Lobster

17 Jun 2013
lobster1 (1 of 1)
lobster2 (1 of 1)

In my former life, whenever work took me to New York, we would sometimes stop by the Oyster Bar and order half a dozen East Coast oysters and a fresh lobster dinner to celebrate the end of an incredibly long, exhausting day.  Nothing feels more summery and celebratory than this delicious crustacean and cold beer (or champagne!).

There is a lot of debate on the most humane way of cooking a crustacean.  I came from a family who cooks a live crustacean straight into boiling water, but this method is actually banned in some places.  The method considered most humane is to swiftly stab the lobster between its eyes- efficiently debilitating its nervous system then plunging it straight into a pot of boiling water.  Some say that one should freeze them beforehand, which as cold-blooded creatures will numb them from feeling the boiling water.  In our household, we did all three- freezing, stabbing then boiling.

I have to admit, that although I’ve done this before, I was more than a little anxious about the stabbing part with the song “Lobster Killer” playing on loop in my head- but once the deed was done, it wasn’t too bad.  I put together a quick 30-second tutorial below, but just as a warning, it may still be a bit graphic.

 

 

Cooking a Lobster

  1. Purchase a fresh lobster; The best way to check for freshness is leg movement.  Lobsters recently refrigerated may seem sluggish, so also check the freshness with its scent.  They should smell like the sea.
  2. Freeze lobster for 1 hour; it slows their heart rate and since they’re cold-blooded it’s supposed to numb them efficiently before being boiled
  3. Bring a large pot of water to boil
  4. With a very sharp knife, place the point either between their eyes OR where their heads meet their tails and plunge the knife in one swift movement;  Both these locations are said to be where their nervous system can be easily disabled; Proceed with caution since hard-shelled, older crabs will might be harder to pierce
  5. Immediately place the lobster into the boiling water;  Cook the lobster for 7 minutes for the first pound and an additional 3-4 minutes for every pound after
  6. Once done cooking, place the lobster into an ice bath so it can be easily handled
  7. Serve with clarified butter and a fresh salad to balance out the richness

Clarified Butter

  1. In a small saucepan over medium heat, melt butter, stirring frequently as not to burn
  2. Once the butter has melted, using a spoon- scoop out the milk solids that would float to the top of mixture and slowly pour into a clean container to separate the milk solids that sank to the bottom

 

Enjoy!

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