Lobsters In Ocean
Lobster aficionados believe that a good lobster can be cooked at any time of year. It's a matter of knowing the character of your lobster and choosing a cooking technique that will bring out the best in it. Start with a live, preferably feisty, specimen no matter which method you choose.
Boiling
When: Best from July until mid-September. For thin- or new-shelled lobster, or for any recipe that requires partial precooking.
Advantage: The easiest and quickest cooking method. Produces meat that lifts easily from the shell.
Disadvantage: Large pots are difficult to handle and messy. Unless you boil lobsters in fresh sea water, boiling diffuses the clean, distinct ocean taste.
How: Use a pot large enough to allow three quarts of water for each pound-and-a-half to two-pound lobster. Use fresh ocean water, or add kosher or sea salt until the water tastes distinctly salty. Add the rockweed in which the lobster is usually packed. A one-pound lobster requires eight minutes; two pounds, 15 minutes; three pounds, 25 minutes.
Steaming
Best: Any time of year, any size lobster.
Advantage: Steaming cooks lobster more slowly than boiling and produces more tender meat, particularly in larger lobsters. Because the steam does not penetrate the shell as boiling water does, it preserves more of the natural taste.
Lobster aficionados believe that a good lobster can be cooked at any time of year. It's a matter of knowing the character of your lobster and choosing a cooking technique that will bring out the best in it. Start with a live, preferably feisty, specimen no matter which method you choose.
Boiling
When: Best from July until mid-September. For thin- or new-shelled lobster, or for any recipe that requires partial precooking.
Advantage: The easiest and quickest cooking method. Produces meat that lifts easily from the shell.
Disadvantage: Large pots are difficult to handle and messy. Unless you boil lobsters in fresh sea water, boiling diffuses the clean, distinct ocean taste.
How: Use a pot large enough to allow three quarts of water for each pound-and-a-half to two-pound lobster. Use fresh ocean water, or add kosher or sea salt until the water tastes distinctly salty. Add the rockweed in which the lobster is usually packed. A one-pound lobster requires eight minutes; two pounds, 15 minutes; three pounds, 25 minutes.
Steaming
Best: Any time of year, any size lobster.
Advantage: Steaming cooks lobster more slowly than boiling and produces more tender meat, particularly in larger lobsters. Because the steam does not penetrate the shell as boiling water does, it preserves more of the natural taste.
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