Baked Lobster Tails
& how to cook a
whole lobster
   
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How to cut up a
LIVE lobster
and pan fry
HERE

SEAFOOD BROTH
recipe
HERE
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INGREDIENTS:

Lobster Tail about 4-6 oz.
Notch of Butter
Tabasco
Paprika
Lemons

DIRECTIONS:
Rinse off Lobster (it should be defrosted). With a large
sharp knife or poultry sheers, cut through the top shell of
the Lobster.
Gently pull out the meat and rest on top of the shell. Rinse
under cold water.
Melt a notch of butter with a small dab of Tabasco.
Put into baking pan with a bit of water on the bottom
so it
can steam through the other bottom shell.
Pour the
Butter sauce over the meat, sprinkle just a bit of Paprika
over and bake 350*F for about 15 minutes, until the meat
is all white.
Plate and pour over the juices. Serve with Lemon wedges.
HOW TO COOK A WHOLE LIVE LOBSTER

The TOMALLY is the liver/pancreas and is green. It's
considered a delicacy. It's fine to eat, and is usually in the
part where the tail meets the body. If you want, you can
scrape this off and save it for your Seafood Broth.

The red stuff is the
ROE, which is the egg sack of female
lobsters. You can save and freeze this, and use it to
enhance your
Lobster Bisque OR Seafood Broth.

Also, save all the shells for your Seafood Broth as well (you
can freeze these in ziplocks)

Make sure you have large tongs to remove the lobster from
the pot. Your pot should be large enough to hold at least 3
gallons of water.
Basically most live Lobster are 1 and 1/2 pound. Generally
Lobsters of this size are the most tender.
The larger they
get, the tougher they are.

Water boils faster if you cover it with a lid. You simply bring a
tall large covered pot of water to boil (making sure you leave
a few inches from top of pot for water displacement,) then
drop the Lobster in and cover. It takes approx 15 min to boil.
The shell will turn a bright orange/red when finished.

NOTE: Don't remove the rubber bands from the claws before
cooking, and be careful around the tail when it is still alive as
the tail snaps. Just grab it from the very top of the Lobster,
and put head first into boiling water.
You'll need some nut crackers to open the claws, and small
lobster forks to poke/pull meat out.
To get the tail meat out, twist and remove tail from body,
remove the fins at the end of the tail and poke/pull the tail
meat through. With a knife and fork, remove the black vein
and discard. With nutcracker, crack open the claws.
Separate the leg part from claw and crack that open too.
The best meat is in here.

It's best to cook the live lobster the day you purchase it,
however it can be kept live in the refrigerator for one more
day.

NOTE: If you have to make A LOT of Lobsters for a
party, most 1 and 1/2lb Lobsters take about 15 min to
boil. (Bring water to boil, saving several inches space
from the top, covering the pot.) Once the Lobsters
(2-3 depending on how large your pot is) are put into
water, cover again and begin to time, but boiling for
only 5-7 min each. Remove with tongs to cool, and
repeat this step with the remaining Lobsters. Add
more water as time goes on. When it's time to serve
the Lobsters, you can put into boilng water again for
the remaining time, as this reheats them and finishes
cooking them.