Seawater Lobster – Chef Michael Smith Recipes

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The best lobster has to be fresh out of the ocean in order to truly tickle your taste buds, but what if you don’t know how to prepare this delightful ingredient? Fear not, because Chef Michael Smith is here to teach you how to cook the best Seawater Lobster right in your own kitchen. Follow along, and your friends will think you’ve turned into a master chef!

YIELD: MAKES 4 LOBSTERS, ENOUGH FOR 2 LOBSTER LOVERS

Ingredients

FOR THE LOBSTER
2 gallons (8 L) of fresh local water
1 cup (250 mL) of salt
4 bay leaves
4 large lobsters, roughly 1.5 pounds (675 g) each

FOR THE LEMON BROWN BUTTER
1 cup (250 mL) of butter
The juice and zest of 1 lemon

FOR THE TARTAR SAUCE
1/2 cup (125 mL) or so of mayonnaise
1/2 cup (125 mL) or so of green relish
Lobster coral from lobsters (if any)
1 tablespoon (15 mL) of fresh tarragon, chopped
The juice and zest of 1 lemon
A pinch of salt

Procedure

First make the lobsters. Grab your largest pot and fill with water and salt at a ratio of 1/2 cup (125 mL) of salt for every gallon (4 L) of water. Throw in a bay leaf for each lobster. Bring the water to a boil over high heat. To remove the rubber bands from the lobsters, cross and firmly grasp the claws in one hand, then ease the elastics off with the other. Commit the lobsters to the water. Bring the water back to a full boil, lower to a simmer and set your timer for 15 minutes. When the timer goes, they’re done! Fish out the lobsters with tongs and rest them on their backs to cool.

Next make the lemon brown butter by tossing the butter in a small saucepan over medium heat. Melt and heat until it begins to steam and foam, swirling it gently while watching the colour closely. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the lemon juice and zest.

Finally, make the tartar sauce by whisking the mayonnaise, green relish, lobster coral (if any), tarragon, lemon juice and zest, and salt together in a small bowl.

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