HOW TO COOK LIVE LOBSTER

  1. Fill a deep container with enough water to cover lobsters.
  2. For each gallon of water, add 1/4 cup salt.
  3. Bring water to a rolling boil.
  4. Grasp the lobster behind the head and plunge it into the water head first.
  5. Cover the container. Return to boil. Reduce heat and cook 15-20 minutes.
  6. Serve immediately.
  7. For lobster which are not to be served immediately, cool quickly under cold running water for 10-15 minutes. Store lobster in a drainable container (do not allow lobsters to sit in water). Place lobster on their backs. This retains the body juices within the shell. Cover lobster with crushed ice and store in cooler. Lobster stored this way should have a shelf life of 4-5 days.

© 2002 Billingsgate Fish Co. Limited