Cooked: 2022-12-22

Made: (live weights)

  • 1 lb
  • 1 lb 1 oz
  • 1 lb 2 oz
  • 1 lb 7oz

References: Mrs looked up cooking info on various sites

What I did:

  1. large stockpot with 8L water and 1 cup salt (2Tbsp/L)brought to boil
  2. held lobster with silicon oven glove and used scissors to snip rubber bands
  3. lobster into pot head first and quickly while guarding against splashing
  4. two at a time is all that properly fits in that pot so we did two batches
  5. cooked based on weight (between 5 -10 min)
  6. set on a towel in a dish to drain while prepping next batch
  1. I also melted some margarine with garlic and garlic powder for dipping

Notes on this batch:

  • Fairly straight forward and tasty. Definitely not worth an extra $50 for someone to boil it for me.
  • kept the shells for broth
  • 4lb10oz live weight - 2lbs7oz leftover shells = ~ 2lbs3oz meat eaten