Lobster Cooked Frozen 420g – Great Flavour
Lobster Cooked Frozen 420g
What is the best way to cook Lobster
Broiled: This is my go-to way.
It is quick and easy and simple broiled on high heat and up close to top of the over.
This makes a tender lobster tail ever time. Baked:
Very similar to broiling except under average heat and extra time when cooking.
What is best served with Lobster
- Steamed clams or mussels.
- Potato Salad.
- Pasta Salad.
- Fresh salad.
- Coleslaw.
- Clam Chowder.
- Corn on or off the cob.
- Mac and cheese.
Lobster Pasta Recipe
Ready in just 25 minutes, this luxurious lobster linguine pairs pre-cooked seafood with a buttery garlic and chilli sauce for a sophisticated but simple Valentine’s Day dinner.
Finish with chopped parsley, parmesan and a generous grind of black pepper for a meal that’s sure to impress.
Ingredients – Lobster Cooked Frozen 420g
- 1 x 400g frozen cooked lobster, defrosted and drained on kitchen paper
- 150g linguine
For the white sauce
- 50g butter
- 2 garlic cloves, chopped
- finely grated zest and juice of 1 lemon
- ½ tsp chilli flakes
- 5 tbsp fresh chopped flat-leaf parsley, plus extra to serve (optional)
- 6 tbsp freshly grated Parmesan cheese
- Parmesan shavings, to serve
Method
- Take the defrosted lobster and prepare according to pack instructions: remove the claws by twisting claw and knuckles apart, taking care as the shells may be sharp.
- Insert a knife into the back of the head and cut down to the tail to halve.
- Remove and dispose of the pale sac, the gills in the head area and the dark intestinal thread that runs the length of the tail.
- Extract the meat with a fork or skewer.
- Break the claws and legs in their natural sections and crack the shell by tapping with a nut cracker or knife.
- Extract the meat with a fork or skewer.
- Put all the meat in a bowl and season well.
- Dispose of all the unwanted shell.
- Bring a pan of lightly salted water to the boil and cook the linguine for 10 minutes until tender.
- Drain.
- Heat the butter in a frying pan and add the garlic.
- Cook for 1 minute, then add the lemon zest and juice, chilli flakes, parsley and lobster meat. Toss over the heat for 1 minute until the lobster is piping hot.
- Add the drained linguini and parmesan and toss well using tongs to cover the pasta in the buttery lobster sauce and parmesan.
- Season again with a freshly ground black pepper, then transfer to two serving bowls and top with extra shavings of parmesan and chopped parsley, if you like.
The king of the crustaceans, is a delicacy that commands a very high price, with white, firm meat that is sweet and succulent. Lobster Cooked Frozen 420g
Before being cooked, the shell has a very dark colour, with tints that range from blue/green to red/purple – it gains its distinctive deep red brick colour only when it’s cooked. Lobster Cooked Frozen 420g
Generally speaking, the colder the waters the better the flavour .
There are three main types: Canadian or American, which have round, very fleshy claws; European, fished around England, Scotland, Ireland, Brittany and Norway, which are considered to have the best flavour; and Slipper or Squat lobster, which live in warmer oceans, such as those surrounding Australia, where they are called ‘bugs’. They have wide bodies and spindly legs, and aren’t generally sold in Europe. Lobster Cooked Frozen 420g
Read more about fishing from sustainable stocks – Lobster Cooked Frozen 420g
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