How do you cook lobsters so that the meat is coming through the shell all white and puffy looking?

Looking to cook lobsters where they are the delicious looking breaking out of the shell type.How do you cook lobsters so that the meat is coming through the shell all white and puffy looking?
It is really quite simple.





Place lobster tail, hard side up, on broiler pan. Cut down the middle leaving 1 inch of the shell uncut. Loosen meat from around the shell. Pull meat up on top of shell leaving meat attached to end of tail. Slash 6 times crosswise.





Bake 20 minutes at 375 degrees basting every 5 minutes with a mixture of butter, lemon juice, salt, pepper and paprika. Or you can broil for about 8 minutes.





Serve with drawn butter. YUM!!!How do you cook lobsters so that the meat is coming through the shell all white and puffy looking?
AAAHHH the Illusion! Pair of scissors cut up the back of the shell. Now for my next trick, stuffing cream into a cupcake
you have to make sure you buy hard shell lobsters. during molting season the shells are really soft and the meat inside shrinks up inside. the best time to buy them is late winter or early spring. at the end of the summer when they are the cheapest is really the worst time to buy them. you will get more shell and less meat per pound. this will make the biggest difference no matter how you cook them. believe me or check it out on-line.
Do not over cook them. It will make the meat very tough and rubbery.
go to red lobster
split he shell , pull the meat out so it just sits on top of the shell and broil it
I don't know but when you're done be sure to mail me a sample!
big pot-





Heat the water until it boils. Gently place live lobsters into the water. Let them steam them10-15 minutes. Pour water into strainger and place them in vat of cool water to cool them so that they can be handled or allow them to cool for about 5-10 minutes.





serve with drawn butter and enjoy.
boil them ...but do it humanely...cut vertically through their head to kill them...
You score the back before steaming, or boiling. ';scoring is just putting a small slit in the back of the lobster with a sharp knife.';
as soon as it floats to top it is done approximately 12 Min's depending on size
Take a gourmet cooking class.