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Leftover Lobster

mrbigjas

By mrbigjas
in Cooking

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mrbigjas

mrbigjas

Posted
Posted

OK so we had three cooked chicks left over from lunch in new hampshire today. We threw them on ice and brought them home here to Philadelphia. I shelled them, keeping the shells and bodies for stockmaking tomorrow evening (they're in the freezer now). But the meat is waiting for me to do something with it tomorrow for dinner.

Thoughts? How to heat it up without making it totally chewy? Is that even possible? What to do with cooked lobster meat?

mrbigjas

mrbigjas

Posted
  • Topic Starter
Posted
cold lobster salad?  avacado usually goes well.

lobster roll sandwich?

I just may do that.

I do have issues with cold dinners, though, for some reason--like, I need to cook something. I've been out of town for the last four weekends, and a homecooked meal is my goal; I mean, homecooked by me. So anyways, are you saying that I can't reheat it?

tommy

tommy

Posted
Posted (edited)

i wouldn't reheat it only because i like cold lobster. cold dinners are fine. i mean, look at larb!

although this could be good stuff for a different thread: is composing something like a salad "cooking." i've had some amazing things that were created without heat.

Edited by tommy (log)
tommy:eats.com
mrbigjas

mrbigjas

Posted
  • Topic Starter
Posted

You sure do got a point there.

I just did a web search for lobster salad recipes--you're right, the ones with avocado look good. Luckily I know a market on my way home from work that actually has ripe avocados on a daily basis...b

mikeycook

mikeycook

Posted
Posted

I grew up on lobster salad, so that would be my vote (I am originally from Maine, raised in NH.) Although I am sure others have good lobster salad recipes, I would recommend two approaches:

1. With just mayo (make your own mayo... it is worth it). No celery. A little lettuce if you must. Cut the meat into small pieces and toss.

2. Melt some butter and toss it with the meat and finely chopped chervil and chives.

Either way, a toasted hotdog bun (ideally the rectangular, rather than round) would be my recommended roll.

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

~ Fernand Point

coolhandluke

coolhandluke

Posted
Posted

Lobster Club Sandwich

Yum on crusty sourdough with gruyere and hickory smoked bacon, maybe a little tarragon aioli.

or....

Lobster tacos......repoach lobster meat in a little melted butter and serve into warmed tortillas with avocade, some cilantro, maybe a little pico de gallo.

:laugh:

Bacon tastes good, porkchops taste good...

mikeycook

mikeycook

Posted
Posted

IMHO, that's a little too much extra stuff on a lobster roll. I would worry that all that mustard, scallions, celery, and basil would take away from the lobster taste.

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

~ Fernand Point

Nick

Nick

Posted
Posted

Here on the coast of Maine we generally use cold lobster for lobster sandwiches or lobster stew. The sandwiches consist of two slices of bread liberally spread with mayo and the lobster meat laid in between. For the stew, melt some good butter in a saucepan and then cook the meat until it starts changing color a little. Then add some whole milk (and maybe a little cream) and simmer.

Schneier

Schneier

Posted
Posted

I visited Nova Scotia about five years ago. The McDonalds up there serve something called a McLobster. Basically a lobster salad sandwich.

Bruce

mrbigjas

mrbigjas

Posted
  • Topic Starter
Posted (edited)

Well, I made a lobster salad. Homemade mayonnaise, a couple scallions, a little lemon juice, a little parsley. Very little to mess with the lobster. buttered toasted baguette. lettuce. avocado slices on the side. mmmmmmmm

How long can I keep the shells in the freezer before I make stock? I was going to do it this weekend--I rinsed them OK, they can hang for a little while, right?

P.S. Edited to say thanks for all your suggestions. Next time I have lobster I'm gonna try that quiche, I think.

Edited by mrbigjas (log)
mikeycook

mikeycook

Posted
Posted
How long can I keep the shells in the freezer before I make stock?  I was going to do it this weekend--I rinsed them OK, they can hang for a little while, right?

They should certainly keep until the weekend. I just try to remove as much air as possible from the bag. I have certainly kept them longer and they have been fine.

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

~ Fernand Point

mikeycook

mikeycook

Posted
Posted

Jasper White (Lobster at Home -- great book) lists a lobster melt (w/lobster salad, tomato and cheddar or colby cheese on an English muffin) that sounds great. Interestingly, his lobster salad does not contain celery, but rather cucumber, as well as scallions and a mayonnaise with or without tarragon (depending on your taste.)

"If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony."

~ Fernand Point

SobaAddict70

SobaAddict70

Posted
Posted (edited)

Cioppino.

Lobster paella.

Soba

Edit: as Rachel suggests, prepare things as normal and add the lobster during the last few minutes of cooking.

Edited by SobaAddict70 (log)
Schneier

Schneier

Posted
Posted
P.S. Edited to say thanks for all your suggestions.  Next time I have lobster I'm gonna try that quiche, I think.

Some months ago I made a snail quiche with leftovers. Wow, was it good.

Bruce

suzilightning

suzilightning

Posted
Posted

you could have dropped the claws off at my house(just off rt 80 and nj rt 15) :wub::wub::wub:

since it was hot a cold lobster plate would have been divine. toasted, buttered pepperidge farm top split rolls for the claw meat with a drizzle of chipotle mayo, some good slaw and potato salad, the cold tails with drawn butter and lemon........

sorry ... we finally had a rain out so i could get my egullet fix :shock:

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

beegew

beegew

Posted
Posted

I have 3 little shovelnosed lobster tails in the freezer, courtesy of my Diver Dan neighbor, and have been wondering what to do mit them. I'm gonna have to print out this entire thread. :wub:

user posted image Beege Welborn
PaulaJK

PaulaJK

Posted
Posted

-lobster nuggets in a wine laced cream sauce with morels over

fettuccini

or

-the 'olde' & more traditional

-crepes stuffed w. lobster in cream sauce

-corn chowder w. chunks of lobster

-lobster tempura w. mango salsa

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