How to Cook Nova Scotia’s Lobsters
I rely on the advice from Nova Scotia’s local fisherman and many years as an experimenting crazy lobster lover.
Think steam, never boil a lobster. This still creates controversy and the debate rages until the first time you eat a lobster that has been steamed.
Cover the bottom of a pot with 1 to 1 ½ inches of water, add 2 tablespoon of salt and a tablespoon of vinegar and bring it to a boil.
In go your lobster, cover and steam for 15 minutes for one-pound lobsters, add 5 minutes for each pound with larger lobsters.
Being careful not to overcook as it destroys their delicate flavour.
To test doneness, force open its curled up tail and straighten it out, release it quickly, if done the tail will snap back with a sharp “clack”.
Serve with lemon & butter.
*Vinegar not only improves the flavour, it makes the shells a beautiful brilliant red.
Save your lobster shells place in a pot and cover with water, simmer for 1 hour, discard shells, save stock for chowders.
Leftover lobster meat can be made into chowders, hot or cold sandwiches and extravagant dips.
