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Can you purchase a lobster in the morning, have it cut up in pieces by the fish monger, and then cook it later that day....how best would one keep it?
Lobsters are generally sold live. Not sure I'd want to cook an already dead lobster. I normally store fish in the fridge by rewrapping it in waxed paper and setting the package atop a bowl of ice water. I suppose that would work for your lobster pieces as well.
Don't do it. Lobsters are sold live because their digestive enzymes begin turning muscle tissue to mush immediately after death. Either buy a fully cooked bug or take a live one home and hold it in the refrigerator in moist wrapping until you're ready to cook it. You can dispatch it with a knife or anaesthetize it in salted ice water for 30 minutes before cutting it up. The shell is packed with flavor so it's best to cook it shell-on which will intensify the outer layer of meat.
Absolutely agree with ChefOno on this. Crustaceons begin to decay as soon as they are dead. But a live lobster will survive on ice for at least four hours. How you dispatch the lobster is up to you. And I also agree on the importance of the shell. The French sauce Homard L'Americane is based on incorporating the shell.
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