I cleaned out the sink and rinsed it with boiling water and put the live lobsters in there.
In the meantime I put a cover stock pot of water to boil.
I had read on the internet that one could partially "freeze" a live lobster to "kill" it.
So I took one of them, put a plastic bag over it, grabbed the bag and flipped it over so he
was inside the bag.
I tied the bag up and put it in the freezer, all in all about 40 min.
I didn't notice any difference doing it that way, except that the Lobster may have been
With a live lobster in the sink, I took a large sharp knife and jabbed it in
at the point where the body is separate from the tail and crunched the knife in.
I noticed that it was easier to do in the sink as it was lower than a normal counter top,
and hey, the drain was there too.
I kept pressing the knife in deeper to get it all the way through.
I'll admit it was somewhat hard to do this. I guess it all depends on how tall you are.
By now it was dead. So I turned it around and repeated the process by taking the knife
and cut open the tail in half.
That last part at the end of the tail section was hard,
so I used my strong poultry sheers to cut through that.
There it was. Deader than a doornail. See that green stuff?
It's the liver and pancreas system called "the tomalley".
There's a large debate over eating this stuff, but I figured,
I've been eating it since I was a kid, so I just left it, so I could
saute it with the rest of the Lobster for extra flavor.
Otherwise, I could have removed it, frozen it and saved it
with my other frozen left over shells for when I would be making
a SEAFOOD BROTH.
I could save the tomalley raw or, after cooking remove it and save it.
(None of the other Lobsters were female,
so there was no ROE, the egg sack, which when uncooked is black,
but when cooked is a bright red color.
Either way, raw or (preferrably) cooked
I could save the Roe for my Seafood Broth as well.
Now when cutting up a live Lobster, especially for this recipe,
you need to yank out the claws and then boil them for 1 min.
Let it cool down for a minute or so.
Now for THIS recipe if you're REALLY afraid of cutting up a live Lobster,
then kill it by boiling it for ONE MINUTE.
Again, you've probably already had boiled Live Lobsters for dinner
somewhere at some time, so when it's dead, then maybe for you it's easier to cut up.
Now, ALWAYS pick up a live Lobster on it's back,
keeping your hands and fingers away from it's tail.
The tail can snap, and it does.
It's claws will also open up and spread apart,
so it helps to be quick about plopping it into the water.
Always put a live Lobster into the pot of boiling water head/claws first.
Then just gently drop in. To kill it took 1 min. I removed with tongs.
NOTE: If you have to make A LOT of fully cooked whole live 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.
I used this same pot of boiling water to boil my fresh "live" claws for one minute as well.
Crack it's back to straighten out it's tail.
Do it on the kitchen table, lined with waxed paper,
(which is a good idea as it turns out to be messy).
Again, it does take some strength to cut through these shells with a knife.
Remove claws.See that skinny part of the shell?
That's the part you have to wiggle around to try to get
the claw meat out.
If you've ever eaten a whole Lobster, then you know it's hit or miss.
Point is to get all the meat out. If this doesn't work.....
You can always HACK it with a knife. SET ASIDE THIS MEAT.
Continue to cut up like I did with the live Lobster, removing body from tail.
You can remove the legs if your want, or just leave them on.
Now with a bit of Butter and Olive Oil,
saute for one minute under high flame the body and the tails.
The tails may cook faster than the body,
you can tell if they are almost done because the tails will curl up.
Have a plate handy to remove if this happens.
You should have a preheated oven set to 350-400*F.
Lobster meat cut up like this cooks fast.
Now we want to bake it for 1 min.
When we did it, it dissipated all of the Butter and Olive Oil.
So when we removed it, we just added a pinch more.
NOTE: If you don't have an oven proof saute pan,
with tongs, remove Lobster to baking pan,
and then put BACK into saute pan.
Retaining those juices is important.
Don't worry if you have to replace with more
butter and olive oil.
Now is the time to add all that removed Claw meat.
Rehydrate with more Oil and Butter saute for 1 min more
then add a shot of Brandy.
Now, if you've never flambeed before,
then just pour a shot of Brandy into a PLASTIC cup
(we don't want shattered glass or even the possibility of it)!!!!!
Tilt the pan AFTER pouring it in, into the flame---
NOTE: If using electric range top, light a spaghetti noodle
and keep a small flame going on,
pour Brandy, then tip the lit spaghetti noodle into the sauce.
Remember, you want Butter to increase the sauce,
flambeing cuts the "fat" content of the Butter.
To add a note of sweetness to my sauce,
I added a few splashes of Moscato.
Any white wine will do though.
I added some very finely chopped Shallots as well as a
sprinkling of Tarragon.
So from start to finish I would say each of these
took no more than 20 minutes.
In the end, we "reconstructed" the shape of the Lobster
on a large platter and poured a bit of sauce over all.
You can also add flavor by freshly squeezed Lemon.