By Chef Jay Hernandez

Maine lobster or Australian Rock lobster, whichever is your choice, can be found in casual to fine dining around the globe.  Typically, on the high end price range of most restaurants menu, one finds the well known Surf and Turf.  There are many different recipes that use lobster for many different tastes.

In 2003, U.S. exports of lobster were $315,889,000.  Australian Rock lobster average between 10,000 to 15,000 tons a year exported.  As one can see lobster is a titanic product for the fishing industry.  Restaurants purchase many different types of lobster usually depending on size and demand.  It is usually called “Market Price” so restaurants can keep their food costs in line.  Some people, no matter the price, will always order this delicacy either as whole steamed lobster or baked lobster tail. My favorite is slow cooking in the oven of a lobster tail with drawn butter and a little garlic. 

A great wine to go with the lobster is Audesirk Chardonnay.

It takes anywhere from two to six years for a lobster to gain one pound depending on if it is wild or farm-raised.  In the wild it takes more time because of migration and consistency of food for a lobster.  Farm-raised can be watched closely and feed to achieve size faster.  The largest lobster I have ever cooked was and Maine lobster that was seven pounds.  Lobster molt out of their shell up to twenty-five time in its first five years of life.  As an adult it then molts once a year.  It sheds the whole outer covering of the body and then eats the shell to get calcium back in its system to harden the new shell. 

There are many other ways to prepare lobster. Just like Bubba Gump’s shrimp:  Broil, sauté, grill, bake, Thermidor, Newburg and just about anyway you can think of. 

At O’Rourke’s Steakhouse, 4611 Montrose Blvd., we serve the Australian Rock Lobster Tail baked, then brushed with garlic butter, and is served with Spinach Risotto and Asparagus.  We also serve it as part of our Surf and Turf.  This dish truly fits our fine dining menu of steak and seafood here at O’Rourke’s.

There is the lobster story from the ocean floor, to my kitchen, to your table……Bon Appetit