Anyone who swears by steak and lobster, has never tried lobster next to a perfectly prepared roast!
Once there was a time when lobster was viewed as a food fit only for the desperately poor, prisoners, pigs, and goats. It was plentiful along the coast and was available on the cheap.
Around the time of the Civil War, this started to shift. Canning food became a viable option, with cooked lobster gaining a foothold as a popular choice. Now, it's considered one of life's culinary luxuries and is a symbol of prosperity.
For all its current popularity, I've found that it's one of the foods that people commonly have difficulties with as regards cooking and eating it cleanly. So tonight, I have a couple of quick tips to help you up your lobster grub game.
The Catch-22 of cooking lobster is that you have to cook it long enough to avoid risking foodborne illness, but if you cook it a fraction longer than necessary the meat turns rubbery.
While most people like to boil it, steaming is the way to go. It is a lot more forgiving, and even if it goes a couple of minutes beyond what is necessary the meat will still be succulent and tender. If you're concerned that steaming might cause the lobster to suffer, boil it for 30 seconds first, and then put it in a colander over the boiling water, and cover it with a lid.
When you eat lobster, a lot of times the meat can be difficult to get off of the shell, especially the tail portion. If you take a teaspoon, you can easily use it to separate the meat from the shell, and get at the meat a lot more conveniently.
As far as cooking a perfect roast, I've already touched on that a few times. So go through my profile, or wait for it to come back around... 🤣 🤣 🤣
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Brand Consultant, Strategist, Advisor // Defining & distilling brands // ex-Landor, Ogilvy, WPP
1moYour passion, openness to trying new things, and truly listening to your clients is what makes you such a force. Brava Katelin!