Tuesday, January 4, 2011

Under The Sea

When it comes to our culinary adventures, there are some that we view as true milestones. We've made our fair share of complicated dishes in the past, but sometimes it is the simplest tasks that prove to be the most daunting. Cooking a whole, live lobster is one of those tasks. You can count the ingredients on one hand, and the prep work is as simple as boiling water. This all seems pretty mindless, right? Nope. While the required technique is little to none, the prospect of plunging a living creature into a fiery death didn't sit too well with us. After many self administered pep talks, and some very loud singing to drown out what was happening around us, we did it. We won't go into the gory details, but the end result was fabulous. So brush up on your yoga breathing, have a glass of wine, and plunge away.

Lobster Boiling 101
After the jump

Lobster Boiling 101
In a very large pot, bring 3 quarts of heavily salted water to a boil. Once water has reached a rolling boil, submerge lobster(s) head first into the pot. Cover and boil. The general rule is to boil for 10 minutes for the first pound and 3 minutes for each additional pound. When fully cooked, remove from water and let drain for a few seconds. Serve with lots of drawn butter and paper towels

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