Lobsters or lobsters are called the kings of the table. Many people associate them with luxury life and are considered gourmet food. Lobster and lobster are different names for the same large marine crustacean of the decapod family. Today, in order to taste this delicacy, you do not have to travel to distant lands; you can buy lobsters in large supermarkets and cook at home.
The stores sell live, frozen and canned lobsters. The edible parts of lobsters are meat from the claws, neck, belly, as well as caviar and liver. The most delicious part is the neck (or tail) of a lobster. The liver, which is called "tomalli", is used to prepare delicious sauces and soups. Caviar ("coral") of a female lobster is also appreciated by gourmets, very delicate in taste.
When choosing live lobsters in supermarkets, be sure to pay attention to their activity. The freshness of this seafood depends on it. Live lobsters are best purchased and cooked during fishing periods - in the spring or early fall. Females, as a rule, are larger than males, but the meat of the latter is more tender. Lobsters weighing 700-900 grams are considered the best for cooking.
Thaw frozen lobster in cold water or at room temperature before cooking. Then rinse very well with a brush under running water. Then put it in a saucepan with salted boiling water. Add spices to taste (bay leaf, pepper, ginger, thyme, dill, onion). Place a lid on the pot and simmer the lobster over low heat for 20-30 minutes. Cooking time depends on the size of the lobster. If its weight does not exceed 500 grams, 15 minutes will be enough, if about a kilogram it takes half an hour, one and a half kilogram specimens will have to be cooked for 35 minutes, and two-kilogram specimens - 45.
For live lobsters, secure the claws with an elastic band, then rinse under running water. Fill a large saucepan with fresh water, add a tablespoon of salt per liter of liquid and bring to a boil. Then, carefully, taking one by the back, dip one lobster each head down into the boiling water. Cover the pot with a lid. When the water boils again, reduce heat and simmer the lobsters for as long as necessary for their weight.
Finished lobsters are bright red in color, their whiskers break off easily, and their tail is tucked in. Do not take the lobster out of the pot right away; let it sit in the broth for 5-10 minutes.
Lobsters are served both hot and cold. To cool them down, dip the lobster briefly in cold, salted water.
Place the lobsters on a large platter decorated with lemon wedges. Serve the ghee or sauce separately in a small cup. According to the rules of etiquette, lobsters are eaten with a special fork, which has a small hook at one end, with its help they remove the meat from the shell, and on the other - a spoon for scooping out the juice.
