Buy Lobsters Online, Fantastic Choice for Entertaining at Home.

Buy Lobsters Online At NC Meat Fish Produce. Delivered Next Day To Your Door.

Buy Lobsters Online At NC Meat Fish Produce .

Buy Lobsters Online, Next Day Delivery

It’s very easy when ordering Lobsters as they come Fresh, Cooked or Frozen and are all different weights and sizes. You can also call to place your order as well in order to make sure you get exactly what you want and are delivered on the day you need.

Once your lobster is ready for cooking, place it in a large pan of cold, salted water and slowly bring it up to boil as it turns bright red once cooked but be careful to not overcook.

At boiling point, lower the heat and simmer the lobster for 15 minutes for the first 450g.

Simmer for a further 10 minutes for each 450g thereafter to a maximum of 40 minutes.

Another way to cook Lobster

Bring water to a rolling boil over high heat. Place lobsters in the pot (head first), cover tightly, return to a boil as quickly as possible and start counting the time. 

Steam a lobster for 12 minutes per kilo, for the first kilo. Add 3 minutes per kilo for each additional kilo thereafter. Buy Lobsters Online

How long does it take for Lobsters to Cook

Replace the lid and cook until the lobster shells turn from blackish orange to bright red, about 12 minutes for soft-shell lobsters, or 14 minutes for hard-shell lobsters. Buy Lobsters Online

If you’re unsure if the lobster is cooked, give one of its antennae a gentle tug; it should easily detach when cooked. Buy Lobsters Online

Why put Lobster in Iced Water after Cooking

Once the lobster is cooked (I personally prefer steaming), let it cool down for a few minutes, either with cold water, an ice bath or at room temperature. Buy Lobsters Online

Remember that the lobster keeps cooking after being steamed, so I prefer to shock it with ice to stop the cooking immediately to prevent over-cooking.

What to look out for when buying Live Lobsters

If you buy a live lobster, you can be assured of its freshness but it means killing it yourself and many home cooks don’t relish that task. Buy Lobsters Online

If you’re willing to do the deed, pick one that smells sea-fresh and curls its tail back under its body when stretched.

Ensure the claws are bound or you could get a very nasty nip. Buy Lobsters Online

Live lobsters aren’t pink like cooked ones but a dark blue-green colour.

Keep live lobsters in the fridge wrapped in a damp cloth and always cook on the day of purchase.

How to Prepare Lobsters

The kindest way to dispatch a live lobster is to use a sturdy, sharp knife and push the tip firmly and quickly through the centre of the cross on its head, making sure the blade side is directed towards the tail – this should kill it instantly. Buy Lobsters Online

Many consider dropping a live lobster into boiling water cruel – even if it has been rendered unconscious in the freezer. Buy Lobsters Online

Chef’s Way of Cooking Live Lobsters

Once killed, lobsters are normally boiled. A whole lobster (approx. 500g) should take about 5 minutes to cook.

Alternatively, grilling a lobster on a hot grill or barbecue can take about 8–10 minutes.

Once cooked, the shell of a lobster will turn a vivid red and the juices that seep from the shells will start to coagulate.

After cooking, leave to cool before pulling off the claws in order to crack them and remove the luscious white meat. Pull off the tail and peel as if it were a large prawn.

If you are feeling brave, lobster is also delicious served raw as carpaccio.

Simply blanch in boiling water for 30 seconds then plunge into iced water.

This will enable you to remove the shell without actually cooking the lobster.

Peel the lobster, slice finely and serve with fresh flavours such as lemon, ginger and spring onion.

What Lobster goes with – Best Options

To aficionados, the sweet, mild taste of succulent lobster flesh needs very kittle enhancing.

Keep it simple: serve lobster hot with melted butter like Chris Otim or cold with lemon mayonnaise.

If you don’t want to detract from the hero of the dish serve with a tossed green salad, chips, boiled or baked potatoes, grilled corn on the cob and fresh bread rolls.

The subtle taste of pasta complements lobster brilliantly.

Ravioli or tortellini stuffed with lobster mousse like Kevin de Grasse Lobster Tortellini Roasted Chicken Wings and Sweetcorn Puree tagliatelle smothered in a lobster cream is delicious.

Lobster Thermador is a bit different – this classic dish is creamy and cheesy with hot mustard overtones so it needs something light and fresh on the side; raw fennel, green beans and sugar snap peas dressed in garlic are all good options.

What is a Famous Lobster Dish

Lobster Newburg Buy Lobsters Online

The dish was quite popular in the 1880s, when it was the favorite lobster specialty on Coney Island.

Today, lobster Newburg is traditionally served warm on a plate, while the creamy, flavourful sauce is poured on top.

