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Julia Child's
Recipes for Cooking RI Lobsters
The two most
common ways to cook RI Lobsters
are steaming or boiling.
Steaming
lobster
Pour 2 inches of seawater into a pot large enough to
comfortably hold the lobsters. Some cooks also place a
steaming rack large enough to hold the lobsters above
the water, in the bottom. Bring water to a rolling boil
over high heat. Place lobsters in the pot, cover
tightly, return to a boil as quickly as possible and
start counting the time.
Steam a
lobster for 13 minutes per pound, for the first pound.
Add 3 minutes per pound for each additional pound
thereafter. For example, a 2-pound lobster should steam
for 16 minutes and a 1 1/2-pound lobster should steam
for 141/2 minutes.
Boiling
lobster
The number of lobsters to be boiled determines the
minimum kettle size. The water should fill the pot
one-half to not more than two-thirds full. Bring water
to a rolling boil over high heat. Place lobsters head
first into the pot, completely submerging them.
Cover the pot
tightly and return to a boil as quickly as possible.
When water boils, begin counting the time. Regulate the
heat to prevent water from boiling over, but be sure to
keep the liquid boiling throughout the cooking time.
Boil a lobster
for 10 minutes per pound, for the first pound. Add 3
minutes per pound for each additional pound thereafter.
For example, a 2-pound lobster should boil for 13
minutes and a 1 1/2-pound lobster should boil for 11 1/2
minutes.
Notes:
These times are for hard-shell RI Lobsters; if
cooking new-shell RI Lobsters in the spring (like
in April and May) reduce boiling or steaming time by
three minutes.
When the
antennae pull out easily, RI Lobsters are ready
to serve.
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