Broiled Lobster, Called a L'americatne
Ingredients
Directions
Prepare
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
- Its protein sets and turns firm and opaque as it cooks, giving the meat its texture.
The step that matters
Boil the lobster for 15 to 20 minutes. Overcooking toughens lobster meat. As the proteins heat past their set point they contract and squeeze out moisture, so the meat turns dry and rubbery. Timing the boil matters.
“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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