Title: Cooking a Live Lobster: Boiling • Curious Cuisiniere
Headings: Cooking a Live Lobster: Boiling
Cooking a Live Lobster: Boiling
Types of Lobster
How to cook a live lobster
Boiling a live lobster
How to eat a whole lobster
Cooking a Live Lobster: Boiling
Ingredients
Instructions
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Content: While we think of lobster as the food of high class steak and seafood restaurants, if you can believe it, prior to the 19th century they were considered the food of the poorer classes, servants, and prisoners. But, I guess if you’re living on the coast, it was all about what was easily accessible. Types of Lobster
As lobsters grow, they start to fill their shell. The shells don’t grow as the lobster grows, instead, they harden and a new, soft shell forms under the old. Once the shell is too small for the lobster, it will shed it’s shell and the inner shell will begin the hardening process. The stage of shell production and shell quality plays a huge roll in the quality of the lobster and the amount of lobster meat you will get out of your meal. –Soft-shell lobsters have a paper-thin shell with very sweet meat. However, the meat to shell ratio is fairly low. These lobsters are fairly inexpensive to purchase, but you can only get them locally, as they are so fragile that transportation typically kills them. –Hard-shell lobsters are further along in their development, so the shells are more filled with meat.