Steam the lobster in a pot.
I would buy large tails.
With lobster? - Melted butter and fries.
Maybe a salad on the side.

do you have a Costco? they're already for the steam pot (not alive) or cheat and go to red lobster, lol...as for go withs? his fave type of potato and a lovely salad....great trick? use the bisquick recipe and add shredded cheddar to the batter....and use real butter and lemon, not the alternative for dipping...simple and plain so it doesn't mask the lobster...

I would get lobster tails and cut them up the middle with utility scissors, brush with butter and herbs and broil. Google "preparing lobster tails" and you will get lots of hits, including Youtube videos. The cutting is the only tricky part, but sharp scissors help.
I think wild rice, a green vegetable and salad go nicely as sides.

most people would say a plate and a bib....and butter to dip it in....

lobster fried rice ....creamed lobster on toast...surf n turf

Directions to cooking fresh live lobster

â¢Bring at least 2 litres per pound of lobster to a rolling boil in a very large pot.
â¢Add in 2 tbsp. of sea salt per litre of water.
â¢Carefully drop in the lobsters, one at a time, headfirst into the water.
â¢Return the water to a boil, and then start timing: 1 lb. = 12-15 min; 1.5 lbs. = 15-20 min; 2-3 lbs. = 20-25 min

Note: Determining fully cooked Lobsters:
â¢Lobsters will turn their characteristic bright red colour well before the meat is thoroughly cooked inside.
â¢Tug on an antennae or pull off one of the small walking legs. They both will come off easily when the lobster is done.
â¢The meat inside will be firm, white and opaque.
â¢The tomalley, which fills much of the body cavity, will be green.
â¢The roe in female lobsters will be bright red and firm. If it is a dark greenish black, with an oily tar-like consistency, the lobster is undercooked.
â¢The internal temperature will be 180F (80C).
â¢If the lobsters will not be eaten right away, they must be cooled quickly in ice water. Drain the chilled lobsters, cover and keep refrigerated. You can keep cooked lobsters in your refrigerator for 1 or 2 days.

I think I might make crispy twice baked potatoes for the starch. We have nice salads several times a week, so I'll want something different. Maybe roasted asparagus or brussels sprouts. Hey, maybe a flavorful slaw. Hmmmm.

Never fear...no imitation butter or lemons ever in this house.

The above posters are right that going with tails would be easier. Year ago my father-in-law flew in to visit from Maine, and had bought several live lobsters on his way to the airport as a surprise for us. Well ... surprise ... I didn't have a pot big enough to fit four lobsters. In fact my largest pot would barely fit one at a time, I had to put it in and hold it down until it stopped moving while dodging the splashes of boiling water from its thrashing tail. It felt barbaric.

Then when they were cooked we had the problem that I didn't have any of the lobster cracking tools, nor even any nut crackers, and the best alternative I could find was a well-cleaned pair of pliers from my toolbox. My father-in-law also tried wrapping his in paper towels, taking it out onto the porch with a claw hammer. After a few light taps didn't seem to be working he hit it harder, and kind of smashed it.

It was not a great success of a dinner. :-)

For sides with lobster I would probably make rice pilaf and steamed asparagus.

Good luck.

My late brother always asked Mom to make him lobster for his birthday. When she got too old and blind to cook them, he looked up how to cut and arrange a lobster tail for broiling. He pulled the meat out and placed it on top of the shell, so when it cooked it was already curled outside the shell. Real butter and lemon juice, of course. My local fish store kills the lobsters (out of sight) when you buy them. I prefer to buy the tails only, that's where the meat is. I don't like looking at their eyes, legs and organs. Plus it's a lot of work to cut up a cooked lobster.

If you go with canned or frozen lobster meat ..you can make this as well as if it was fresh

Creamed Lobster

1/4 lb. butter
3 cups lobster meat medium sized chunks
1/4 cup vinegar
1/2 cup cream
1 tsp. sugar
salt and pepper if desired

Melt butter in heavy fry pan and when sizzling hot ( but don't burn it) add lobster meat.
Stir and fry for approx. five minutes.
Add vinegar slowly and continue stirring constantly. Add cream and seasonings, stir in and turn to simmer for 8 - 10 minutes. Serve with plain rice or on toast points.

I vote for coleslaw and a crusty bread.

