Huge Lobster tails

Discussion in 'Recipes' started by redvan, Sep 20, 2012.

  1. redvan

    redvan

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    Greetings,

    I get frozen lobster tails from my local wholesaler that average between 10 - 14 ounces and one whole tail is far too much for my wife and one and a half is too much for me when she can't finish hers.

    So, I was thinking of splitting one, running skewers through it to prevent roll-up and topping it with something, some sort of filling, but I'm not sure what.

    I'm looking to bring something more to the party without it being too filling, which would defeat the intention. I'm looking to stretch the meal for me and if too much for her, well... it's just stuffing, she can leave it on the plate but finish the lobster.

    Suggestions welcome and much appreciated as always,

    Red.
     
  2. redvan

    redvan

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    I'm wondering why no ones responded to my post....

    Have I been bad?
     
  3. durangojo

    durangojo

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    personally i would not stuff it, but rather take the meat out of the tail and do lobster thermidor, or medallions with a nantua sauce or a tempura...i like my lobster either simple(grilled with lots of lemon and butter), or totally decadent in a rich sauce. if i were to make a stuffing i think it would be a simple vegetable saute....zucchini, summer squash, leeks...that sort of thing....in butter and white wine or vermouth or even sherry..... then there is always a crab stuffing! hope this helps

    joey
     
  4. Iceman

    Iceman

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    I'm trying to figure out how anyone can call a 10-14 ounce lobster tail "huge".
     
  5. chefross

    chefross

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    Iceman..........for some people a 10-14 ounce lobster tail IS a lot of meat.

    I have the same thing at work.

    I split them down the natural divide remove the meat from the shell, and skewer them. I

    'll butter and lemon the skewers then grill them over maple wood.

    My Friday menu this week calls for Lobster Egg Foo Young with Chinese Fried Rice.
     
  6. chefedb

    chefedb

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    I agree I would take out meat make a thermidore or newburg then stuff it back in shell and finish in oven or under broiler. This is one way to stretch it.  10 to 14 ounce tails are a lot to eat for woman but not men. Your talking wholesale here approx $16.00  cost each for good ones.
     
  7. redvan

    redvan

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    So what would you call "huge" IceMan, 20-22 ounces or more and if I'm in the ballpark, where would one acquire such a beast?

    Almost a pound of just tail meat is quite a meal for anyone considering there would probably be some sort of accompanying sides to make a meal and not just a snack.

    Red.

    PS:

    Thanks everyone else.
     
  8. petalsandcoco

    petalsandcoco

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    Redvan,

    I don't think Iceman knows what a huge lobster is......we had a lobster party awhile back and my brother brought me something to cook for him. Needless to say, the lobster barely fit in the cooler.


    My father, showing just the claw size.

    Thats my brother, he stands 6'3 and the fan on the lobster tail is down here....it was quite something, I named the little guy "tiny".

    He was not happy in this cooler.

    Petals.
     
  9. redvan

    redvan

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    Wow, now that's a HUGE lobster...

    I wonder just how big his tail was. The claws could easily be 8 oz each.

    I always thought getting a 6-8 oz lobster with a hunk of sirloin or filet was pretty good until I started shopping at my local wholesaler. Every so often, they have cases of frozen lobster tails containing 6-8 very large tails for about $75. I always clean them out as there are never many left when I get there. I weighed one of the largest one day when I got home and it was a whopping 14 oz, that's almost a pound of meat - hence my term "huge", which I think it is for just a tail. I wonder how big the beast that owned it was.

    Red.
     
  10. petalsandcoco

    petalsandcoco

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    LOL, Red, the tail was at least a foot and a half long. The entire lobster weighed in at 10 pounds and it cost my brother $ 200.00.

    The meat was over and abundant and extremely sweet. One claw fed 4 woman. The men at the tail. My mother made a lobster stew and a bisque the following day.

    You weighed one at 14 oz, that IS alot. ......

    My brother likes to shock me sometimes and get a good laugh ......I nearly collapsed when he said there were 5 more in the coolers....(he was kidding)..../img/vbsmilies/smilies/eek.gif   You should see the shrimp.....

    Petals.
     
    Last edited: Sep 26, 2012
  11. chefedb

    chefedb

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    I had a 11 pounder on my outside deck on a leash . All the kids in neighborhood came to pet it 
     
    kuan likes this.
  12. everydaygourmet

    everydaygourmet

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    Hey All,

    Place outside of Buffalo NY called Friars Table (I have no affiliation, FTR) has 3-5lb tails on the menu.

    S-t-r-e-a-c-h-i-n-g lobster, how about serving it like cracked conch?, personally love it with artichoke lemon caper burre blanc.

    Have served lobster and grits, as part of a seafood medley, with scallops, shrimp and crab over fresh pasta, or as a deconstructed lobster/seafood ravioli. Think perfectly prepared seafood between fresh pasta sheets and your choice of complementary sauces, like a light Alfredo, alavodka, burre blanc, and roasted red pepper parma rosa.

    Cheers!

    EDG
     
  13. Iceman

    Iceman

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    I    was    making    a    joke. 

    Now I could very well be wrong ... but the last time I was in Maine there were all sorts of "street vendors" selling live lobsters, fresh or cooked right there, that had tails of at least a pound on average.   Also, speaking as the Neanderthal that I am, whenever I decide to eat "huge" lobster tails, that is the only thing I want; lobster tail.  You can keep any sides, or wrap them up for me to enjoy later.  I'm really myopic with tunnel-vision in that instance.  I'm funny like that. 
     
  14. redvan

    redvan

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    Ok IceMan, you're forgiven, this time..../img/vbsmilies/smilies/lol.gif

    I agree with you, there are certain seafood dishes that are meant to eaten a-la-carte like a 12 oz lobster tail or 2 lbs of king krab legs. My friends will not go to a seafood restaurant with me due to previous experiences where everyone was waiting for me to finish picking through the carcass's of lobsters or kk shells and joints (knuckles I call them).

