The Key Principle to Create a Solid Recipe For Red Lobster Biscuits

Are you interested in creating your own recipe for Red Lobster biscuits? Then welcome to the club. Not that there's a real club, but thousands of us like to think of ourselves as culinary Sherlock Holmes trying to investigate the true form of Red Lobster restaurant recipes. In actual fact, most of us are only stumbling along like Lestrade - we frequently think we've got it, but at the last moment the truth slips away from our fingers. That's alright, though. The more Red Lobster biscuit recipes we try out, the more we learn. And getting there is half the fun, don't you agree?

Never forget that the recipe for these biscuits was not created overnight. There was much trial and error involved - two steps forward, one step back. Getting the recipe right just so was like exploring a maze with many dead ends and retracing of steps. The unique delicate taste, the airy texture, the way the biscuits seem to melt in your mouth. Red Lobster got it right in a way that became a hit with their customers. So when you try to duplicate these biscuits, remember that you'll need to go through lots of trial and error yourself.

Don't worry, I guarantee that your first time will be a disaster. But as long as you persist in your efforts, as long as you get more and more practice, you will get better and better results. With more experience under your belt, you'll get closer and closer to the perfect biscuit. Remember that Edison failed a thousand times before he invented the light bulb.

Not that you NEED to fail a thousand times. Just look around for cookbooks or recipe websites which have Red Lobster biscuit recipes. If you follow the steps in the recipe, you'll get your perfect biscuit faster. This doesn't mean you won't fail - it just means you'll succeed faster. After all, no recipe can cover every detail. Remember that practice makes perfect! If at first your biscuits look or taste weird, just try to figure out what went wrong and do it again.

Don't worry about it. Just have fun and you'll eventually be able to make your own perfect Red Lobster restaurant biscuits. Remember that nothing worthwhile comes without practice. The same goes for these heavenly biscuits.

Preparing Lobster - Top Chef Explains How To Store, Prepare And Cook Live Lobsters

Lobster Thermidor Recipe

Storage

Live Lobsters are reasonably hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, they should be checked regularly, if in any doubt of their freshness cook them straight away. Once cooked treat as any cooked food and store for up to three days in the coldest part of your fridge.

Killing Lobsters.

There are many different ways to kill a Lobster from drowning it in fresh water to dropping it into boiling water or even using a large chef's knife through the centre of its head between the eyes. Don't remove the bands on it's claws, they were put there to prevent them eating each other as they are carnivorous and also for your fingers safety too! They can snap at you very fast at room temperature so be careful not to get on the wrong side of it!

Cooking.

1. Using the largest saucepan you have, half fill with fresh water and add plenty of salt, and bring to a vigorous boil.

2. Drop the Lobster in and bring back to the boil.

3. When the water comes back to the boil wait about 15 mins for up to 1 1/2lb and add 5 mins per pound over that.

4. When cooked, strain the water into your sink and wash off the lobster in cold water.

5. Refrigerate if not required immediately

6. Pull off the claws and crack them, and remove the white meat.

7. Either pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey gills.

8. Or using a large pointed chef's knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.

Recipe: Lobster Thermidor

Ingredients

1x750g/1½lb lobster, cooked 20g/¾oz

fresh parmesan, grated

For the sauce

30g/1oz butter 1 shallot, finely chopped 1x284ml/

10fl oz tub fresh fish stock 55ml/2fl oz white wine 100ml/

3½ fl oz double cream

½ tsp English mustard

2 tbsp chopped parsley

½ lemon, juice only salt freshly ground black pepper

Method

1. Cut the lobster in half and remove the meat from the claws and tail. Leave to one side. Remove any meat from the head and set aside. Cut the meat up into pieces and place back into the shell.

2. For the sauce, put the butter in a pan, add the shallots and cook until softened. Add the stock, wine and double cream and bring to the boil. Reduce by half. Add the mustard, herbs, lemon juice and seasoning.

3. Pre-heat the grill and spoon the sauce over the lobster meat. Sprinkle with the grated Parmesan cheese. Place the lobster halves under a pre-heated grill for 3-4 minutes until golden brown.

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How to Cook Frozen Lobster Tail

Frozen lobster has some definite benefits over fresh live Lobster.

• Frozen lobster can be bought and stored until you are ready to use it.


• Frozen lobster will be less expensive.


• Frozen Lobster tail is easier to obtain.


• A big benefit is that the frozen lobster has already been prepared so you don't have to deal with the dilemma of cooking a live lobster.

It is true that fresh live Lobster will generally taste better but that comes at a considerably higher cost. This is because fresh lobster is usually bought for the meat in the tail and claws. Frozen Lobsters tails can come from any of dozens of other different varieties of claw-less species which makes them more available and less costly.

Sources Of Frozen Lobster Tail

In general, there are two distinct sources for frozen Lobster tails. Some are harvested from warm waters and some come from cold waters. Most chefs consider the warm water varieties to be the least desirable. This is because by the time that they are harvested and get to you the meat is of poor quality in a large percentage of the tail.

You should always try to buy your frozen tail from the cold waters of southern countries and avoid the central American variety. Sometimes the information is on the package though often it is not. Then you have to rely on the information the vendor can give you or guess based on the price. The warm water tails will always be the least expensive.

