I hope you can get to this post before I have to put the tails in the pot.
I scored big time and now am the proud cooker person of 4 one pound lobster tails. I am concerned I destroy the flavour of them or do it wrong.
The full story of how I got them is here http://thisbluemarble.com/showthread...507#post104507
I took out the 1960 something edition of Joy of cooking and read up on it even though I'd swear I know all about lobster cooking. In fact I know about crabs in abundance not lobster. So the read did me good.
Now then. I usually will put two wooden screwers from large end to tail jus to keep the lobster tails straight and not let them curl. I read in the book it says bring to a boil and let boil 5 minutes then simmer for 15.
Now then that was for a 1 1/2 lb whole lobster. So is it the same if I use my huge stainless steel pot. Boil water with a touch of salt, use the skewers to keep them straight then drop all four in. Return it to a boil then simmer 15 minutes?
OK I have 4 hours from now for all the information out there. Don't let me down folks.
I know we have some real chef out there. Not my style of build a fire on the beach and put a pot on and cook it cooking. No newspaper on the table, short sleeve shirts for the girls and none for the men type eating. With a big roll of paper towel.
These need to taste as good as we can do it. Please.