Looking for a classic seafood dinner? Then check out these juicy lobsters that are boiled to perfection - ready in 35 minutes.
to 4 quarts water
live lobsters (about 1 lb each)
Butter or margarine, melted, if desired
Lemon wedges, if desired
Fill 6-quart Dutch oven or stockpot one-third full of water. Heat to boiling. Plunge lobsters headfirst into water. Cover and heat to boiling; reduce heat to low. Simmer 10 to 12 minutes or until lobsters turn bright red; drain.
Follow directions below to remove meat. Serve with butter and lemon wedges.
Separate tail from body by breaking shell in half where tail and body meet.
Cut away the membrane on the tail to expose meat. Discard the intestinal vein that runs through the tail and the small sac near the head of the lobster. Serve the green tomalley (liver) and coral roe (only in females) if desired.
Twist the large claws away from the body of the lobster. Use a nutcracker to break open the claws. Remove meat from claws, tail and body.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.