LOBSTER

On Sat, 12 May 2007 20:13:57 -0400, "MOMPEAGRAM"
<[email hidden]> magnanimously proffered:

Quoted message said:

I bought 4 cooked lobster for dinner tomorrow. What's the best way to
re-heat the lobster? Please and thank you

Personally, I wouldn't try. I'd use them cold for a lobster salad.

But to be honest, I've never tried to re-heat a cooked lobster and if
it is to be eaten hot, I prefer lobster cooked from scratch whether
it's at a restaurant or at home.

It will be interesting to learn how they can re-heated without drying
it out or making the meat stringy. Steaming, perhaps?

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

MOMPEAGRAM said:

I bought 4 cooked lobster for dinner tomorrow. What's the best way to
re-heat the lobster? Please and thank you

--
Helen
in
FERGUS/HARLINGENhttp://www.mompeagram.homestead.com/index.html

Pre-cooked lobster is a common sold thing, like most all shellfish.
You can re-heat them no problem with about an inch or two of bloiling
water, throw them in, put a lid on top for about 2-3 minutes. Don't
ever let pre-cooked shellfish reheat after 2 days in the fridge.

www.floridakeysrecipes.info

bob said:

On Sat, 12 May 2007 20:13:57 -0400, "MOMPEAGRAM"
<[email hidden]> magnanimously proffered:

Quoted message said:

I bought 4 cooked lobster for dinner tomorrow.  What's the best way to
re-heat the lobster?  Please and thank you

Personally, I wouldn't try. I'd use them cold for a lobster salad.

But to be honest, I've never tried to re-heat a cooked lobster and if
it is to be eaten hot, I prefer lobster cooked from scratch whether
it's at a restaurant or at home.

It will be interesting to learn how they can re-heated without drying
it out or making the meat stringy. Steaming, perhaps?

I would use them cold too but they can be reheated (cautiously) in a
soup or stir fry or to fill a crepe... add pieces at the end just to
heat, no, to warm through. Personally I would never buy cooked
lobster to use the next day... lobster is best eaten immediately after
cooking or cold within no more than one hour of being cooked... for
salad cool quickly with lots of ice and use immediately. Hopefully
those lobster are still in theri shells, otherwise they're cat food.

I think this can be modified for those lobster:

LOBSTER AND SHRIMP BISQUE

Although bisques tend to be thick and creamy, the following intensely
flavorful version is light, with very little cream added.

16 cups water
1 1/2 cups dry white wine
two 1 1/4-pound live lobsters
3/4 pound large shrimp (about 18), shelled, reserving shells, and
deveined if desired
2 medium onions
1 fennel bulb, chopped (about 2 cups), reserving fronds for garnish if
desired
4 large carrots, chopped
1 celery rib, chopped
2 bay leaves
3/4 teaspoon dried thyme, crumbled
1/4 cup fresh parsley sprigs
1/4 teaspoon black peppercorns
the zest of 1 navel orange, removed in strips with a vegetable peeler
3 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon saffron threads
a 28- to 32-ounce can whole tomatoes, drained and chopped
1/4 cup heavy cream
1 1/2 tablespoons Pernod, or to taste
1 tablespoon fresh lemon juice, or to taste

In a large (5-to 6-quart) kettle combine water and 1 cup wine and
bring to a boil. Plunge lobsters into liquid headfirst and return
liquid to a boil. Simmer lobsters, covered, 9 minutes. With tongs
plunge lobsters immediately into cold water to stop cooking, reserving
cooking liquid.
Working over a bowl to catch the juices, twist off tails and claws and
reserve juices. Discard tomalley, head sacs, and any roe and remove
meat from tails and claws, reserving it separately.

To reserved cooking liquid add lobster shells, reserved lobster juices
and shrimp shells, 1 onion, quartered, 1 cup fennel, half of carrots,
celery, 1 bay leaf, thyme, parsley, peppercorns, and zest. Simmer
mixture gently, uncovered, skimming froth occasionally, 1 1/4 hours.

