How do i cook a lobster?

ok i bought a lobster for the first time, i broght it home put it in shallow salt water covered it with a wet tea towel and after 5 hours i have now put it in to the freezer to numb it before i cook it. before i put it in the freezer its movments were small as aposed to before i put it in the shallow salt wate where it seemed happy and moved alot.








SO main question how do i cook this babyHow do i cook a lobster?
Storage


Live Lobsters are comparatively hardy creatures. They store well in the bottom of the fridge, covered with a damp cloth and can survive for up to a week, though after travelling they may be weak and, as with Crabs, they should be checked regularly, if in any doubt cook straight away. While we make every effort to ensure they arrive alive, we cannot guarantee it, but if they have expired during the journey they will still be good, provided you cook them straight away. Once cooked treat as any cooked food and store for up to four days in the coldest part of your fridge. DO NOT immerse in fresh water, unless you want to kill them.





Killing Lobsters.


It appears that there are many different ideas on the way a Lobster should be dispatched, from drowning in fresh water to dropping them into boiling water. Many of the ideas have a certain merit since a Lobster is a cold blooded creature with no brain as we understand it, except for its nervous system with two processing centres, and body fluids which are pumped around it's system by muscle movement. It is not possible to kill it, in the normal meaning of the word. I believe the RSPCA suggests two hours in the freezer, however since we have a cold room which operates at 0 C to -1 C we simply put them in there for 4 to 5 hours where they cool slowly. This slows down their metabolism to such a low level that they peacefully sink into oblivion, then they are cooked without even knowing. There is some research being done on an electrical stunning system which is is intended to be more a more humane system.


Incidentally never remove the bands on it's claws, they were put there to prevent them eating each other as they are carnivorous, and they are very fast and strong at room temperature. Our tanks are maintained at below 6 C to slow them down but they will still have a go at me when I put my hand in.





Cooking.


Lobsters have a thinner shell than Crabs so require slightly less cooking time, otherwise the same system applies.





1. Using the largest saucepan/fish kettle you have, half fill with fresh water and add plenty of salt, we use half a cup to a gallon of water ( 150g salt to 4 1/2 liters water) and bring to a vigorous boil.


2. Drop the Lobster in and bring back to the boil, won't take long.


3. When the water comes back to the boil start timing. We use 15 mins for Lobsters up to 1 1/2lb and add 5 mins per pound over that.


4. When the time is up, carefully pour the whole lot into your sink and wash off with fresh water to remove any surplus protein.


5. Allow time to cool then prepare as follows.





6. Pull off the claws and crack them, and remove the white meat.


7. Either Pull off the tail and peel like a prawn, then cut the body lengthwise in half. Remove the grey feathery gills. The top shell will have a little cream in as a crab, and the body (where the legs and claws were attached) contains more white meat. We find the handle of a teaspoon useful for extracting it.


8. Or Using a large pointed chopping knife, locate the centre of the cross conveniently located on the top of the shell, and push the point vertically through the shell and down through between the eyes. Turn the fish around and with the knife reversed in the same hole cut down through the tail. Separate the meat as above.





PLEASE NOTE:- Some Lobsters contain a green liver or ';tamale'; which may be eaten, and is considered a delicacy by many lobster gourmets. Not everyone likes it, however, so tread carefully if this is your first time. Females may contain eggs. They may appear red and hard or black and gooey depending on their stage of development. They are edible if rinsed first. (The eggs, like the tamale, are for the seasoned explorer only!)How do i cook a lobster?
1. The claws have been fitted with a giant rubber band, under no circumstances are you to remove this! Unless of course you think that you wouldn't mind losing a body part.





2. Do not attempt to play, cuddle, or throw the lobster around you are already going to boil the thing to death there is no need to torture it anymore than necesarry.





3. There are only two ways to cook lobster you can boil it or steam it. If you wish to boil it, put a small bit of water at the bottom make sure the lobster and water don't touch. Turn on the heat and wait about 10 minutes or until the lobsters are red. If you choose to boil it, add water the n put lobster cook until lobsters ae red. Add a beer towards the end of the cooking process, it makes it taste better.





4. When eating, the tail and claws are really the only pieces worth tying to crack.





5. Have some nutcrackers on hand it is the only way to get to the meat inside the shell.





6. Perhaps most important, the shell is inedible, the meat is inside the shell.





Finally if you have completed all the steps without hurting yourself too badly, enjoy your meal!
2 1.5 LB Fresh Eddy Lobsters


6 tbs Butter


4 tbs Flour


3/4 tsp Dry Mustard


Salt and Paprika to taste


1 1/2 cups Rice, uncooked


2 cups Light Cream


1 tbs Sherry


Cracker Crumbs, crushed





Cook and pick your lobsters. Saut茅 the meat in 2 tbs of the butter. Melt the remaining butter and add the flour. Stir until smooth. Stir in half of the cream and heat slowly. Add salt, paprika, dry mustard, rice, sherry and the remaining cream. Stir in well. Scoop into a buttered baking dish and top with the cracker crumbs. Bake at 350掳 for 30 minutes. This should be made at least 4 to 5 hours before you bake it to let the flavors blend together. For a different twist, try adding water chestnuts and bacon.
you froze it??????????


1.You simply get a big pot, but a small amount of water in it, enough to cover the lobser buy a a 1/4 inch. for flavor you can put a half can beer and a small glove of garlic.


2.make sure the water is boiling before you put it in.


3. cook untile the shell is a hot red color. you will be able to see some of the fat boilin out of the lobster. its done.


dont freeze it, its probably gonna taste yucky now.
I would boil a large pot of water, submerge for about 10 minutes. Remove, cut down the middle and finish on the grill to get that smoky flavor. Flesh side down for about 3 minutes. Grill on medium high heat, keep lid open. If you keep it in the pot to long you may have a soggy lobster. Better to under-cook a bit in the water and finish on the grill.
Place the lobster on a chopping board, facing you. Take a heavy knife, place the point of the knife on the top of his head and drive the knife down, Spin him around and split from the head through the tail. It sound nasty, but ask yourself, would you rather be boiled alive or have your head chopped off!! Grill each half with a mustard, parsley and garlic butter, serve with boiled Jersey Royals, green salad and a crisp, dry white wine. Enjoy!
get a pot of water BOILING very HARD





BE SURE to have a lid AND a strong man to hold it down when you dump him in.





dump him in and lid it fast and hold on tight until he stops trying to escape the boiling truth of his ending.





cook (boil him rather) for approx...8 to 10 mins per lb.





he's done when he's RED...
bring a big pot of water to a boil, add some salt and a beer, when it's at a rolling boil, throw in the live lobster and cok for about 8-10 minutes.


take out, drain on paper towels and enjoy with melted drawn butter
Hope these links help
Watch the video on youtube:


http://www.youtube.com/watch?v=Xxcv5jvRm鈥?/a>
you can gril it,boil it,steam it
Drop it in a pan of boiling water.