Mmmm lobster. One of those rare, expensive treats. But not in this case. Thanks to warmer oceans, wholesale lobster prices have been ridiculously low, but markets have been afraid to lower their cost, as people associate cheap lobster with bad. Most markets that is.
At my local Aldi, I was picking up a new stockpot, and saw they had whole main lobsters for a whopping 10 dollars a piece. These aren’t record setters, but 18oz whole lobster, flash frozen. While eating it, I began to plan my next meal as it seemed light, but turned out to be the perfect amount. I apologize for only having one picture, but for as simple as this was to make, only one picture was necessary.
- 2 18oz whole frozen lobsters
- 1/2 cup of sea salt
- 1 gallon of water
- 1 stick of butter (optional)
- Add salt to water, and bring to a rolling boil
- Slowly put the lobster in head first. Mine broke into pieces, so make sure you get everything
- Boil 15 to 18 minutes. I went 16, and it was actually a little long.
- While lobster is boiling, if you want butter to dip it in, melt the butter over low heat in a frying pan or skillet. Using a spoon, scoop out the bubbles and foam, effectively eliminating the milk solids. You now have clarified butter to dip in.
- Put down newspaper under your plates to make cleanup easier
- I served these with regular biscuits, it was just the right amount of food
- Boiling makes the shells a bit softer than steaming does, making dismantling and eating a breeze without needing to presplit any shells.