My mom used to always have steak, lobster, and asti for me on my birthday! :)

When I want lobster now I just go to the grocery store and let them choose from the tank and steam it for me (free)!!! Then I don't have to deal with cooking it. :) It's bagged and warm when you get it home, but you can reheat in the microwave if you want. I was told by a chef that frozen lobster tails should be steamed -- but I've had limited success with purchasing tails.

Lobster requires lots of melted butter and fresh lemon juice. Asti spumante is great with it for me. Anything else is a bonus, and it might be a steak, a baked potato or rice pilaf, a salad... but not necessary. :)

This post was edited by party_music50 on Wed, Apr 30, 14 at 13:49

You're all braver than me. I hate the idea of putting something alive into the pot!
Julia C. always cut into the head to kill it instantly.

I've never heard of stores that will at least prepare it for you to cook, that would be okay with me.

I use to ask my mom to saute frog legs for me for my birthday. I don't think they are sold anymore. I love lobster but haven't cooked any but I do have a pot for it.

Every grocery store here will steam them for you for free and usually always offer to do that for you. If you have one of those bags that keep things hot or cold just put them in there to take home and they will stay hot for a long time.

I thing sauteed asparagus or Brussels sprouts would be good or roasted. Also roasted veggies with balsamic vinegar.

I love lobster but the best lobster I think I have ever had was fried lobster. OMG it is soooo good. I won't turn down lobster fixed any kind of way though.
The place to get the beautiful big lobsters is the Hong Kong Market here. They have huge aquarium like tanks with the lobsters sorted by size in them also dungenous crabs and some fish each in their own giant tanks. The entire back of the store is these huge tanks. They have some enormous lobsters.
I would never have thought to go there for lobsters or crabs till I went there and saw them. Very fresh and swimming till you buy it.
I love the claws so I prefer a whole lobster.
Definitely be sure to buy all the lobster eating supplies!
I hate trying to eat crabs with out the little picks and tiny forks and shell cracker. I tell you what works great for cutting through any of those hard shells, a Dremel tool with a round saw blade on it. buy a new package of blades just for this use, the blades are not very expensive!

How about grilled lobster tails? Alton Brown says to put them in the fridge a bit to make them sort of, well, like anesthetized.

I'd have asparagus with the lobster, if I could find some (getting past season for them). It always seems to make a meal more special.

Happy Birthday!

Here is a link that might be useful: Grilled lobster recipe

Okay. I'm still wondering what susanjf uses the Bisquik and shredded cheese on to make a batter. Surely not the lobster.

I think maybe cheddar biscuits, Maxmom. Sort of what Red Lobster serves.
Satine

Grilled lobster, baked potatoes with all the trimmings, grilled asparagus and cheddar biscuits. *drooling*

Thanks satine. That makes sense. I get denser the older I get. I do love those biscuits too. I was trying to imagine a lovely lobster with batter on it. Not a pretty thing!

I have started butter poaching my lobster ( MY FAVORITE FOOD) try the link at the bottom for instructions! I cut my lobster into bite size before poaching. I also make a nice salad and rice pilaf and use the extra butter in my rice.
I live in Florida, and prefer warm water lobster, I know I am in the minority but lots of us actually prefer warm water lobster!
Turn the tail on its back and cut down each side,remove meat and the thin membrane. Oh and by the way, a really good pair of kitchen shears, will nip off the sharp spines on the belly.
I hope the link works!
Good Luck
Red

Here is a link that might be useful: Poached lobster tails

Good grief, everything sounds incredible! Robert wants the whole lobster 'experience ', so there are two live lobsters in the fridge as we speak!

I am going to do the twice baked potatoes (sour cream, butter, chives, bacon crumbles, cheese), angel biscuits with lemon butter, roasted brussels sprouts (yes to olive oil and balsamic).

I'll make a couple sushi rolls for appetizers, the rice is cooling now. Then, I'll bake the potatoes for the first time, then fix them up for the second baking....maybe with the yeasty biscuits. Then the lobsters, and lastly, the sprouts. Sound like a plan?

I bought him a pretty cupcake to top it off. :-)

I really appreciate all of the ideas. I'd fix some of those creamy dishes in a heartbeat if it were for me!

Luckily, I have the appropriate utensils for cracking and opening.

Please be sure to put the lobsters in the rapidly boiling water head first and fast.

Sounds like a yummy meal!

I promise, suzieque. :-)

I will never buy a whole lobster, paying for heavy parts you throw away. Nor order one. Lobster tail only. Remember the East Coast "glut" last year, too many of them, selling for $1.00/lb.