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Steaming
lobster
Put 2 inches of seawater or salted
water in the bottom of a large kettle. Bring the water to a rolling boil over
high heat. Put in the live lobsters, one at a time, grasping just behind the
claws. Cover the pot, return to a boil as quickly as possible, and start timing.
Allow 18 minutes for a 1- to 1¼-pound hard-shell lobster and 20 minutes for a 1½-pound
hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by
3 minutes.
Boiling
lobster
Fill a large kettle no more than
three-quarters full of seawater or salted water. Add 2 Tablespoons of salt for
each quart of water. A good rule of thumb is to allow 2½ quarts of water for
each lobster. Bring the water to a boil. Put in the live lobsters, one at a
time, and let the water boil again. Lower the heat, cover the kettle, and simmer
about 15 minutes
for a 1- to 1¼-pound hard-shell
lobster and 20 minutes for a 1½-pound hard-shell lobster. If the lobster has a
soft shell, reduce the cooking time by 3 minutes.
Grilling
Par-boil
your lobsters in a large pot of boiling water for 5 minutes. Remove the lobsters
and plunge into a large bowl of cold water to stop the cooking. Drain the
lobsters and store in a refrigerator if you do not plan to grill them right
away.
Place a lobster on its back on a cutting board. Using a large sharp knife split
the lobster down the middle. Remove the black vein from the tail, the tomalley
from the body and the sand sac located near the head. Repeat with the remaining
lobsters. Baste the lobster meat with some oil or butter.
Grill the lobsters flesh side down for 5 to 6 minutes, or until the flesh is
just beginning to look opaque. Turn the lobsters over, baste with more oil and
continue to cook for 4 to 5 minutes longer, or until the lobsters are cooked
through
Recipes:
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