Classic Boiled Lobster

Available throughout the year, fresh lobsters should be purchased live
and stored for only a few hours prior to cooking. It is imperative that
lobster be cooked live or killed just prior to cooking. Here a fragrant
lemon-herb dipping sauce complements the creamy white meat of the
lobster.

Makes 8 servings

Preparation time: 40 minutes


1 cup butter
2 tablespoons lemon juice
4 teaspoons parsley, minced
4 teaspoons tarragon, minced
4 teaspoons watercress, minced
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
8 lobsters, 1 1/2 pounds each
4 lemons, cut into wedges

Melt the butter in a skillet; add the lemon juice, parsley, tarragon,
watercress, salt and pepper. Transfer the dipping sauce to a bowl.
Fill an 8-quart stock pot two-thirds full of salted water and bring to a
rolling boil. Add the lobsters, cooking in batches if necessary, and
boil until they are bright red, 10 to 11 minutes.
Replenish the salted water as necessary and be sure to bring the water
to a boil in between every batch.
Use tongs to place the lobsters on a platter. Serve with the lemon-herb
dipping sauce and lemon wedges.

Tips for fabrication:

If fabricating the lobsters, wait for the first batch of lobsters to cool
until they can be handled. The second batch of lobsters can be cooked
while the first is cooling.

Separate the lobster in between the tail and the torso area. Make sure to
do this over the sink or a bowl as there is quite a bit of liquid that
will appear. Separate the claws from the torso, as well as the knuckles
from the claws. Using kitchen shears, cut each edge of the underside of
the tail shell and remove. The tail can be served in the shell or can now
be removed in one piece. Cut one side of the claw shell away using kitchen
shears. The claw meat can be removed in one piece or served in the shell.
If desired, crack the shells of the knuckles with the heel of a chef knife
and remove the meat. Be sure to cook the remaining batches of lobsters
while fabricating the cooled ones.


Personal Chef Brian Koning www.personalchefmarketing.com
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