Tuesday, August 14, 2012

Cooking Live Lobster


"Did they scream?"

Was the comment I heard most when I told people that some friends and I were planning on cooking some fresh lobster flown in from Maine.  

No, for the record, we boiled them and they did NOT scream, though I would imagine this would be a more common occurrence should we have steamed them as the "screams", as so many people painstakingly refer to it, is in all reality just the air shooting through the shells.

I have been dying (no pun intended for the little lobsters) to cook live lobster for some time.  I LOVE LOBSTER....I will say it again, because I truly feel that strongly....I LOVE LOBSTER!!!
 
It is my greatest indulgence and when I see it in any form on a menu I usually always order it....that is unless there are three little letters beside it stating the price....MKT!  
When my roommate informed me that she had purchased a groupon to have 4 flown in, my mouth hit the floor....literally, I was speechless which is incredibly hard to do to me!
 
For weeks before we researched how we should cook them, the day they arrived we played with the little guys, even took some pictures of them with the 6 lb. chihuahua, but in the back of my mind all I was thinking was "I sure hope I don't screw this up".
   
  
After all, how often does a girl get to cook fresh Maine lobster in Nashville?  Not all that often for this landlocked beauty!  
As we searched the internet the night of the great lobster boil we came across a recipe that listed a plethora of fresh herbs, lemon and other ingredients to add to the water as the lobster cooked.

Confused and a little hesitant, we discussed whether or not this would be a good idea....Do the restaurants do this when they cook lobster?  Could it mess up the flavor or add to it?

We were clueless but the second someone mentioned a restaurant I knew just the person to ask....Anne Clayton!

With her family having cook lobster at one of Nashville's oldest and dearest dining locales (and the establishment that introduced me to my first lobster tail), Sperry's, I knew she would not steer me astray!

With her typical Southern charm Anne informed me of one of God's greatest gifts to this world and that was lobster with lemon and butter...."Leave all that other crap out!" she said so that is just what we did!

With her cautionary advice that these were in fact salt water creatures so we did not need to add much salt to the water we began to boil and boy o' boy am I glad I followed her advice!

There is truly nothing better than fresh lobster tail with a hint of lemon having been splashed into some melted butter!

Cooking Live Lobster

4 live lobsters (1-1 1/2 lbs each)
1 pot boiling water
Sea Salt
Cook the lobster for 10 minutes for the first pound of weight and then 3 more minutes for each extra pound. A two lb lobster will be done in 13 minutes, a 3 lb lobster in 16 minutes.

Due to the size of our pot we had to cook them separately so we cooked two, removed them from the water, let the water come back to a boil, then cooked the other two.  This worked perfectly!
Serve with lemon wedges and a side of melted butter!
Though I was terrified to mess up I can honestly say that when cooking fresh lobster simplicity is key!  Stick with the basics and you will not be disappointed!  This was truly one for the record books!

Now DIG IN!!! 
 
  
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