Last Tuesday I boasted of my visit to the New England coast and a delicious lobster dinner my hosts treated me to. Since it’s currently lobster season in Canada, I thought I would share a few tips from my experience so you could enjoy one of my favourite delicacies at home, too. But then as I sat down to type I realized I’d spent more time sipping my Kistler Chardonnay and chatting that night than actually helping to cook (sorry Jim!).
Since I still thought lobster tips would be helpful, I called Chef Eric Deletroz, Director of Culinary Development with Imvecor Incorporated, who developed the summer lobster menu (available for a short time only) for the Baton Rouge restaurants.
Here’s what I learned…
When to buy lobster: In Canada the best time to buy lobster is May through July.
Choosing the best lobster: It’s best to buy only live, fresh lobsters (as fish toxins can develop after they die). Female lobster meat is said to taste sweeter. You can tell the sex of a lobster by looking at the fins under the tail. Males have long, large fins, while females are much smaller. It is said that smaller lobsters (weighing less than a half a pound, called canners) taste best.
Storing Lobster: Live lobsters can be kept for a few days stored in a cool place as long as they are properly packed in a sturdy box with room to move and ice packs to keep them cold.
Cooking Tools: A pot (large enough to hold your lobster), sharp French knife (for splitting the cooked lobster from head to tail before serving), tongs (for removing lobsters from pot) and clean dish towel (for holding cooked lobsters while cutting).
Cooking Lobster: Chef Eric recommends boiling as the easiest method. Start by bringing a pot of salted water to boil. Plunge live lobster head first into the water. Bring water back to a boil, then reduce heat and simmer for 6 to 8 minutes per pound (1-1/2 lb = 10 minutes), until lobster turns bright red. Note: Do not remove the rubber bands around the claws until after cooking; the large claws can actually break bone.
Lobster Leftovers: Cooked lobster can be stored in the fridge for up to 48 hours. Chef Eric even gave me a recipe to share with all of you for Lobster Salad with Baby Spinach, Citrus, Walnut and Strawberries (currently on the menu at Baton Rouge restaurants). It sounds refreshing and perfect for summertime.
Nutritional Info: According to Chef Eric, lobster is lean and rich in protein and healthy omega-three fats; it also has less calories and saturated fat than shrimp or chicken (of course this is before you dip it in butter).
So now I know. Maybe on my next visit to the coast I will actually be able to help with more than just emptying the wine bottles.
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