• Lobster - 10

    From Dave Drum@1:18/200 to All on Wednesday, July 27, 2022 10:21:48
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Seawater-Poached Beach Lobster w/Lemon Brown Butter
    Categories: Seafood, Citrus, Chilies
    Yield: 6 servings

    Fresh seawater, or hot tap
    - water w/2 Tbsp. (1.3 oz.)
    - fine sea salt per quart
    8 (1 1/2 lb ea) live lobsters
    8 oz Unsalted butter
    1 tb Fine grated lemon zest
    2 tb Fresh lemon juice
    Splash of hot sauce

    BUILD A BEACH FIRE: Position 2-4 cinder blocks so
    theygCOll firmly support a heavy-duty grill grate and a
    large pot water while also allowing for lots of room
    underneath for a fire. Build a campfire ring with
    stones, then build a large wood fire between the cinder
    blocks. Patiently tend burning wood into a fierce bed of
    glowing coals, then position the grate over the blocks.
    Using a shovel, bank the coals directly under the grate
    to increase the heat. Fill a large stockpot
    three-quarters or so with fresh seawater. Fill a second
    pot or a pail with more cold seawater. Tend the fire,
    adding more fuel as needed, until the water is boiling.
    Enjoy a beverage while you wait.

    Meanwhile, make the lemon brown butter. Position a small
    pot over the fire and add the butter. Swirl the pot
    gently as the butter melts, foams, and eventually
    lightly browns. Remove from the fire, stir in the lemon
    zest and juice and the hot sauce. Set aside.

    BOIL THE LOBSTER: Pick up a lobster and grasp the claws
    firmly with your two hands. Cross them and with one hand
    hold them tightly together at the knuckles, under the
    claws. With your other hand, tug and slide the rubber
    bands off the claws. Immediately plunge the lobster into
    the boiling water. Repeat with the remaining lobsters.
    Quickly return the water to a boil and cook just until
    the shells are bright red and the and the antennae
    easily detach when pulled. 10-12 minutes for winter
    "hard-shell" lobsters and 8-10 minutes for summer
    "soft-shell" lobsters. Using tongs, remove the lobsters
    from the water and immediately plunge them into the cold
    seawater for 1 to 2 minutes to stop the cooking. Drain
    and transfer to a large platter; serve with the reserved
    lemon brown butter for dipping.

    By: Michael Smith.

    RECIPE FROM: https://www.saveur.com

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