livestock lobster

Lobster is one of the most delicious food and is considered a luxury by some. They are healthy and low fat. Unfortunately, they taste better when cooked live lobster cooking and thus, for some people, can really be a difficult task what with boiling or cutting them when alive. However, some specific cooking methods must be followed to expedite the process of killing.
To boil lobsters, a big pot full of boiling water rolling need to be added with salt and lemon juice. For the pot 12 to 14 quarters, the level of water needs for at least 6 inches high. Once the water is boiling, the lobster should be dropped head first in the pot. In a case tried on the contrary, lobsters crawling out of the pan. For lobsters weighing 1 lb, the ideal cooking time will be 12 minutes while for the 1.5 lb lobster time will be 15-18 minutes. A 2 lb lobster takes about 22 minutes to cook right. Boiled lobster can be removed from the water after the shells are bright red and then be served with melted butter. Lobster get mature very quickly and to avoid this, they need to be taken out as soon as the time came and placed in grocery bags or paper towels to drain.

To steam lobsters, they need to be placed in the pot, along with anything with a hole in the bottom of the pot, so the lobster can never sit in water. A pan 10-inch quarter may need water added with salt. While the lobster under 2 pounds takes 10-12 minutes of cooking, 15-20 minutes will be required for those over 2 lbs.
Lobster life may not be ideal for broiling. Individuals can kill them by stabbing them through the T? marks on their heads, appearing just behind the eye. A sharp knife is essential to cut through the center of the shell followed by a cracked shell and prying open suckers by hand. Claws can also be cracked, but not removed. For broiling, lobster brushed with melted butter and placed on a heated skillet or broiler with shell side down until they are heated through.