To do this, place the lobster on a cutting board, firmly holding it where the body meets the head - the point at which the vertical and horizontal creases in the shell meet. Some people prefer to use a knife through the head to kill the lobster before steaming. As soon as you get them home, put them in the freezer (in the bag they came in) for 15 to 20 minutes. How to kill the lobster: One of the more palatable ways to do this is to clear a spot in your freezer before buying the lobsters. ![]() Then, use lobster crackers and picks to remove the tail, claw and, if you’re patient, the leg meat. ![]() Then, rub them with a little olive oil, arrange their legs, unfurl the tail a little and set them on a plate.įor cold dishes: If steaming lobster for lobster rolls or salad, place the steamed lobster on ice and refrigerate for at least 2 hours. Want picture-perfect lobsters? Food stylist Lisa Cherkasky has this advice: After they are steamed, spray the lobster with hot water and give them a quick rub with a towel to remove any white bits of protein. Serve warm with melted butter and, if desired, lemon. Check the water level and then repeat this process with the remaining two lobsters.Īllow lobsters to rest until cool enough to handle, about 5 minutes. (The flesh of cooked lobster should be white with red markings, and the tomalley, or liver, should be green.) If it comes off easily, the lobsters are ready. To check to see if the lobster is done, pull on one of the long antennas. Decrease the heat to medium or medium-low to maintain a vigorous simmer and steam the lobsters until they turn bright red, 13 to 15 minutes. ![]() Bring the water to a boil over high heat.Īdd two lobsters, more if the pot is large enough, then cover the pot and return the water to a boil. Add a rack or steamer basket to the pot, if using. In a large, tall stock pot with a tightfitting lid, add about 1 to 2 inches of water.
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