Dressed lobster

Yield: 2 Servings

Measure Ingredient
1 Bay Leaf or Fresh Parsley
4 Fresh Lettuce Leaves for

1 2½ lb Lobster; (Or Larger) : -Sprig or Bouquet-garni H OPTIONAL 4 tb Butter

2 ts Fresh Lemon Juice

: Salt and White Pepper to : -Taste

: Dab of Mayonnaise;

: -(Optional)

: -Presentation; (Optional) : -(up to 6)

There are few meals more romantic than lobster. The sweet, white meat with a hint of fresh lemon juice and a daub of melted butter simply kisses the lips with rich flavor that is readily acknowledged by the palette and your special guest when you serve by candle-light on a cold Winter's night.

A complete feast starting with a small Caesar salad, dressed lobster, boiled red potatoes and corn on the cob is difficult to refuse. Especially when you prepare it for someone you adore. Try this recipe on your Valentine this year as Romantic Recipe week(s) continue at Recipe-a-Day.com.

To prepare a live lobster, take a sharp instrument and drive it through the cross on the head. Grip the lobster firmly behind the head and plunge it into a large kettle of boiling salted water. Add bay leaf, parsley or Bouquet-garni as optional seasonings at this time. Boil the lobster for 15-minutes per pound. A 2 ½ pound lobster should cook for 30 to 45-minutes.

When cool enough to handle, crack the large pincer claws with a small hammer and remove the meat with a fork or skewer. Place the lobster on its back and either cut it lengthwise from head to tail, using a sharp knife or kitchen shears or cut down the right and left side from head to tail and remove the entire underbelly. Remove the stomach bag on the right side of the head and any spongy gray parts know as "dead man's fingers." Remove the coral, or roe and retain for garnish or discard. At this point you may remove the head and discard it or retain it with the antlers for decoration.

Remove all the meat from the shell. Keep the green liver meat, which is edible, or discard. Flavor the white lobster meat with 1 or 2 tsp. lemon juice and season with salt and white pepper or a dab of mayonnaise, and return to the shell. Add meat from the claws and serve on a platter of lettuce with drawn butter for dipping.

Kitchen Staff Tip: What's Bouquet-garni? (French) A bunch of fresh herbs traditionally including fresh parsley, thyme, and bay leaf, tied with a string and dangled in a pot of boiling liquid. Dried Bouquet-garni is bundled in a cheesecloth or muslin bag. The herb bundle provides the base flavors to a stew, soup or stock.

Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Feb 03, 1998

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