We Love Lobsters - easy to eat

~ Friends and Family Recipes ~ Our Dinners ~: Fish - - Lobster - Shrimp - Rhode Island - Clams, Quahogs and Other Shellfish - Mussels - Lee's Recipes ~

Andy and Young Bruce cook big lobsters Big, succulent Maine lobsters are best boiled. Chefs Andy and Young Bruce prepare lobsters so they are easy to eat. Maine Lobster 2-3 huge lobsters huge pot boiling water salt melted butter fresh lemon juice hammer,cleaver, strong cutting board Put lobsters one by one into boiling water. Wait for water to return to a boil. Cook 5 minutes for first pound, 3 minutes for each additional pound. Remove lobsters. Break off bodies and rinse. With a hammer and a cleaver, crack shells. Remove tail and claw meat. Serve on a big tray with melted butter and lemon juice on side.

Lobsters and Ikarus in Maine On Memorial Day Week End, May 30 1999, we all went to Maine. Young and Maddie left early Friday and beat the traffic. Eileen and Bruce went up on Saturday. That evening Andy, Gail and Ikaros arrived! Ikaros, at that time, was an adorable Golden Retriever puppy who loved huge bone-shaped dog biscuits, melon skins, and people. Ikaros was the friendliest pup you'll ever meet! We buy, prepare and eat lobsters in Rhode Island and in Maine. We prefer large lobsters, boiled, and pre-cracked. Boiling is the fastest way to prepare a lobster and it never tastes better. Leave all that stuffing and baking to restaurants. For perfect baked or grilled lobster, see Michael O'Brien's Baked Stuffed Lobster on Skewers. Bruce Daniel with Lobsters, Young & Big ~ Maine ~ May 29, 2000

ewestgate
created June 16, 1999
last updated July 28, 2009