If you want to bring an air of sophistication and celebration to your dinner table without spending hours in the kitchen, a surf and turf dinner might be the perfect solution.
With the right ingredients and a bit of planning, you can pull off an effortless meal that looks (and tastes!) over the top—and we’ve got just the recipes to show you how.
Cooking fresh live lobster is a delicious culinary treat. However to get the best flavor and texture from your lobster feast, proper storage before cooking is crucial. Follow these simple guidelines to keep your lobsters lively and happy until they go from the fridge to the pot.
Start with Healthy, Active Lobsters
The key to tasty lobster begins with selecting healthy, energetic specimens when buying them live. Look for lobsters with bright coloring and clear, alert eyes. They should move around energetically and wave their claws feistily when handled. Avoid any lobsters that appear weak, lifeless or dull in color. Only purchase lobsters that are actively moving and snapping their claws.
Transport Them Carefully
Gently place live lobsters in breathable, ventilated containers for the trip home Sturdy cardboard boxes or paper bags work well Avoid keeping them in sealed plastic bags during transport, as this can cause them to suffocate. Limit transport time as much as possible – get the lobsters straight home while they are still at optimal temperatures.
Chill Them Quickly
As soon as you get the live lobsters home, immediately place them in the refrigerator to chill. Keep them between 36-40°F for best results. The colder the temperature, the more sluggish they will become. Do not put them in the freezer, as freezing temperatures will kill them. Make sure there is adequate airflow and ventilation in the refrigerated container.
Provide Moisture
Although lobsters breathe air through gills, they still need moisture to survive out of water. Cover live lobsters with damp newspaper, seaweed or damp towels while refrigerated. This maintains humidity without fully submerging them in water. Never store lobsters sitting in melted ice water, as the freshwater will kill them.
Allow Time to Acclimate
When first moving the live lobsters into the refrigerator, give them at least 15 minutes to acclimate before handling them again. Quick temperature changes are stressful for them. Letting them adjust prevents shocking their systems. Try to resist the urge to constantly check on them – let the lobsters relax and adapt to the cooler environment.
Choose the Right Container
The best containers for refrigerated storage are aerated and breathable. Sturdy cardboard boxes, paper bags or plastic colanders with ventilation holes work well. Avoid storing them in fully sealed plastic tubs or bags that block airflow. If using a sealed container, poke ventilation holes in it.
Give Them Space
Don’t overcrowd the storage container. Lobsters need room to move their limbs around and circulate water over their gills. Overcrowding causes stress and depletes oxygen. It also increases the risk of damage to appendages from other lobsters.
Keep the Bands On
Leave the rubber bands on the lobster claws until you are ready to cook them. This prevents injuries from lobsters grabbing and crushing each other, even when refrigerated. The bands also reduce the risk of getting pinched when handling them.
Check on Them Periodically
Peek in on the stored lobsters occasionally to ensure they are still lively, moving around and properly hydrated. Look for moisture on the container walls and dampness of the newspaper. Add more water if needed. Remove and cook any sluggish or lifeless looking lobsters immediately.
Cook ASAP for Best Results
Ideally, live lobsters should be cooked on the same day they are purchased. When properly stored, refrigeration preserves lobsters for 24-36 hours maximum. Any longer than that allows bacteria growth and affects flavor. For the freshest, best taste, get the lobsters into the pot or on the grill quickly.
Avoid Common Mistakes
- Leaving lobsters at room temperature for more than 2 hours
- Storing in sealed plastic bags or fully airtight containers
- Allowing lobsters to sit in melted ice water
- Putting them in direct contact with freshwater or ice
- Overcrowding the storage container
- Keeping too warm (over 40°F) or freezing (under 32°F)
By precisely following these guidelines for storing live lobsters prior to cooking, you can maximize their freshness and ensure the best possible flavor and texture. Proper handling prevents loss of that sweet lobster essence. Then you can relax and enjoy your lobster feast, confident it will be as delicious and fresh as possible. Got any additional tips for storing live lobsters? Feel free to share them below!
