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Never understood all the rave about lobster. It's ... blah, for lack of a better word. People have to drown it with butter. Shucks, anything tastes good drowned in butter.
By the way, abalone is ... blah too.
Look up a recipe for Cantonese ginger lobster. That'll knock your socks off.
Personally I love lobster. Never use butter with it at all. Either fresh outta the shell, or in a lobster roll. I'll shell a lobster in a minute and half, easy...
Plain unadulterated lobster has a beautiful intense flavour. I'm so glad it's now lobster season and I'm looking for some...
I occasionally use butter with lobster but imo it washes off the flavor of lobster. When you make a lobster bisque, recipes calls for using lobster shell to get the intense flavor of lobster in there and butter negates that flavor.
My personal preference for lobster is cook it in a low salt brine with rosemary. When you crack open the tail and try it the flagrance of rosemary and the brine is enough to make the lobster taste fresh and aromatic. You don't need butter at all.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Quote:
Originally Posted by Ottawa2011
Look up a recipe for Cantonese ginger lobster. That'll knock your socks off.
My favorite!
Back to the topic: OP, do you really need butter? I'm a purist, I guess, and I find that the heaviness of butter takes away from the light, fresh taste of lobster. So, no, I can't answer your original question (sorry!) -- but I *am* envious of your lobster feast. Enjoy!
it's regular butter that has been boiled at low temperatures so that the water evaporates, and the milk solids separate. It won't burn as easily as regular butter. I use it all the time; makes food taste better than oil for cooking IMO.
the difference between ghee and clarified butter is that the butter is boiled just a tad longer and the milk solids turn brown and flavor the butter. I guess clarified butter is just before the milk solids brown. I've never not browned the milk solids.
It's impossible to "boil at low temperatures". Ghee is unsalted butter that is slowly reduced in a pan over low heat. Clarified butter is not reduced as much as Ghee and does not have the "nutty" flavor. Both Ghee and Clarified: the solids form on the top they are strained off through in chinoise and cheesecloth to remove all impurities. Sometimes I will make a browned butter which is unsalted butter reduced over a medium to low heat and taken to just past the "foamy" stage. The entire product is used.
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