The lobster season never lasts very long every year, and it's not a product you can afford to buy every week. That’s why it’s important to showcase it and enhance it when you get the chance.
Lobster and its cooking
To make sure the lobster is cooked properly, consider salting the water well. It must be very salty, as much if not more than the lobster itself, so as not to desalinate it during cooking. And it's also important to remove the rubber bands around the tongs when cooking to avoid tasting the rubber.
PS: the lobster does not feel pain, if it moves, it is just a reflex. The sound you hear in the first few seconds in hot water is the air in its shell that makes it, not a cry.
Usually, the most common types of cooking are steam, boiling water or barbecue. Normally, to calculate the cooking time of your lobster it takes between 12 and 14 minutes for 450g and add 90 seconds for each 225g.
For those who find it difficult to immerse live lobster in boiling water, there are other ways. You can "put it to sleep" by freezing it for 5 to 8 minutes or split it directly from the neck to the head before cooking it.
Lobster and its tasting
With fresh fruit
Orange, pomegranate, lemon or green apple, acidic fruits perfectly underline the iodine side of lobster. You can prepare it in a salad with tomatoes, strawberries, peas and lemon.
A North American specialty, the roll is based on hot dog bread, mayonnaise and lobster salad. You can also add vegetables to bring freshness.
To add a touch of madness to your lobster, you can cook it with Espelette pepper or Cajun spices. If, on the contrary, you want to give it a more gourmet side, why not opt for vanilla?
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