Although seafoods were fresh and plentiful back in Malaysia, I had eaten a lobster only once before today, and that was almost 20 years ago. I had it in a restaurant, and it was hard, rubbery, and bland and I thought to myself, “This is what I’m paying for?”
I had often thought of trying it again since then but I was reluctant to pay the price. Not only that, I was intimidated about cooking these crustacean creatures (do I really have to kill them first?). Then, recently, I caught a video of the Maine Lobster Festival on Blue Ribbon Hunter, and learned about the cold water method of cooking lobsters. I was totally intrigued.
Fast forward a little bit, and it’s Father’s Day! And our local grocery store is selling live lobsters at $7.99 per pound! Wow! Now, that’s a price I can swallow. Typically, it runs about $13.99 per pound here. We purchased two and prep was super easy. Fill a large pot with water and add about a couple tablespoons of salt. Place the lobsters in the water, cover, and bring water to a boil. Once water comes to a boil, we uncover the pot and let it continue to boil for two minutes. Turn off heat and remove the lobsters to a plate. Enjoy!
They were definitely a treat – messy but delicious! The tail turned out a little chewy but the rest of the lobster produced tender meat. Should we reduce the cooking time and remove the lobster right as the water comes to a boil? I can’t decide. My favorite part was the tomalley! :) And both our lobsters had lots of tomalley. Keith’s favorite were the claws. We ate our lobsters with two kinds of dipping sauce – garlic butter and a combination of soy sauce and chili sauce. Yum!