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 ...

For a better taste, chefs began cooking lobster alive, which they still do ... Lobsters are considered a gourmet dish today, but there was a time when they were known as the cockroaches of 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 ...

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 ...

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 ...

2. Now devein the lobster meat and dice it into bite size pieces. Now add the marinated lobster, stir gently. 13. Finally, add the stock and let the lobster cook for about 6-8 minutes ir till the ...

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 ...

Once all the flour is incorporated, knead by hand for 10 minutes; if the dough is dry and crumbly, add 1 tablespoon of water at a time (but ... shrimp, and lobster and cook about 4 to 5 minutes ...