Well, that just happened. For some reason I love the challenge of cooking large portions of animals. Check out the beef leg I did. This time I decided to go with lobster. Eating lobster is great. In fact, I have the best times when I’m at Red Lobster just eating or maybe it’s the cheddar biscuits that makes it great. Preparing lobster is a different story. We used to be able to drop a lobster into boiling water. Now, we have to prepare the lobster in a more humane way.
But I had a different challenge. This lobster was huge! We’re talking 12” claws and over 15 pounds. I do not have a pot that large. Just like the beef leg, I had to figure out a solution. After humanely killing the lobster, I separated the pieces and starting a steam bath.
The steam bath consisted of 2 oven pans at least 4” high, a couple of cooling racks, and hot water. I heated my oven to 375 degrees and started to boil some water. Start with the oven pan, fill it with about 2” of water. Then lay the cooling rack on top of it. Lobster on top of that and cover with foil. This will steam the lobster. I did not add any flavorings to the water. Take it out after 45 minutes. Let it cool and start removing the shell.
This lobster, being so old, was very tender. Or I prepared it just right. Either way, I was surprised.
Now will I do this again? Probably not. It was a hassle to make a cooking rig. The only reason why I would do it again is cost. The cost for a lobster this size starts at $7.99/pound.
What’s the largest lobster you’ve had?
