The water's on to boil... was: Do it at home lobster

PastaLover

Went to the store today to buy some tuna for a light supper of sashimi. The tuna didn't look as rich and dark as I like, but it was in the case right next to the lobster case. So, I opted for the lobster instead. (It was my second choice anyway...)

The guy at the store didn't seem to know much about them. I "played dumb" and asked a lot of stupid questions. He didn't tell me anything wrong, but couldn't answer a few of my questions.

The lobster tank had two 2-pounders with huge claws and I was so tempted since I like the claw meat so much, but my stock pot just wasn't that large. So I told the guy to fish me out a smaller one. He picked what looked to be about the smallest in the tank. Turned out to be very feisty little bug. He thrashed his tail and waived his claws. I began to have second thoughts, but by then it was too late. I was committed.

He turned out to be pretty docile and didn't move much when I cut the rubber bands and pulled him from the little cardboard box I brought him home in. Just a little leg movement and a very weak tail movement. I live less than 5 minutes from the grocery store and I'd been home only about 20 minutes by this time. I simply put the cardboard box in the fridge while I filled the pot with water and brought it to a boil.

Well, the results are somewhat mixed. Tail is still more chewy than I like. I guess I overcooked him. I'm surprised the tail meat is so prone to overcooked--I'd think the greater mbutt would allow it to cook longer without getting overdone. Maybe because it's got more "grain"?

He weighed 1.65 pounds by the grocery's digital scale, and I cooked him for 12 minutes. Recipe I saw said 10-12 for 1 to 1.5 pounders. I went to the high end of the time range because he was bigger than 1.5, but not that much more. I wonder if the overcooking comes from the carry-over heat during the time between hauling him out of the pot and running cold water over him to stop the cooking. Next time I'll go with the lower end of the time range and anticipate the carry-over.

I popped him in the boiling water and I swear he must have died immediately. No fighting or movement at all. Not sure why this makes people so squeamish. I was surprised how fast the shell begain to turn color.

After dropping him in the water, I began melting the butter (English double cream butter--heaven on earth) and it suddenly dawned on me that I didn't have a claw cracker. Not a problem. I simply pulled the claws apart with my hands and then laid them down and cracked them with the back of a heavy chef's knife. The "knuckles" yielded to a twist of the hands and I used my small finger to push the meat out.

And this bug seemed to have a lot more really good meat in the body. Last couple of lobsters I've had at restaurants (2 last month in Florida and 1 here in Scottsdale) seemed to be kinda skimpy on that really sweet meat that hides in all those little chambers above the legs in the body.

About half way through the 12 minutes, the apartment smelled great! (Can you judge the "doneness" by the smell?) The only real problem I had was a bit of a boil over. I misjudged how much water I needed. Oh well, at least the hot water on the stove top cleaned it good!

Hardest part of the whole process (for me--I'm short and not real strong) was lifting the pot full of hot water off the stove afterward. Maybe next time, I'll drop in the pasta drainer option and just steam the lobster so it's easier to retrieve.

The other surprise I had was the total disregard my dog had for all this. Usually when I'm cooking, regardless of what it is, he follows me to the kitched to see if I drop anything. And if whatever I'm cooking smells enough to fill the whole apartment, he's definitely there with his nose up. No such reaction this time. I guess he just isn't a seafood lover.... ;-)

I'll definitely do this again. It was fun, even if not entirely successful.