Lobster is by nature a gourmet plate and whether you have a gourmet “lobster thermidor” plate at The Dolder Grand hotel in Zurich, or you cook it on your own with a simple recipe like mine, with butter and garlic sauce, you still get what you paid for, the satisfaction of the ultimate taste.
Lobster is an expensive, perhaps the most expensive of all seafood and the most important thing you need to bear in mind before you eat or purchase lobster, is to buy him alive from a professional aquarium.
Unfortunately for me, the most difficult part of cooking the lobster is that I have to throw it alive in boiling water and being present in such a procedure isn’t my greatest moment. But then again the satisfaction I get onward just by cooking him, decorating my gourmet plate and serving it, but especially by being rewarded by my guests, surpasses that awkward moment.
Once you purchase the lobster make sure that you will cook it while it is still alive. A lobster stays alive for about two hours. As I have aforementioned, perhaps the most famous recipe for lobster is an old French recipe, lobster Thermidor that has of course the main ingredients of garlic, butter and shallots, but my recipe it’s so much simpler, quicker and of course much easier for those cooking at home, yet a perfect dish for to your special someone or your beloved friends and family to indulge in.
So I have included the main ingredients, butter garlic and onion and improvised into a warm sauce that fired the taste instantly.
Before I throw my lobster into some really hot and boiling water, I find a really big casserole that can fully fit it in, and along with the boiling water I throw in a glass of white wine, some bay leaves and whole black peppercorns to add more taste. Once the mixture with these lovely smells boil and blend, I throw in my lobster and I leave it to cook for about 20 minutes. I then remove it and put it under cold water to stop the procedure of boiling and drain him.
I already prepare my simple ingredients, mashed garlic and butter, but before I proceed to the warm sauce where I have to remove the lobster from its shell. All you need here is experience, a big sharp knife and a nutcracker for the claws. Reverse the lobster so you can see the tummy and stick your knife near its head and tear all the way down to its tail without touching the meat of the lobster. Now remove the shell slowly-slowly and take out the piece of meat in one part. Then is the most difficult part, the claws, where you first have to break them with the nutcracker and then use a sharp knife and sometimes kitchen scissors to cut them and remove the meat.
Once the meat is ready, put your butter and mashed garlic in a pan but don’t leave it on the heat till its super hot so you don’t burn your garlic, and just put in the meat for a couple of minutes only. Remove and place it whole in a huge rectangular plate. Pure the sauce on top and sprinkle with thinly sliced chives for extra taste and don’t ever forget that presentation is everything since sight is the first of all five senses.
Lobster works miracle with white or rose champagne but in case you are not fond of champagne then definitely the best white wine to pair it with is Chardonnay…!!!
Level of difficulty:3/5
Calories: 447 c per 100 g
Protein: 30.16 g
Fat: 35,46 g
- For the boiling:
- Plenty of water to fill ¾ of your casserole
- 1 glass of white Chardonnay
- 4-5 bay leaves
- 5-6 whole peppercorns
- Salt & pepper (optional)
- For the sauce:
- 3-4 mashed garlic cloves
- A small bunch of chives
- 100 g of salted butter
Fill ¾ of a big casserole with water and pour in the wine, peppercorns and bay leaves and leave it to boil well.
Throw in your live lobster and leave it to boil for about 20 minutes.
Once ready remove and wash in cold water. Leave the lobster to drain well.
Remove the meat from the lobster and keep it aside.
Melt the butter in a medium-sized saucepan over medium heat and throw in your mashed garlic.
Once your butter is melted put the whole lobster in the sauce and cook only for 2 minutes.
Remove and place it on the plate.
Pour the sauce on top and sprinkle with finely chop chives.
Serve the plate with Champagne or white Chardonnay.