Preparation
Get your biggest pot, fill three-quarters of the way with water - clean sea water when you are near the sea or tap water with enough salt in it to make it taste like sea water. Cooking and add a piece of seaweed.
Take your lobster (lobster must be alive when you buy them) one by one and put them in the pot. You have to do it, either in batches or multiple pots going at once. Boil a standard two lobster pot.
The best way I know to quickly kill your lobster in the water face down in the first place, head. You will be confused in this way and without a fight to die.
I recommend before immersion in hot water to kill Hummer: I cut their shells, a large number of coagulated proteins in boiling water to kill and ruin the bright coral or red coral. The deer is absolutely delicious and should be a valuable gift it is to be treated.
Once the lobster add to the pot, with speed and wait for the water to boil again. If this is the case, after 15-20 minutes, depending on their size. Average 1.1 2.1 pound lobster 15 minutes take boil water again.
If you have concerns, cook some more. The lobster is undercooked villain. Cooked lobster to get the rubber, but you really have to cook the heck out of the Hummer to get there.
Remove your cooked and cool on a plate and drain lobster. The water flows from them, so make sure the plate to catch a lip.
Now you are ready to look beyond their crustacean. You can eat in or take the meat for future meals.
If you are on the website, do it with clarified butter, olive oil, mayonnaise, or what I do: a squeeze of lemon. I think the lobster is rich enough without butter or other fats, so lemon or lime, what I give.
What to drink? A cold lager or pilsner is good, but so would a Chenin Blanc, Pinot Gris, Sauvignon Blanc, Spanish or Portuguese Vinho Verde Albariño.
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