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To steam lobsters, put about 2 inches
of seawater or salted fresh water in the bottom of a large kettle. Bring the
water to a rolling boil.
Put in the live lobsters, one at a time, grasping just behind the claws. Let the
water boil again and begin timing.
Allow 18
minutes for a 1 to 1 1/4 pound hard-shell lobster and 20 minutes for a 1 1/2
pound hard-shell lobster. If the lobster has a soft shell, reduce the cooking
time by 3 minutes.
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Easy Lobster Salad
1 lb. fully cooked lobster meat or 5 lb. live lobsters
1 medium cucumber, 5 to 6 oz., peeled, seeded and finely diced
1/2 C. mayonnaise, more if needed
3 small scallions, white and most of the green parts, thinly sliced
kosher or sea salt
freshly ground black pepper
If using live lobsters, steam and remove the meat when cooled. Cut the meat into
1 inch dice.
Place the cucumber in a colander for at least 5 minutes to drain the excess
liquid. Combine the lobster, cucumber and mayonnaise.
If the salad is to be served within the hour, add the scallions. If not, add
them 30 minutes before serving. Season with salt, if needed, and pepper.
Cover with plastic wrap and chill for at least 30 minutes before serving.
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