Cooking a Live Lobster

Lobsters are usually bought with rubber bauds tied around tin clairs and the tail braced with’ string tied to a piece of wood.

1. Leaving the body support intact, plunge the lobster into a deep pan of boiling court bouillon.

   

2. Bring back to the boil and cook until the shell turns red, 5 minutes per initial 450 g, plus 3 minutes for each extra 450 g. Transfer the cooked lobster with a slotted spoon to a colander. Drain and let cool.