Catherine Brown

Fresh Cooked Lobster

Preparation info
  • Yield:

    4

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: The water the lobster is cooked in must be as salty as the sea which prevents any of the lobster’s flavour being lost by leaching into the cooking water.

Ingredients

  • 2 x 700 g (1 lb 9 oz) live lobster
  • 2

Method

Cooking Lobster

Fill a large pot with water, add salt and bring to the boil. Immerse lobster and hold under the surface for two minutes. Simmer for 15 minutes. Allow an extra five minutes for each additional pound. Remove and leave to cool.

Preparing

Snap off the eight legs close to the body. Break legs at joints and pick out meat with she