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How To Boil Lobster

Written By Andira on Monday, August 22, 2011 | 3:56 AM


Recipe For Boiling Lobsters 
  • Pour enough water in a large stockpot to cover the lobster.

  • Keep the water for boiling, on high heat.

  • Add salt (to taste) and lemon juice (extracted from 3 to 4 lemons).

  • Place the lobster, with its head first, into the boiling water.

  • Continue boiling the water and reduce the heat to medium.

  • Cover the stockpot and cook for 5 minutes, for the first pound.

  • Cook for an additional 3 minutes for each additional pound.

  • Ensure that the lobster does not overcook. When cooked, remove it immediately from the water and drain on paper towels.

  • Your lobster is done when an antennae or a small walking leg comes off easily on pulling.

  • Twist off and remove each large claw, while leaving the claw joints intact.

  • Using a nutcracker or mallet, crack the claw shell.

  • Hold the body of the lobster in a clean kitchen towel and twist off the tail with your hands.

  • Remove the tail shell of the lobster with your fingers and separate the meat from the shell.

  • The meat inside the lobster will be firm, white and opaque. 

Tips 
  • While boiling water, you can add vinegar, white wine or beer, if desired.

  • Refrigerate the lobsters until just before you add them to the boiling water.

  • Select hard shells lobsters, as they have more meat in them.

  • The lobster shells turn red when it is completely cooked.

  • When the lobster is completely boiled, it makes a high-pitched sound like that of crying, which is actually the gas being released from under its shell.

  • Serve the lobster hot with melted butter.

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