Thursday, 24 May 2012

How to: Lobsters

I finished my exams on Monday and it seemed only appropriate to celebrate with lobsters and champagne for lunch.   A bit too extravagant for university students, you say?  Yea, we thought so, so we didn't drink champagne, but the lobsters were only 8 quid each.  It had to be done.
There are different schools of thought when it comes to cooking lobsters.  Do you freeze it first?  Do you just use a sharp knife and cut them down the middle?  Or directly plunge them into boiling water?  This may be a cruel and disturbing post for some people.

After much youtubing and googling, I had thought freezing them would be the best option.  It appeared the most humane way as they would be numb and I thought they wouldn't...rebel as much.  However, the fisherman told me to just dump them in boiling water.  Leave them in the sink, do not let them touch fresh water.  Bring a large pot of water to the boil and just put them in, head first.  Wait 6-7 minutes and take them out.  Wait for the water to boil again before adding other lobsters.  Serve with clarified butter and lemon juice.  Just heat some butter in a pan till bubbling and add lemon juice.
The lobsters were surprisingly compliant.  Oh and you know how they apparently "scream" when you put them in the water?  Don't worry, it's just air coming out of their shells. The key is to not think about it, do not get emotionally involved with your lunch.

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