Steamed Lobster

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa for
sharing these words from a very wise man:

The most beautiful word in the English language -- pizza.
- Homer Simpson

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            TODAY'S RECIPE
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There is nothing better than a steamed lobster if you ask me. I
prefer steaming to other methods of cooking because it retains
the purest essence of the lobster without filling the shell with water.
If you're squeamish about killing your own food, maybe you had
better steer clear of this recipe even though I give instructions to
minimize the discomfort of the animal. I recommend lobsters of
at least 1 1/4 pounds (560 g) because about half the weight is in
the shell, and this is one of those cases where bigger truly is better
if you're a lobster lover. If you've never eaten a whole lobster before,
I recommend the illustrated instructions at this website:
http://www.cooking-lobster.com/cooking-lobster/crack-lobster.html

Steamed Lobster

4-6 live lobsters
1/4 lb (110 g) butter, melted
2-3 Tbs (30-45 ml) lemon juice
Lemon wedges for garnish

Place the lobsters in the freezer for about 10 minutes to numb
them - some people prefer to kill them by splitting the head
between the eyes with a sharp knife before placing them in the
pot. Put about 1 inch (3 cm) of salted water in a large pot - use
clean seawater if you have access to it. Bring the water to a boil
and add the lobsters. Return to the boil and simmer tightly covered
until done: 10 minutes for 1 lb lobsters; 13 minutes for 1 1/4 lb
lobsters; 15 minutes for 1 1/2 lb lobsters; 18 minutes for 2 lb
lobsters. The lobsters are done when they're bright red in color
and when the antennae can be removed with a sharp tug. If in
doubt, tear one of the tails from the lobster - it is done if the
exposed flesh is opaque with no translucency. Meanwhile,
combine the melted butter and lemon juice and place into small
bowls. Transfer the lobsters to serving plates and serve with
lemon butter and lemon wedges. Serves 4 to 6.
Received on Thu Jan 26 07:44:59 2006