What kind of butter with lobster?

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#1
1,772 Posts
Joined Apr 2005
I am trying to recreate the formal night lobster dinner tonight. My DH loves the lobster they serve on Carnival ships but I have never eaten it myself. So what I need to know is what kind of butter is served with it? I know it is clarified butter but is there any garlic or anything in the butter? And how do you crack open the lobster so it looks like it is spilling out like in Wennfred's pics?
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#2
TX
1,320 Posts
Joined Aug 2005
but maybe this will help?

CLARIFY BUTTER: Better Restaurants serve Clarified Butter as a dipping for Seafood's such as heated Lobster, Crab Meat, Shrimp, etc. Clarified Butter is less apt to give your stomach a greasy after effect as melted regular butter could.



To Clarify Butter; Melt 2 stick (½ lb.) butter under a medium-low heat in a fry pan then let it sit for a couple of minutes, then slowly pour out the clear butter (it will come out first from the frying pan) into a cup or small bowl and STOP pouring when you see the leftover white milky fat at the bottom of the pan (discard that part.)

http://www.cooking-lobster.com/cooki...k-lobster.html

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#3
Mason,OH
3,343 Posts
Joined Feb 2004
It's usually just the butter. But adding garlic wouldn't hurt.

To get that spilled out look, cut the tail down the center on the top, fold both sides back from underneath (like opening a paperback book), from the front (meatier part) down gently fork the meat out of the shell til it looks how you want it (be careful not to pull the meat all the way out).
This is (obviously) after it's cooked, so be careful if it's still hot.
Good luck.
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#4
57 Posts
Joined Mar 2007
I love, love, love, love, love lobster. I am originally from New England and I enjoy it every summer when I go back home to visit. The tail is great, but honestly, my favorite part is the claws (and my great aunt and uncle love the tamale, gross). Does anyone know what the suppliers of lobster tails to grocery stores do with the claws and torso. I doubt they go to waste, but I wonder...
#5
Southeast of Disorder
19,286 Posts
Joined Jul 2003
Originally posted by dms_cruisers04
It's usually just the butter. But adding garlic wouldn't hurt.

To get that spilled out look, cut the tail down the center on the top, fold both sides back from underneath (like opening a paperback book), from the front (meatier part) down gently fork the meat out of the shell til it looks how you want it (be careful not to pull the meat all the way out).
This is (obviously) after it's cooked, so be careful if it's still hot.
Good luck.
Thank you Martha
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#6
Gulfport, Mississippi
15,850 Posts
Joined Sep 2002
I'm a retired chef. I always make the clarified butter for lobster and other seafood. I use unsalted butter. After it's been clarified, I add a half teaspoon of lemon juice per half cup of clarified butter.
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#7
476 Posts
Joined Mar 2007
Originally posted by Cotton
I'm a retired chef. I always make the clarified butter for lobster and other seafood. I use unsalted butter. After it's been clarified, I add a half teaspoon of lemon juice per half cup of clarified butter.

Listen to this guy as he knows of what he speaks. Actually, if you make your hubby lobster, you will probbly make him happier than the Carnival Lobsters. They cook so many of them that they seem a tad dry. don't get me wrong, they are good, very good. but, I would venture to guess if I was making one or two and picking them out myself that I would do a better job....more individual care...enjoy.
#8
Cape Cod
2,470 Posts
Joined Jan 2005
That guy is a gal !!!
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#9
NB,Canada
1,161 Posts
Joined Jan 2003
Hi Mattamber, the lobsters that carnival uses are not the same lobsters that we are used too up here, they use spiny lobster, no claws, so dont expect to see claws show up on your dinner plate.

I actually tried the lobster on our first cruise , but it was not the same taste as we are used to , as they steam it as well, around here we boil them in salted water, and that brings out the sweet taste in the meat.

Cotton-- I see you mention about being a retired chef, tell me , in your area how did they cook lobster? I have seen many ways of cooking them, ex. in seaweed, saltwater, seawater, steaming, boiling, as I said around here we boil them in salted water.


Anyway, catch you later.
#11
7,220 Posts
Joined May 2006
whoda thunk i wld have learned anything from this thread. i wld have just melted the dang butter! thanks guys, very interesting.
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#12
Gulfport, Mississippi
15,850 Posts
Joined Sep 2002
Originally posted by Ev1995
Cotton-- I see you mention about being a retired chef, tell me , in your area how did they cook lobster?..
We drop them in a big pot of cajun-seasoned boiling water. Good, I guar-an-tee! Bon Appetit.
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"Laissez les bon temps rouler!"
1987 - Carnival Festivale
1988 - Carnival Carnivale
1989 - Carnival Mardi Gras
1990 - Princess - Pacific Princess
1991 - RCCL - Song of Norway
2001 - Carnival Holiday
2002 - Carnival Holiday
2003 - Carnival Holiday
2004 - Carnival Holiday CTN
2004 - Carnival Sensation
2005 - Carnival Paradise
2006 - RCCL - Sovereign of the Seas
2006 - Carnival Conquest - Platinum!
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#13
NB,Canada
1,161 Posts
Joined Jan 2003
OK Cotton, now I have to know, what exactly do you use to make your cajun-seasoned water? In case you are wondering about my lobster ?'s , I am a lobster fisherman and new ways to cook them cant hurt.

We just recently tried cajun deep-fried turkey and it went off great, it is something that is totally new for our area, but from what I hear , you probably know all about it.

Catch you later, Ev.