Recipe submitted by: Amy Pickett
Recipe courtesy of: http://www.simplyrecipes.com/recipes/how_to_boil_and_eat_lobster/
What's in it
Live lobsters, 1 per person
A large pot of salted water
Bread for dipping into the lobster-infused butter (optional)
How to cook it
- Fill a large pot 3/4 full of water. Add 2 Tbsp of salt for every quart of water. The water should be salty like sea water (in fact you can use clean sea water if you have it). Bring the water to a rapid boil.
- Grasp the lobster by the body and lower it upside down and head first into the boiling water. Continue to add the live lobsters to the pot in this manner. Cover the pot.
- Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1 lb lobster, 15-20 minutes for a 1 1/2 pound lobster, 20-25 minutes for a 2-3 pound lobster. The lobsters should be a bright vivid red color when done. Note that larger lobsters will turn bright red before they are completely finished cooking, so you do want to time your cooking, and not just go on color alone. Unlike with fresh scallops or fish that you can eat raw (think sashimi), you don't want to eat raw or undercooked lobster. Translucent undercooked lobster meat really doesn't taste good. It needs to be opaque through and through. If you cook it too long, the meat will get rubbery, so keep an eye on the time.
- Remove the lobsters from the pot with tongs and place on a plate to drain and cool.
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