Carmen Aboy Valldejuli

Boiled Lobster

Langosta Hervida

Appears in
Puerto Rican Cookery
Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

  • About
  1. Lobster should be alive when plunged into boiling water.
  2. In a large kettle, heat enough water to cover lobster. For each quart of water add 1 tablespoon salt.
  3. When boiling briskly, plunge the lobster in, head first. Bring rapidly to a boil, cover, and simmer for 5 minutes for the first pound and 3 minutes more for each additional pound. If lobster meat is going to be cooked again in a recipe boil slowly for 5 minutes.)
  4. Remove the lobster and slit the undershell, lengthwise. Discard small intestinal canal, which runs its entire length; the stomach, which is a small sac in back of the head; and the gills, which are spongy and are found between the shell and the meat. If the lobster has coral, (red roe) use it, as it is very tasty.
  5. Remove lobster meat from tail and crack claws to remove meat too.