 g (1 to 1.5 lb) is suitable for one person. Those weighing 1.2 kg or more are ideal for sharing. For lobster meat alone, plan for 150 to 200 g per person.

Perfect Cooking

• In Boiling Water
  

  This method is quick and allows the flesh to be cooked evenly. It takes 13 minutes to cook a 565 g (1 1/4 lb) male lobster and 15 to 16 minutes for a female lobster. The cooking time is calculated from the moment the water boils again after dipping the lobsters in.

• On the Barbecue
  

  Lobsters have to be blanched in boiling water (5 to 10 minutes) before grilling them on the barbecue (3 to 4 minutes on each side). Cooking on the grill brings a nice smoky touch to the flesh and enhances the sweet flavour.

• Steaming
  

  Steamed lobster meat (suggested cooking time is about 12 minutes) is more tender and juicy, for a great way to savour their unbeatable taste.

Find out more about these three preferred methods for cooking lobster in this article:
https://www.iga.net/en/articles/three_ways_to_cook_lobster

Tip for Cooking on the Grill:

Cut the lobster in half lengthwise and brush with oil and aromatics.

Try These Recipes:

Barbecued Lobster with Spicy Mango Sauce
Grilled Lobster with Lemon and Chive Breadcrumbs

How to Shell Lobster

You need a knife (when you have to cut the lobster in half), scissors to cut the tail, tongs and a lobster fork to shell a lobster and remove the meat. For more details on the steps to follow, go to:

https://www.youtube.com/watch?v=LOrc5EnDb_w

Bisque

Freeze the carcasses in order to use them later to prepare a lobster bisque. This preparation is perfect for making good use of the discarded body and shells. They can be sautéed in oil with onion and deglazed with white wine before adding aromatics.

Oil

Another idea for recycling lobster legs and shells is to make a fragrant oil to enhance risotto, fish or pasta. Crush them with oil that is heated and left to infuse before filtering the oil using a sieve lined with paper towels. It can be stored in the refrigerator in an airtight container for about a month.

Sandwiches

With leftover lobster meat, prepare a lobster roll, a traditional or more creative roll, or any other sandwich that highlights its tasty meat.

Pasta and Salads

The flesh can be added to a pasta dish or salad. You can also put the leftover flesh in the freezer. The trick to keep it better is to freeze it in its juice or in a little melted butter.

Side Dishes: The Essentials of a Delicious Feast

Flavoured butters are a classic side dish, as are fresh, colourful salads, crunchy vegetable skewers and melty potatoes. We’ve rounded up some of the best sides for lobster in this article:

https://www.iga.net/en/articles/6_perfect_side_dishes_to_serve_with_lobster