French chefs plunge them into boiling water, one English, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing
.No wonder the miserable creatures go red. They are mad as hell. What a way to treat the king crab.
Let's make a pact. From now on, let's treat the lobster with the respect (and humanity) it deserves. Here's how:
Let's make a pact. From now on, let's treat the lobster with the respect (and humanity) it deserves. Here's how:
...Put a trivet or round roasting rack in the bottom of the pot, where you will place the lobster. You can do this by not touching the bottom of the container and will not be burnt as a metal is heated.
Does it improve the taste? No, it is solely for the convenience of the lobster.
So this is what you have - pan of cold brine, seasoned, in which a lobster sits on a trivet as happy as a sand boy. How do I know this? Because lobsters have two states of being - they are either happy or dead
.Now, using gentle heat, gradually raise the water temperature at about 90 ° F, at which point the lobster will be asleep and sweetly dreaming. It will never wake up.
Now you can turn the heat until the water reaches gentle simmer and cook the lobster for about 8 minutes a pound.
Drain and plunge into the water with ice. Let cool in there before draining again and transferring to the fridge until needed.
lobster will reward you for this kindness by being succulent and tender. It will be stuffed with adrenalin and meaty fibers will not have contracted into something resembling rubber.
The next step is to reduce the lobster in half and clean.
was lying on his back and use a strong, very sharp knife to cut it in half from tail to head. You will easily see the stomach bag in the back of the head and the blackish gut running the length of the body. Remove these and discard.
You May Also if you want, discard the greenish liver, although aficionados hold that it was a treat. It was certainly edible, but personally I chuck it because I do not like the color.
and that's it. You can now serve your lobster cold with some freshly made mayonnaise, or indulge in one of the more fanciful hot dishes for which some restaurants have become famous.
