For Christmas Eve dinner a few years ago, my dad sent whoever woke up first to the supermarket to get a bunch of lobsters. He was making Lobster Mac and Cheese for dinner and needed the lobster to be fresh. I ended up going and buying the lobster and left it in the sink because I had no idea where to put it, I put them in the sink and made coffee accordingly. Dad came down, saw them in the sink, and poured himself a coffee. By the time my brother came down, Dad and I finished the first pot of coffee and forgot about the lobsters. My brother jumped when he saw half a dozen Lobsters roaming around the sink.
Today I went pandemic grocery shopping for my parents with the direction of “If you’re staying for dinner, get one more.,” about lobster. Lobster tends to go on sale at the end of May leading into Fathers Day. OK, so it’s not Father’s day yet, but it is coming up soon on June 21, 2020. But its best to pick up a lobster or two for yourself before you make it for dad! Since today wasn’t Father’s day, my Dad taught me how he makes lobster.
First and foremost, always use long tongs to move live lobsters. Sure, they start with rubber bands on their claws, but rubber bands snap, and lobsters fight back. Dad uses tongs similar to these.
When placing the lobsters into the boiling water head first, it kills the lobsters immediately. It is one of two humane ways to do this. The other is taking a large knife and cutting down the spine and into the head. This is not my favorite step in the process- my favorite step is eating the lobster. Dad cooks the lobster for 13 to 15 minutes. 15 minutes is reserved for an over crowded pot. Melt the butter while the lobster cooks.
Once the timer goes off, pulls the lobsters out of the pot and puts them in the sink under cold water. This is just to cool off the shells so you can pull the claws and tail off. The claws are really easy to pull out. The tail takes a little more effort. With one hand on the tail and one hand on the bottom twist the lobster at the base of the tail. Be careful because the lobster is hot.
When you are removing the tail, you may come across green stuff. This is part of the lobster digestive system. Some people eat this and consider it amazing. It does nothing for me so I rinse it off. You will also come across a red organ in the tail. It is edible, some people love it, some people hate it.
Flatten the tail on a cutting board and break the shell with a large knife. This can be done to both sides to make it easier to get at the tail meat. If reheating a lobster tail, stick a skewer through it to prevent it from rolling back up.
Left Over Pieces?
But what to do with the little legs? Grab your rolling pin and roll the meat out. This is just enough meat if you’re making lobster stuffing. Shells and bodies can be made into seafood stock.
Personally, I plan on making this for myself before Fathers Day. Mainly, I need to make sure I can make it as good as Dad does before I make it for Dad. Let me know if you do something different to make lobster. And let me know if you make it the way my Dad does.
- 2 Large Pots
- 4 Lobsters, Alive
- 1 Stick Butter Melted
- Bring two stockpots of water to boil
- Using tongs, lift lobsters into boiling water headfirst. Try not to overcrowd the pot by only putting 2 lobsters per pot
- Boil for 13 to 15 minutes.
- Using tongs, remove lobsters from the pot and put under running water.
- To prep for serving, pull claw arms off lobsters and twist tails off the body of lobsters. Using a large knife, slice down the shell on the tails and crack the shells on the claws
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