Lobster
I had Mike over yesterday to make Lobster for the first time. I followed the directions passed to me orally by the lovely Roy and Mary of Bellevue B&B in Harpswell Springs, where I stayed for Kelli's wedding. Here's what they said --which I followed faithfully with excellent results:
The lobsters start cold but alive
The pot should have a few inches (2-3?) of water
Add enough salt to the pot so that the water tastes like sea water. Or just use actual sea water if it's available.
I couldn't remember whether they said to heat the water first or not, so I did heat it but it wasn't fully boiling when I threw in 2 lobsters a little over a pound each, and shut the lid
Wait 15-20 minutes per pound -- you have to cook lobsters that are a similar size to each other, because you're talking about the average weight per lobster, not the total weight, because the surface area determines the cooking time. So that means I really only waited between 15-20 minutes total
Remove lobsters, serve immediately with corn, bread, and in this case heirloom tomato salad :)
The lobsters start cold but alive
The pot should have a few inches (2-3?) of water
Add enough salt to the pot so that the water tastes like sea water. Or just use actual sea water if it's available.
I couldn't remember whether they said to heat the water first or not, so I did heat it but it wasn't fully boiling when I threw in 2 lobsters a little over a pound each, and shut the lid
Wait 15-20 minutes per pound -- you have to cook lobsters that are a similar size to each other, because you're talking about the average weight per lobster, not the total weight, because the surface area determines the cooking time. So that means I really only waited between 15-20 minutes total
Remove lobsters, serve immediately with corn, bread, and in this case heirloom tomato salad :)