Classic Boiled Lobster
 
available throughout the year, fresh lobsters should be purchased live 
and stored for only a few hours prior to cooking. it is imperative that 
lobster be cooked live or killed just prior to cooking. here a fragrant 
lemon-herb dipping sauce complements the creamy white meat of the 
lobster. 
 
makes 8 servings 
 
preparation time: 40 minutes 
 
 
1 cup  butter
2 Tbsp  lemon juice
4 tsp  parsley, minced
4 tsp  tarragon, minced
4 tsp  watercress, minced
1/2 tsp  salt, or to taste
1/4 tsp  freshly ground black pepper, or to taste
8   lobsters, 1 1/2 pounds each
4   lemons, cut into wedges
 
melt the butter in a skillet; add the lemon juice, parsley, tarragon, 
watercress, salt and pepper. transfer the dipping sauce to a bowl. 
fill an 8-quart stock pot two-thirds full of salted water and bring to a 
rolling boil. add the lobsters, cooking in batches if necessary, and 
boil until they are bright red, 10 to 11 minutes. 
replenish the salted water as necessary and be sure to bring the water 
to a boil in between every batch. 
use tongs to place the lobsters on a platter. serve with the lemon-herb 
dipping sauce and lemon wedges. 
 
tips for fabrication: 
 
if fabricating the lobsters, wait for the first batch of lobsters to cool 
until they can be handled. the second batch of lobsters can be cooked 
while the first is cooling. 
 
separate the lobster in between the tail and the torso area. make sure to 
do this over the sink or a bowl as there is quite a bit of liquid that 
will appear. separate the claws from the torso, as well as the knuckles 
from the claws. using kitchen shears, cut each edge of the underside of 
the tail shell and remove. the tail can be served in the shell or can now 
be removed in one piece. cut one side of the claw shell away using kitchen 
shears. the claw meat can be removed in one piece or served in the shell. 
if desired, crack the shells of the knuckles with the heel of a chef knife 
and remove the meat. be sure to cook the remaining batches of lobsters 
while fabricating the cooled ones. 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
(ID: 5768) Mirror: rec.food.recipes: Fri, Oct 15, 2004


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