MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lazy Lobster
Categories: Seafood, Vegetables, Herbs, Citrus
Yield: 2 servings

Salt
2 (2 lb ea) live lobsters
6 tb Unsalted butter; in chunks
1 tb Chopped parsley
2 ts Thin sliced chives
1 ts Snipped dill
Few tarragon leaves
Few chervil sprigs
Lemon wedges; for serving
Fresh ground pepper

Put a large pot of water on to boil. Salt heavily: 1/4
cup per gallon. When water reaches a rolling boil, add
lobsters headfirst, put on the lid and bring back to a
boil. Continue boiling with lid slightly ajar, 8 minutes
for a 1 1/2 pounder or 10 minutes for a 2 pounder. The
lobster will not be fully cooked: It will cook further
upon reheating.

Remove lobsters from pot with tongs, and let cool in the
kitchen sink. When lobsters are cool enough to handle,
remove tails and claws (with knuckles attached) with a
twisting motion. (Reserve bodies for another purpose or
freeze for future use.)

Using lobster crackers or mallet and kitchen shears,
crack shells and remove meat from tail, knuckles and
claws. For presentation, try to keep claw meat intact.
Use a paring knife drawn down the middle of the tail
meat to remove intestinal vein; rinse meat briefly if
necessary. If you wish, wrap and refrigerate for up to
24 hours, or proceed immediately with rest of recipe.

To finish, put half the butter in a skillet over medium
heat. Add room-temperature lobster meat and bring to a
low simmer. Turn heat to low, put on lid and cook for 5
minutes. Add remaining butter, turn off heat and cover
for 5 more minutes.

To serve, divide lobster meat into two warmed shallow
soup bowls. Spoon butter evenly over each serving.
Sprinkle with parsley, chives, dill, tarragon and
chervil. Serve with lemon wedges, and dust with black
pepper.

By: David Tanis

Yield: 2 servings

RECIPE FROM: https://cooking.nytimes.com

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