Lobster for the Main Course
by Zeke Seragusa
http://www.funnylobster.com
Preparing a lobster is an art. It should taste good and
should not be rubbery or tough. When you buy a lobster make
sure you store it properly in your fridge. Keep it under a
damp cloth. If you store it in a cold place or keep it
chilled then the lobster can stay alive for almost a week,
hence you can cook it when you want to. But make sure that
it is cooked within one-week time frame.
There are various ways that different cooks kill the
lobster that include drowning in cold water to just
dropping them into boiling water. The following
method is the most humane, which is good for those
people that are concerned about the humanity of the
lobster. Put the lobster into the freezer for three to
four hours. This allows the lobster to cool down slowly,
lowering its metabolism so that it can be cooked while
it is frozen.
The bands around the claws of the lobster should not be
taken off. The sole purpose of the bands is to the keep
each lobster at bay from each other so that you have a full
lobster to eat rather than some parts missing.
When cooking, half-filled a pot with cold-water and half
a cup salt and put the water to boil. When the water starts
boiling put lobster in it and put the water to boil again.
If your lobster is of 1 1/2 pounds put it to cook for at
least 15 minutes. In any case if your lobster is heavier
than that, then add five minutes of cooking time for every
extra pound. Drain out the lobster after boiling and rinse
it with cold water.
Let the lobster cool down and then pull off the claws and
the tail of the lobster. Crack the claws and take out meat
from them. Peel the lobster and use a knife to cut it in
half in a lengthwise fashion. Pull out the gills, as you
would not like it, and scoop out the meat from the body
shell of the lobster using a small spoon.
The process for cooking and preparing lobster is as simple
and fast as it reads out here. The main element is to keep
the lobster alive until you want to cook it. But if it dies
before you cook it, then cook it right away.
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