Lobster is one of America’s most loved sustenances and has just about turned into a store. This wasn’t generally the case however. Prior to the center of the nineteenth century, eating lobster was viewed as an indication of destitution. It was viewed as that lobster was suitable for poor people, obligated workers and individuals from lower classes of society. At a certain point in the nineteenth century, this changed when New Yorkers and Bostonians added to a preference for lobster. Once more, its fame developed in the twentieth century when lobster got to be viewed as more deserving of fish goad or canned sustenance. Presently, Lobster is dispatched everywhere throughout the nation from Maine. Steve Misencik loves seafood and lobster is one of his favorite dishes to cook.
You can cook lobster in two ways. You can steam them, or you can boil a lobster. Here is a basic recipe for steamed lobster. You will need salt, water, however, much lobster you can fit in a pot, tin foil or a steamer rack, a baking sheet, and either a seafood cracker or a heavy mallet.
First, fill a pot with an inch of water and mix in salt. The pot should be big enough to fit however many lobsters you are making. Next add the steamer rack to the pot. If you don’t have a steamer rack, make a figure eight out of a long rope of bunched up tin foil. Now bring the water to a boil on high heat. Once at a boil, add the lobster head first into the pot and cover the pot tightly. Reduce the heat and bring the water to a gentle boil and cook until the lobster is bright red, which should take about 14 minutes. You can check if the lobster is done by pulling on one of the antennas. If they the antenna comes off easily without any resistance, the lobster is done and ready to be cracked.
Steve Misencik has received his Bachelors degree in Management Information Services from Virginia Tech and has worked for MCI, MCI/WorldCom and currently holds an executive position for Verizon. Know more about Steve Misencik on youtube