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BOILED-BROILED LOBSTER Using a 12 to 14 quart kettle, boil 6 inches of water. Into this put 1/4 cup salt. Let it come to a boil again and drop in lobster, head first; reduce to medium heat. Boil 5 to 7 minutes for a 1 pound lobster, 8 to 10 minutes for a 1 1/2 pound lobster and 10 to 12 minutes for a 2 pound lobster. The shell will be bright red when done. Place the lobster, shell side up and make a deep, sharp cut through the entire length of the body and tail with a heavy sharp-pointed knife or lobster shears. Spread open and remove the black line and the stomach. Crack the claw shells with a mallet. Place in the broiler, shell side down. Sprinkle with olive oil or melted butter. Broil slowly about 3 to 5 minutes or until the flesh is lightly browned. Serve with melted butter. Parts not usually eaten in the body itself but are delicious are the roe, which is an orangish-yellow mass, and the tomale, which is a gray-green paste. Many small pieces of meat are found in the cavity, not just in the tails and claws. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |