Personal

Car Stuff

Extras

Lobster

Kay Hartman

Thomas Keller says that you want to cook lobster
gently because boiling it causes the meat to sieze and become tough.

Put the lobster in a bowl large enough to engulf it but where the fit
is tight. Boil water. He puts some vinegar in the water, 1/2 cup for
each 2 gallons. Pour the boiling water over the lobster. In 2 or 3
minutes, depending on the lobster's size, remove the tail and claws.
Return the claws to the bowl. Remove the meat from the tail.

After 5 more minutes, remove the claws from the water and remove the
meat from the shell.

He puts aside the meat from the body for other uses but I don't.

At this point the lobster is not cooked. It's just withdrawn from the
shell enough that you can remove it.

Put the lobster meat in a pot and cover it with melted clarified
butter. Poach the meat in the butter for about 5 minutes or until
it's done.

Do whatever you want with it from there. He provides a few recipes.
It's delicious. The lobster is more tender and tasty than any way
I've ever eaten it.