legit ive got it deforsting and have no idea how to cook it, someone help
how do i cook lobster?
- Posts : 290
Join date : 2015-11-28
Location : East of Duel Arena, England, w54
- Post n°2
1.In order to boil your lobster, you will need a large pot with a lid.
2.Pour enough water in the pot to cover the lobster completely.
3.Add 2 tablespoons of sea salt for every 2 litres (4 pints) of water.
4.Bring the water to a fierce boil.
5.Grasp the live lobster behind the claws and drop it headfirst into the boiling water.
6.Cover the pot and once the water has started to boil again, start timing.
7.Boil the lobster for 10 minutes for the first lb of weight and then 3 more minutes for each extra pound. A two lb lobster will be done in 13 minutes, a 3 lb lobster in 16 minutes.
8.Once cooked, drain the lobster immediately and serve hot.
You will require a longer cooking time to steam your lobster, however, many people say that the result is even better than boiling, giving you a succulent and tasty lobster meat. 1.Place a steaming rack to hold the lobster in the bottom of a large pot.
2.Pour 2 inches of water into the pot and add 1 tablespoon of sea salt.
3.Cover the pot with the lid and bring the water to the boil.
4.Once the water is boiling fiercely, place the lobster onto the rack, cover the pot and bring back to the boil.
5.Begin timing once the water is boiling again.
6.Steam the lobster for 14 minutes for the first lb of weight and then an extra 3 minutes for each extra lb. A 2 lb lobster will cook in 17 minutes, a 3 lb in 20 minutes.
7.Once the lobster is done, drain immediately and serve.
1.Follow the instructions for boiling a lobster above, but only par-boil the lobster for about 5 minutes.
2.Remove the lobster from the pot and place it on its back.
3.Preheat the grill to a medium - hot heat.
4.Take a sharp knife and cut the lobster down the middle. Remove the black vein that runs down the tail, the green tomalley and the sand sac, which is located in the head area, behind the eyes.
5.Baste the lobster meat with melted butter and lemon juice (optional) and place under the preheated grill, shell-side down for around 8 - 10 minutes or until the lobster meat is thoroughly cooked.
How to tell when your lobster is cooked
Care must be taken not to overcook the lobster, as this will result in tougher and less succulent meat.
Overcooking also means that some of the delicious flavour will be lost and the meat may shrink, become stringy or even mushy.
•Do not remove the lobster from the pot before the shell has turned bright red.
•The lobster is properly done when an antennae comes off easily when pulled gently.
•The cooked lobster meat will be firm and white in colour.
•The internal temperature of the lobster meat will have reached 180°F (80°C).
•The green tomalley or liver, which is situated inside the body cavity, will have turned a greenish yellow colour
lol all copy and pasted hoped it helped