Boiled Lobster Food

BOILED LOBSTER TAILS

Steps:

• Put court-bouillon into a large stockpot. Cover, and bring to a boil over high heat. Working in batches, plunge lobsters headfirst into water. Cover; return to a low boil. Cook until bright red and cooked through, 7 to 10 minutes. Using tongs, transfer lobsters to a platter.
• Using a kitchen towel to protect your hands, twist off tail and claws of 1 lobster; discard body. Using kitchen shears, cut along length of tail to make it easier to remove meat. Set tail aside. Separate claws from knuckles; twist and pull off pincers. With back of a knife, crack knuckle end of claw to loosen shell; remove meat. Push knuckle meat out of shell. Reserve for another use. Repeat with remaining lobsters. Refrigerate tails until ready to serve, up to 1 day. Serve with pesto and salad cream.

SEAFOOD BOIL

Steps:

• Cut 2 of the lemons into quarters. Slice the remaining lemon into wedges and reserve the wedges for garnish.
• Fill a large pot with 14-16 cups of water. Place the 2 quartered lemons in the water along with the Old Bay seasoning, garlic and onion. Bring to a boil.
• Add the potatoes to the pot and cook for 8 minutes.
• Add the lobster tails and cook for 5 minutes.
• Add the clams, crab, and corn, and cook for 5 minutes.
• Add the shrimp and sausage and cook for 2-3 minutes.
• Drain the seafood mixture from the pot, reserving 1 cup of the broth.
• Melt the butter in a small bowl and whisk it into the reserved broth. Pour the broth over the seafood mixture.
• Garnish with chopped parsley and lemon wedges. Sprinkle with additional Old Bay seasoning to taste, then serve immediately.

BOILED LOBSTER

Steps:

• Pour the water into a large pot and add the onions, garlic, lemons, oranges, celery, black pepper, seasoned salt and jalapeno peppers. Bring to a full rolling boil and boil for 20 minutes.
• Add the lobsters and place a lid over the pot. Boil for 15 minutes (depending on the size of your lobsters). Remove the lobsters from the pot, and place in a colander under cool running water to stop the cooking. Serve.

BOILED LOBSTERS

Steps:

• Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.
• Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

HOW TO BOIL LOBSTER TAILS

Steps:

• Thaw your lobster tails, then put a skewer through them to keep them from curling.
• Bring a pot of water to a boil.
• Reduce heat to a soft boil and add Maine sea salt.
• Drop tails in one at a time and set your kitchen timer for the times listed below. The times are the same for larger quantities.
• Cool the cooked lobster tails right away with cold water or ice to keep them from overcooking.
• Serve and enjoy your boiled lobster tails!

BOILED LOBSTER TAIL

Steps:

• Grate enough zest from lemon to measure 1/2 tsp. zest; place in small bowl. Cut lemon in half, then squeeze enough juice from 1 lemon half to measure 1 Tbsp. juice. Add lemon juice to zest; mix well. Reserve for later use.
• Place both lemon halves in Dutch oven. Add water, peppercorns and 1/4 cup dressing; stir. Bring to boil. Add lobster tails; return water to boil. Simmer on medium-low heat 10 to 12 min. or until lobster meat is tender and tails turn red.
• Meanwhile, add butter, cheese and remaining dressing to reserved lemon zest mixture; mix well.
• Drain lobster tails. Remove meat from shells; discard shells. Serve lobster meat topped with dressing mixture.

BOILED MAINE LOBSTER

Steps:

• Bring to a roiling boil a large kettle of salted water.
• Place lobsters in boiling water head first. Cover and cook for 15 minutes.
• Remove and serve with melted butter.
• HOW TO EAT: Twist off the claws. Crack each claw with a nut cracker.
• Separate the tail piece from the body. Bend back and break the flippers off the tail piece. Insert a fork where the flippers have been broken off and push out the meat.
• Separate the back from the body. Open the remaining part of the body by cracking apart sideways. There is some good meat in this section.
• The small claws are excellent eating! The meat sucked out like like sipping through a straw!

HOW TO BOIL A LOBSTER

Steps:

• HOW TO COOK A LOBSTER:. Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a large pot. Add about 1 inch of water and bring to a boil. Add the lobsters and cook covered until done based on the size of the lobsters according to the above table.
• Serve with warm butter and lemon wedges.
• HOW TO EAT A LOBSTER:.
• Twist off the claws from the body.
• Crack the claws with a cracker or pull apart small claw from large claw and pull meat out with hands or pick.
• Separate the tail from the body by twisting.
• Push tail meat up and out the other end with fingers. You will find a strip of meat on the outer part - pull this off - you can eat it.
• Underneath it is the lobster's digestive tract - you don't want to eat this part.
• Pull the shell off the body of the lobster and underneath you will find the green "tomalley" (the liver) - you probably don't want to eat this part.
• Pull the small claws off the body and suck out the meat.

BOILED LOBSTER

Steps:

• Pour 1 gallon of water into a large stock-pot, and add sea salt. Add the thyme sprigs and parsley stems, white wine, and lemon juice. Bring the pot to a rolling boil. Place the lobster tails into a steaming tray or colander, on top but not touching the boiling water for about 12 minutes, until the meat loses its opalescence.
• In a small saucepan, melt the butter over medium heat. Bring to a boil until the milk solids have separated and sunk to the bottom of the pan. Remove out the clarified butter and place in a warm cup until the lobster is done.
• Serve lobster with lemon wedges, drawn butter in a small bowl, and garnish with parsley.