Boiled Lobsters Recipe
16 medium-size lemons, cut in half
12 tablespoons salt (use sea salt if you can find it)
2 1/2 tablespoons cayenne
8 Maine lobsters, 1 1/4 to 1 1/2 pounds each
3 sticks butter, melted and clarified
4 tablespoons fresh lemon juice
Fill a boiling pot large enough to accommodate eight lobsters (or four if cooking in two batches), with cool water. (Don't fill it to overflowing because you'll be adding the lobsters.) Squeeze the lemons into the water. Add the salt and cayenne. Bring water to a rolling boil over high heat. Meanwhile, rinse the lobsters briefly under cool running water, then holding the body securely in your hands, carefully remove the elastic bands from their claws. Holding the lobsters by the tail, plunge them in the boiling water head first. Once the water returns to a boil, cook the lobsters until they are bright red, six to eight minutes. To check if a lobster is done, take hold of one of the long feeler antennae, and give it a slight pull. If it separates easily, it's cooked. Remove them from the water and let them rest for about five minutes.
They can be served warm, at room temperature or chilled. You might want to arm yourself with a nutcracker and a pick, a pair of kitchen shears, and of course, plenty of napkins. With a twist, you can break off the tail from the body like you would the tail of a crawfish. With kitchen shears you can cut open the tail on the underside. Crack the claws with the nutcracker and use picks to pull out the claw meat.
Mix clarified butter with lemon juice and serve in individual ramekins with the lobsters.
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