Lobsters are fished by independent professional fishermen, mainly in the northeastern coast of the Atlantic (FAO 21) in Canada and in America.
Preparation for cooking:
The lobster should be put in the refrigerator at 6-8 º in a box or paper bag in order to maintain relative humidity. In this condition, the lobster may be preserved alive for about two days. In case it does not survive, it should be cooked immediately.
We propose to follow one of the following ways of mobilizing the lobster before putting him in the deep pot. a. Put the lobster in the freezer for 1-2 hours, to become anaesthetized, allowing you to put it in the deep pan without difficulty. Avoid leaving it for a longer period, as this will negatively affect its taste and smell, or
b. Put the lobster in a large pot under the tap, pouring initially cold water and gradually lukewarm water.
Boiling the lobster in the casserole:
Fill 2/3 of the deep pot with water, adding a little salt and let the water boil. Put the lobster inside the casserole and let it cook. A lobster weighing 500 g. needs 13 minutes to cook, and for every additional 100 g. add one minute of cooking time. The lobster is cooked when it changes colour from brown to pink. Immediately take the lobster out and put it in a deep pot with cold water to stop the boiling. The broth of the lobster can be used for lobster pasta and part of it for the preparation of the sauce
Grilling the Lobster
Ask the fish-market employee to split the lobster in the middle, otherwise after it is immobilized, put the lobster on a cutting board and with a big knife split it in two. Cooking time on the grill takes about 15-20 minutes, depending on the size of the lobster. Serve with lemon and oil sauce, parsley or other aromatic plants, as you like. Removing the meat from the shell:
1.Holding the lobster firmly from its back with the one hand, twist and pull the tail with the other hand until it separates from the body.
2 Holding the tail upside down, cut the thin shell with a kitchen scissor, extract the meat in one piece and discard the shell.
3. Grab the claws and legs and twist until they separate from the body.
4. Break every leg and claw at the centre with a nutcracker and take the flesh out with a thin fork
5 For every kilo of lobster we can get about 150 g of meat from the claws and 110 g. from the tail. However, this may vary according to the species of lobster and the season.