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4
Main-Course ServingsEasy
Published 2007
This version is easier to eat than the traditional recipe, because the lobster is taken out of the shell. Most of the hard work can be done earlier the same day.
Have a small bowl ready containing the vinegar, with a fine-mesh strainer resting over the bowl. Cut up the lobsters. Pull the tomalley and roe out of the heads and tails and work them through the strainer into the bowl (the vinegar prevents congealing). Cover the bowl and refrigerate until needed.
In a skillet, sauté the lobster pieces in the oil, wit