Lobster and I have a history; I was 16 when I met my husband, he was 19 and already owned his first business, and like any excited teenager who was trying to impress an older guy I offered to bring him lunch. Off the cuff he said, sure! I like lobster.
Smart ass. So ok fine, I went to the store and bought my first lobster and photographed it’s journey to my boyfriends lunch box. Ever since then? Lobster is kind of “our thing” – we make it for special occasions, for anniversaries, on every single camping trip and some times? We make it just to remember.
It’s not as hard as it looks and I have a few helpful tips for you: But first, you must obtain lobster.
Keep them on ice, in the fridge or a cooler until you’re ready to make them. If you have a tub to spare, you can even submerge them back in water once you get home. Fresh, people! Keep the seafood fresh.
Get out your largest pot to boil water over the stove and get that going.
You want a rolling, steaming, bubbling boil.
And then? You dunk it.
Make sure the entire lobster is covered in water (I had to add some to my pot) and cover again, continuing to boil, for 8 to 10 minutes.
MYTH: They scream while they’re dying in the boiling bath.
MYTH: They flail and get out of the boiling bath.
When the lobster shell is a bright red and it’s been submerged for about 8 minutes – he’s done!
It’s that easy! Melt some butter, throw together a green salad as a side and your gourmet dinner is served in less than 20 minutes, start to finish. Uncork the bottle of Malbec sitting in your pantry and if you have it – that crusty loaf of bread is screaming at you to be eaten.
Enjoy!
Jodi lives naked on paper writing through her Life List and all that is being married to a serial entrepreneur. A mother to two, Jodi has a passion to inspire women to live outside of titles. She chronicles lists and links of Things To Do, takes way too many photos and dreams of living in one place for longer than 12 months. You can read more from Jodi on her blog, Jodi Michelle.
You actually don’t want to submerge them in freshwater (tub, etc) because that will kill them and you can’t cook them if they’re dead!
I like to take them out of the water right before and show off with a neat party trick by sanding them on their heads/shoulders and putting them to sleep.
Whoops! Yes, important detail – not fresh water. Thanks Julia!
I always steam lobster (always = the two times I’ve made it) with water filled with lemons, peppercorns & Old Bay seasoning. YUM.
Comments on this entry are closed.
{ 1 trackback }