Hello, today let’s imagine in a quaint coastal village nestled between towering cliffs and rolling waves, there exists a culinary tradition unlike any other. Here, where the salty breeze mingles with the tantalizing aroma of simmering spices, lies the secret to perfect boiled lobster. Picture a bustling marketplace adorned with colorful stalls, each brimming with the freshest catch of the day.
As the sun kisses the horizon, skilled chefs emerge, their hands wielding pots of bubbling water infused with the essence of onions, garlic, and citrus. The scene is a symphony of sights and sounds—a culinary ballet performed with precision and passion. With a flick of the wrist, succulent lobsters are gently immersed, their shells soon turning a vibrant shade of crimson as they dance in the boiling cauldron.
As the village comes alive with the sizzle of satisfaction, one can’t help but marvel at the simplicity and splendor of this age-old tradition. Welcome to the enchanting world of boiled lobster, where every bite tells a tale of seaside charm and culinary mastery.
What Is Boiled Lobster?
Boiling lobster is a breeze and a top choice for home chefs hosting gatherings. It’s a classic method loved by many for cooking lobsters quickly and efficiently.
When you’re planning to serve whole lobsters or need fully cooked lobster meat for your recipe, boiling is the way to go. It ensures the lobster is perfectly cooked and ready to enjoy in any dish you have in mind. So, if you’re looking for a simple yet effective way to prepare lobster, boiling is your best bet!
Choosing the Right Losters!
Make sure the live lobsters you buy at the store are full of life, have intact shells free of cracks, and have all of their appendages, such as legs and claws. Lobsters between 1 1/4 and 1 1/2 pounds in weight are a decent size for the typical eater.
Put the lobsters in the fridge as soon as you get them home so they stay cool. Always use bottled water when storing them. Keep them in the fridge in a strong paper bag.
When moving lobsters, hold them by their bodies rather than their claws or tails.
Unless you plan on cooking the lobster right away, you should purchase it the day you want to eat it because its shelf life is just 36 hours after it is taken from salt water.
Ocean’s Lobster Boil Recipe
Equipment
- Large Pot
- Colander
- Knife
- Cutting Board
- Lid
Ingredients
- 3 gallons water
- 10 cloves garlic, peeled and cut in half
- 2 oranges, quartered
- 5 stalks celery, quartered
- 4 tbsp seasoned salt
- 2 fresh live lobsters
- 2 large onions, quartered
- 2 lemons, quartered
- 4 tbsp black pepper
- 6 fresh jalapeno peppers
Instructions
- Fill a large pot with water and add onions, garlic, lemons, oranges, celery, black pepper, seasoned salt, and jalapeño peppers.
- Bring the pot to a rolling boil and let it boil for 20 minutes.
- Carefully add lobsters to the pot and cover with a lid.
- Boil the lobsters until their shells turn bright red and the meat inside becomes opaque, about 15 minutes depending on the lobster size.
- Remove the lobsters from the pot and place them in a colander.
- Rinse the lobsters under cool running water to halt the cooking process.
- Serve and enjoy your delicious boiled lobsters!
Notes
Nutrition
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