5
Submitted by quotFoodThe Way To
"This may be helpful for those who are not familiar with how to cook a lobster."
photo by Mimi in Maine 
- Ready In:
- 9mins
- Ingredients:
- 6
- Serves:
-
1
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ingredients
- 1 lb lobster (9 to 11 minutes)
- 1 1⁄4 lbs lobsters (12 to 14 minutes)
- 1 1⁄2 lbs lobsters (14 to 16 minutes)
- 1 3⁄4 lbs lobsters (18 to 20 minutes)
- 2 lbs lobsters (20 to 22 minutes)
- 2 lbs lobsters (cook an additional 1 minute for every 1/4 lb over 2 lbs)
directions
- HOW TO COOK A LOBSTER:. Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a large pot. Add about 1 inch of water and bring to a boil. Add the lobsters and cook covered until done based on the size of the lobsters according to the above table.
- Serve with warm butter and lemon wedges.
-
HOW TO EAT A LOBSTER:
- Twist off the claws from the body.
- Crack the claws with a cracker or pull apart small claw from large claw and pull meat out with hands or pick.
- Separate the tail from the body by twisting.
- Push tail meat up and out the other end with fingers. You will find a strip of meat on the outer part – pull this off – you can eat it.
- Underneath it is the lobster’s digestive tract – you don’t want to eat this part.
- Pull the shell off the body of the lobster and underneath you will find the green “tomalley” (the liver) – you probably don’t want to eat this part.
- Pull the small claws off the body and suck out the meat.
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Reviews
-
Thanks for giving time tables! Note: Some people like the tomalley(sp) I won't even try it myself! Also on larger lobsters when you pull off the small legs there is meat in the cavity that remains and also on large lobsters there is meat in the end of the tail. the several "fan" parts. Don't forget those! I usually boil lobsters, 12-15 min from a full boil and drained. Steamed are great though!
mcdjcd
-
This is wonderful. Time charts are always helpful in anything. I have been cooking lobsters for years and years and never had a cooking chart to go by. It was always "about" so many minutes. I have added this to my "Maine Is Down East" cookbook. Thank you.
Mimi in Maine
-
Rather than all water to steam the lobster(s), I pour 1 cup of white wine (dry) to 2 cups of water. Put lobster(s) in head first so they pass out before hitting the steam. They don't scream this way. I also usually put a rosemary spring or 3 in the pot. Cover and steam any where from 15 - 20 min. for 2 lb. crustaceans. Be careful when taking the lobster(s) out of the stock pot as they will be HOT. I use a very sharp knife to slit down the body of the lobster(s) and pull the body apart. There will be sweet white flesh. I pull the tail off. I usually also suck the tail fins as there will be meat there too. I pull off the fingers and bite down on a section sort of pushing the meat out of the finger. I put off the claws, cracking them at the joint after being pulled off. I save them for last as they are the sweetest part of the lobster. I serve with (un)salted melted butter and to make life easier, squeeze a lemon into the butter. We annually have a lobster bash and I've never had anyone complain. Do not use salted butter, as it melts, it gets exceedingly salty.
Cheri A.
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RECIPE SUBMITTED BY
quotFoodThe Way To
- 39 Followers
- 284 Recipes
~WELCOME TO MY PAGE~This page is dedicated to my Dad, who I love & miss each and every day! 3-12-29 to 1-22-10My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes. Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"! Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!<a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/hot_wieners.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "R.I. Hot Weiners"!<a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/464278453_35fef08a4equahog.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Quahog"<a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/clamcakes.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Clam Cakes"<a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/SamsNewEnglandClambake101606.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "New England Shore Dinner"<a href="http://photobucket.com" target="_blank"><img src="http://i168.photobucket.com/albums/u187/starryrose1956/chourice.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a> "Portuguese Sausage"
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