Lobster is expensive. As a result of the cost, most people who like it do not have it regularly and have little practice cooking it. Many experienced home cooks have never prepared lobster, preferring to leave it to restaurant professionals. Lobster is notorious for the fact that it can be made inedible by improper cooking techniques, but, fortunately, proper preparation is extremely simple.What is needed to cook lobster: A large pot (Should be large enough to fit the entire lobster) Water Salt Cooking technique for live lobster Seawater can used to cook the lobster if it is available. The salted water should be deep enough for the lobster to be completely submerged in it. It should be brought to a boil. Some cooks kill the lobster …show more content…
beforehand in the attempt to spare the lobster the suffering of being boiled. Doing this with a knife can affect the taste of the lobster. Others render them unconscious by placing them in a freezer. Usually they die quickly after being submerged in boiling water, though for those who are queasy about it, the method of dipping their heads in first usually knocks them out immediately. The lobster should be cooked for between 12 and 15 minutes. This time will vary based on the size of the lobster. An alternate cooking method for live lobster is to place them in cold water. When using this method it is important to note that the cooking time does not begin when the lobsters are placed in the pot or when the stove is turned on. The 12 to 15 minute time should be measured from when the water begins to boil. Another important note is that lobster meat can be very tough when overcooked, so paying attention to the cooking time is very important. At the end of the cooking time, it should be removed from the boiling water as quickly as possible. Have the grill hot before cooking the steaks.
It's always best to have a little bit of fat on the steak. The meat will be more tender. Bacon wrapped Filet Migon This is the choicest of all the steaks and can be on the expensive side. This steak is best when served a little on the rare side. The taste and tenderness will be lost if cooked to long. Cook 13 minutes on each side turning once. Tenderloin of Beef This is another choice piece of beef. It's boneless and easy to serve. On one piece of meat you can get rare, medium and well done. Grill a whole tenderloin 15 to 18 minutes on each side turning only once. Porterhouse steaks This steak has a bone with a large portion of tenderloin. A very tender piece of meat. The steak needs to be 1-½ inches thick. Grill 10 minutes on each side turning once. It can be grilled a minute or two less or more depending how rare or well done the steaks are cooked. T-bone steak A steak that's similar to the Porterhouse but smaller. Not as much tenderloin. The steak needs to be 1-½ inches thick. Grill 9 to 13 minutes on each side turning once. Rib steak It has a bone down one side. It should be 1-½ inches thick. Put tenderizer on this steak about ten minutes before cooking. Grill 10 minutes on each side. Turning once. Round steak This steak needs to have a fat edge. Use tenderizer on the steaks about ten minutes before cooking. The steak should be 1 inch thick. Twelve minutes on each side will produce a rare steak. Flank Steak This …show more content…
steak should be cut ¾ inch thick and scored. Put tenderizer on steak ten minutes before grilling. Grill 5 to 6 minutes on each side. It's most tender rare. Cut steak diagonally across the grain in very thin slices before serving. Serve steaks with grilled vegetables and salad. Resources: Gas Grill Cookbook Betty Crocker Cook Book Personal Experience Does prom have you strapped for cash already?
