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How to Cook and Eat Lobster

If you visit Atlantic Canada, Prince Edward Island in particular, you must, must try our famous delicious, succulent, amazing lobster. You can order a lobster in a restaurant, or you can buy already cooked lobsters at local supermarkets, but the best way to enjoy lobster is to cook and eat it at home together with your family and friends. It is so much fun, so messy, and so good!

First consider the size of your pot for boiling lobsters. An 8-litre pot will easily take one lobster, a 16-litre pot - 2 or 3 lobsters. If you are cooking a lot of lobsters you'll either need to cook them in stages or have more than one pot of water boiling.

1. Fill a large pot 3/4 full of water. Add 2 Tbsp of salt for every litre of water. Bring the water to a rapid boil.

2. Grasp the lobster by the body and lower it upside down and head first into the boiling water. Continue to add the live lobsters to the pot in this manner. Cover the pot.

3. Note the time at which the water comes to a boil again. From that point, boil the lobsters for 12-20 minutes or longer, depending on the size of the lobster. 12-15 minutes for 1-pound lobster, 15-20 minutes for a 1.5-pound lobster, 20-25 minutes for a 2-3-pound lobster. The lobsters should be a bright vivid red colour when done.

4. Remove the lobsters from the pot with tongs and place on a plate to drain and cool.

Before you start eating the lobster, you'll need to prepare some essentials. You'll need a nutcracker, kitchen shears, nutpicks, a large bowl to hold the shells, a small dipping bowl for melted butter, and a lot of napkins.

First, twist the claws away from the body at the joints that connect them to the body. Separate the knuckle from the claw. Pull back the "jaw" of the claw until it breaks. Use a nut cracker to crack the main claw shell. To extract the meat from the knuckles, use kitchen shears. If you have a very large lobster, you can also eat the legs.

Now on to the lobster tail, where the biggest piece of meat lies. Grip the lobster's body with one hand and the tail with the other. Bend the tail back away from the body to separate it from the body.

You will see one, or maybe two, odd things inside. You’ll see the greenish “tomalley,” which is the lobster’s liver. You can choose to eat it or not. If the lobster is a female, you may also see the bright red “coral,” which is the roe of the lobster. You may also choose to eat this or not.

Use kitchen shears to cut a line down the underside of the tail to help remove the meat. Before you eat the tail, pull the top of it off. This will reveal a digestive vein which you will likely want to remove.

There is also meat inside the body of the lobster, mostly right around where you pulled off the tail.

Dip each lobster piece in melted butter (or not) and eat. Enjoy!

If you want to know how to catch a live lobster, just leave it to fishermen!

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