Yield: 1 servings

Measure Ingredient
1 \N Lobster
\N \N Butter
\N \N Lemon wedges

Fill a large pot with enough water to cover lobster. Add ¼ cup of salt for every 4 cups of water. Bring water to rapid boil. Plunge in lobsters cover and return to gentle boil. Cook 15 minutes for ¾ to 1 pd and 20 minutes for 1 to 1-¼ pd. Remove lobster from water and cool quickly under cold water. Turn the lobster on the back and with sharp knife carefully split lengthwise down the centre. Crack the large claws. You can eat the bright green liver called tomalley and the red roe. It is very tasty. Serve with melted butter and lemon. Submitted By ELEANOR MURRAY On 04-18-95

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