Lobster

Growing up on the East Coast, I was brought up on good seafood dishes; especially Lobster - my all-time FAVORITE!  I love Lobster so much, I've actually eaten it for breakfast, lunch and dinner during a vacation many years ago. Serve it with Rice or Baked Potato smothered in butter and sour cream, and I'm in heaven.

There is a trick to making Lobster, you must decide before hand whether you want it broiled? boiled? or grilled? I prefer either boiled or steamed. Today we will prepare for boiling a live Lobster.

Buying Lobster is an art. You must choose a live, feisty and energetic Lobster. Avoid any that have a sagging tail, or claws. Sagging claws or tails means they've been out of the ocean far too long and will ultimately taste bad, once cooked. So choose wisely.

Lobster should be savored and enjoyed, so buy fresh live Lobsters whenever possible. You can buy frozen tails, but use those for a side dish or other type of main course like soup or casserole.

Ingredients:

Live Lobster
Butter
Lemon
Salt and Pepper

Directions:

You will need a large pot to fit one to four Lobsters in at the same time, especially if you're making it for a dinner party. Boil the water until scalding, then drop Lobster in head first and cook for 18 minutes, then reduce heat to medium and cook for approximately 5 more minutes. Lobster should be bright red. Drain in colander to allow all water to escape. Grasp firmly in hand and using a pair of kitchen scissors, cut tail off, split down middle and remove meat.  Remove meat from claws the same way. Serve with drawn butter and lemon wedges, not slices, wedges, a baked potato or rice pilaf, then savor the experience. Enjoy.