What Next skipper (Another DAKA rip off version).......how to cook a lobster

DAKA

DAKA

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I got very close to landing a lobster a couple of weeks ago, (it dodged the spear by a few mm), however on reflection I realized I hadnt a pan large enough.

I understand they are territorial so I am going back this weekend to have another go and put a bacon baited pot down, just suppose I get lucky how do I kill it and cook it ,I havent even got a pan large enough at home for it, it was huge , it would fit on a double sized BBQ but I dont expect it would want to lay there for long, how do I stop it walking off the BBQ ?
 
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DAKA said:
I got very close to landing a lobster a couple of weeks ago, (it dodged the spear by a few mm), however on reflection I realized I hadnt a pan large enough.

I understand they are territorial so I am going back this weekend to have another go and put a bacon baited pot down, just suppose I get lucky how do I kill it and cook it ,I havent even got a pan large enough at home for it, it was huge , it would fit on a double sized BBQ but I dont expect it would want to lay there for long, how do I stop it walking off the BBQ ?
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So a good friend of mine who used to work for a fella called Rick Stein (sp?) told me....Point of a good sharp knife straight into the top of it's head and slice in half...as for doing it on a big one with big claws...good luck :)

Not that I've ever done it myself, knowing how tough fish can be...I can't help wondering whether you manage to chop it's head in half and the bugger still goes on living for sometime after...

My Dad caught a big one years ago...went out and bought a big galvanized bucket to cook it in..
 
Make sure you cook very quickly after killing it as it will start to spoil. It will stay alive out of water for quite a while if kept cool.

Not sure using bacon as bait would work well, better to buy a mackerel fillet and put it in the lobster pot.
 
The Humane Method

The humane way to dispatch a lobster is to place it in the freezer first. (For about an hour)
Once the lobster gets to an extremely low temperature it enters a state of unconsciousness, you can then dispatch it as recomended by GrowingLad and MapisM.
The best way to cook a lobster is on a bar-b-q, try this (Once you've dispatched it).
Place each half on plate shell side down (in your case most probably a tray!) and liberally coat with garlic oil. (You may use any other food oil you prefer according to taste).
Place in fridge and leave for about 1 hour to marinate.
Get bar-b-q nice and hot.
Place shell side down on bar-b-q for 4 to 8 mins (depending on size, for yours I'd go 8)Then turn over to flesh side down for a further 1 to 2 mins.
To check if cooked turn over and cut through thickest part of tail, if flesh is opaque your lobster is ready to eat.
Do it this way and you'll never ever boil another lobster.
Ta
Mike
 
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Thanks for the replies , how dangerous are the claws, if I do try to cut it in half (or lash it to the BBQ )could it take a little piggy off.

The bucket is a good idea but it is a big lobster, if I put it in a large stacking box and fill it from the Calorifier(feels close to boiling after a trip) will that be hot enough to cook it and for how long.
 
If you don't have a freezer handy, you couldtry this.

I've never done it but the method recommended by Jamie Oliver is to locate the small cross at the back of the head, place a sharp knife at the centre of the cross and push hard. Apparently this severs the spinal chord.
 
Thanks SovereignDiver, the only bit I have a problem with is there is no way it will fit the boat freezer.

I thought I had to boil it before it went on the BBQ, so this is making it easier now thanks.

If I spear it with a clean head shot then the BBQ will be perfect, if I catch it in the pot I am thinking again of a clean head shot as a means of a quick dispatch before I try to remove it from the pot and risk loosing any fingers.
 
Get a couple of decent elastic bands then sit down and place the Lobster between your legs with the claws pointing away from you (obviously) this renders it fairly immobile as you band the claws one at a time.

Unless you have caught a monster you dont need a huge pan of water - if its thrashing about a bit freeze it for a few mins or stick a knife down through its brain about an inch behind the beak

You can also "hypnotise" them by standing then on their heads with the claws facing outwards - makes them pretty dopey for a few mins.

Stinky old mackeral catches them - bacon or fresh fish just attracts crab

good luck

Alan
 
Just bring it to my boat - I've got a huge pasta pan and will only charge you half a lobster for cooking it:D

May
xx
 
Major Catastrophe said:
Get a polystyrene box and post it to me. I will kill it, cook it and eat it and then report my findings back to here.
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or if you find sending it to north Wales would be too inhumane, I could pop down to your marina pick up the dangerous crustacean and carry out the same work as the Major, but locally, therefore reducing the stress on the dish........erm animal.:D
 
Bait your pot with a can or two of fishy cat food, with the top and bottom of the can punctured several times so the 'essence' leeches out slowly.

The smellier the better. I've heard stories where the old timers would stop on the roadside and collect the carcasses of 'road-kill' to bait up large amounts of pots.

When the pot is retrieved, put your 'gloved' hand in and grab the creature across its upper back and claws away from you (of course), then stick its head (and claws) into a waiting bucket of fresh water, to quietly slip away.
Boil up a pot of water, put the lobster (average size) in for between 8 - 10 minutes, or for a large version, up to 15 minutes.
 
You dont need to submerge a lobster to cook it, the steam can do the job nicely. So you can buy a galvanised bucket, put a few inches of water in there and cook it like that?

QUESTION: what if you just make a slow fire (charcoal), and put the whole lobster directly on the charcoal. Since you don't eat the shell anyway?
 
Catching:

Cat food can with holes is excellent

Killing:

Humane = Freezer (but can taint the flesh if left in to long)
Fast = Knife to the cross on back of head pushed through (but the gunk that comes out of the brain can stain and taint the flesh)
Best = Boiling water (but make sure SWMBO has a strong stomach as the squeal of air escapeing the shell sounds like the thing screaming)

Personal favorite is to use boiling water to take the life out of the lobster (so just a few mins) then finish off on the BBQ.

If the beast is to big for the BBQ then cut him up
 
For lobster, mushy bait is best - mackerell that's sat around covered in salt for a few weeks is best.

Keep out of the claws - while they won't quite take your thumb off, they will do serious and lasting damage! Handle from behind, there's not much strength to open the claws, so a rubber band wrapped round a couple of times will render it "harmless". Grip between your knees as others have said.

Make sure it's legal size! This may vary a bit regionally. Round here, the length from the eye socket to the end of the "head" shell should be 80mm (I think - someone like Fisherman will know better).

I don't usually bother killing them. Keep them in the fridge overnight so they're dopey, then put in a large pan of cold salted water and bring to the boil, then boil for 15 mins. Being cold-blooded, they don't notice the temperature increase - untill it's too late.
 
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