lbs lobsters (cook an additional 1 minute for every 1/4 lb over 2 lbs)
Serving Size: 1 (4312) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 291 g9 %
Total Fat 32.4 g49 %
Saturated Fat 7.8 g39 %
Cholesterol 5477.5 mg
Sodium 18244 mg
Dietary Fiber 0 g0 %
Sugars 0 g0 %
Protein 712.5 g
HOW TO COOK A LOBSTER:. Place a steamer rack, pasta insert, or bed of seaweed in the bottom of a large pot. Add about 1 inch of water and bring to a boil. Add the lobsters and cook covered until done based on the size of the lobsters according to the above table.
Serve with warm butter and lemon wedges.
HOW TO EAT A LOBSTER:
Twist off the claws from the body.
Crack the claws with a cracker or pull apart small claw from large claw and pull meat out with hands or pick.
Separate the tail from the body by twisting.
Push tail meat up and out the other end with fingers. You will find a strip of meat on the outer part – pull this off – you can eat it.
Underneath it is the lobster’s digestive tract – you don’t want to eat this part.
Pull the shell off the body of the lobster and underneath you will find the green “tomalley” (the liver) – you probably don’t want to eat this part.
Pull the small claws off the body and suck out the meat.