Frequently Asked Questions About Storing Live Lobster
How long can live lobsters be stored in the refrigerator?
Properly stored live lobsters will stay lively and energetic for 24-36 hours maximum when refrigerated. Cook them as soon as possible for best flavor and freshness.
What’s the ideal refrigerator temperature for storing live lobsters?
Aim to keep them chilled between 36-40°F. Colder temperatures make them sluggish and inactive. Warmer temperatures promote bacteria growth and spoilage. The back bottom shelf of the fridge is usually the coldest spot.
Can I store live lobsters in the freezer?
Never store live lobsters in the freezer! The extreme cold will kill them quickly. Refrigeration between 36-40°F is ideal for storage.
Should I keep the rubber bands on the lobster claws?
Yes, keep the bands on until you are ready to cook them. This prevents injuries from lobsters grabbing each other while stored together.
What should I do if a lobster dies before I cook it?
Cook and eat any dead lobsters immediately before decay starts to set in. Discard any that smell ammonia-like, show discoloration, or have mushy tail meat after cooking.
How often should I check on refrigerated live lobsters?
Peek in on them every 8-12 hours. Check that they are still actively moving and remain properly hydrated. Remove and cook any weak or dying lobsters promptly.
Can I store live lobster in an airtight sealed container?
No, lobsters need ventilation to breathe. Use cardboard boxes, paper bags, or rigid containers with air holes for airflow. Never use fully sealed plastic bags or airtight tubs.
What’s the best way to keep live lobsters hydrated?
Cover them with damp newspaper, seaweed, or wet paper towels. Avoid direct contact with freshwater, ice or submersion in melted ice water. A humid environment is ideal.
Conclusion
Properly storing live lobsters before cooking is crucial for maximum freshness and ideal flavor and texture in the final dish. Keep them chilled between 36-40°F, well-ventilated, hydrated with seaweed or damp newspaper, and in breathable containers. Cook within 24-36 hours for best results. Follow these simple guidelines, and your lobster feast will be sweet, tender and delicious success!
What is Surf and Turf?
Surf and turf is a style of menu that offers the best of both the land and the sea. This means customers don’t have to choose between the steak and the lobster and just get them both. This is a classic offering at steakhouses and seafood restaurants.
Surf and turf plates are often show-stopping displays of vibrant, fresh seafood and juicy seared steak. Alongside the main course, you’ll often find vegetable side dishes like crisp green asparagus, creamed spinach, whipped potatoes, or other sides to balance out all the protein.
Ultimately, surf and turf is a delightful culinary experience of texture, flavor, and aroma in one unique meal.
How to Plan a Surf and Turf Menu
To put together a surf and turf menu of your own, start with a bit of planning to make sure your dinner comes together perfectly.
One of the best parts about surf and turf is that you can often cook both the meat and seafood in the same pan, which means less mess. Whether you use a grill, broiler, or stovetop, you can first sear the meat, then quickly cook the seafood while your steak rests.
First, choose your surf and your turf entrees. The most classic surf and turf menus feature red meat, often steak. However, if you’re not a fan or don’t eat red meat, you can certainly substitute steak for some chicken or pork.
| If you want to stand out even more, put your own spin on turf entree with a unique protein like lamb or duck. There really are no rules, so now’s your time to experiment in the kitchen! |
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Likewise, for the surf side of things, you have plenty of options. The most classic and extravagant surf and turf plates feature a bold red lobster, either whole or just the tail. Sometimes the tail is stuffed for added visual and flavor appeal. Other surf options include succulent shrimp, seared scallops, crab cakes, or your favorite fish fillet.
Finally, round out your surf and turf menu with one or two side dishes. These don’t have to be complicated or overdone. The meat and seafood are the stars of the show, so the sides are the supporting actors there to help the proteins shine. See below for the best side dish ideas to pair with your surf and turf.