First off, a quick announcement about the site: I've invited some of my favorite chefs to contribute to this blog at their leisure, and some have said yes. So, over the coming weeks, you'll see contributor credits to the right of the page, and additional posts from some great culinary minds. (Who, by the way, never suffered in the romance department either.)
OK... On to today's post. Last night I was on the phone with a friend, who made a joke to the effect of, "If there's one thing I learned from watching after school specials, it's if you feed her lobster, she has to put out." Crass, but funny, and anybody who lived through the 80s gets the reference. Anyhow, this friend confessed that he didn't know how to cook a lobster, which is such an easy thing to do.
And for the cost ($7-10 per crustacean) it's not a bad meal to make at home, especially to impress a special lady friend. Serve with oven roasted baby red potatoes and a green vegetable. Also, you'll want to serve warm butter to dip that tasty lobster meat in.
The easiest way to cook a lobster is to boil it. I like to steam them, but we'll come back to that another day when we get a bit more advanced. Some say to rub the lobster's head and belly before throwing him in the pot, to relax him for the kill. Something about his adrenaline tainting the flavor. I do that out of good measure because I'm a little superstitious, I guess.
You'll need a big pot, so that the lobsters are covered by water completely. Throw them in the water and add a tablespoon of salt per crustacean. Add the lobsters, claws first, put over medium heat, and start timing when the water comes to a boil. You'll cook them for 5 minutes per pound.
So, now you can cook a lobster, and host an after school special of your own.
Suggested drink: white wine. (again, can't go wrong with Coppola's Blanco)
No comments:
Post a Comment