Never fear, make dinner dear. You don't need a restaurant to have a romantic, prom dinner. You can have all the glamour and romance right at home. And to help, I've pulled together a dinner menu, including an appetizer, entrée and dessert. I also kept the menu light, since this is the pre-prom dinner. The last thing you want is for your prom date to be bloated from a heavy meal! Stuffed Mushrooms (Appetizer) Ingredients 12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8 ounce) package cream cheese, softened 1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper Directions Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool. When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated
oven, or until the mushrooms are piping hot and liquid starts to form under caps. Tuna Steak with Salsa (Main Course) Ingredients 1 cup shredded carrots 3/4 cup chopped peeled mango 2 tablespoons lime juice 1 tablespoon minced chives 1/4 teaspoon salt, divided 1/4 teaspoon pepper, divided 1/8 teaspoon ground coriander 1/8 teaspoon ground cumin 4 (6 ounce) tuna steaks Directions For salsa, in a bowl, combine the carrots, mango, lime juice, chives, 1/8 teaspoon salt, 1/8 teaspoon pepper, coriander and cumin; set aside. Sprinkle tuna steaks with remaining salt and pepper. Coat grill rack with nonstick cooking spray before starting the grill. Grill tuna, covered, over medium heat for 5-7 minutes on each side or until fish flakes easily with a fork. Top with salsa. Simple Tiramisu (Dessert) Ingredients 16 ladyfingers 2/3 cup strong brewed coffee, room temperature 1/3 cup maple syrup 1 (3 ounce) package cream cheese, softened 1/2 cup sour cream 1/2 cup maple syrup 1 (12 ounce) container frozen whipped topping, thawed 1 tablespoon unsweetened cocoa powder, for dusting Directions Split ladyfingers lengthwise and use them to line the bottom and sides of an 8x8 inch dish. Stir together coffee and 1/3 cup maple syrup until smooth. Spoon mixture over ladyfingers. In a large bowl, beat together cream cheese, sour cream and 1/2 cup maple syrup until smooth. Fold in whipped topping. Spread mixture over soaked ladyfingers. Cover and chill 15 minutes. Dust with sifted cocoa just before serving. That's it. You've made an impressive prom dinner, that's also easy to make. Now just work on your dance moves, and you'll be all set. Other Prom Articles That May Help: How To Make A Fabulous Prom Cake for Beginners Atlanta's Top 3 Romantic Restaurants for Prom Night
Hard-shell lobster is a lobster with an old shell whose body has completely filled its shell. A hard-shell lobster is a fully meated lobster which is mainly caught during the winter and spring months of the fishing season. During these months, lobsters are at their peak health and condition, and the meat yields are at their highest.
Getting hired at Red Lobster begins with the formal application and interview process because there are different areas of work and task in a restaurant, training is influenced by what area of work the employee has been hired to do. These areas included the font of the house staff
Jan de Heem painting, “Still Life with Lobster” is an oil painting with a bright red lobster that catches the viewer gaze into this beautiful dinner from the late 1640s.The color scheme used in this painting is analogous since it uses relatively close hues. In the painting, the lobster is on a silver platter but it has been left untouched. Surrounding the focal point of the painting is luxurious fruits including grapes, cherries, peaches, berries, oranges, and a half peeled lemon. To the left of the lobster is an overturned silver goblet. This particular style of painting is known as a vanitas form of painting. The artist is using a luxurious left over meal to show even the most expensive desires of the world doesn’t last for eternity. The
...y takes about fifteen to twenty minutes. Let it cool for about five minutes then it should be ready to eat. Use a spatula to remove the enchiladas from the pan. Because of the way you rolled the enchiladas, you should have no problems serving them.
Wallace uses Pathos as an persuasive device in his article as he describes the catching and cooking process of the lobster. Using his words, he gives the audience the idea that the lobster is not just an item for consumption, but also a live creature. “They come up alive in the traps, are placed in containers of seawater, and can, so long as the water’s aerated and the animals’ claws are pegged or banded to keep them from tearing one another up under the stresses of captivity, survive right up until they’re boiled (Wallace, 60). He mentions that the lobster is in fact boiled alive to maintain it’s freshness and describes the boiling process. “[The lobster] comes alarmingly to life when placed in boiling water. The lobster will sometimes try to cling to the container’s sides or even hook its claws over the kettle’s rim like a person trying to keep from going over the edge of a roof” (Wallace 62). He compares the lobster during the cooking process to a human in terror of falling to their death. This gives the audience something to relate to on an emotional level based on the simile he presents to us. Based on this evidence and the words the author chooses to present to the reader, it is suggested that
As “Consider the Lobster” investigates the ethics of how one cooks lobster, it employs pathos while explaining the actions and reciprocations of cooking a lobster. As Wallace addresses the steps in which one cooks
When settlers first came to America, lobster was considered a poor man’s food. The lobsters were so abundant at that time that many people felt that they were competing with them for space on the shore. The settlers felt that the lobster had no nutritional value. At that time both Native Americans and settlers used the lobster as fertilizer for their fields and as bait to catch other fish. Lobster was so disdained that it was given to prisoners, indentured servants, and children. This was such a common practice that in Massachusetts many servants and prisoners had it put into their contract that they could not be fed lobster more than two times a week.
"Consider the Lobster" an issue of Gourmet magazine, this reviews the 2003 Maine Lobster Festival. The essay is concerned with the ethics of boiling a creature alive in order to enhance the consumer's pleasure. The author David Foster Wallace of "Consider the Lobster” was an award-winning American novelist. Wallace wrote "Consider the Lobster” but not for the intended audience of gourmet readers .The purpose of the article to informal reader of the good thing Maine Lobster Festival had to offer. However, he turn it into question moral aspects of boiling lobsters.
