Lobster

Last weekend, the kids and I bought two cute little lobsters to cook up. OK, the kids didn't think they were so cute, they were creeped out by their insect-like appearance. After seeing them, Colin hid in the corner of the kitchen for a good 10 minutes. I've only cooked live lobsters at home once before and I'll admit I was squeemish about it and didn't enjoy it nearly as much as when it arrives fully red and dead at a restaurant. But this time, I wasn't grossed out at all, and I liked that our kids saw the process of something living being cooked and eaten, instead of just coming in a package. And did I mention how yummy it was. Mmmmmm, it was so good. And so easy! Here's what we did:

We bought small lobsters about 1 and 1/2 lb. each (you'll need to adjust cooking times for bigger lobsters, see below.)

Fill a large pot with about 1 inch of water and 1 T. salt. Bring to a boil. Once boiling, add lobsters and cover. Cook for about 15 minutes until they are bright red. Add 2-3 minutes for every 1/4 lb. increase in weight (2 lbs. for 20 minutes, 2 1/2 lbs. for 25, etc . . .)

Remove from pan and let drain on a plate for a minute before serving. (As you crack the claws and pull off the tail, more water might drain out, so you might want to do this before serving.)

Serve with lemon butter for dipping. We ate them with a good crusty bread and a simple green salad. YUM-YUM!