Boiled Lobster Recipe

Ingredients

2 1- to 1 1.2-pound live lobster

Method

In a large kettle combine 12 cups water and 1tbsp salt. Bring to boiling. Choose active live lobster. Holding a lobster just behind the eyes, rinse in cold running water. Plunge it headfirst into boiling salted water. Repeat with other lobster. Return to boiling; reduce heat and simmer, uncovered, over low heat 20 minutes. remove lobsters.

Place each cooked lobster on its back. With a sharp knife, cut lobsters in half lengthwise up to the tail section, leaving shell back intact, if desired. With kitchen shears or a knife, cut away membrane on tail. Remove back vein and body organs except the red coral roe and the liver. Crack open the large claws; break away from body. Serve lobster in shell with melted butter, if desired, or use meat for salad or other main dishes. Use a small fork or seafood fork to remove heat from claws, tail, and body. Pull smaller claws from body and gently suck out meat. Makes 2 servings or about 2 cups meat.

Per serving(1/2 of servings): 138 g calories, 27 g Protein, 0 g carbohydrates, 2 g fat, 305 mg sodium

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