Baked Lobster Tails
& how to cook a
whole lobster
                                            INGREDIENTS:

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














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.

                          TO COOK A WHOLE LOBSTER:

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.
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)
   
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