Wayne Boatwright wrote:
> On Sat 10 Dec 2005 06:56:11p, Thus Spake Zarathustra, or was it
> PastaLover?
>
>
>>
>>He weighed 1.65 pounds by the grocery's digital scale, and I cooked him
>>for 12 minutes. Recipe I saw said 10-12 for 1 to 1.5 pounders. I went to
>>the high end of the time range because he was bigger than 1.5, but not
>>that much more. I wonder if the overcooking comes from the carry-over
>>heat during the time between hauling him out of the pot and running cold
>>water over him to stop the cooking. Next time I'll go with the lower end
>>of the time range and anticipate the carry-over.
>
>
> IME, you didn't cook it long enough. Here's a chart:
>
> Boiled
> 1 lb.
> 12 - 15 minutes
>
> 1-1/2 lbs.
> 15 - 20 minutes.
>
> 2-3 lbs.
> 20 - 25 minutes
>
> 3-1/2 - 5 lbs.
> 25 - 30 minutes
>
> Steamed
> 1-1-1/2 lbs.
> 20 minutes
>

The recipe I had said that the tail meat should be solid white, not the
least bit translucent. It wasn't. He was cooked enough. The leg and claw
meat was fine, but the tail was even chewier than the last couple
restaurant lobsters I've had.

>
>>
>>After dropping him in the water, I began melting the butter (English
>>double cream butter--heaven on earth) and it suddenly dawned on me that
>
>
> Did you get the English double cream butter in Scottsdale? I would love
> to find some.

Are you in the Phoenix area? I picked it up at either AJ's Gourmet
Market or Trader Joes. I shop at every different market here; every one
has something different that I like. There's a Basha's on the way home
from work (great fried chicken in their deli--and sometimes good
desserts), a Safeway is actually closest to me, I have a card at
Albertson's, I only buy certain things at the Wild Oats, and when I'm
there in the same shopping center for other things, I'll stop at Fry's
or Henry's or Wal-Mart. More I think about it, I'm sure it was AJ's.
There is a British market in Phoenix, on east Thomas. Not sure of the
cross street....