Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Boiling Lobster

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Boiling Lobster Empty Boiling Lobster

    Post by Lobo Sat 16 Jan 2016, 9:08 pm

    Boiling Lobster
    Boiled and served with a dipping sauce, lobster makes a simple yet sublime meal. Because lobster pairs well with a variety of flavors, your options for sauces are many. Try melted butter, tarragon mayonnaise, chili-lime sauce, extra-virgin olive oil and lemon juice, or melted butter flavored with a touch of vanilla.

    Boiling Lobster Img24
    Steps for Boiling Lobster

    Bring a large pot of water to a full boil. To ensure quick cooking, use 1 gallon for 1 lobster; add 1 quart for each additional lobster.

    Drop a live lobster in headfirst, taking care to avoid any splashing from its tail. Once the water returns to a boil, reduce the heat to maintain a gentle simmer.

    Cook a lobster 8 minutes for the first pound plus 2 minutes for each additional 1/4 pound. Remove with tongs and let the lobster cool slightly before serving.
    Boiling Lobster Img55
    Removing Meat from Cooked Lobsters

    Drain any residual water from boiled or steamed lobsters by making a small cut between the eyes on the lobster head. Hold the lobster by its tail over a sink to drain the excess cooking liquid from underneath the shell.

    Firmly twist off the claws from the body. With a lobster cracker or mallet, break the hard shell of each claw in several places. Pull away the shell pieces, taking care not to damage the claw meat if a recipe calls for it to be left whole.
    Boiling Lobster Img34
    Insert the tip of a large, sharp, sturdy knife into the point where the tail and body sections meet, and carefully cut lengthwise through the tail. Turn the lobster around and continue to cut from the center through the head, cutting the lobster into 2 equal halves.

    Pull out and discard the black vein that runs the length of the body meat, as well as the small sand sac at the base of the head. Remove the white meat from the shell. If you like, reserve the green tomalley, or liver, and any bright red roe, which can be added to lobster dishes for extra flavor.
    Boiling Lobster Img50
    Firmly grasp the fins of a tail half with one hand. With the other, firmly pull out the tail meat in a single piece, using a fork to pry it loose if needed. Repeat with the other tail half.

    Adapted from Williams-Sonoma Kitchen Companion: The A to Z Guide to Everyday Cooking, Equipment and Ingredients (Time-Life Books, 2000)

      Current date/time is Thu 28 Mar 2024, 8:34 am