Home › The Principles of Cookery › Lobster, Boiled

Lobster, Boiled

Wash the lobster well before boiling, especially if it be a hen, tie the claws securely, and throw the lobster, head first, into plenty of fast-boiling salt and water. If this be done life will be destroyed instantly. Afterwards let the fish boil gently. When done enough, take it out, wipe it, and rub the shell with a little salad-oil, which will give it a clear red colour. Care should be taken not to boil a lobster too long, or the meat will be stringy. The Germans put a handful of caraway-seeds into the salt and water. If not sufficiently boiled, the spawn will not be brightly coloured. Time, moderate-sized lobster, fifteen to twenty minutes; large lobster, thirty to forty minutes; very large, one hour. Probable cost, from 1s. 6d. to 3s.