CookTeaser

A CookTale

Our supermarket announced a two day event, 1-1/4 to 1-1/2 lb Lobsters at $5.99 a pound. That was enough to get us out of our seats. We had the fishmonger steam and crack four of them, so they were ready to go. To Cathie nothing is more of a treat than simply steamed with a dish of clarified butterOn the other hand, experimental me, always racking my brain to be the creative one, combined my lobster with a spicy tomato mixture and squid ink fettucini. We both finished sated and satisfied. What was missing was Lissa and Niles, it was the eve of her birthday (August 24th) and it would have been complete if we could have celebrated it together.

INGREDIENTS For Steaming the Lobsters if they were not steamed by the fishmonger

2 1-1/4- to 1-1/2-pound Lobsters
1/2 Cup White Wine or Vermouth

A small bowl of clarified Butter.

METHOD
1. Humanely kill the Lobsters by plunging a chefs knife into the head. It immediately kills them.
2.To steam the Lobsters. Fill pot so that water comes up sides about two inches. Add 1TB of salt. Bring the water to a boil, & put in the Lobster. (Feel free to use a steaming rack or just add directly to the pot.) Regulate the heat if the froth starts to bubble over.
Cover the pot tightly & start counting the time. The Lobster is cooked after 12 or 13 minutes.
3 .The Lobster are done when the outer shell is bright red & the meat is white, not opaque. Do not overcook them.
4.Carefully remove them from the pot with tongs, they are very hot. Note: your lobster will continue to cook a little after you take it out of the pot. To stop the cooking process, place the steamed lobster in a bowl of ice before cracking.
6. Melt the stick of Butter. If desired, you can whisk a little Lemon Juice into your Butter.
7. Plate &serve with a wedge of lemon.

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