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Lobster recommendations?

Panhandler80Panhandler80 Posts: 8,339 Moderator
We're still sitting on probably 60 lobster or so and are wanting to try something different.

We do a lot of pasta dishes (usually some sort of cream chese combo, as well well as scampi type deal) and of course boiled split and broiled / grilled with butter. We also fry some on occasion.

Wanting to try something different. I've noticed that as they age in freezer they get richer and richer. Still excellent IMO, but a more intense richness. With that said, I was thinking something with some acidity to cut some of that wonderful richness.

Wife is looking at a paella recipe from her cookbook from Columbia Restaurant, but I'm skeptical.

Whatchyall got?

EDIT: Want the lobster to be the focus of the meal, not simply one of many ingredients or an accent type meat.
"Whatcha doin' in my waters?"

Replies

  • conchydongconchydong Pompano BeachPosts: 7,054 Admiral
    You can make it like Cuban style "enchilada de langosta" (we call it crawfish chelow) which is like a Lobster creole and instead of putting it over rice, use spaghetti. The tomato sauce/paste/wine will have acidity.

    “Everyone behaves badly--given the chance.”
    ― Ernest Hemingway

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