Grilled Lobster with Garlic and Herb Butter Recipe

This impressive lobster dish is well worth the effort it takes to prepare and is the perfect treat for two.

Tangy garlic and herb butter really showcases the luxurious lobster in this alternative main.

If you don’t have a seafood cracker, cover the lobsters with a clean tea towel and gently bash with a rolling pin.

Remove the meat as instructed below. Buy Lobsters Online

Ingredients

• 2 x 400g frozen whole cooked lobsters, defrosted overnight in the fridge
• 60g salted butter, at room temperature
• 1 garlic clove, crushed
• 1 tbsp finely chopped parsley leaves
• 1 tbsp finely chopped tarragon leaves
• 1 small lemon, zested and cut into wedges
• salad, to garnish (optional)

Method

1. Arrange your lobsters on a flat surface and twist the claws away from the body to remove.
2. Using a seafood cracker, break into pieces and pull out the meat.
3. Roughly chop and transfer to a bowl, discarding any shell.
4. Turn the lobsters onto their backs and pull back the tails.
5. Using a sharp knife, cut each lobster lengthways and separate into 2 halves.
6. Remove the meat, cut into pieces and add to the bowl; season.
7. Remove the green roe and add 2 tsp to the bowl (optional).
8. Discard the stomach sac, gills and vein (which runs along the length of the body).
9. Wash and dry the empty shells and arrange on a large baking tray.
10. Fill with the lobster meat, then cover and chill until ready to grill.
11. In a bowl, combine the butter, garlic, herbs and lemon zest; season with black pepper.
12. Spoon onto a piece of clingfilm and roll into a sausage-shape, twisting at each end. Chill in the fridge for 1 hour, or until needed.
13. Remove the lobsters from the fridge 20 minutes before serving.
14. Preheat the grill to medium-high. Top the lobsters with thin slices of butter. Grill for 6-8 minutes, until hot all the way through and lightly golden.
15. Arrange on serving plates and spoon over any excess melted butter.
16. Serve with lemon wedges for squeezing over and a salad garnish, if you like.

Tip: If you don’t have a seafood cracker, cover the lobsters with a clean tea towel and gently bash with a rolling pin.

Remove the meat as instructed.

Lobster Pie by Chris Otim

THIS IS MY VERSION OF LOBSTER PIE, A DISH MADE FAMOUS BY THE Chingford Super Star Chef.

IT’S NOT AS EXPENSIVE AS YOU MIGHT IMAGINE, IF YOU USE FROZEN SCALLOPS (A DECENT FISHMONGER WILL STOCK GOOD ONES).

ALTERNATIVELY, USE SALMON OR CHUNKY WHITE FISH SUCH AS HADDOCK . Buy Lobsters Online

2 x 600g cooked lobsters (ask supplier to halve them)

500g usa scallops, defrosted if frozen

3 leeks about 220g once prepared

75g butter

200g button mushrooms, quartered

Salt and freshly ground black pepper

50g plain flour

35ml dry vermouth

650ml milk

1½ tablespoons Dijon mustard

Juice of ½ lemon

2 tablespoons chopped fresh dill or parsley

1kg King Edward potatoes

50g butter

2 egg yolks

Method

Step 1

Remove all the meat from the lobsters, including all the claw-meat.

Halve the scallops vertically.

Step 2

Slice the leeks into rounds about 1cm thick, trimming the base and tips of the leaves.

Wash thoroughly. Melt 50g of the butter in a saucepan and add the leeks.

Cook for 2 minutes over a medium heat, then add a splash of water and cover.

Leave to sweat for about 15 minutes, stirring occasionally.

Melt half the remaining butter in another pan and fry the mushrooms briskly until golden and most of their moisture has evaporated.

Step 3

Melt the remaining butter in a frying pan and quickly sauté the scallops for about 30 seconds on each side. Season both the mushrooms and the scallops.

Step 4

Add the flour to the leeks and cook for about 2 minutes, stirring a little, then add the vermouth.

Reduce to almost nothing, take the pan off the heat and start stirring in the milk a little at a time.

When it has all been completely incorporated, put the pan back on the heat and bring to the boil, stirring continuously.

Season, add the mustard and lemon, then cook on a low heat for 5 minutes.

Stir in the mushrooms, scallops (and any juice), the lobster and dill or parsley.

Heat through and taste for seasoning. Divide between 6 small pie dishes. Leave to cool.

Step 5

Cook the potatoes in boiling salted water until tender, then drain.

Mash really well, season, mix in the butter, then stir in the egg yolks.

Spoon the mash on top of each pie and smooth the top.

Bake in an oven heated to 200˚C/mark 6 for about 20 minutes until golden. Serve immediately.