Cooked Whole Lobsters
from Chef Brandon Biederman
October 25, 2007
| |
Chickens |
Quarters |
Select |
Jumbo |
| |
3/4 to 1 |
1 to 1 1/4 |
1 1/2 to 2 |
3 to 5 |
| Parboil |
3 to 4 |
4 to 5 |
6 to 7 |
10+ |
| Boil |
5 to 6 |
7 to 8 |
9 to 10 |
15 to 20 |
| Steam |
6 to 8 |
9 to 10 |
10 to 12 |
18 to 25 |
Use about 1 gallon of water, and 1 tablespoon of salt.
Drop lobsters in salted, boiling water. Once the water returns to a boil use the minute scale for desired method.
After cooking, immediately place cooked lobsters into an ice bath to chill. Once lobsters have chilled enough to handle,
pull head from body, and claws from head. Discard the head.
Split the tails in half lengthwise, and remove tail meat.
Using lobster crackers, split open the claws, and dig out all of the claw meat. Use the end of the crackers to dig out any
usable meat from joints, legs, and claws.
Copyright © 2008, KWGN
|
|
|
|
E-mail story
Print