Coming Soon, Lobster in the Maritimes(Recipe)

Born and raised by the Sea, this woman knows what she is talking about. If you have not tried these, and if you never travel here, but have the opportunity to purchase fresh Atlantic Lobster then you must try things my way!!! I will not steer you wrong!!!! There is however, one slight problem when obtaining the secret ingredient....You MUST live by the ocean or, golly-gee, next to impossible, have the water sent to you.

My Recipe

In a large pot, pour enough ocean water--salt water to fill the bottom of your pot---say 2 to 3 inches high. You could buy sea salt and give that try to add to tap water, but it just isn't the same...believe me, I've triedit!

Add 2 tbsps of sugar to the water and stir.

Cover and on Maxium heat bring to a boil.

Once boiling insert as many lobster as you want--leave enough room to cover the pot.

Once the water starts to boil again, steam for exactly 20 minutes.

While steaming lobster fill your sink or basin with very cold tap water.

Strain Lobster in a seperate sink or other, but immediately put Lobster in cold water sink. This will ensure the meat to not stick to the shell.

And Voila! Be prepared for your mouth and tummy to never forget this wonderful experience!!!!

Added tip: Melt butter, plain or garlic(Lactania garlic Butter--devine!) to dip!!!!

Ridding odor which can linger.....LEMON JUICE!!!!

WOW! ALMOST FORGOT....CAN BE TRICKY TO EAT A LOBSTER! HERE IS MY NO-FAIL METHOD, AND ONCE YOU GET THE HANG OFF IT, IT'S PRETTY SIMPLE!!!

Required : Cutting board and a fairly large heavy knife. Shellfish pick forks.

First, remove the front paws by using hands and twisting them away from the body of the Lobster.

Remove the claw part from the joints by twisting with hands....if you have sensitive hands/delicate, you may want to wear rubber gloves.

The joints contain lots of meat, you will need to extract it with the shellfish picks...dip away!

Now, the claws. The smaller, thumblike piece should be removed first for there is a bone-like white piece needing to be removed. Sometimes this white, bone-like part sticks back in the claw and doesn't come out when removing the thumb-like part. That's okay, you can still get it out when opening the claw.

In order to successfully get all the meat out of the claws, hold the claw in one hand upright on the cutting board and with the other hand strike the claw half-way with the knife--just enough to create a crack in the shell that you can twist open with you hands. OH! AND BE CAREFUL NOT SO NICE IF KNIFE CONNECTS WITH YOUR FLESH--PLEASE AVIOD AT ALL COSTS CUTTING YOURSELF. WHEN HOLDING SHELLS IN HAND TO CUT DON'T HAVE ANY FINGERS OR THUMB IN THE WAY!!!!!

Next, the tail removal. With both hands, twist the body one way and the tail end the opposite. Don't be alarmed--you can eat the paste-like colorful substance--pretty yummy stuff. Most people discard the bellies, but it is what canned lobsterpaste is made from.

Now to remove the meat from the tail. First, remove the fins, by twisting them off. Then, spread open the curled tail and with knife on the inside bottom slice down from the middle section from top to bottom. You can then with both hands on either side split open and remove meat. Another trick after removing the fins, with both hands, squeeze the tail sides together. You should be able to easily withdraw the thick juicy white meat and before devouring remove the upper part of the meat from the lower by pulling the meat from the fin end toward the other end. You should see a trackline which needs to be discarded, and there you have it, Bon Appetit!

Hope my recipe works for you, with a chuckle here and there.