An Adventure in Lobster...

I haven't posted in awhile, mainly because we had to go to Mayo this weekend for family reasons - apologies. My parents (where we were) live in one of the most beautiful spots in Ireland; Lacken, in County Mayo. They have the most incredible view from their house - a house my Grandfather grew up in, sold to Germans when his mother passed on - that they bought back about three years ago. It's just an amazing place that can be peaceful and serene and sunny one day to hurricane like winds the next.

Other than the many aesthetic benefits of living in such a place, is the fresh fish and seafood. Imagine my amazement when the local fisherman came up to the house this weekend with four live lobsters that ten minutes ago had been in the sea! Four fresh whole 1kg (2.2lb) lobsters cost a mere €45! Beat that at the fishmongers!!! I must admit though, despite being a big fan of lobster, I was a little apprehensive... I mean these were alive and twitching and looking at me and I planned on boiling them alive then feasting on their succulent pink flesh! But I got over it.

The husband and the Dad did the dirty deed of putting them in the pot. I went to go get the camera to capture the action, but by the time I got back the lobsters were already in lobster heaven (mmm... lobster heaven). This isn't so much a recipe as a method... so if you are lucky enough to get your hands on lobsters this fresh... go for it!!!


Ingredients:

• 1 live lobster per person
• 1/2 lb butter

First, clarify the butter. Melt it over a low heat and strain to remove the floating white bits (milk fats) - you might have to run it through a fine mesh strainer a few times.

Bring a large pot of water to the boil for the lobster. No need to salt it as they are naturally quite salty. Once water has come to a boil, plunge the lobsters in, replace lid and allow to come back to a boil. Boil for just under fifteen minutes until done.

To prep, remove the head and stomach and the roe sacks off any females. Everything else is edible, although you may prefer to stick to the claws and tail meat. There is a big vein running through the middle of the tail that you should remove as you would with prawns or shrimp.

Serve with the clarified butter and lemon wedges! Amazing!

So you've got a big opt of fishy smelling water and a bunch of lobster heads... now what? DO NOT THROW AWAY!!!! Make some incredible stock.

Fish Stock Ingredients:

• lobster shells/heads etc. (or fish bones/heads)
  
• 2 - 3 carrots, roughly chopped
• 2-3 stalks of celery, roughly chopped
• 1 large onion, peeled and cut in half
• 1 large leek, roughly chopped
  
• a few peppercorns
• a few sprigs thyme
• a sprig parsley
• a bay leaf

Add all ingredients into the water you boiled the lobster in and bring to a boil. Once boiling reduce to a slow simmer and allow to cook covered for a few hours. Strain and save. I usually freeze this to use as needed... OR... when life gives you lobster stock... make lobster bisque!

Ingredients:

• 2 litres lobster stock
• 2 cups lobster meat (we used crab as we'd eaten all the lobster)
• 4 tbsp flour
• 4 tbsp butter
• 4 tbsp tomato paste
• 1/4 cup cognac/brandy
• 1 cup cream

Make a roux by melting the butter and stirring in the flour. Cook gently for a few minutes until it becomes a golden brown. Slowly incorporate the stock until a nice creamy consistency is formed. Add in the tomato paste. You should get a lovely pink colour. Pour in cream and brandy, add lobster meat and serve warm with crusty bread. Delicious!

Hope you enjoyed my lobster adventure... I am drooling reliving it as I type... lobster... mmmm...


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