Poached Or "Boiled" Lobster
Ingredients
* Water
* 1 tbsp salt for each quart of water
* Lobster
* The juices from the pot or melted butter
* Lemon wedges
Cooking Instructions
I. To poach lobster for hot family-type table service, place in a large heavy cook-pot enough: Water
so the lobster will be completely covered when you plunge it in. Allow for each quart of water: 1 tbsp salt
Bring water to a rolling boil. Because of splashing, carefully immerse head first: Lobster
and allow the water to return to a boil. Reduce the heat at once and simmer the lobster about 5 minutes for the first lb and about 3 minutes for each additional pound, slightly less time if the lobsters have recently shed and the shells are soft. Drain. Serve with small bowls filled with a mixture of: The juices from the pot or melted butter Lemon wedges
And provide each person with a finger bowl, a bib and an abundance of napkins. The uninitiated are sometimes balked by the intractable appearance of a lobster at table. They may take comfort from the little cannibal who, threading his way through the jungle one day at his mother's side, saw a strange object flying overhead. "Ma, what's that?" he quavered. "Don't worry, sonny," said Ma. "It's an airplane. Airplanes are pretty much like lobsters. There's an awful lot you have to throw away, but the insides are delicious."
When a whole lobster is served, it lies on the plate with head and tail intact, arched shell up. The claws, detached before serving, rest cracked beside it, drained of excess moisture. Shielded by your lobster bib, you are ready to take the offensive. Pick up the lobster in your fingers, turn it soft side up and arch it until the tailpiece separates from the body, as shown in the upper part of the drawing below. Remove the tail flippers by bending them back until they too crack off. Now lift the tailpiece downside up, insert the lobster fork at the point where the flippers broke off, and push the meat out through the open end, as shown at the right.
Having freed the tail meat, grasp the chest portion in both hands to release the contents as shown to the left. Edible are the small quantity of meat, the greenish tomalley or liver, and the coral or roe, if there is any. Before turning your attention to the finger bowl, break off the legs one at a time, insert the broken end in your mouth and suck out the contents-quietly.
II. To cook lobster for salads, hors d'oeuvre or sauced dishes, prepare as for I, using: A 2-1/2- to 3-lb. lobster
Larger ones are apt to be tough. After the cooking period, drain and plunge into cold water to arrest further cooking. When cool, to remove the meat from the shell, place the lobster on its back. With sharp scissors cut a lengthwise gash in the soft underside as sketched on 388. Draw out the tail meat in one piece. Remove and discard the lady, or sandbag, and the intestinal vein, as well as the spongy lungs, which, while harmless, are tough. Add the red coral, if any, and the green liver, or tomalley, to the lobster meat or reserve it for use in sauces.
If you buy preboiled lobster in the shell, see that the color is bright red and that it has a fresh seashore aroma. Most important of all-as with the uncooked lobster-the tail, when pulled, should roll back into place under the body. This means the lobster was alive, as it should have been, when cooked.
To remove lobster meat from the large claws, crack them with a nutcracker or a mallet. If you want them in a single piece for garnish, break off the claw at the first joint, Place it on a flat surface, the lighter underside up. Using a mallet, hit the shell at the inner hump. This will crack it so that the meat in the entire larger pincer claw is released. Crack off the small pincer shell, and its meat will slide out. For attractive service, you may want to keep the lobster shell to refill with the seasoned sauced meat or use it to make Lobster Butter
* Water
* 1 tbsp salt for each quart of water
* Lobster
* The juices from the pot or melted butter
* Lemon wedges
Cooking Instructions
I. To poach lobster for hot family-type table service, place in a large heavy cook-pot enough: Water
so the lobster will be completely covered when you plunge it in. Allow for each quart of water: 1 tbsp salt
Bring water to a rolling boil. Because of splashing, carefully immerse head first: Lobster
and allow the water to return to a boil. Reduce the heat at once and simmer the lobster about 5 minutes for the first lb and about 3 minutes for each additional pound, slightly less time if the lobsters have recently shed and the shells are soft. Drain. Serve with small bowls filled with a mixture of: The juices from the pot or melted butter Lemon wedges
And provide each person with a finger bowl, a bib and an abundance of napkins. The uninitiated are sometimes balked by the intractable appearance of a lobster at table. They may take comfort from the little cannibal who, threading his way through the jungle one day at his mother's side, saw a strange object flying overhead. "Ma, what's that?" he quavered. "Don't worry, sonny," said Ma. "It's an airplane. Airplanes are pretty much like lobsters. There's an awful lot you have to throw away, but the insides are delicious."
When a whole lobster is served, it lies on the plate with head and tail intact, arched shell up. The claws, detached before serving, rest cracked beside it, drained of excess moisture. Shielded by your lobster bib, you are ready to take the offensive. Pick up the lobster in your fingers, turn it soft side up and arch it until the tailpiece separates from the body, as shown in the upper part of the drawing below. Remove the tail flippers by bending them back until they too crack off. Now lift the tailpiece downside up, insert the lobster fork at the point where the flippers broke off, and push the meat out through the open end, as shown at the right.
Having freed the tail meat, grasp the chest portion in both hands to release the contents as shown to the left. Edible are the small quantity of meat, the greenish tomalley or liver, and the coral or roe, if there is any. Before turning your attention to the finger bowl, break off the legs one at a time, insert the broken end in your mouth and suck out the contents-quietly.
II. To cook lobster for salads, hors d'oeuvre or sauced dishes, prepare as for I, using: A 2-1/2- to 3-lb. lobster
Larger ones are apt to be tough. After the cooking period, drain and plunge into cold water to arrest further cooking. When cool, to remove the meat from the shell, place the lobster on its back. With sharp scissors cut a lengthwise gash in the soft underside as sketched on 388. Draw out the tail meat in one piece. Remove and discard the lady, or sandbag, and the intestinal vein, as well as the spongy lungs, which, while harmless, are tough. Add the red coral, if any, and the green liver, or tomalley, to the lobster meat or reserve it for use in sauces.
If you buy preboiled lobster in the shell, see that the color is bright red and that it has a fresh seashore aroma. Most important of all-as with the uncooked lobster-the tail, when pulled, should roll back into place under the body. This means the lobster was alive, as it should have been, when cooked.
To remove lobster meat from the large claws, crack them with a nutcracker or a mallet. If you want them in a single piece for garnish, break off the claw at the first joint, Place it on a flat surface, the lighter underside up. Using a mallet, hit the shell at the inner hump. This will crack it so that the meat in the entire larger pincer claw is released. Crack off the small pincer shell, and its meat will slide out. For attractive service, you may want to keep the lobster shell to refill with the seasoned sauced meat or use it to make Lobster Butter
Another fine Recipe for Lobster direct from AOL Foods
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Posted by TirednDisgusted at 12/30/2009 8:47 PM 
Categories: lobster recipe
Tags: lobster maine lobster
Categories: lobster recipe
Tags: lobster maine lobster
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