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there is nothing like having a whole lobster to cook with:
- the tail meat is a good solid chunk which can be steamed or grilled and served whole, the claws have tender meat which is great for salads and rolls...or just feeding to each other
- this might mean getting your hands on some live lobsters and cooking them yourself
to kill a lobster, there are three steps:
- freeze it (for 15 minutes) to put it to sleep
- sever its spinal cord with a sharp knife
- immerse it in boiling water for 30 seconds, then blanche it in icy water
- to sever the spinal cord, have the lobster laid out on its back...this exposes the softer 'belly' with its horizontal plates. insert the knife with a lot of force in the centre, between the head and where the claws attach. this kills the lobster and stops it from 'squealing' when you put it into the pot. be careful with the knife as the lobster tail will flap up with some force
- you now can crack open the tail, clean the lobster tail by removing the central alimentary canal (including any roe in a female)
- I usually steam the claws in the shell and serve them whole so that the diner can go to the trouble of cracking them
- can't be bothered? can't bring yourself to kill? then buy some lobster tails, just make sure that they're uncooked...lobster meat cooks very fast and is ruined by overcooking
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