    As EverydayGourmet mentioned, I would love to get my hands on a 3 lb tail, wow. I would savor every morsel of that delicious treat and if friends were with me, I'm sure they would leave me there alone.

    I guess it depends on who, where and when. A chef like you and others, probably have seen creatures the rest of us non-pro people might never see. Also, as you noted, sights seen in Maine probably are not seen elsewhere.

    No offense taken and I hope none given,

    Red.
     
  15. redvan

    redvan

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    Wow, I'm impressed, my thread made the home page banner.....!

    How did that happen, was it due to it's content or random selection?

    Red.
     
  16. redvan

    redvan

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    Howdy all,

    I took your advise and tried Lobster Newberg, well I think I did something wrong with the it....

    I started with a roux and added milk to make a bechamel (as most of the recipes I saw all started this way). After it had fully developed, I whisked 2 egg yolks into some heavy cream (also as most recipes required) and added that to the base sauce and I ended up with spackling paste...!

    I thinned it several times with more milk as I didn't have more cream (which would have just thickened it more anyway) and eventually got to a point where I could add my perfectly steam lobster meat. The final sauce was not too bad after some seasoning but I know I did something wrong along the way, perhaps the quantites were off, I'm not sure.

    Any advise would be greatly appreciated as the wife loved it and is expecting a repeat with shrimp and crab and I want it to come out better.

    It seemed simple enough, yet I screwed the pooch somehow,

    Red.
     
  17. durangojo

    durangojo

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    hi red,

    my thinking at first glance is that you simply had too much roux to begin with and that your second step should have been to add some sherry before adding your egg/cream mixture. you did add sherry right?  it's essential to newburg sauce. newburg sauce is fairly simple and straightforward made easier by starting with a bechamel. i personally prefer not to use a roux but to reduce the sauce at each step. it takes a bit more time, patience and whisking, but the end result is a smoother, silkier, creamier and a smidgen lighter maybe. i heat butter, add sherry, cook a few minutes to reduce a bit, add cream and reduce, add seasonings(nutmeg, cayenne, s&p), stir, add a splash of brandy,maybe some smoked paprika, stir then SLOWLY add the egg yolk/cream mixture....whisk constantly til thickened, adjust s&p...add lobster pieces and heat through. i have read recipes where the whole thing is made in the same pot starting with the lobster pieces to be cooked in butter first, the sherry then added, then egg yolk/cream mix, then cream, final splash of brandy and you're good to go.....not a long process, but you must be attentive!

    what seasonings did you use? nutmeg, cayenne and s&p are also essential. smoked paprika adds some color and a hint of smokiness....just curious, how did you serve it?

    joey

    when you make your seafood newburg, i would maybe start your sauce with shallots....they just add that perfect little something....also, it is wonderful over a wild rice pilaf.....do hope this all helps
     
  18. redvan

    redvan

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    Joey,

    I had a feeling there was too much roux, it didn't seem right and I forgot the sherry.

    I looked for a recipe but couldn't find one that seemed to have it all, some used this, some used that so I took what I thought would be the best and went with that. As I said I forgot the sherry but I used some nutmeg, not much because I know it's powerful and didn't want to to over do it, I wasn't sure if I should use everything I saw which were nutmeg, paprika and cayenne so I only used the nutmeg, s&p of course.

    I served it over rice although most recipes recommended serving over toast triangles...! Sounds more like an appetizer so I went with the rice.

    I understand that being a chef, you know exactly how much of this of that to use and how things should look at various stages. I on the other hand had no clue and as I said couldn't find one recipe that made sense so I winged it.

    It was pretty good, after I thinned it out from spackling paste consistency to more of a new england soup-like consistency, and taking your advise, my next attempt should be much better, providing I don't leave anything out.

    Would you know of a recipe I could follow that would yield good results and that classic Newberg taste I'm looking for?

    Obviously, if I'm winging it, I have no accurate measurements to follow and therefore results will be unpredictable.

    Red.
     
  19. durangojo

    durangojo

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    yes red, i would be more than happy to share my newburg sauce recipe with you. i will pm it to you in the next day or two unless you need it sooner. i promise you it will curl both you and your wife's toes!.....yeah, the problem with the beg, borrow or steal method of using multiple recipes is that it can get very confusing especially if or when something unexpected happens or things start to head south quickly. i do it, but i know how to do it. you may find it easier, less stressful and in the end have better results to just pick one recipe and go with it for the first go round.....change or tweak later after you've gotten an understanding and feel for what the dish is. i must add though that you should be commended for not giving up or giving in, but pressing on.  even though your sauce was nowhere near a newburg, it was however not only palatable but palatable enough for a second request from the mrs.   that should count for something and it should also make you feel good......right on!

    joey
     
    Last edited: Oct 2, 2012
  20. redvan

    redvan

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    Thank you Joey for responding yet again and a few days is fine.

    I'm always trying to accomplish new things cooking wise and this was going to be a challenge, and as you said, taking pieces from several recipes can be confusing, I knew things could go wrong and they did.

    As for the Mrs. she knows the risks and the benefits so she's supportive (I'm guessing she knew it didn't turn out properly and was being kind so I don't want to let her down a second time.)

    What makes me feel great is your patience and understanding in helping me achieve the desired results. I typically don't give up easily but always try to achieve the desired result but your commendation makes me want to go forward even more.

    PS: I love sauces and have been making volutes for years without ever knowing what they were called. I usually add chopped shrimp or crab meat or other things and serve over pasta or noodles, even rice a few times.

    Thanks again,

    Red.