im using butter, garlic powder, lemon juice/lemon, and a splash of wine.
15 minutes a pound from the point of boiling. Enjoy!
you can't really say that
Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.
Fifteen minutes per pound is too much. It doesn't make sense if you scale up or in multiples of lobsters to water ratio. A quick google search led me to this insighteful Maine website : http://www.newenglandprovisions...
Instead of thinking about how many minutes per pound, you may also want to consider how you will eat it when it emerges from the pot. To this question, I submit a chef I worked for many years ago, whose method works wonders for lobster ~ http://www.nytimes.com...
I am a big fan of the latter method because, although it may seem complicated, you get one hell of a sweet, tender, succulent lobster! And isn't that's what the $ is spent on them for? I like to say a little something (word of thanks/prayer/what have you} before placing my live animals into their boiling death, but that bears no bearing on the flavor.
Please enter a valid email address.
Well played. You deserve a cookie.
10 we're fawning over
An Any-Budget Guide to the Best Bath Towels on the Internet
A Five-Ingredient, One-Pot Stew
Cookware Friends (Hi, Vintage-Inspired Cast Iron!)
Ever cut your bagel like this?
Vintage Never Goes Out of Style
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)