All the ingenious men, and all the scientific men, and all the imaginative men in the world could never invent, if all their wits were boiled into one, anything so curious and so ridiculous as the lobster. — Charles Kingsley (1819-1875)
Lobster is one of the most popular shellfish dishes in the world and is sought for its tender meat and great taste. Available throughout the year, lobsters can be bought live in the market, frozen and even canned, with most preferring the fresh catch to retain the natural flavors. It comes in different sizes from one half kilo up to two kilos each, with chefs preferring the one to two kilos because their meat texture is just right. To see if the lobster is alive, just pick it up by the tail and wait for it to curl with the legs moving side to side. If the tail is straight, soft, with no movement, the lobster has long been dead. Fresh catch is best and cooking it right away will give you the best results.
The female lobster is tastier than the male because the flesh is more tender. To identify if it is a male or female just invert the lobster, belly-side-up. Press the area where the body and tail meet. If it is bony and hard, then it is a male. The orange eggs found in females are called roe and are excellent to eat and also used for sauces. The green substance found in the cavity is the liver. The smoothest part is the claws. Rock or spiny lobster is similar to regular lobster except it has small claws, all the meat is located at the tail, and it has long antennae on top of the head. These are more firm and less juicy but delicious when cooked properly.
Steaming and boiling lobster alive is the best way to cook it because you retain the natural flavors and keep the flesh soft. Some say lobsters lack the nervous equipment to feel pain but if you feel uncomfortable cooking it, just freeze the live lobster for one hour until it dies before cooking. Add the lobster in boiling liquid and simmer over low fire. The length of time depends on the weight and size with one kilo taking 15 minutes, and an additional five minutes for every succeeding kilo. Remove with thongs and let cool. With the lobster on its back, split it open by cutting from the head to tail. Crack claws using a mallet or nutcracker or the back of the knife. Remove stomach sac which is located near the head and the intestinal vein which is attached to the sac. Remove all meat and serve with sauce.
Lobster Curry Butter Sauce
1) Ingredients: 1 kilo lobster, 1/2 cup butter, 1 tbsp. crushed garlic, 1/2 cup chopped violet onions, 1 tbsp. curry powder, 1 tsp. each rock salt and pepper, 2 cups canned or tetra pak coconut cream (cacang gata).
2) For garnish: Line serving platter with 4 pandan leaves or banana leaves.
3) Procedure: Put butter and garlic in a wok and cook garlic until brown. Add onions, coconut cream, curry powder, salt, pepper. Let boil. Add lobster. Lower and simmer for 8 minutes. Invert lobster and let simmer for another 7 minutes. Remove, cool, crack open, remove meat and serve with sauce.
4) Note: 1 kilo of crabs or unpeeled prawns may also be used.
Discovery of the Week
Heavenly Mango Mousse with Danish Butter cookie crust from Becky’s Kitchen. It’s the best! Located at 1061 P. Ocampo (formerly Vito Cruz) corner Bautista Street, Singalong, Manila and at the Community Center, Suha Street, Valle Verde 1, Pasig. Tel.no. 671-7606. Pastry chef Rene Ruz does a meringue torte with butter cream icing, choco ganache and pistachios. Chili’s Greenhills Combo Quesadillas is also to die for, the southwestern rolls are a must-try and the blackened fish fillet with refried beans is terrific. The steak with creamy mash potato is a menu favorite. Special mention also to the baby-back ribs — both Chili’s and Racks are up there among the best — very tender, juicy, and full of flavor.
Visit www.sylviareynosogala.com for schedule of classes.