Now before you think I’ve gone all hoity-toity on you, know that this might have been the first time I’ve prepared lobster at home. Ever. You see, this lobster was too good to pass up. It was on sale at a local store and even though I had never cooked lobster, I didn’t let that deter me. They’re just like big crawfish, right?
The answer to that question, is yes, they are. Sort of. I used my kitchen shears to cut the backs and underneath, then I pulled them apart and was left with 2 very nice (albeit small) lobster pieces. It wasn’t enough to be a meal on it’s own so it needed to be an accoutrement.
- I used chicken stock because that’s what I had, but if you’re feeling adventurous you could make lobster stock with your shells. It takes a little work and a few ingredients, but I assure you that it will be worth the work. Good food usually is.
- Chives would be my go-to garnish for this dish, but I didn’t have any. So I used flat-leaf parsley instead. Use whatever you have on hand.