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Lobster Basics and Boiled LobsterFrom Good Morning America's food editor, Sara Moulton 
68% of the nation's lobster supply is caught off the coast of Maine, and though much of it ends up at restaurants, it is not too difficult to make delicious lobster at home.We've got recipes for lobster salad, lobster salad roll, and lobster and mango cocktail. But first, here are a few tips on cooking lobster from Good Morning America's food editor, Sara Moulton, who worked with chefs from Cook's Lobster House on Bailey Island, Maine. Choosing a Lobster: The sex of a lobster only matters if you happen to like lobster roe, a delicacy that is only found in the female lobster. You can determine the sex of a live lobster by locating the small feelers behind the rear legs, right under the tail. On male lobsters, the feelers are hard, while on female lobsters, they are soft. Storing a Live Lobster: Live lobsters are very perishable, and require a controlled saltwater environment to remain alive. They do not generally live much beyond a day out of water, but since it is hard to determine ideal salinity and the lobsters die if there is too much or too little salt in the water, Moulton recommends keeping them alive at home by refrigerating them. Cover lobsters with moist seaweed or a damp cloth to keep them moist. Never put them in plastic bags; they need to breathe. Boiling Lobsters: The length of time that they are boiled depends on the size of the lobster.
In addition to boiling lobsters and serving them with melted butter, try some other recipe ideas, including: Lobster Salad with Tomato, Corn and Basil Vinaigrette Lobster Salad Roll Lobster And Mango Cocktail You'll find more from other great chefs in our Fish category at the left. For more lobster recipes, Moulton recommends Jasper White's Lobster At Home (Scribner, 1998) as a great source.
Select another recipe from the list at the left or return to Cookin' with Good Morning America Recipes. |
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