• 9/25 Nat'l Lobster Day 3

    From Dave Drum@1:261/38 to All on Mon Sep 25 06:33:12 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Lazy Lobster
    Categories: Seafood, Vegetables, Herbs, Citrus
    Yield: 2 servings

    2 (2 lb ea) live lobsters
    6 tb Unsalted butter; in chunks
    1 tb Chopped parsley
    2 ts Thin sliced chives
    1 ts Snipped dill
    Few tarragon leaves
    Few chervil sprigs
    Lemon wedges; for serving
    Fresh ground pepper

    Put a large pot of water on to boil. Salt heavily: 1/4
    cup per gallon. When water reaches a rolling boil, add
    lobsters headfirst, put on the lid and bring back to a
    boil. Continue boiling with lid slightly ajar, 8 minutes
    for a 1 1/2 pounder or 10 minutes for a 2 pounder. The
    lobster will not be fully cooked: It will cook further
    upon reheating.

    Remove lobsters from pot with tongs, and let cool in the
    kitchen sink. When lobsters are cool enough to handle,
    remove tails and claws (with knuckles attached) with a
    twisting motion. (Reserve bodies for another purpose or
    freeze for future use.)

    Using lobster crackers or mallet and kitchen shears,
    crack shells and remove meat from tail, knuckles and
    claws. For presentation, try to keep claw meat intact.
    Use a paring knife drawn down the middle of the tail
    meat to remove intestinal vein; rinse meat briefly if
    necessary. If you wish, wrap and refrigerate for up to
    24 hours, or proceed immediately with rest of recipe.

    To finish, put half the butter in a skillet over medium
    heat. Add room-temperature lobster meat and bring to a
    low simmer. Turn heat to low, put on lid and cook for 5
    minutes. Add remaining butter, turn off heat and cover
    for 5 more minutes.

    To serve, divide lobster meat into two warmed shallow
    soup bowls. Spoon butter evenly over each serving.
    Sprinkle with parsley, chives, dill, tarragon and
    chervil. Serve with lemon wedges, and dust with black

    By: David Tanis

    Yield: 2 servings

    RECIPE FROM: https://cooking.nytimes.com

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