Snappy seafood: Tips and tricks for cooking live lobster and crab

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MILWAUKEE  -- They're expensive and exquisite -- so you want to make sure you get it right! Micah Kaufman, execute chef of the Milwaukee Art Museum, joins Real Milwaukee to tell us how to cook live lobster and crab.

Micah Kaufman, Executive Chef

Milwaukee Art Museum

Lobster Roll

  • 1split top bun (hot dog bun will work in a pinch)
  • 1/4 lb lobster claws & knuckles
  • 1/4 lb butter
  • 3oz mayo
  • 2 stalks celery, chopped
  • Juice of one lemon
  • 6 to 8 leaves parsley

To begin, toast the bun on both sides. The gently poach the lobster in butter until firm, about 4 mins, and chill.  When cold, mix with mayo, lemon, celery and parsley gently.  Stuff into the toasted bun and enjoy!

Lobster with Red Sauce

  • 1 lobster tail, split
  • 1/8c white wine
  • 1/8c parsley leaves
  • 1/4lb spaghetti, cooked
  • 2c plum tomatos, pureed
  • 1T sugar
  • 2T garlic crushed

To begin, sweat garlic, add tomato puree, and sugar. Simmer and set aside.  In a separate pan, heat some corn oil to medium high heat and lay lobster tails, meat side down.  When the tails curl, add white wine to release.  When tails are firm, set aside and introduce the red sauce and pasta.  Cook together, scraping bits of lobster off of the bottom of the pan.  Plate the pasta with the lobster tails on top.  Garnish w parsley.