Recipes
Welsh Pot Caught Lobster Recipes
We want to help you make the best of your lobsters by sharing some preparation and cooking tips with you.
We have tried all the recipes included – several times.
All the pictures used in these recipes are from Lockdown Lobsters.
How to handle your lobster
We have put together a shortlist of do’s and don’ts, especially if you are not familiar with handling live lobster.
- We will deliver your lobsters in a Polystyrene box.
- Please open and put them directly in the refrigerator. If there isn’t room then you can use frozen gel packs in a cooler box and keep the box in a cool place.
- Cover them in damp newspaper or cardboard.
- Do not put ice on the lobsters, freshwater kills lobsters.
- Do not put them in the bathtub, freshwater kills lobsters.
- We recommend your lobsters are cooked the same day that you receive them, but you can eat them the following day,. If you want to keep them longer please discuss with us.
- You can lobsters them in the fridge already cooked / par boiled for up to three days.
- To move your live lobster you must only handle it by holding the solid shell of the front half, holding from above. Be careful not to put your fingers around the tail where the lobster will squeeze them if it clenches his tail.
- Do not remove the pincer bands until after they have been killed.
Due to upcoming discussion of animal welfare legislation regarding lobsters we recommend that you follow the newer guidelines about dispatching them before boiling.
- Before you begin cooking any live lobster, please place the lobsters in the freezer for 20 – 30 minutes to make the lobsters comatose.
- Even if you are boiling the lobster we recommend you use a knife to kill the lobster by cutting down the centre line of the head with a heavy sharp knife. Find the cross on the central dorsal line where the head meets the tail. Place the tip of a sharp chef’s knife on this cross and swiftly plunge the knife down forwards through the head.
How to Cook Live Lobster at Home.
You can keep your lobsters in the fridge overnight easily to eat later. We put them in the vegtable draw, sill wrapped in slightly damp paper and put a piece of cardboard over them to minimise disturbance when we open and shut the fridge door. If it is very hot...
How to cook Lobster Thermidor
LOBSTER THERMIDOR. The first time we got lobsters right at the beginning of the first lockdown I went straight for this French luxury classic. It was very disappointing - tough and rather over flavoured. So after a years’s experience I had another go and...
How to Grill a Lobster
We are fans of this method of preparation, very simple and unfailingly delicious. You can use grill or barbecue - although your lobster stock made from the wood barbecued shells can be a little too smoky for all dishes. You can buy lobsters here...
New Lobster Recipes: Lobster Croquetas
lobster croquetas LOBSTER CROQUETAS It’s a mistake to cook these for other people, as they will always ask for them again! Totally delicious – but very time-consuming. Think of them as Lobster Thermidor in a crunchy deep fried parcel. Ingredients Serves 4 as a...
How to Cook Lobster Caldereta
This delicious Majorcan stew is one of the most impressive dishes we have cooked with lobsters. One of the best things is you can make a large volume of the tomato base sauce you make, mix with lobster shell stock and freeze it. Then you have an amazing base for...
How to cook Lobster Spaghetti.
There are many recipes for this. We have enjoyed it like this; which fed 3 (fairly greedy) people. INGREDIENTS 1 lobster, boiled with meat extracted. Order here! Olive oil 2 shallots, finely chopped 2 garlic cloves, crushed 2 plum tomatoes grated, Fresh...
How to Cook Lobster Stock
INGREDIENTS Boiled lobster shells, legs and heads. Pastis Fennel seeds, bay leaf, salt and pepper. Celery and any other green leafy herb to hand. METHOD Add the shells to a heavy based saucepan and pour in a generous dash of Pastis. It’s great to find a role for that...
How to Cook Cantonese Lobster Ginger Scallion Stir Fry.
A Cantonese wedding dish served with fresh lobster. Several of our customers have sent us pictures of their lobster cooked this way and we had to try this amazing pink and green plateful at home ! Just just as good as it looks, giving a new twist on the lobster...