Size is also a key factor. Smaller varieties of lobster (those that weigh around 1 to 1.5 pounds) are usually easier to cook evenly, and because of this, they offer a more tender flavor. By ...

In general, the smaller the lobster, the more tender it will be. Coldwater lobsters from more northern seas are considered to be the finest quality. To kill a live lobster, either place it in the ...

De-shell the lobster and put only the shell into a pot of boiling water to make stock, let it simmer for at least an hour. 2. Now devein the lobster meat and dice it into bite size pieces. Now add the ...

Because making the cracklings is time-consuming - the cooked rice needs ... Scrub out the pot used to cook the lobster. Finely julienne the ginger and put it in the pot. Put all of the lobster ...

With the motor running, slowly drip in both oils, one at a time, in a steady stream until mixture emulsifies. It will thicken but still be loose. In a mixing bowl, toss together lobster ...

Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a ...

Fry the lobster a few pieces at a time, cooking them until the shells turn bright red and the lobster is about three-quarters cooked. The body parts need only two to three minutes, the claws ...