Broiled Lobster, Called a L'americaine
Ingredients
Directions
Prepare the pot
Bring a large pot of water to a rolling boil.
Add the salt to the boiling water.
Boil the lobster
Carefully place the lobster head-first into the pot.
Use a poker to keep the lobster submerged for 1 minute until it calms down.
Boil the lobster for 15 to 20 minutes.
For best results, use seawater for boiling.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Lobster
- The main protein; its flesh firms and turns opaque as it cooks.
The step that matters
Boil the lobster for 15 to 20 minutes. Proteins in the meat tighten as they heat, so too long in the boiling water makes the flesh tough and rubbery. Timing the boil against the lobster's size helps keep it tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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