Directions: |
Directions:Fill the kettle with enough water to cover the lobster (remember that the water level will rise when the lobster is added). Add salt, cover and bring to a full boil. Pick up the lobster by grasping the body firmly just behind the front legs (the ones with the claws). Plunge the live lobster into the kettle head first, cover, and cook for 6 - 8 minutes for the first pound and about 3 minutes for each pound thereafter. Lift from the kettle using tongs and let drain and cool 5 - 10 minutes before pulling it apart to eat. Note: Don't worry if you can't stuff more than one lobster into your kettle Lobsters right out of the pot are too hot to handle anyway, so it doesn't hurt to set cooked lobster aside while the next one boils. Don't drain the boiling water after the first lobster; re-use it for the next one.
Serve with melted butter, along with a mallet or nutcracker for cracking the claws and front legs and a tiny fork or nut pick for picking meat out of the shell. |
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Notes: |
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Notes: Tacy's school, Rowland Hall-St. Mark's, sold an air shipment of live lobster from Boston once a year as a fundraiser and encouraged parents to have a lobster fest. So this native Iowan learned to cook lobster! Fortunately Rick, who grew up in the Seattle area, is more familiar with seafood, and RHSM conveniently included directions. We continued to buy lobster (cooked in restaurants) for Tacy whenever we visited her at Colby College in Maine. As part of Colby's graduation festivities there was a lobster fest in big tents on the lawn for all the graduates and families. The extended family who made it to graduation, Jeananne and Grammy and Mark, Phoebe, and baby Isabelle, enjoyed lobster, too. A few years later on New Year's Eve, Rick and I cooked two huge New Hampshire (Portsmouth) lobsters that were shipped live to us in Sun Valley from Brian's parents, who live in Concord, NH. What a delicious way to start a new year!!
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