Strain stock through a large sieve set over a large bowl and pour into
cleaned kettle. Boil stock until reduced to about 6 cups and return to
bowl. Stock, cooked lobster, and shelled raw shrimp keep, covered
separately and chilled, 1 day.

In a kettle cook remaining onion, chopped fine, remaining 1 cup
fennel, remaining carrots, remaining bay leaf, garlic, and salt and
pepper to taste in oil over moderate heat, stirring, until vegetables
are softened.

Add remaining 1/2 cup wine and boil until mostly evaporated. Add
saffron, tomatoes, and shellfish stock and simmer, covered, 20
minutes. Add shrimp and reserved lobster claw meat (reserving tail
meat) and simmer 2 minutes, or until shrimp are cooked through. Remove
soup from heat and remove 6 shrimp, reserving them. Discard bay leaf.

In a blender pur�e soup in batches until smooth, transferring as itis
pur�ed to a very fine sieve set over a saucepan. Force soup through
sieve, pressing hard on solids, and whisk in cream, Pernod, and salt
and pepper to taste. Heat bisque over moderate heat until hot (do not
boil) and stir in lemon juice.

Chop fine reserved shrimp and lobster tail meat and divide among
heated soup bowls. Ladle soup over shellfish and garnish with reserved
fennel fronds.

Makes about 7 cups.

Gourmet
March 1994
---

Sheldon

MOMPEAGRAM said:

I bought 4 cooked lobster for dinner tomorrow. What's the best way to
re-heat the lobster? Please and thank you

Don't try to reheat in the shell, because it will be overcooked. You
can make a dish or a sauce and put the meat into it and gently bring it
to warm, or you can shell it and use it cold. Both are delightful and I
am jealous as can be that you have it and I don't.

--
Posted via a free Usenet account from http://www.teranews.com

In article <[email hidden]>,

MOMPEAGRAM said:

I bought 4 cooked lobster for dinner tomorrow. What's the best way to
re-heat the lobster? Please and thank you

I know this is not traditional, but it's how I re-heat cooked crab! (or
Lobster tails).

I just thaw it to room temp, remove all the meat from the shells, then
heat garlic lemon butter and toss it into that before eating (as is) or
served over veggies, or hot crusty sourdough bread.

IME (and I've bought a lot of frozen cooked crustaceans), pre-cooked,
frozen sea bugs do NOT benefit from any additional cooking.

Not even brief steaming.

They are cold by the time you get them out of the shell, so what is the
point?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

In article <[email hidden]>,

bob said:

On Sat, 12 May 2007 20:13:57 -0400, "MOMPEAGRAM"
<[email hidden]> magnanimously proffered:

Quoted message said:

I bought 4 cooked lobster for dinner tomorrow. What's the best way to
re-heat the lobster? Please and thank you

Personally, I wouldn't try. I'd use them cold for a lobster salad.

But to be honest, I've never tried to re-heat a cooked lobster and if
it is to be eaten hot, I prefer lobster cooked from scratch whether
it's at a restaurant or at home.

It will be interesting to learn how they can re-heated without drying
it out or making the meat stringy. Steaming, perhaps?

Even that is touchy.

I've tried it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Omelet said:

I know this is not traditional, but it's how I re-heat cooked crab! (or
Lobster tails).

I just thaw it to room temp, remove all the meat from the shells, then
heat garlic lemon butter and toss it into that before eating (as is) or
served over veggies, or hot crusty sourdough bread.

IME (and I've bought a lot of frozen cooked crustaceans), pre-cooked,
frozen sea bugs do NOT benefit from any additional cooking.

Not even brief steaming.

Living a long way from the ocean, and where lobster was always very
expensive, I never considered it to be worth the money or the effort to get
it out. Any time I had lobster in a restaurant it was tough and chewy and
not especially tasty. There were a lot of things that were better and
cheaper. Then I had fresh lobster in Bar Harbour, in Nova Scotia and PEI
and I discovered that it really is good stuff and that the lobster I had
had around here way over cooked.

