INGREDIENTS 3-4 lobsters, about one-and-a-quarter pound each 1 stick of butter, melted
SUGGESTED SIDE DISHES Corn on the cob Boiled potatoes Cole slaw Tossed salad
UTENSILS (per person) 1 claw cracker 1 meat pick 1 plastic bib (you want this to be authentic, right?!) 1 fork & knife
Fill a lobster pot about 2/3 full with tap water. (If you do not have a lobster pot, a tall large stock pot can usually handle 3 or 4 one-and-a-quarter pound lobsters). Bring the water to a full boil (allow plenty of time - it takes awhile to bring that much water to a boil).
When the water is boiling, take each lobster and hold it by the body with tongs. Plunge it into the water head first. Do this with each of the remaining lobsters. Turn the heat down to medium, and cover the pot.
Boil the lobsters for about 10 minutes. Melt the butter and divide evenly into custard cups, according to the number of people being served. Keep warm till ready to eat.
When the lobsters are done they will be bright red. To serve, lift one at a time with tongs, drain over the pot for a minute, and place on each plate.
Serve with side dish(es) and melted butter for dipping. See directions below for how to eat a lobster.
I usually put a large bowl on the table for the empty shells to go in.
TIP: After your meal, discard empty lobster shells in plastic bag and take out to your trash receptacle immediately to avoid a fishy smell in your home the following day.
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