I love to serve lobster for special occasions. The expense and preparation make it prohibitive to cook for a crowd, but it’s great for two.
Bring a large pot of salted water to a boil. Plunge the lobsters into the water and cook 6 to 8 minutes. Remove from the pot and let stand at room temperature until cool enough to handle, or chill in an ice water bath, drain, and then refrigerate until you are ready to shell them.
To shell the lobsters, lay them on a work surface and cut in half lengthwise with a large knife. Remove the gravelly sac at the lobster’s head. Twist the claws from the body and carefully remove all the claw and knuckle meat. (Lobster or nut crackers, a mallet, or a sharp pair of small kitchen shears or scissors work well for this task.) Remove the tail meat from the shells, cut into 2-inch pieces and return it to the shells, along with the claw and knuckle meat.
If using the Yucatecan marinade, drizzle liberal amounts over the lobster meat in a nonaluminum baking dish and marinate 30 minutes. Then
If using the Moroccan charmoula, drizzle the lobster with the charmoula in a nonaluminum baking dish and marinate 30 minutes.
If using the basil butter, spread over the lobster meat and
© 1992 Joyce Goldstein. All rights reserved.