Potted squat lobsters with ginger and basil

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by: Cooking Bird






Squat lobsters are decapod crustaceans of the families Galatheidae, Chirostylidae and Kiwaidae, including the common genera Galathea and Munida. They are not lobsters at all, but are more closely related to porcelain crabs, hermit crabs and then, more distantly, true crabs. They are distributed worldwide in the oceans, and occur from near the surface to deep sea hydrothermal vents.




ingredients

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serves: 4

60 lb cooked squat lobsters, about 4 1/2 (2 kg) (or 6-8 oz (175-225 g) cooked squat lobster meat)

1/2 cup (100 g) unsalted butter

1/2 teaspoon finely grated fresh ginger

1/2 teaspoon salt

1/2 teaspoon finely grated lemon zest

1 tablespoon finely shredded basil

Nutrition Facts
Potted squat lobsters with ginger and basil

Servings Per Recipe: 4

Amount per Serving

Calories: 6151

  • Total Fat: 68.7 g
  •     Saturated Fat: 20.6 g
  •     Trans Fat: 1.3 g
  • Cholesterol: 9969.5 mg
  • Sodium: 33395.1 mg
  • Total Carbs: 0.1 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 1294 g
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preparation

1.  If using whole squat lobsters, remove the meat from the shells as you would for raw shrimp; take care because the shells are quite sharp.

2.  Melt the butter in a pan and add the ginger, salt, and lemon zest, followed by the squat lobster meat. Stir together over a low heat for 2 to 3 minutes, until the lobster meat is heated through.

3.  Take the pan off the heat and stir in the basil. Divide the lobster meat among four 2 1/2-inch (6-cm) ramekins; try to arrange it neatly in the ramekins so that they will look attractive when you unmold them. Pour any remaining butter into the ramekins, then leave them somewhere cool to set for at least 2 hours-if you can avoid doing this in the refrigerator, they will have a softer, smoother texture.

4.  To serve, dip the ramekins briefly into hot water and unmold them onto four plates. Accompany with plenty of hot brown toast.

Cooks' note:
NOTE:
An alternative way to serve this is to divide 2 oz (50 g) mixed baby salad leaves among the plates. Spoon the warmed lobster mixture onto the leaves, sprinkle with a little extra salt, and serve.

ALTERNATIVE FISH:
Cooked peeled shrimp, diced cooked lobster meat.

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