Title: Lobster
Categories: Seafood
Yield: 1 Servings
| 1 | | Lobster |
| | | Butter |
| | | Lemon wedges |
Fill a large pot with enough water to cover lobster. Add 1/4 cup of salt
for every 4 cups of water. Bring water to rapid boil. Plunge in lobsters
cover and return to gentle boil. Cook 15 minutes for 3/4 to 1 pd and 20
minutes for 1 to 1-1/4 pd. Remove lobster from water and cool quickly
under cold water. Turn the lobster on the back and with sharp knife
carefully split lengthwise down the centre. Crack the large claws. You can
eat the bright green liver called tomalley and the red roe. It is very
tasty. Serve with melted butter and lemon.