Preparing Live lobster

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Lobsters have a hard, spiny exterior, large claws and beady eyes. So it is not surprising to learn that before the 20th century lobsters were considered a poor man’s fare, fed to slaves and lower classes. On some farms it was used as fertilizer. Thanks to modern transportation, live lobsters were able to be transported from the sea to large cities. Their popularity grew and they have become one of the world’s most sought after delicacies.

Lobster meat is pure white, flecked with bright red pigment. When you take a bite it has a firm texture and “pops” in your mouth. The flavor is a briny sweetness. Lobster does not need much preparation and is delicious served simply with melted butter. The only special equipment you need is a large pot. Frozen lobsters are also readily available in areas where live lobsters are not. They are also delicious, but nothing beats a live lobster!

As soon as you have received your live lobster, open the package to ensure that it is alive. It will be sluggish and have rubber bands around its claws. Do not remove them as they use their claws defensively. Return the lid and keep it in a cool spot (a refrigerator is ideal) until your are ready to cook. The lobster should preferably be cooked the same day you receive it. It should never be stored in salt water, tap water, on ice or in an airtight container prior to cooking, as it will suffocate. If you plan to cook your lobster ahead of time, once done, it must be cooled down quickly in ice water. Drain well and store in the refrigerator for 1 or 2 days.

To boil a lobster, fill a very large pot with ½ gallon salted water. When the water comes to a boil, add lobster head first. Don’t start timing until the water has returned to a boil. Boil for 7 minutes for the first pound and 3 minutes for any additional pounds.

To steam lobsters, fill a very large pot with 2 inches of salted water and bring it to a boil. Add the lobster, head first. Once the water comes back to a boil, start timing. A 1-pound lobster will take 18 minutes and a 1 ½ pound lobster will take 20 minutes.

Some people swear that as you boil or steam a lobster, it will begin to scream. No! Instead the sound that you might hear is water turning into steam and escaping from the shell.

In order to grill or broil a lobster it must be cut in half. Experienced cooks will kill one by plunging a knife between the eyes and cutting straight through the front of the head. Cut the rest of the lobster in half and pull apart. Remove all the contents from the sac behind the eye and discard. Not to worry, the green paste does not mean the lobster has gone bad. This is the tomalley and acts as the liver and pancreas. It is considered a delicacy tho’ it is suggested that large quantities not be consumed because it may contain pollutants. If the lobster is female, the roe, which is coral colored, will be present.

Baste your lobster halves with melted butter and season with salt and pepper. Grill or broil until the flesh is white and opaque about 15-20 minutes. The internal temperature will be 180 degrees.

Studies have shown that lobster meat is lower in calories, fat and cholesterol than beef, and very lean chicken. (A 3 ½ ounce portion of lobster meat has 90 calories, beef has 280 and chicken has 163.) It also contains omega-3 fatty acids, the “good” cholesterol. A diet rich in this has been found to retard the process whereby plaque is deposited in arteries and therefore reduces the chance of heart disease.

So, lobster is not only delicious, easy to prepare, but it’s good for you too!? What more of an excuse do you need to indulge and enjoy this delectable treat?

Preparing Lobster Ravioli

Preparing Lobster Bisque

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Preparing Live lobster

Preparing Lobster Ravioli Preparing Lobster Bisque

Preparing Lobster Ravioli

Preparing Lobster Bisque