Arnold
Lara MPreparing a lobster meal at home
July 28th 2008 23:08
Admittedly, I'm not the best of cooks so it's no surprise that I tend to stick with simple yet delicious recipes/dishes that are a cinch to prepare and cook - my recipe posts are evident of this.
So as you can imagine, I would probably be the last person to attempt to prepare and cook a lobster at home because it's easy to think that they're difficult to cook for anyone less than an accomplished chef.
Boiling a live lobster
While watching Gordon Ramsey's "The F Word" the other night, however, I think I may have overrated the difficulty level of cooking a lobster at home. I'm sure I'll still be blurting out enough expletives to make Gordon Ramsey blush during the process, but I'm tempted to give poached lobsters a go.
I love the fresh, briny sweetness of lobsters and according to chef Ramsey, they contain more meat per pound than any shell-fish and they're easy to prepare - apparently! They can be boiled as is for roughly 6 to 7 minutes per lobster (on average) and if you find it a bit cruel boiling them alive, you can kill it instantly by plunging a knife between the eyes and cutting straight through the front of the head.
Then all you need to do is plunge the lobster head first into a fiercely boiling pot of water and it's cooked 7 minutes later. When the lobster is cooked, just section it and you will be greeted by pure white meat flecked with bright red pigment. It will be firm both to touch and bite and "pops" in your mouth.
Two important things to remember: don't run the cooked lobster meat under a running tap as that washes away some of its natural flavour and don't forget to remove the intestines - or the 'shit sack' as Ramsey calls it - from across the top of the lobster before you eat it with a saffron sauce or whatever tickles your fancy. [youtube.com]
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