Boiled Lobster
The sandwich is easy. The challenges are dealing with a live lobster and knowing when it’s properly cooked.
A cookbook recipe exclusively for ATK Essential members from The Complete Summer CookbookGather Your Ingredients
Key Equipment
Before You Begin
To cook four lobsters at once, you will need a pot with a capacity of at least 3 gallons. If your pot is smaller, boil the lobsters in batches. Start timing the lobsters from the moment they go into the pot.
Instructions
1.
Place lobsters in large bowl and freeze for 30 minutes. Meanwhile, bring 2 gallons water to boil in large pot over high heat.
2.
Add lobsters and salt to pot, arranging with tongs so that all lobsters are submerged. Cover pot, leaving lid slightly ajar, and adjust heat to maintain gentle boil. Cook for 8 minutes, then, holding lobster with tongs, insert thermometer through underside of tail into thickest part; meat should register 140 degrees. If necessary, return lobster to pot for 2 minutes longer, until tail registers 140 degrees.
3.
Serve immediately or transfer lobsters to rimmed baking sheet and set aside until cool enough to remove meat, about 10 minutes. (Lobster meat can be refrigerated in airtight container for up to 24 hours.)
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