Lobster, Cooked Correctly (Nice And Simple)
Posted on April 6th, 2008 by iamnotachef
An eight-pound lobster, boiled for 18 minutes, and then iced for about an hour. I had to use my old framing hammer to crack the claws. The legs were enough for a thirteen-year-old’s dinner! No butter, no mayonnaise, just a little fresh cocktail sauce for one of our guests. The meat was incredibly sweet and […]
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