Around here we tend to take our lobster pretty seriously. Nothing beats the flavour like a lobster pulled from the sea then cooked in the sea. But if you don't live by the sea, how do you make the sea? Too easy. Just remember for every gallon of water add 1/2 cup of salt.
Yield: Makes 4 lobsters, enough for 2 lobster lovers
For the lobster
2 gallons (8 L) of fresh local water
1 cup (250 mL) of salt
4 bay leaves
4 large lobsters, roughly 1.5 pounds (675 g) each
For the lemon brown butter
1 cup (250 mL) of butter
The juice and zest of 1 lemon
For the tartar sauce
1/2 cup (125 mL) or so of mayonnaise
1/2 cup (125 mL) or so of green relish
Lobster coral from lobsters (if any)
1 tablespoon (15 mL) of fresh tarragon, chopped
The juice and zest of 1 lemon
A pinch of salt
First make the lobsters. Grab your largest pot and fill with water and salt at a ratio of 1/2 cup (125 mL) of salt for every gallon (4 L) of water. Throw in a bay leaf for each lobster. Bring the water to a boil over high heat. To remove the rubber bands from the lobsters, cross and firmly grasp the claws in one hand, then ease the elastics off with the other. Commit the lobsters to the water. Bring the water back to a full boil, lower to a simmer and set your timer for 15 minutes. When the timer goes, they’re done! Fish out the lobsters with tongs and rest them on their backs to cool.
Next make the lemon brown butter by tossing the butter in a small saucepan over medium heat. Melt and heat until it begins to steam and foam, swirling it gently while watching the colour closely. When it turns golden brown and releases the aroma of toasting nuts, immediately remove it from the heat and whisk in the lemon juice and zest.
Finally, make the tartar sauce by whisking the mayonnaise, green relish, lobster coral (if any), tarragon, lemon juice and zest, and salt together in a small bowl.
Shell the lobsters, dip in the butter or tartar sauce, sharing if you have to!
© Chef Michael Smith
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