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"The Right Way to Cook a Lobster"
Fresh lobsters are a greenish-blue color and are sold live. Some people
are bothered by the standard cooking method which involves putting the
live lobster into boiling water. If you wish, you can kill the lobster
first by severing its spinal cord by putting a sharp knife blade through
its body just behind the head. Only do this immediately before cooking -
lobsters are not fit for cooking after they have been dead any length of
time.
Fill a large pot about 1/8 to 1/4 full of water. Add a generous amount of
salt - you want the water to be similar in saltiness to sea water.. Bring
to a boil on the stovetop. When the water has reached a full boil, place
the lobsters into the pot and cover tightly. Do not reduce heat. Check
about every five minutes. When the lobsters are done they will be a
bright red color and the antennae will pull off easily. Do not eat
lobsters which have not turned red.
For the very best results, use a metal grille in the
bottom of the pot to raise the lobsters out of the water, and remove the
rubber bands from the claws before cooking to avoid affecting the taste of
the meat.
Also check out the following link:
http://www.lobsterinstitute.org/education/eating.php |
