Dressed Lobster
Ingredients
Directions
Fill a large saucepan with enough water to cover the lobster.
Add 1 ounce of coarse sea salt for each quart of water.
Bring the water to a boil.
Carefully add the lobster and cook until done.
Remove the lobster and let it cool before dressing.
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
- Is the main protein; cooking firms its flesh and sets its texture.
- Coarse sea salt
- Seasons the cooking water so the lobster meat is flavoured from the outside in.
The step that matters
Carefully add the lobster and cook until done. Adding the lobster gently keeps the water at a rolling boil, so the shell and meat cook evenly. Overcooking toughens the protein and makes the meat rubbery, so watch the time closely.
“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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