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Ingredients
- As many lobster as you wish (should be lively)
- 3/4 cups coarse salt
- Note: 1 lb. of lobster in the shell yields 1/4 lb. or 2/3 cup of lobster meat.
- Store live lobster in fridge ensuring that bag is open so they don’t suffocate.
Details
Servings 1
Cooking time 20mins
Preparation
Step 1
Put lobsters in a deep pot and fill with enough water to completely cover them. Remove lobsters and add ½ cup of coarse salt.
Bring salted water to a boil.
Grasping lobsters behind the head, clip off the elastic bands and plunge them head first into the boiling water. Cover the container. Watch carefully. When the water returns to the boil, slide the lid over to allow steam to escape and reduce heat to a simmer.
Simmer for 12 to 15 minutes for 1 pound of lobster. Add 1 minute for each additional ¼ pound. DO NOT OVERCOOK.
In the meantime, partially fill sink or plastic tub with cold water and ¼ cup coarse salt. When lobsters are cooked, place them in sink/tub and run cold tap water over them. Allow them to soak for a few minutes.
Serve with melted butter and potato salad.
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