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 tender, no doubt because of the cooking time. Check some cookbooks and you will discover that most people overcook lobster by a factor of two or three.
We served this beast with some oven roasted potatoes and Caesar Salad.
P.S. I posted about cooking lobsters awhile ago, but I wanted to show off this nice big one, and prove that I can actually insert a photo without massive help-desk intervention.