Boiled Lobster

Ingredients

• 3 quarts of water
• 3 tablespoons salt
• 1 lobster

Method

1. 1

   Heat water and salt to boiling.

2. 2

   Lift the lobster by the back or tail and drop head first into the boiling water.

3. 3

   Cover, and count the cooking time after the water returns to boiling.

4. 4

   Reduce heat and simmer the lobster 5 minutes for the first pound and 3 minutes for each additional pound.

Nutrition per serving

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 227. The excerpt below is the record exactly as published.

f lobster, crab, and shrimp when purchased in the shell. No attempt will be made to dis¬ cuss in detail specific methods for the prepa¬ ration of shell fish. Certain differences in use will be pointed out and basic steps in preparation for use indicated. Oysters. Oysters are served raw with con¬ diments or a cocktail sauce or are cooked. They may be broiled in the shell with special seasoning; panned, or baked with butter, salt, and pepper just until the edges curl; or with cracker crumbs and milk and butter or margarine as scalloped oysters; creamed in a rich cream sauce; poached in milk as oyster stew; or dipped in egg and fried. The only precaution required is not to overcook them. Oysters need no cooking to make them tender. Just heat them to serving temperature. An overcooked oyster is a tough oyster. Clams. Clams are most frequently served steamed in the shell, or in a thick soup or chowder. The making of a chowder is an art which varies from New England to Philadelphia, the limits of the fresh-clam area. For a New England chowder, to each dozen clams use a scant J cup of diced salt pork, 1 small onion chopped, 1 tablespoon flour, 1 cup water and the clam liquor, 1 cup diced potatoes, 1 cup milk, salt and pepper to taste. Fry the salt pork and remove from the fat. Add onion to the fat and cook a few minutes, add the flour and blend well, add the water, any clam liquor, and the potatoes. Cook at low heat until the pota¬ toes are done. Add the clams (chopped), the milk, salt, and pepper, and browned salt pork. Heat to serving temperature. Garnish with chopped parsley and serve. To make a Manhattan or Philadelphia clam chowder, substitute canned tomatoes for the milk. Lobsters. Lobsters are at their best freshly boiled. To boil a lobster, heat 3 quarts of water and 3 tablespoons salt

Cook this with the app: pantry check, scaling, and the assistant.