Lobster

I cooked my first live lobster this summer.  I was a little worried about it I have to say, but I needn't have been.  I got these tips from Food and Drink magazine 2000.  I bought my lobsters from the local Zehrs and they were just fine.  It must be more common now as most grocery stores carry live lobsters. My family would never have cooked this when I was a kid!  Of course that was when meat and potatoes was the norm.

BUYING LOBSTER

• Buy and cook alive.  
• The supplier should have a good sized tank.
• The lobster should put up a fight when taken from the water.  The better the fight, the fresher the lobster.  Don't buy submissive lobsters, they are old and tired.
• Try to get a 1 1/2 lb (750 g) lobster
• Female lobsters are sweeter, while males have larger, meatier claws (any surprise here people).
• Females will also have roe inside if you like that.
• Keep the lobster in a paper bag or box in the refrigerator until cooking time.
• Cook the lobster the day you buy it.

COOKING LOBSTER

• I have a good sized pot, but still only cooked them one at a time.  Do not over crowd the pot.
• Fill an 8 to 10 qt pot with 6 qt of water and add 3 tbsp of salt.  
• Cover and bring to a full rolling boil.
• Take the lobsters from the fridge, pick them up by the body, turn them belly side up and plunge them head first into the boiling water.  When you do this they die within seconds.  Make sure they are both submerged in the water.  Cover. When the water returns to a boil, remove the lid and reduce heat just enough to keep the water at a steady boil without boiling over.  Cook for 10 minutes.  Remove the lobsters from the pot.  
• To double check they are cooked, insert an instant read thermometer 1 inch into the lobster meat via the vent hole at the base of the tail.  165F (75C) means the lobster is cooked.
• Serve with sauce

WHITE WINE BUTTER

1/3 cup finely diced shallots

2 tbsp dry white wine

2 tbsp white wine vinegar

2 tbsp whipping cream

1/2 cup butter, cut into small pieces at room temperature

salt and freshly ground pepper

• Place shallots, wine and vinegar in a pan over low heat.  Cook until almost all the liquid evaporates, about 7 minutes.  The shallots will be just glistening.  Add cream and heat until boiling.  Remove from the heat.  Using a whisk, whisk in butter, piece by piece until totally incorporated.  Season to taste.  Do not reheat.  The sauce can be kept if necessary in a thermos previously rinsed with hot water or in hot water bath.