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SERVES 4
It used to be that you had to go to a restaurant and pay a major price for cooked lobster. Now there are other choices. They may be ordered from mail sources. The basic price is reasonable, the shipping can be expensive, but still less than a restaurant meal. More and more communities have either grocery stores or local fish markets that carry live lobsters and that is the way to go for a less expensive meal. If you can't cook the lobster live, they will cook them for you. All you need to do is reheat. However, this recipe is for cooking the live lobsters and it is so much better. For anyone concerned that all creatures might have some sort of feeling, the trick is to kill the lobster instantly. To do that, it must be placed head first in the boiling water. Most people serve seafood with drawn butter, meaning butter that is just melted. I prefer browned butter, cooked to a dark color, but not burned. It has a wonderful nutty flavor.
INGREDIENTS
Fill a very large stockpot or lobster pot half way. Add a generous amount of salt. Bring water to rapid boil. Add lobsters one at a time, head first and return water to boil. Cover and boil for 12-14 minutes, adjusting temperature as needed, until lobsters are a bright red and the long antennae can be pulled loose with ease. Remove lobsters with tongs and place in colander to drain, as there is a lot of water inside the shell.
Meanwhile, melt butter in a small sauce pan over medium heat. Continue to cook until a nutty brown color, being very careful not to burn. Place butter in individual warming dishes and serve with the lobsters.
Notes: Lobsters are fairly easy to crack if you have the right tools. You can purchase lobster crackers and forks if desired. I use nutcrackers, picks and cocktail forks instead. They work very well. You will need multiple napkins and, if serving when your guests are dressed up, bibs. Place an extra bowl or plate on the table for the shells. The head portion is inedible. However, the green tomalley is excellent. It is the liver of the lobster. If you have hesitated to eat it, give it a try. Leftover lobster makes great salad or seafood cakes.
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