Subj : 6/15 Nat'l Lobster Day 3
To   : All
From : Dave Drum
Date : Sun Jun 15 2025 04:53:31

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

     Title: Seawater-Poached Beach Lobster w/Lemon Brown Butter
Categories: Seafood, Citrus, Chilies
     Yield: 6 servings

          Fresh seawater, or hot tap
          - water w/2 Tbsp. (1.3 oz.)
          - fine sea salt per quart
     8    (1 1/2 lb ea) live lobsters
     8 oz Unsalted butter
     1 tb Fine grated lemon zest
     2 tb Fresh lemon juice
          Splash of hot sauce

 BUILD A BEACH FIRE: Position 2-4 cinder blocks so
 they'll firmly support a heavy-duty grill grate and a
 large pot water while also allowing for lots of room
 underneath for a fire. Build a campfire ring with
 stones, then build a large wood fire between the cinder
 blocks. Patiently tend burning wood into a fierce bed of
 glowing coals, then position the grate over the blocks.
 Using a shovel, bank the coals directly under the grate
 to increase the heat. Fill a large stockpot
 three-quarters or so with fresh seawater. Fill a second
 pot or a pail with more cold seawater. Tend the fire,
 adding more fuel as needed, until the water is boiling.
 Enjoy a beverage while you wait.

 Meanwhile, make the lemon brown butter. Position a small
 pot over the fire and add the butter. Swirl the pot
 gently as the butter melts, foams, and eventually
 lightly browns. Remove from the fire, stir in the lemon
 zest and juice and the hot sauce. Set aside.

 BOIL THE LOBSTER: Pick up a lobster and grasp the claws
 firmly with your two hands. Cross them and with one hand
 hold them tightly together at the knuckles, under the
 claws. With your other hand, tug and slide the rubber
 bands off the claws. Immediately plunge the lobster into
 the boiling water. Repeat with the remaining lobsters.
 Quickly return the water to a boil and cook just until
 the shells are bright red and the and the antennae
 easily detach when pulled. 10-12 minutes for winter
 "hard-shell" lobsters and 8-10 minutes for summer
 "soft-shell" lobsters. Using tongs, remove the lobsters
 from the water and immediately plunge them into the cold
 seawater for 1 to 2 minutes to stop the cooking. Drain
 and transfer to a large platter; serve with the reserved
 lemon brown butter for dipping.

 By: Michael Smith.

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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