Go Back   Cruise Critic Message Board Forums > Cruise Conversations > Cruise Foodies
 
Register here!
Forgot Your Password?


Notices

Reply
 
Thread Tools Display Modes
  #1  
Old April 13th, 2007, 12:47 PM
shipty2's Avatar
shipty2 shipty2 is offline
Cool Cruiser
 
Join Date: Apr 2005
Posts: 1,729
Default What kind of butter with lobster?

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?
__________________
To enjoy the flavour of life take big bites.
Reply With Quote

  #2  
Old April 13th, 2007, 01:00 PM
Guienevere_Arianette's Avatar
Guienevere_Arianette Guienevere_Arianette is offline
Cool Cruiser
 
Join Date: Aug 2005
Location: TX
Posts: 1,320
Default I dont' have the answers...

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 (˝ 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

__________________





Carnival Inspiration October 2009
Carnival Liberty March 2009
Carnival Freedom December 2007
Carnival Ecstasy March 2007
Carnival Conquest December 2006



England/Scotland May 2010
Holland/France/Spain May 2008
England/Scotland/Holland May 2006
England/Scotland May 2005
England/Scotland/Wales May 2004
Reply With Quote

  #3  
Old April 13th, 2007, 01:35 PM
dms_cruisers04's Avatar
dms_cruisers04 dms_cruisers04 is offline
Blue Ribbon Cruiser
 
Join Date: Feb 2004
Location: Mason,OH
Posts: 3,343
Default

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.
__________________
Mike

Carnival Victory E 2013 * Carnival Victory W 2013 * Carnival Victory 2012 * Carnival Magic 2011 * Inspiration 2007 * Elation 2006 * Sovereign of the Seas 2005 * Disney Magic 2004 * Destiny 2004 * Sensation 2003 * Elation 1998 * Imagination 1997
Reply With Quote

  #4  
Old April 13th, 2007, 02:43 PM
mattamber mattamber is offline
Cool Cruiser
 
Join Date: Mar 2007
Posts: 57
Default

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...
Reply With Quote

  #5  
Old April 13th, 2007, 03:02 PM
L2J's Avatar
L2J L2J is offline
Charter Member - 10,000+ Club
 
Join Date: Jul 2003
Location: Southeast of Disorder
Posts: 19,285
Default

Quote:
Originally Posted by dms_cruisers04 View Post
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
__________________




I disagree with Kay Jewelers. I would bet on any given Friday or Saturday night more kisses begin with Miller Lites than Kay.



Reply With Quote

Ad Sponsored By
  #6  
Old April 13th, 2007, 06:55 PM
Cotton Cotton is offline
10,000+ Club
 
Join Date: Sep 2002
Location: Gulfport, Mississippi
Posts: 15,851
Default

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.
__________________
"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!
2007 - Carnival Holiday
2007 - Carnival Paradise
2008 - Princess - Crown Princess
2009 - Carnival Fantasy
2009 - Princess - Alaska
Remember - NO irons, heating pads, or candles allowed in cabins!
Reply With Quote

  #7  
Old April 13th, 2007, 07:16 PM
smgardner smgardner is offline
Cool Cruiser
 
Join Date: Mar 2007
Posts: 448
Default

Quote:
Originally Posted by Cotton View Post
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.
Reply With Quote

  #8  
Old April 13th, 2007, 07:32 PM
jckvpa0's Avatar
jckvpa0 jckvpa0 is offline
Cool Cruiser
 
Join Date: Jan 2005
Location: Cape Cod
Posts: 2,470
Default

That guy is a gal !!!
__________________
Carnival Conquest 04/05
Voyager of the Sea 11/05
Carnival Sensation 10/06
Crown Princess 10/07

Reply With Quote

  #9  
Old April 13th, 2007, 07:41 PM
Ev1995 Ev1995 is offline
Cool Cruiser
 
Join Date: Jan 2003
Location: NB,Canada
Posts: 1,161
Default

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.

Last edited by Ev1995; April 13th, 2007 at 07:46 PM.
Reply With Quote

  #10  
Old April 13th, 2007, 09:01 PM
luckycruzer's Avatar
luckycruzer luckycruzer is offline
5,000+ Club
 
Join Date: Jan 2007
Location: back in Florida 9 yrs, after trotting the US
Posts: 8,331
Default Butter butter

from cows milk
Reply With Quote

  #11  
Old April 13th, 2007, 09:42 PM
truecruiser's Avatar
truecruiser truecruiser is offline
5,000+ Club
 
Join Date: May 2006
Posts: 7,210
Default

whoda thunk i wld have learned anything from this thread. i wld have just melted the dang butter! thanks guys, very interesting.
__________________
Reply With Quote

  #12  
Old April 14th, 2007, 12:25 PM
Cotton Cotton is offline
10,000+ Club
 
Join Date: Sep 2002
Location: Gulfport, Mississippi
Posts: 15,851
Default

Quote:
Originally Posted by Ev1995 View Post
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.
__________________
"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!
2007 - Carnival Holiday
2007 - Carnival Paradise
2008 - Princess - Crown Princess
2009 - Carnival Fantasy
2009 - Princess - Alaska
Remember - NO irons, heating pads, or candles allowed in cabins!
Reply With Quote

  #13  
Old April 14th, 2007, 05:01 PM
Ev1995 Ev1995 is offline
Cool Cruiser
 
Join Date: Jan 2003
Location: NB,Canada
Posts: 1,161
Default

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.
Reply With Quote

  #14  
Old April 14th, 2007, 05:05 PM
daveco58 daveco58 is offline
Cool Cruiser
 
Join Date: Mar 2007
Posts: 3,816
Default

You guys are missing a bet. I used to like lobster, til I had it Puerto Nuevo style (grilled). Now I LOVE it.
Reply With Quote

Reply

Bookmarks


Ad Sponsored By
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump


All times are GMT -4. The time now is 05:56 AM.


© 1995 - 2014, The Independent Traveler, Inc. All rights reserved.
"A Community of People Who Love To Cruise"
All of the information contained within Cruise Critic is protected by copyright. You may, however, download a single copy only for your personal use.