edf40wrjww2CF_PaperMaster:Desc
Lobster Done Right
When you think about lobster, you will most likely think Maine or New England. Some of the best lobster in the world comes from Maine. When you look at an expensive seafood menu it will probably say "fresh Maine lobster tail," and will cost you an arm and a leg to purchase. At restaurants all the fun is taken out of lobster, because they serve you a tail that is ready to eat, and you'll probably still be hungry after spending 35 dollars or more. For all of you that don't know how to properly prepare lobster, this process paper is for you.
Lobsters aren't very handsome, and they might even come off a bit scary, that's why the first step isn't that hard to accomplish. First you want to take one of your fresh Maine lobsters that's still moving around in the bag, and put it in a pot with about a gallon of boiling water. If you are having more then one lobster, then just do the same with the other lobsters. The squealing noise you hear is just a release of pressure, so don't get too concerned. Put the cover on the pot and let the lobster or lobsters cook for about fifteen to twenty minutes, or until they turn red like a fire truck. While you're cooking the lobster or lobsters you want to start on the stuff needed for the consumption. Take a stick of butter and put it into a bowl, then stick the bowl into the microwave for a minute or two. Make sure the butter is melted and hot, then you will want to leave it on the table where you will be eating. Butter is a key part of eating lobster, so you want to make sure you have some. Next get all the silverware out, and grab a huge bowl ...