Lobster Catch, Clean and Cook - How to Prepare and Roast Lobster - The Fish Locker
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Date: 2022-05-03
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Comments and reviews: 10
Cat
You should try ginger and spring onion lobster one day!
2 lobsters (1lb each) --
1 bunch spring onion (cut in to thumb size)
Half of a ginger (peeled)
4 cloves of garlic (diced)
Soy sauce
Water
Sugar
Oil
Corn starch
Put the lobsters in the freezer for 1-2 hours then twist the claw off, put a spike up the tail through the body from the tail fans then let the urine pour out. Twist the tail of the body then clean the tomalley away, chop the tail in to each section and put in a bowl. Pull the knuckles off the claw and crack them, repeat with the other. Pull the head of the body and legs and get rid of the gills and mouth plate off and chop the body In half.
Coat the lobster in cornstarch and in a large pan put in a splash of oil then put the ginger in. Once you can smell the ginger put in the lobster along with the garlic and fry until the lobster turns red, put in the spring onion and in a small bowl put in some water, sugar and corn starch, mix and put in the pan along with a splash of soy sauce and cover the lid for 7 minutes. Once done serve on a plate and enjoy!
reply
You should try ginger and spring onion lobster one day!
2 lobsters (1lb each) --
1 bunch spring onion (cut in to thumb size)
Half of a ginger (peeled)
4 cloves of garlic (diced)
Soy sauce
Water
Sugar
Oil
Corn starch
Put the lobsters in the freezer for 1-2 hours then twist the claw off, put a spike up the tail through the body from the tail fans then let the urine pour out. Twist the tail of the body then clean the tomalley away, chop the tail in to each section and put in a bowl. Pull the knuckles off the claw and crack them, repeat with the other. Pull the head of the body and legs and get rid of the gills and mouth plate off and chop the body In half.
Coat the lobster in cornstarch and in a large pan put in a splash of oil then put the ginger in. Once you can smell the ginger put in the lobster along with the garlic and fry until the lobster turns red, put in the spring onion and in a small bowl put in some water, sugar and corn starch, mix and put in the pan along with a splash of soy sauce and cover the lid for 7 minutes. Once done serve on a plate and enjoy!
reply
Horse
Delightful!
I was roughly your lad's age when my grandfather took me for a long walk around the shorefront in Hull back in the early 1970s and bought me packets of winkles in order to teach me how to eat them, and get a taste for them. And then he bought a brown crab (which he probably couldn't afford) and taught me a) to appreciate it, and b) how to eat one (and obviously, by extension, to appreciate lobster.
For many people, these creatures are completely alien and unless somebody teaches you how to cook and eat them at an early age, you will never will pick it up, and you'll be doomed to eat pizzas and burgers for the rest of your life. You may not appreciate it now, but the lad will be soaking this stuff up like a sponge.
reply
Delightful!
I was roughly your lad's age when my grandfather took me for a long walk around the shorefront in Hull back in the early 1970s and bought me packets of winkles in order to teach me how to eat them, and get a taste for them. And then he bought a brown crab (which he probably couldn't afford) and taught me a) to appreciate it, and b) how to eat one (and obviously, by extension, to appreciate lobster.
For many people, these creatures are completely alien and unless somebody teaches you how to cook and eat them at an early age, you will never will pick it up, and you'll be doomed to eat pizzas and burgers for the rest of your life. You may not appreciate it now, but the lad will be soaking this stuff up like a sponge.
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Robert
I think many children today are shielded from the reality of where our food comes from; with much of it served pre-prepared on anonymous plastic trays in supermarkets for example. It's just great how James has seen the fish being caught, humanely dispatched, cooked and eaten - even if he doesn't quite have the taste for it yet! I'm sure that will change. Another brilliant video!
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I think many children today are shielded from the reality of where our food comes from; with much of it served pre-prepared on anonymous plastic trays in supermarkets for example. It's just great how James has seen the fish being caught, humanely dispatched, cooked and eaten - even if he doesn't quite have the taste for it yet! I'm sure that will change. Another brilliant video!
reply
AceJayce
A pity the only lobster i can find here in Brazil is the spine lobster (Palinuridae latreille) and the -cavaquinha- (Scyllarides brasiliensis, both don't have those big claws - and unfortunaletly excessive fishing and illegal fishing techniques reduced greatly the lobster population and average size: '(
On the bright side, James is going to become a great cooker: D
reply
A pity the only lobster i can find here in Brazil is the spine lobster (Palinuridae latreille) and the -cavaquinha- (Scyllarides brasiliensis, both don't have those big claws - and unfortunaletly excessive fishing and illegal fishing techniques reduced greatly the lobster population and average size: '(
On the bright side, James is going to become a great cooker: D
reply
Gordon
Just a side note for John, have you noticed any change in the fish and lobster/crab stocks this year as the recent restrictions during lockdown have limited access for the industry? Are they more plentiful? . Thanks for another C&C, now if only I could get my hands on s lobster ---
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Just a side note for John, have you noticed any change in the fish and lobster/crab stocks this year as the recent restrictions during lockdown have limited access for the industry? Are they more plentiful? . Thanks for another C&C, now if only I could get my hands on s lobster ---
reply
Marcus
Mr Fishlocker - you said in the video that you don-t eat intestines in shellfish. did you mean oysters & clams too? Loved watching & listening to your son. BTW - Mrs Fishlocker - you have a wonderful tan! I didn-t know you could tan in England. From Chesapeake VA.
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Mr Fishlocker - you said in the video that you don-t eat intestines in shellfish. did you mean oysters & clams too? Loved watching & listening to your son. BTW - Mrs Fishlocker - you have a wonderful tan! I didn-t know you could tan in England. From Chesapeake VA.
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irfan
Hi can I ask I put a large live lobster in the freezer two/three weeks ago got while fishing is it still ok to eat been busy with work normally make any lobster the same day I get them but put this one in freezer is it still ok dont want waste it? Love your vids --
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Hi can I ask I put a large live lobster in the freezer two/three weeks ago got while fishing is it still ok to eat been busy with work normally make any lobster the same day I get them but put this one in freezer is it still ok dont want waste it? Love your vids --
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Adam
My 14 year old and I just foraged two lovely lobsters on the spring low late this morning and we're about to cook them exactly this way! (probably add some garlic to the melted butter and wash it all down with a crisp white mind you. Thanks for the demonstration!
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My 14 year old and I just foraged two lovely lobsters on the spring low late this morning and we're about to cook them exactly this way! (probably add some garlic to the melted butter and wash it all down with a crisp white mind you. Thanks for the demonstration!
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Paul
NEVER had lobster, seen you cook it on the beach in sea water, with added flavours and roasted now, might give it a go, King prawn been my limit, never done crab or larry, great vlog Mr and Mrs, and Master Fish Locker kitchen.
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NEVER had lobster, seen you cook it on the beach in sea water, with added flavours and roasted now, might give it a go, King prawn been my limit, never done crab or larry, great vlog Mr and Mrs, and Master Fish Locker kitchen.
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Gareth
I'm coming down to st Austel for a weeks holiday soon, do you know if there is any good rock pooling in that area, I'm so keen to get myself a lobster and cook it up at the campsite after. Youve turned me into a keen forager.
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I'm coming down to st Austel for a weeks holiday soon, do you know if there is any good rock pooling in that area, I'm so keen to get myself a lobster and cook it up at the campsite after. Youve turned me into a keen forager.
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