Lobster claw and knuckle meat is a delicious and versatile ingredient that can be used in a variety of dishes. Whether you’re making a classic lobster roll, a creamy lobster bisque, or a simple pasta dish, knowing how to cook lobster claw and knuckle meat properly is essential.
Here are two easy methods for cooking lobster claw and knuckle meat:
Method 1: Poaching in Butter
This method is simple and quick, and it results in tender, flavorful lobster meat.
Ingredients:
- 1 package ButcherBox Cold Cracked Lobster Claw and Knuckle Meat
- 1 sprig of tarragon
- 1/2 cup ghee or butter, salted
- 1 lemon (optional)
Instructions:
- Lay the thawed lobster in a single layer on paper towels. Pat it dry to remove excess moisture.
- In a small saucepan, melt the ghee or butter over medium-low heat. Add the tarragon sprig and let it steep for 3-4 minutes, ensuring the butter doesn’t boil.
- Place the dried lobster meat into the poaching butter in two batches. Poach for 5-7 minutes, or until the meat is opaque.
- Once poached, roughly chop the lobster and toss it with a drizzle of the tarragon butter and a squeeze of lemon juice and zest (optional).
- Serve the lobster on brioche rolls, a salad, or with pasta.
Tips:
- If you don’t like tarragon, you can omit it for a more traditional flavor.
- For a Mediterranean twist, add a few threads of saffron to the poaching butter.
- If using unsalted ghee or butter, add 1 teaspoon of kosher salt.
Method 2: Steaming
Steaming is another gentle cooking method that preserves the delicate texture of lobster meat.
Ingredients:
- 1 package Greenhead Lobster Cooked Claw & Knuckle Meat
- Water
- Butter (optional)
- Salt and pepper to taste
Instructions:
- Fill a steamer pot with about an inch of water and bring it to a boil.
- Place the lobster meat in the steamer basket and steam for 4-6 minutes, or until the meat is heated through and firm.
- Remove the lobster meat from the steamer and toss it with melted butter, salt, and pepper (optional).
- Serve the lobster on its own, in a salad, or with your favorite dipping sauce.
Tips:
- You can also steam the lobster meat in a microwave-safe bowl with a small amount of water.
- For added flavor, you can add a few cloves of garlic or a sprig of rosemary to the steamer basket.
- Be careful not to overcook the lobster meat, as it can become tough and rubbery.
Additional Notes:
- Both methods work well with frozen or thawed lobster claw and knuckle meat.
- If using frozen lobster meat, thaw it overnight in the refrigerator before cooking.
- You can also use these methods to cook other types of seafood, such as shrimp, scallops, and crab.
No matter which method you choose, you’re sure to enjoy the delicious flavor and tender texture of perfectly cooked lobster claw and knuckle meat.
Our Favorite Recipe for Cold Cracked Lobster
Your mouth will water at this simple lobster recipe that is poached in butter.
- 1 package ButcherBox Cold Cracked Lobster
- Use one large tarragon sprig or five small ones.
- ½ cup ghee or butter, salted
- Place the thawed lobster on several paper towels in a single layer. To dry the lobster and squeeze out any extra natural juices, take additional paper towels and gently press down on it.
- Melt butter or ghee in a small sauce pot over medium-low heat. Once melted add tarragon.
- Let the tarragon steep for 3-4 minutes. Make sure the butter never boils.
- In two rounds, place dried lobster into poaching butter. Poach for 5-7 minutes until opaque.
- After the lobster has been poached, coarsely chop it and toss it with tarragon butter, lemon juice, and lemon zest. Serve with pasta, over a salad, or on brioche rolls.
- Simply leave out the tarragon for a more conventional flavor if you’re not a fan of it.
- A few saffron threads added to the poaching butter will give it a more Mediterranean flavor.
- To unsalted butter or ghee, add one teaspoon of kosher salt.
Before starting to cook, make sure the meat is completely thawed. As a result, the finished dish has a better flavor and texture. Meat should be left in its wrapping and refrigerated on a plate for the entire night to thaw. Should you require meat more quickly, keep it in its packaging and submerge it in a bowl of chilled water. Let sit for 30-60 minutes, replacing water once. After this is complete, open packaging and drain excess water.
There are numerous ways to prepare raw whole Maine lobster, but steaming is the most popular technique. Before you begin, thoroughly thaw the whole lobster. Thaw the lobster by leaving it in its netting and refrigerating it on a plate for the entire night. If you need meat right away, put the lobster in a bowl of cool water. Let the tail remain flexible for 30 to 60 minutes, replenishing the water as necessary.
Thoroughly thawing lobster tails before cooking with the meat is advised as it improves the flavor and texture. Thaw the tails by leaving them in the wrapping or by wrapping them again and putting them on a plate in the fridge for the entire night. Tail should be slightly flexible when fully thawed. It is best to thaw whole, shell-on tails gradually to avoid meat adhering to the shell’s interior.
GARLIC BUTTER POACHED LOBSTER CLAWS RECIPE
FAQ
Is lobster claw and knuckle meat good?
Is it better to steam or boil lobster claws?
How do you cook frozen lobster claw meat?
Can you cook lobster claw and knuckle meat raw?
Shucked Maine Lobster claw and knuckle meat (CK), tail, claw and knuckle meat (TCK), and tail meat are great for recipes that call for additional time in the oven or on the stovetop. This is largely because starting with a raw product reduces the risk of overcooking. To begin cooking, first ensure that the meat has been thoroughly thawed.
How do you make lobster knuckle buns?
Combine lobster meat, mayonnaise, salt, pepper, and lemon juice. Heat a large skillet. Brush the sides of the hot dog buns with the melted butter and toast buns over moderate heat until golden brown on both sides. Scoop claw & knuckle meat mix into butter-toasted bun (about 3 to 4 oz. per bun). Serve and enjoy!
How do you cook lobster claws in a crock pot?
For poached lobster claws: Combine water, white wine, lemon juice, bay leaves, thyme, salt, and pepper in a pot and bring to a simmer. Add lobster claws and poached butter. Simmer for about 10 minutes. For sautéed lobster claws: Sauté onion and garlic in butter and olive oil. Add lobster claws and cook until bright red and opaque.
How long does it take to cook lobster claws?
Steaming is another excellent method for cooking lobster claws. It takes about 7-9 minutes for thawed claws and 12-16 minutes if they’re frozen. Remember, every stove and pot is different, so these are general guidelines.