Cooking the Lobster

To get the best flavor and texture from frozen lobster tails they should be thawed prior to cooking. It is possible to cook frozen tails but doing so will produce a tough less tasty meat.

To thaw frozen lobster tails let them sit in their unopened packaging in the refrigerator for about 24 hours. You can thaw them faster by immersing the package in water, then letting that sit in the fridge.

In a rush you can use a microwave with a defrost setting to thaw the tails. Just be careful so that you don't start cooking the Lobster tails this way.

Once thawed, the Lobster Tails should be cooked in a timely manner. After thawing they can be boiled, steamed, baked, broiled or grilled. It's up to you.

Here are the two most popular and easiest ways to cook Lobster, boiling and steaming.

Boiling thawed frozen Lobster is really easy.

• Fill a pot with enough water to cover the Lobsters you are cooking,


• Add about one tbsp salt per quart of water


• Heat the water to a rolling boil


• Drop the Lobsters into the boiling water


• Cook for about 1 minute per ounce of Lobster

Steaming is similar except you will use less water. You will need a steaming basket that can hang into the pot but not reach into the water and a tight lid.

• Put 1 to 1 ½ inches of water into pot.


• Add salt (1 tbsp per quart of water)


• Heat the water to boiling


• Hang the steaming basket into the pot


• Cover with heavy Lid (If you don't have a heavy lid sit a brick or rock on top to hold the lid down)


• Cook them for 7 to 8 minutes

Just remember, be careful and watch out for the hot steam when you open the pot and remember that the pot, lid, strainer and Lobsters will all be extremely hot.

Serve the Lobster on a platter with some hot clarified butter and you are ready to feast.

How to Cook A Spiny Lobster

If you travel to the Caribbean islands or along the coast of Central America, you'll often see lobster on the menu of the restaurants. This isn't the true, or Maine type lobster you may be more familiar with, but rather a somewhat similar looking creature called the spiny lobster or rock lobster.

Have no fear. Spiny lobsters are every bit as delicious as their more northern distant relative. But there are some differences between the two that you should be aware of, especially if you're the one doing the cooking.

It's quite likely you'll encounter a spiny lobster in your local supermarket any day now, if you haven't already. Spiny lobsters are generally more abundant and less expensive than true lobsters, and acceptance among consumers is growing. In many restaurants in the U.S., when you order lobster tails, you'll be getting tails of spiny lobsters.

You should first of all know that the cousinship between spiny and true lobsters really is a distant one. They are related by virtue of both being crustaceans, but that's about it. Spiny lobsters are actually more closely related to freshwater crawfish (also spelled "crayfish"). In fact, some varieties of spiny lobsters are called see crawfish.

Spiny lobsters lack the claws, or chelae, of true lobsters. Thus, most of their meat is to be found in their tails.

You can cook a spiny lobster much as you would a true lobster, except of course that you must forget about getting any claw meat from it. If it's a good-sized specimen, though, rest assured that your spiny lobster will yield a generous portion of delicious meat from its tail alone. When cooked, that meat will be white, well textured and with a distinct hint of sweetness to it.

If you're starting with a whole lobster, you should place it in boiling, salted water, and simmer for 15 to 20 minutes. Lobster tails can be cooked the same way, except you should reduce the cooking time to 8 to 10 minutes. Total cooking time will depend on the size of the lobster, of course. (If you're cooking a whole spiny lobster, you'll know it's done when its shell has turned a bright reddish orange.)

After cooking, take scissors and snip off the underside of the shell of the lobster tails. Lift the meat out of the top shell and put it in a bowl or on serving dishes.

Crave something fancier? Cook lobster shells as above, then salt and pepper the tail meat and brush it with melted butter. Top it with a tomato relish made from 2 cups of diced tomatoes, a tablespoon of olive oil, 3 tablespoons of red wine vinegar, 3 fresh basil leaves, 1 minced shallot and 1 minced garlic clove. Wonderful!

Cooking Lobster - Simply Boiled with Butter

With lobster being so expensive, you want to make sure that you are cooking lobster the best way. I think that the simplest and best way for cooking lobster is simply to boil it and serve it with drawn butter.

My family has a Christmas Eve tradition where we serve lobster tails, crab cakes, homemade french fries, and steak. I look forward to the boiled lobster the most. While this recipe is not fancy, I think that lobster does not need a fancy recipe. The taste of the meat stands on its own and that is what you and your guests really want to experience.

Without further adieu, here is my recipe for cooking lobster:

1. Find a large pot that can hold boiling water and all of your lobsters.


2. Fill the pot half way with water.


3. Add 3 tablespoons of salt to the water.


4. With the salt water created, bring the water to a rolling boil.


5. When the water is boiling, it is time to add the lobsters. If you are using live lobsters, I recommend placing them head first into the water (more humane).


6. After placing the lobsters into the water, you will lose the boil. Bring the water back to a rolling boil and then turn down the heat to medium.


7. Cook the lobsters for 12 to 18 minutes. You can tell that the lobsters are fully cooked by looking at the tail meat. The tail meat should be firm and opaque. Also, the shells should be bright red.
   


8. When the lobsters are fully cooked, drain them thoroughly. In order to fully drain the lobsters, you should split the tail to drain the water trapped in this area.

Now it is time to eat!! I recommend serving the lobster with drawn butter and lemon wedges.