Boiled Lobster
by Masterbuilt
Ingredients
- 2-¾ gallon of water
- 2 tsp salt
- 2 1-1 ½ lb live lobsters
- Clarified butter
Directions
- Preheat fryer to 250 degrees to get the water boiling.
- Add salt. Grasp lobsters just behind the eyes; rinse them under cold running water.
- Quickly plunge lobsters head first into boiling water.
- Return water to boiling, Reduce heat. Simmer covered for 20 minutes.
- Drain lobsters; remove bands or pegs on large claws.
- When cool enough to touch, place each lobster on its back.
- Separate the lobster tail from the body by grasping firmly and twisting in different directions.
- Cut away the tail membrane to expose the meat, and discard the black vein running through the tail.
- Remove meat from tail. Twist the large claws from the body. Using a nutcracker, break open the claws.
- Crack the shell from the remaining part of the body and remove meat with a small fork.
- Discard the green tomalley (liver) and the coral roe if the lobster is female. Serve with clarified butter.
- Melt ¼ cup butter over low heat without stirring, cool slightly. Pour off clear top layer. Discard milky bottom layer.
