Subj : 6/15 Nat'l Lobster Day 2
To   : All
From : Dave Drum
Date : Sun Jun 15 2025 04:53 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lazy Lobster
Categories: Seafood, Vegetables, Herbs, Citrus
     Yield: 2 servings

          Salt
     2    (2 lb ea) live lobsters
     6 tb Unsalted butter; in chunks
     1 tb Chopped parsley
     2 ts Thin sliced chives
     1 ts Snipped dill
          Few tarragon leaves
          Few chervil sprigs
          Lemon wedges; for serving
          Fresh ground pepper

 Put a large pot of water on to boil. Salt heavily: 1/4
 cup per gallon. When water reaches a rolling boil, add
 lobsters headfirst, put on the lid and bring back to a
 boil. Continue boiling with lid slightly ajar, 8 minutes
 for a 1 1/2 pounder or 10 minutes for a 2 pounder. The
 lobster will not be fully cooked: It will cook further
 upon reheating.

 Remove lobsters from pot with tongs, and let cool in the
 kitchen sink. When lobsters are cool enough to handle,
 remove tails and claws (with knuckles attached) with a
 twisting motion. (Reserve bodies for another purpose or
 freeze for future use.)

 Using lobster crackers or mallet and kitchen shears,
 crack shells and remove meat from tail, knuckles and
 claws. For presentation, try to keep claw meat intact.
 Use a paring knife drawn down the middle of the tail
 meat to remove intestinal vein; rinse meat briefly if
 necessary. If you wish, wrap and refrigerate for up to
 24 hours, or proceed immediately with rest of recipe.

 To finish, put half the butter in a skillet over medium
 heat. Add room-temperature lobster meat and bring to a
 low simmer. Turn heat to low, put on lid and cook for 5
 minutes. Add remaining butter, turn off heat and cover
 for 5 more minutes.

 To serve, divide lobster meat into two warmed shallow
 soup bowls. Spoon butter evenly over each serving.
 Sprinkle with parsley, chives, dill, tarragon and
 chervil. Serve with lemon wedges, and dust with black
 pepper.

 By: David Tanis

 Yield: 2 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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