Lobster: .About Lobster
Source of Recipe
www.thatsmyhome.com
Lobster Facts
Q. How many lobsters do I need to buy?
A. If lobster is to be served whole, a 1- to 2-pound lobster serves one person.
Q. How many cups of lobster meat are in one pound?
A. Approximately two cups of meat equal one pound.
Q. How do you hold a lobster so you aren't pinched?
A. Hold it at the end of the carapace where it joins the tail. Many cooks prefer to leave the bands on the claws when they cook lobsters to avoid being pinched. (Bands also prevent lobsters from damaging themselves.)
Q. If you cook lobsters with rubber bands on the claws, does it make them taste like rubber?
A. Tests conducted at the University of Maine showed there was no taste difference between lobsters cooked with rubber bands on the claws and those cooked with no bands.
Q. How do you tell when a lobster is done?
A. If the antennae pull out easily, the lobster is done.
The single biggest mistake people make is placing live lobsters in a sink or bathtub. If you do this, the lobsters will die immediately. Salt added to water WILL NOT change this problem. It is better to keep the lobsters cold in the refrigerator in original bags and covered with a damp cloth. But no more that 24 hours of refrigeration is recommended before cooking live lobster. A basic rule-of-thumb for cooking lobster is "the sooner the better".
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To steam lobsters, put about 2 inches of seawater or salted fresh water in the bottom of a large kettle. Bring the water to a rolling boil.
Put in the live lobsters, one at a time, grasping just behind the claws. Let the water boil again and begin timing.
Allow 18 minutes for a 1 to 1 1/4 pound hard-shell lobster and 20 minutes for a 1 1/2 pound hard-shell lobster. If the lobster has a soft shell, reduce the cooking time by 3 minutes.
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