Lobster

* Exported from MasterCook *

Lobster

Recipe By : Demitri Baroutsos and others
Serving Size : 1 Preparation Time :0:10
Categories : Easy Lobster
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Quarts Hot Water -- Boiling
1 Lobster
1/4 Pound Butter -- Melted


Everyone loves these delectable crustaceans, but many cooks
are squeamish about placing them into boiling water alive, which is
the only proper method of preparing them. Frankly, the easiest way
to eliminate your guilt is to establish theirs by putting them on
trial before they're cooked. The fact is, lobsters are among the
most ferocious predators on the sea floor, and you're helping reduce
crime in the reefs.

Grasp the lobster behind the head, look it right
in its unmistakably guilty eyestalks and say, "Where were you on the
night of the 21st?", then flourish a picture of a scallop or a sole
and shout, "Perhaps this will refresh that crude neural apparatus you
call a memory!" The lobster will squirm noticeably. It may even
take a swipe at you with one of its claws. Incorrigible.

Pop it into the pot. Justice has been served, and shortly you and your
friends will be, too.
-- "Cooking: The Art of Using Appliances and Utensils
into Excuses and Apologies"


After lobster is added to hot water, wait a while till bright red.
Remove lobster from hot water. Bash lobster repeatedly with heavy object
using fingers and implements...pick out lobster chunks and plunge into
melted butter.

Eat and repeat steps






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Suggested Wine: Chardonnay

NOTES : To crack and open the shell, use a heavy object such as a hammer
to really clobber the lobster after boiling.

Nutpicks, pliers, tweezers and other impliments may be helpful in
removing the meat.

Do not use napkin...lick fingers clean to enjoy every last drop!