What goes with Lobster? (wine, beer, butter, fresh vegetables)

[gouligann]

fettucini with alfredo and broiled shrimp mixed in

[pythonis]

a trash can

[gentlearts]

Originally Posted by timberline742

this, and more lobster




How much? We're not in season so it is more pricey than last year, but live lobsters are $5.99/# plus or minus a little bit, here now.

Its about $15.99 a lb. here in GA, and you know the lobstermen aren't getting much of that.
My sister in MA, sometimes gets it for $3.99 and they cook it for her for free.

[kharing]

I don't care much for sides with lobster, I just would rather more lobster!!! It's great alone with lemon and butter, but if you have to waste space try a light salad, fresh grilled veggies.

[freepelican]

Either:

potatoes, corn on the cob, and salad

or

another lobster and salad

[Gerania]

Originally Posted by gentlearts

Mmmm, lobster sounds good. Too bad its too expensive here.

Boiled new potatoes with butter and parsley or Potato salad
Corn on the cob
Sliced tomatoes

This lineup. I might substitute slaw, especially if local tomatoes aren't in season.

[Dirt Grinder]

Originally Posted by CheyDee

...My fav way to prepare it is broiled & stuffed. Yum!

This isn't to say that you can't properly broil a lobster, but I have never had a broiled lobster that wasn't extremely overcooked to the point of being tough and chewy. It always sounded good on the menu but always arrived at the table terribly overcooked (add to that the additional carry-over cooking).

[CheyDee]

Originally Posted by jambo101

Lobsters on sale this week, so the wife wants lobster for supper tonight and while i can cook lobster i have no idea other than garlic butter as to what to serve with it.
Is there anything traditional?.
Thanks

Now that I'm thinking about it, a filet minon or other steak served with it would make a nice surf & turf. That's pretty traditional.

Originally Posted by Dirt Grinder

This isn't to say that you can't properly broil a lobster, but I have never had a broiled lobster that wasn't extremely overcooked to the point of being tough and chewy. It always sounded good on the menu but always arrived at the table terribly overcooked (add to that the additional carry-over cooking).

That is often the case, especially if you walk away or take your eyes off it, although many of the better seafood restaurants have mastered it. The more foolproof way is to stuff and bake it. Then, when it's almost finished cooking, stick it under the broiler for 3 minutes or so.

[bg7]

Rice? With Lobster?

Jeeze louize that's sad. Why not Wonderbread.

Most of the other suggestions here are great

[TerryDactyls]

A couple of weekends back I put two tails on the grill and used the meat to make lobster hash for Easter breakfast. Yum Yum. And in three months, I move from Texas to Maine for retirement and plan to make hash a lot more often (as well as other lobstah meals).