Lobster is always a treat. 5 tips about how to cook thsi extraordinary protein like a pro:
Lobster is an amazing protein that comes with a cost. That's why you should aspire to get it right every single time. By, among others, not complicating things:
- Undercooking is better than obvercooking. There is no way to save overcooked lobster.
- The water should have the same saltiness as the sea, about 3.5 percent. Or one table spoon (15 ml) per liter (1000 ml) of water.
- Put the lobster into the boiling water claws first. The entire lobster has to be submerged. Calculate 1 minute of cooking per 100 grams (3.5 US ounces).
- Real pros take control by – when the boiling is done – submerging the lobster in a container with ice water. Otherwise residual heat inside the shell will cause cooking to continue for a long time...
- Not using the shells for stock is a waste. Bake them in the oven first to bring ourt deeper flavors.
Read more about the art of boiling lobster
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