Anything that comes from the sea in a shell seems to have a small window
between done and overcooked. I am reluctant to buy cooked lobster unless it
is an exceptional bargain. I would rather cook it myself and have it hot
than to try to re-heat a cooked lobster.

I have a recipe kicking around the house somewhere for which I can use
frozen caned lobster, which is much more economical. I have not done it
for a long time but as I recall you thaw the lobster, remove any bits of
shell or tendon, heat it up in butter, add some heavy cream, a splash of
sherry and a bit of Paprika <?>.

Thanks Dave;

It was a good deal or I would have bought fresh. For Mother's Day. I'm
going to try warming it up in butter instead of dipping.

--
Helen
in
FERGUS/HARLINGEN
http://www.mompeagram.homestead.com/index.html
"Dave Smith" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Omelet said:

I know this is not traditional, but it's how I re-heat cooked crab! (or
Lobster tails).

I just thaw it to room temp, remove all the meat from the shells, then
heat garlic lemon butter and toss it into that before eating (as is) or
served over veggies, or hot crusty sourdough bread.

IME (and I've bought a lot of frozen cooked crustaceans), pre-cooked,
frozen sea bugs do NOT benefit from any additional cooking.

Not even brief steaming.

Living a long way from the ocean, and where lobster was always very
expensive, I never considered it to be worth the money or the effort to
get
it out. Any time I had lobster in a restaurant it was tough and chewy
and
not especially tasty. There were a lot of things that were better and
cheaper. Then I had fresh lobster in Bar Harbour, in Nova Scotia and
PEI
and I discovered that it really is good stuff and that the lobster I had
had around here way over cooked.

Anything that comes from the sea in a shell seems to have a small window
between done and overcooked. I am reluctant to buy cooked lobster unless
it
is an exceptional bargain. I would rather cook it myself and have it hot
than to try to re-heat a cooked lobster.

I have a recipe kicking around the house somewhere for which I can use
frozen caned lobster, which is much more economical. I have not done it
for a long time but as I recall you thaw the lobster, remove any bits
of
shell or tendon, heat it up in butter, add some heavy cream, a splash of
sherry and a bit of Paprika <?>.

In article <[email hidden]>,

Dave Smith said:

Anything that comes from the sea in a shell seems to have a small window
between done and overcooked. I am reluctant to buy cooked lobster unless it
is an exceptional bargain. I would rather cook it myself and have it hot
than to try to re-heat a cooked lobster.

I agree with you totally...

The most often purchased pre-cooked item I use is fresh frozen cooked
cocktail shrimps, no shell or tail. I just take them out of the freezer,
put them into a screen strainer and bowl and thaw them under hot running
tap water.

They come out just fine and I can then add them to any recipe that I
have cooked at the end of the process so they get no further cooking.

But, fresh frozen raw shrimp I've cooked myself is superior. ;-)
Sometimes it's just a matter of saving time, or using it for salads at
work.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

MOMPEAGRAM so bravely stated:

Quoted message said:

I bought 4 cooked lobster for dinner tomorrow. What's the best way to
re-heat the lobster? Please and thank you

First, never buy pre-cooked lobster. Just go without. You have no idea
how old or how it was cooked. Many people boil the hell out of
them and don't even salt the water. Lobster should be steamed in only
about 1.5" of water and use clean sea water or add a tablespoon of salt
to the water. A 1.5 lb. lobster takes 18 mins. from the time you put it
into the boiling water. Longer for larger ones (pull on the antennae
lightly and they're done when it comes loose with a light tug.)

Now for re-heating. A family favorite (since there is less lobster the
second time around) is to sweat a little chopped onions or shallots in
butter. Cut up some potatoes to about 3/4" and add to the frying pan.
Heat until the potatoes are well heated through (don't brown too much.)
Add the lobster meat (removed from shell and cut up into pieces the size
of the potatoes) and heat it through. The lobster flavor will carry into
the potatoes and everyone will have enough to be satisfied (we had a
large family.)

You want an oxymoron - 'Leftover Lobster.'

--
You can lead a horse to water, but you can't hold his head under 'til
the bubbles stop.
-

Quoted message said:

<<XX>:> Buddy