Friday, August 14, 2009

XOX Lobster!

It is best to buy live lobsters the day you intend to cook them. Keep them alive, wrapped in damp newspaper in your fridge, which will make them lethargic.

Make sure you have a pot that will fit however many lobsters you buy, and then fill it just under half-way full of water, toss in a small handful of salt, and start the pot boiling. Give the water at least half and hour to get to a rolling boil; longer depending on how many lobsters you cook.

Once the water is solidly boiling, put all the lobsters in the pots (head first) and make sure they are fully covered with water (you might have to add a little, but that's better than water splashing over when you put them in.) Wait until the water comes back to a boil, and then start timing.

Boil the lobsters for 10 minutes for the first lb. of weight and then 3 more minutes for each extra lb. A two lb. lobster will be done in 13 minutes, a 3 lb. lobster in 16 minutes. This applies to however many lobsters you have-- don't add time because you're cooking a bunch.

Clarify some butter and cut up some lemon wedges while the lobsters boil. (To clarify butter, melt it and skim off the top froth.)

When they're all done and bright red, get them out of the water asap! They should be ready to eat. Mmm.

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