Sauteed Lobster

Name: How to cook Sauteed Lobster - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

THH

Sauteed Lobster

My winter houseguest misses New England. Decided to do lobster for Valentine's day. Taste of home even if they were spiny lobsters from California.

Ingredient

Food ration :

1 serving

Cooking time :

15 mins

Cooking instructions

* Step 1

This recipe assumes you have intact, cooked, frozen lobsters. Allow the lobsters to thaw in the refrigerator for 24 hours.

* Step 2

Remove the pincers where they attach to the body. Use a nut cracker to break the shell around the joints and claw.

* Step 3

Use the tip of a small claw to dig the meat out of the pincer leg. The claw meat often comes out intact.

* Step 4

Grasp the lobster tail with one hand and its body with the other. Press the tail into the body and twist to separate the tail from the body.

* Step 5

Remove and discard the green gland, stomach and any veins or eggs. Rinse with cold water if needed.

* Step 6

Reserve the shells and left over body parts for lobster stock.

* Step 7

Place the point of a stout knife in the base of the tail. Rock the blade down the length of the tail to split it in half.

* Step 8

Peel the shell away from the lobster tail meat. Each half should come out intact. Rinse under cold water to clean if necessary.

* Step 9

Chop the meat into bite size portions and add the claw meat.

* Step 10

In a wok or frying pan, add the butter, lemon juice, dill, garlic salt and a cut up orange. Heat to sizzling hot. Add the lobster meat and stir for 1 minute. Do not cook longer than 90 seconds if you have a pre-cooked lobster.