Lobster Lovers Unite…I plan to be the president of the fan club!

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My love affair with Lobsters began when I was a child. This highly developed food taste was never guided by parental modeling or instruction, but by generous parental exposure. Joe Mossok, my Midwestern Potato Chip Company Owner father, ate nothing but ground sirloin and a plain steak. Estelle Mossok, my New York City raised mother, who had far more an adventuresome palate, but no particular interest in preparation of anything, knew early on, my experience needed to be different…and that most definitely, was provided.

We went for restaurant meals at home in Detroit and of course, out of town when we traveled… my mother DID NOT COOK! My parents watched as I consumed Peanut Stuffed Lobster at The Clam Shop in Detroit or a whole Steamed Lobster (minus the shell) at Joe Muer’s. These up close and personal culinary escapades would make my father actually gasp (or more accurately, gag) as he watched me eat these “shelled creatures,” as he called them. The point here is — they did it! My parents did provide unique food experiences that helped fuel my culinary passion!

I am more than grateful to those parents that put me first in so many ways…and got the fact early on, that I was going to be that idiosyncratic kid that marched to the beat of her own drum!

In truth – not much has changed… I still march to the beat of my own drum and I still love Lobsters! Fortunately, I am married to my culinary and artistic soul mate – so it works!

I absolutely love to cook lobsters for dinner parties…so easy, so quick, and so impressive. The hardest part – finding a pot big enough to accommodate the lobsters (certainly not a problem at my house!)

With all of this said, I want to share my procedure for cooking Lobsters – some of you may laugh when you read that I hypnotize them – but I learned this little trick when we vacationed yearly on the Cape years ago…

Nothing is easier than cooking delicious Lobster – give it a go and join the club!!

Live lobster ready to become dinner

Live lobster ready to become dinner

Putting the Lobster on his head

Putting the Lobster on his head

Starting to rub the tale going downward to put the lobster to sleep

Starting to rub the tale going downward to put the lobster to sleep

Hypnotizing the lobster before putting the head into the boiling water.

Hypnotizing the lobster before putting the head into the boiling water.

Cooking Lobsters:
Note: Buy lobsters that are in tanks and are alive!! Make sure they are active. Have the store lave the bag open while transporting them or place them in a box. Bring them home and cook immediately or put them in the coldest area of the refrigerator. Make sure the lobsters are removed from the plastic bag they traveled in – an empty vegetable drawer works perfectly for short- term storage.

When ready to cook (I remove the rubber bands from the lobster claws – as I can actually taste the rubber — although you don’t have to):
In a large stockpot with lid, bring about 2-3 inches of cold water and a half lemon (or 2) to a rolling boil over medium-high heat. While waiting for the water to boil, stand the lobster on its head on a flat surface and rub the tail going downward – when the legs drop, you will notice the lobster appears to be asleep. Continuing to hold the lobster head down, plunge the head into the boiling water to kill it. Let go of the lobster and cover the pot; return to a boil – cook about 17-18 minutes for a 1 1/4-1 1/2 pound lobster and 20-22 minutes for a 2-3 pound lobster.

Note: Some lobsters have hard shells, some soft – if a soft shell, reduce the cooking time by 2-3 minutes. When lobsters are fully cooked, they will turn bright red. Remove the lobster from the pot and drain.

Lobster Dinner Close Up for Blog

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