“Call 911. It’s the Lob­ster Squad ... Talk to ’em! You speak shell­fish ...”

The Irish Times - Friday - The Ticket - - Film -

ro­maine or gem let­tuce

Half a lemon

Once you’ve got­ten your live lob­ster home put it in the freezer for 30 min­utes to 1 hour. When the lob­ster is stunned, get your largest pot (make sure you have the lid) and fill about two thirds of it with water. Add a ta­ble­spoon of salt and bring the water to the boil. Lower the heat and pop in the lob­ster. Make sure it’s sub­merged, adding boil­ing hot water if needs be, and put the lid on straight away. Sim­mer for 15 min­utes for the first 450g and a fur­ther 10 min­utes for each ex­tra 450g. We sim­mered ours for 20 min­utes in to­tal.

Mean­while, make your cock­tail sauce by mix­ing the may­on­naise and tomato ketchup; add a good splash of tabasco and Worces­ter­shire sauce to taste. You can get your cock­tail glasses ready by plac­ing the shred­ded let­tuce in the bot­tom of the glass.

When your lob­ster is ready, re­move it us­ing a slot­ted spoon and put on a chop­ping board, al­low­ing it to cool for 5 min­utes. Now you can get the meat out. Twist off the claws and break them into sec­tions. Crack the claw shell with a ham­mer or nutcracker. Re­move the flesh. Twist off the legs from the body and break them into sec­tions, us­ing a tooth­pick to re­move the flesh. Care­fully split the lob­ster in half along its length from head to tail us­ing a large, sharp knife. Re­move and throw away the pale stom­ach sac, the gills and the dark in­testi­nal thread that runs the length of the tail. You’ll find some beau­ti­ful meat in the tail, which is eas­ily re­moved in large pieces, and some soft flesh from the shell. (Here’s how to use the left­over shell and body to make a stock http://bit.ly/lob­ster­stock.)

Di­vide the lob­ster meat equally be­tween the cock­tail glasses by sit­ting them on top of your let­tuce. Squeeze a lit­tle lemon juice over each glass be­fore spoon­ing over a tea­spoon or so of the cock­tail sauce. En­joy with a chilled white wine and think about how you’re go­ing to ex­plain the or­deal of cook­ing a live lob­ster to your an­a­lyst.

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