Lobster: a crustacean once thought of as peasant food has now soared into the ranks of elite eats. While dining on lobster at your favorite restaurant can be an exciting adventure, it can also come at a cost. Cooking a favorite lobster dish at home is simpler than it seems! Here’s one particular recipe that can be made in minutes with a little patience and a lot of love for lobster.
4 lobster tails (on sale in our seafood department!)
1 tbsp olive oil
1 tbsp salted butter
1 garlic clove, minced
1 organic tomato, sliced (and seasoned with salt and pepper)
A head of butter lettuce
8 slices of Standard Marketmade Applewood Smoked Bacon
4 slices of hearty bread, toasted
1/3 cup greek yogurt
1 tablespoon dijon mustard
1 tsp hot sauce (your choice!)
1. Cook bacon until at desired crispness, set aside. Pull leaves off butter lettuce until you’ve achieved an adequate amount, then slice tomato and salt/pepper each slice. Put to the side for sandwich assembly later on. Don’t forget to toast the bread!
2. Pat lobster tails dry. Heat a skillet over medium heat and add olive oil & butter. Once heated and butter is melted, add garlic, then lobster, tossing to coat. Cook lobster, flipping occasionally, about 4 to 5 minutes or until bright red and just a bit opaque.
3 Mix together dressing ingredients until smooth. Spread on bread slices, then layer the rest of the ingredients onto the bread to form a sandwich. Slice in half, if desired, and eat quickly!
If you’re still not convinced that cooking lobster at home is as easy as BLT, then stop by Standard Market’s deli for Marketmade Lobster Deviled Eggs and Lobster Mac & Cheese, or head over to our sushi counter for a Spicy Lobster Sushi Roll. No matter the craving, we’ve got you covered!
For those lobster lovers who need a few tips on cooking and storage, see below some helpful hints!
How to Boil Lobster
-Choose a large pot that will comfortably fit the lobsters you’re cooking and fill 3/4 of the way with water.
-Bring water to a boil. Add 3 tablespoons of salt per quart. Put live lobsters in one at a time and cover, bringing back up to a boil.
-Lower heat and cook for 15 minutes for up to a 1 1/4 lb lobster and 20 minutes for anything larger.
How to Steam Lobster
-In a pot large enough to accommodate the lobsters you’re cooking, bring two inches of water to a rolling boil over high heat.
-Drop in live lobsters one at a time (you can leave the rubber bands on if you desire.) Cover and return to a boil as quickly as possible.
-Once boiling, cook for 18 minutes for up to a 1 1/4 lb lobster and 20 minutes for anything larger.
How to Grill Lobster
-Pre-heat grill to around 400-450 degrees. If using charcoal, heat until about medium-high and coals turn gray.
-Slice live lobsters in half and rub all over with olive oil.
-Lay on grill shell side down and grill for up to seven minutes. Do not turn lobsters over! If shell starts to blacken, move to a cooler part of the grill.
-Pull lobster tails off direct heat once white and non-translucent. Claws will take another minute or two to cook through on direct heat.
How to Store Lobster
-Live lobsters should be stored in cold, but not freezing, locations before cooking. They’ll stay alive for a few hours in the fridge; make sure to keep them towards the back where it’s coolest.
-Keep lobsters in a large bowl, box or pan and cover with a damp cloth. Do not put in fresh water or they will die! Lobsters must be kept alive before cooking.
Posted on 6/6/17.