Boiled Lobster (Fzn Whole
INGREDIENTS:
7 ga WATER; BOILING
70 lb CRAWFISH;LOBSTER FZ
3 BAY LEAVES
1 3/4 c SALT TABLE 5LB
7 ga WATER; BOILING
70 lb CRAWFISH;LOBSTER FZ
3 BAY LEAVES
1 3/4 c SALT TABLE 5LB
1. PLUNGE THE FIRST BATCH (25 LOBSTERS) HEAD FIRST INDIVIDUALLY INTO STEAM-
JACKETED KETTLE OF FAST BOILING WATR. (USING TONGS, GRASP EACH LOBSTER FIRMLY BY THE MIDDLE OF THE BACK WITH THE CLAWS HELD AWAY; PLUNGE HEAD FIRST INTO WATER.) WATER SHOULD COVER LOBSTERS.
2. COVER KETTLE. BRING WATER TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL LOBSTERS TURN A BRILLIANT RED. REMOVE LOBSTERS.
3. FOLLOW STEPS 1 AND 2 FOR REMAINING BATCHES. REPLENISH WATER AS NEEDED TO ENSURE LOBSTERS ARE COVERED.
4. PLACE LOBSTER ON BACK. USING A SHARP KNIFE, MAKE QUICK INCISION AT THE MOUTH; DRAW KNIFE QUICKLY DOWN ENTIRE LENGTH OF BODY AND TAIL. BE CARDFUL NOT TO BREAK THE STOMACH OR LADY (A SMALL SAC JUST BACK OF THE HEAD).
5. SPREAD THE BODY FLAT. REMOVE, WITH YOR HAND, THE BLACK COLORED INTESTINAL VEIN WHICH RUNS FROM THE HEAD TO THE TAIL; THROW AWAY. REMOVE AND DISCARD THE LOBSTER'S STOMACH OR "LADY" AND THE SPONGY TISSUE. LEAVE THE GREEN LIVER AND THE RED "CORAL" ROE, IF ANY.
6. CRACK CLAWS WITH A MALLET.
NOTE: 1. COOK 100 LOBSTERS IN FOUR BATCHES OF 25. BE SURE EACH LOBSTER IS ALIVE. WHEN PICKED UP, IF THE TAIL IS STRETCHED OUT FLAT, IT SHOULD SNAP BACK
NOTE: 2. LOBSTERS MAY BE COOKED IN A LARGE STOCK POT ON TOP OF THE RANGE. THE NUMBER OF LOBSTERS TO BE COOKED IN EACH BATCH IS TO BE DETERMINED BY THE SIZE STOCK POT.
NOTE: 3. SERVE LOBSTER WITH MELTED OR DRAWN BUTTER OR MARGARINE IN SIDE DISH. ALLOW ABOUT 3 TBSP PER SERVING. DRAWN BUTTER OR MARGARINE: MELT 10 LB BUTTER OR MARGARINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM HEAT, LET STAND FOR A FEW MINUTES TO ALLOW MILK SOLIDS TO SETTLE TO BOTTOM. POUR OFF BUTTER OR MARGARINE FAT FROM MILK SOLIDS; PLACE IN A CONTAINER. THIS IS DRAWN BUTTER OR MARGARINE READY FOR USE.
NOTE: 4. SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 OZ A.P.), SLICED IN EIGHTHS) AND PARSLEY GARNISH.
Recipe Number: L12700
SERVING SIZE: 1 LOBSTER
JACKETED KETTLE OF FAST BOILING WATR. (USING TONGS, GRASP EACH LOBSTER FIRMLY BY THE MIDDLE OF THE BACK WITH THE CLAWS HELD AWAY; PLUNGE HEAD FIRST INTO WATER.) WATER SHOULD COVER LOBSTERS.
2. COVER KETTLE. BRING WATER TO A BOIL; REDUCE HEAT; SIMMER 15 MINUTES OR UNTIL LOBSTERS TURN A BRILLIANT RED. REMOVE LOBSTERS.
3. FOLLOW STEPS 1 AND 2 FOR REMAINING BATCHES. REPLENISH WATER AS NEEDED TO ENSURE LOBSTERS ARE COVERED.
4. PLACE LOBSTER ON BACK. USING A SHARP KNIFE, MAKE QUICK INCISION AT THE MOUTH; DRAW KNIFE QUICKLY DOWN ENTIRE LENGTH OF BODY AND TAIL. BE CARDFUL NOT TO BREAK THE STOMACH OR LADY (A SMALL SAC JUST BACK OF THE HEAD).
5. SPREAD THE BODY FLAT. REMOVE, WITH YOR HAND, THE BLACK COLORED INTESTINAL VEIN WHICH RUNS FROM THE HEAD TO THE TAIL; THROW AWAY. REMOVE AND DISCARD THE LOBSTER'S STOMACH OR "LADY" AND THE SPONGY TISSUE. LEAVE THE GREEN LIVER AND THE RED "CORAL" ROE, IF ANY.
6. CRACK CLAWS WITH A MALLET.
NOTE: 1. COOK 100 LOBSTERS IN FOUR BATCHES OF 25. BE SURE EACH LOBSTER IS ALIVE. WHEN PICKED UP, IF THE TAIL IS STRETCHED OUT FLAT, IT SHOULD SNAP BACK
NOTE: 2. LOBSTERS MAY BE COOKED IN A LARGE STOCK POT ON TOP OF THE RANGE. THE NUMBER OF LOBSTERS TO BE COOKED IN EACH BATCH IS TO BE DETERMINED BY THE SIZE STOCK POT.
NOTE: 3. SERVE LOBSTER WITH MELTED OR DRAWN BUTTER OR MARGARINE IN SIDE DISH. ALLOW ABOUT 3 TBSP PER SERVING. DRAWN BUTTER OR MARGARINE: MELT 10 LB BUTTER OR MARGARINE OVER LOW HEAT. WHEN COMPLETELY MELTED, REMOVE FROM HEAT, LET STAND FOR A FEW MINUTES TO ALLOW MILK SOLIDS TO SETTLE TO BOTTOM. POUR OFF BUTTER OR MARGARINE FAT FROM MILK SOLIDS; PLACE IN A CONTAINER. THIS IS DRAWN BUTTER OR MARGARINE READY FOR USE.
NOTE: 4. SERVE WITH LEMON WEDGES (13 LEMONS (3 LB 4 OZ A.P.), SLICED IN EIGHTHS) AND PARSLEY GARNISH.
Recipe Number: L12700
SERVING SIZE: 1 LOBSTER