|From lobster dinner|
My in-laws were delighted, of course! Except for my hubby (who never liked lobsters) and daughter (allergic to most seafoods), we were all heartily stuffed that night with this rare (and often expensive) treat. My husband and daughter ate Italian sandwiches. We had melted butter (for FIL and MIL), mayonnaise (MIL), and a mixture of lemon, butter, salt and pepper (for my sons and I). My sons ate these with rice. The rest of us ate pandelimon rolls as starch source. I prepared the leftovers as lobster roll and lobster and corn chowder (upcoming posts).
Things I learned while we were waiting for the lobsters to cook:
1. Never cook a dead lobster. It could make you wicked sick and may even be fatal. Cook only those that are still alive. Chuck the dead ones.
2. Do not eat the greenish part of the lobster. That is the liver and is loaded with mercury.
3. Better to cook them all at once than freeze to cook later.
4. Have water boil first before putting in the lobsters. Once water re-boils, time cooking for 20 minutes.