New Year’s and supper….Part deux

So what to do with our new-found dinner.   Ask the experts, aka: relatives, how to properly cook live lobster.  I am sure everyone has at one time or another cooked lobster, shrimp, mussels or crab in a boiled pot but we thought we should ask and make sure we are doing it correctly.

So here is what we were told:

  • Fill your lobster pot with sea water if at all possible (and since we live 3 minute walk from the beach, this was possible) otherwise add salt to taste, fresh water dilutes the taste of the meat – this pot was one of our latest auction purchases…
  • Remember, do not remove the elastic bands from the claws until the lobster is dead. The pincers are quite strong (strong enough to break a finger!) and can give you a nasty, pinching cut.
  • Boil the lobster allowing about 12 minutes cooking time for the first pound when boiling and an extra minute for every additional quarter pound.  Best to use boiling water to start.  You can start the lobsters in cold water but do not begin timing until the water comes to a boil. Use a large pot, large enough so that the lobster is completely submerged.
  • You can save the water from the pot. It is richly flavored and can make a good soup base
  • After boiling whole lobsters, pierce the head to let the remaining boiling water drain out
  • Be careful not to over-cook as lobster will become tougher and you can lose the sweetness and tenderness in the meat.  When the meat turns opaque, it is done and should be immediately removed from heat.

       

We prepared our supper and side dishes recommended are coleslaw, potato salad, scallop potatoes with vanilla ice cream as dessert.

So from our kitchen to yours we hope you have had an enjoyable New Years eve and a more enjoyable New years supper with your family, friends or whomever.  We wish you all the best for 2012!!

P.S. – We have read that Lobster connoisseurs claim the female lobster meat is more tender and often has the coral or eggs. The female can be identified by the limp, soft feelers that line both sides of the lobster body at the tail end. The male’s feelers are rough, and the tail is also wider.

Lobsters have a high proportion of glycogen, a polysaccharides that converts into glucose, a simple sugar. This is why the meat tastes so sweet. Lobster is the sweetest meat of the three most widely eaten crustaceans followed by crab and then shrimp. The longer a lobster sits in storage, the more its sweetness diminishes.

Lobsters naturally have one larger forward claw, causing them to be identified as left-handed or right-handed. The meat from the smaller claw is more tender and sweeter, thus considered more succulent. The larger claw has more meat which may not be quite as tender.

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