Cooking live lobsters from the supermarket is cheaper than if you were to order lobster at a restaurant, but it can be a bit of an experience! Try rubbing the forehead of the lobster, applying pressure with your thumb, to calm or hypnotize it before you place it in the boiling water.
INGREDIENTS | SERVES 2
- 2 live 1-2 pound lobsters
- 8 tablespoons salt
- 5 tablespoons butter, melted
Fill an 8 quart or bigger stockpot or soup pot ¾ full with salted water. Make sure that you have enough water to completely cover lobsters (use two pots if necessary). Add 1 tablespoon of salt per quart of water.
Bring to a boil and pick up the lobster by the top of the body and put it head first into the boiling water until it is completely under water.
Put the lid on the pot and boil for 18 minutes. Do not remove from water until the shell turns bright red.
Remove from the pot and serve hot or plunge in ice water for chilled dishes.
To serve hot, use a nutcracker to crack the shell and pull or push out the meat inside. Dip hot lobster meat in melted butter.
Stay away from the tomalley, which is the lobster's liver (it is green). You may also want to avoid eating the red roe, or unfertilized eggs, that you will find in a female lobster, although it is not harmful and many lobster enthusiasts enjoy eating it.