Subj : Lobster - 10
To   : All
From : Dave Drum
Date : Wed Jul 27 2022 10:22:58

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Seawater-Poached Beach Lobster w/Lemon Brown Butter
 Categories: Seafood, Citrus, Chilies
      Yield: 6 servings
 
           Fresh seawater, or hot tap
           - water w/2 Tbsp. (1.3 oz.)
           - fine sea salt per quart
      8    (1 1/2 lb ea) live lobsters
      8 oz Unsalted butter
      1 tb Fine grated lemon zest
      2 tb Fresh lemon juice
           Splash of hot sauce
 
  BUILD A BEACH FIRE: Position 2-4 cinder blocks so
  theygCOll firmly support a heavy-duty grill grate and a
  large pot water while also allowing for lots of room
  underneath for a fire. Build a campfire ring with
  stones, then build a large wood fire between the cinder
  blocks. Patiently tend burning wood into a fierce bed of
  glowing coals, then position the grate over the blocks.
  Using a shovel, bank the coals directly under the grate
  to increase the heat. Fill a large stockpot
  three-quarters or so with fresh seawater. Fill a second
  pot or a pail with more cold seawater. Tend the fire,
  adding more fuel as needed, until the water is boiling.
  Enjoy a beverage while you wait.
  
  Meanwhile, make the lemon brown butter. Position a small
  pot over the fire and add the butter. Swirl the pot
  gently as the butter melts, foams, and eventually
  lightly browns. Remove from the fire, stir in the lemon
  zest and juice and the hot sauce. Set aside.
  
  BOIL THE LOBSTER: Pick up a lobster and grasp the claws
  firmly with your two hands. Cross them and with one hand
  hold them tightly together at the knuckles, under the
  claws. With your other hand, tug and slide the rubber
  bands off the claws. Immediately plunge the lobster into
  the boiling water. Repeat with the remaining lobsters.
  Quickly return the water to a boil and cook just until
  the shells are bright red and the and the antennae
  easily detach when pulled. 10-12 minutes for winter
  "hard-shell" lobsters and 8-10 minutes for summer
  "soft-shell" lobsters. Using tongs, remove the lobsters
  from the water and immediately plunge them into the cold
  seawater for 1 to 2 minutes to stop the cooking. Drain
  and transfer to a large platter; serve with the reserved
  lemon brown butter for dipping.
  
  By: Michael Smith.
  
  RECIPE FROM: https://www.saveur.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Time and technology march on, leaving obsolence in their wake..
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)

.