I believe David Foster Wallace’s aim for writing this piece was to explain his reasoning for killing and eating animals and to understand other people’s views on the issue as well. This is apparent throughout the writing. Wallace starts out by giving his personal description of the Maine Lobster Festival. He describes how it takes place July 30th through August 3rd, thousands of people come to the festival every year, its broadcasted on live television by CNN, and about 25,000 fresh lobsters are eaten over the course of the festival. Additionally, he goes into the biology of the lobster such as the scientific name and evolution. Leading up to this, he states the question for writing this piece, “Is it alright to boil a sentient creature alive for our gustatory pleasure” (p.9 Wallace)?
Anne Vallayer-Coster’s painting Still Life with Lobster shows a lobster placed on a plate surrounded by grapes, bread, a pot, and pieces of a dining set. This painting is done in oil painted on canvas. The artist has painted the objects in a manner in which they appear real and lifelike. The lobster has different shades of red and what appears like barnacles on one claw and the body to show the appearance of living in battering, harsh waters. The grapes are all different sizes and shades. The bread is not uniform and has cracks along the sides from baking. The cloth on top of the plate is folded and crumpled in a way that is not even and clean to give a more realistic look to the scene. I enjoy the reality of the painting, because abstract
The lobsters are complex creatures, as David Foster Wallace explains in the essay, and the people that are going to the festival are making this complex creature so easy to kill. Wallace is able to validate this argument by using their complexity of life and the simplicity of their death to show the paradox that the festival has created explaining, “Taxonomically speaking, a lobster is a marine crustacean of the family Homaridae, characterized by five pairs of jointed legs, the first pair terminating in large pincerish claws used for subduing prey” (Wallace 55). Then later explaining, “Be apprised, though, that the Main Eating Tent’s suppers come in Styrofoam trays, and the soft drinks are iceless and flat” (Wallace 55). This paradox that Wallace brings to the attention to his audience show that these articulate and graceful creatures are being disgraced by the festival goers by being served on Styrofoam trays and served with unappealing beverages. It is no coincidence that two things that are really explained is the anatomy of the lobster and how complex the makeup of the lifeform is and the simplicity of the death of the lobster. By explaining these two things in depth, he is able to show how ridiculous and unfair he feels that killing and eating the lobster is. Wallace also humanizes the lobster to bring the situation into a perspective that
The location is one of the most critical factors to analyze thoroughly because it helps predict whether the sales of the choosing location will be good or not? Although the Boiling Crab is in the growth stage, it still has to focus on new locations that the owner plan to extend to these areas. As I mentioned in the introduction, the owner plans to open the Boiling Crab in four new locations soon.
Cooking started 1.9 million years ago. Therefore, cooking is not something new to humans. Cooking started over a fire with no pots and pans or cooking utensils and now we have microwaves and stoves and special brushes to wipe on a marinade which was not even able to be comprehended 1.9 years ago. In between that time was the middle ages which had many advancements. Life was very different before cooking and has been very different since the beginning of cooking.
"Precisely my point. You guys have been going out for three weeks and this will be your first official date. That's pathetic." He was right, it was pathetic, but the day had come and I couldn't wait to see the shimmer of her eyes. I was ecstatic through all of my classes. After practice, I went home started to make dinner. I planned on making a shrimp scampi dish, but later decided to go with a pasta dish. The end result was a seafood Alfredo stuffed with jumbo shrimp, king crab, oysters, clams, and many other ingredients and spices.
A 20 minute preparation time before cooking the sauce involves dicing vegetables and opening two cans of tomatoes. This process couldn’t be easier for the novice chef. The ingredients you will need are one tablespoon of extra-virgin olive oil, one small diced onion, four cloves of minced garlic, two teaspoons of kosher salt, four dried bay leaves, one teaspoon of oregano, one teaspoon of basil, one teaspoon of coarse black pepper, one teaspoon of red pepper flakes, a half of large diced green bell pepper, a half of a large diced red bell pepper, one pound of hamburger, one 28 ounce can of crushed tomatoes and one 14.5 ounce can of crushed tomatoes. Select one pound of your favorite brand of dried spaghetti noodles to be topped with the delicious sauce. Parmesan cheese can be the finishing topping of choice, if desired. Other materials you will need are two large pots, a colander, and 4 quarts of