Cooking Lobster

BEFORE COOKING:

Thaw and rinse the frozen lobster. Rinse the live lobster under running water and place it in the freezer for 15 minutes.

COOKING:

Place the lobster in boiling water with its head down. Once the water returns to a boil, cook as follows: frozen lobster 2–3 minutes, fresh lobster 12–15 minutes. Begin timing from the moment the water boils again. Initially, salt the water and add pepper, thyme, parsley, and bay leaves. Cut the lemon in half, squeeze its juice into the water, and then add the squeezed lemon halves to the boiling liquid. Optionally, add wine. Cook uncovered. The lobster’s claws should turn red, and the tail should curl.

AFTER COOKING:

Remove the lobsters from the boiling water along with the claws, detach the head (inedible part), and slice the body lengthwise.

SERVING SUGGESTION:

Serve the lobster with melted garlic butter and, optionally, with vegetables.

Enjoy your meal!