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A Look at Apron Patterns -
It is a refreshing and rewarding pastime for many people to sew their own aprons. Sewing your own aprons can give you the opportunity to add a creative and personalized flair to this accessory. Several sewing stores, both on and offline, now offer...
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Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time. This has become the...
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Herbs are fun to grow and easy to use. Herbs can be a frugal cook's best friend because they can enhance even the simplest fare making it seem grand! Herbs are easy to grow--you can even grow them on your kitchen windowsill. The addition...
I Need Some Pots And Pans To Cook In - What Should I Buy?
If you've shopped for cookware recently, you may have gotten a headache from looking at all the choices and brands available. And all of them seem to be telling you the same things - I'm the best; I'm a great value; buy me. What should you...
The Gentle Art of Poaching
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How to Cook A Lobster

French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing.

No wonder the miserable creatures go red. They’re mad as hell. What a way to treat the king of crustaceans.

Let’s make a pact. From now on let’s treat the lobster with the respect (and humanity) it deserves. Here’s how:

Use a pan deep enough to hold 6 liters of salted water to which you have added some shredded onion, a garlic clove or two and a bay leaf. Purists who live by the sea also like to add a pint of seawater. People like me, who’ve seen what gets washed up as a result of coastal run-off, don’t.

Put a trivet or round roasting rack in the bottom of the pan, on which you will place the lobster. You do this so that it is not touching the bottom of the pan and will not be burnt as the metal heats up.

Does this improve the flavor? No, it’s purely for the comfort of the lobster.

So, this is what you have – a pan of cold brine, seasoned, in which a lobster sits on a trivet as happy as a sand boy. How do I know this? Because lobsters have two states of being – they’re either happy or they’re dead.

Now, using a gentle heat, gradually raise the temperature of the water to around 90°F, at which point the lobster will be fast asleep and sweetly dreaming. It will


never wake up.

You can now turn up the heat until the water reaches a gentle simmer and cook the lobster for around 8 minutes a pound.

Drain and plunge into iced water. Let it cool in there before draining again and transferring to the fridge until needed.

The lobster will reward you for this kindness by being succulent and tender. It won’t be stuffed with adrenalin and its meaty fibers will not have contracted into something resembling India rubber.
The next step is to cut the lobster in half and to clean it.

Lay it on its back and use a strong, very sharp, knife to cut it in half from tail to head. You will easily see the stomach bag at the back of the head and the blackish gut running the length of the body. Remove these and discard.

You may also, if you wish, discard the greenish liver, although aficionados hold this to be a delicacy. It’s certainly edible, but personally I chuck it because I don’t like the color.

And that’s it. You can now serve your lobster cold with some freshly made mayonnaise, or indulge in one of the more fanciful hot dishes for which some restaurants have become famous.

About the Author

Former head chef of the Pierre Victoire restaurant in London, Australian Michael Sheridan is a published writer on cooking related matters and runs a free club for busy home cooks at http://thecoolcook.com

 

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