Boiled Lobster Recipe
Recipe and cooking ideas for boiled lobster tails.
Put a bit of salt into a large kettle or pot of boiling water.
When the water boils hard put in the lobster, having first
brushed it and tied the claws together with a bit of twine. Keep
it boiling from 20 minutes to ½ an hour, according to
its size. If boiled too long the lobster meat will be hard and stringy.
When it is done take it out, lay it on its claws to drain, and then
wipe it dry.
It is hardly needed to mention that the head of a lobster
and the "lady fingers" must not be eaten.
Very large lobsters are not the best dish, the meat being coarse and
tough. The male is best for boiling; the flesh is firmer and the
shell a brighter red. It may readily be distinguished from the female;
the tail is narrower, and the two uppermost fins within the
tail are stiff and hard. Those of the hen lobster are not so, and
the tail is broader.
Hen lobsters are preferred for sauce or salad, on account of their
coral. The head and small claws are never used.
Lobsters should be alive and freshly caught when put into the boiling
kettle. After being cooked and cooled, split open the body and tail
and crack the claws, to extract the meat. The sand pouch found near
the throat should be removed. Care should be exercised that none
of the feathery, tough, gill like particles to be found under the body
shell get mixed with the meat, as they are inedible and have
caused much trouble. They are supposed to be the cause of so called
poisoning from eating lobster.
Serve your boiled lobster on a platter. Lettuce and other concomitants of a salad should
also be placed on the table or platter.