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Lobster

Thomas Keller says that you want to cook lobster gently because boiling it causes the meat to sieze and become tough. From Kay Hartman, rec.food.cooking

Put the lobster in a bowl large enough to engulf it but where the fit is tight. Boil water. He puts some vinegar in the water, 1/2 cup for each 2 gallons. Pour the boiling water over the lobster. In 2 or 3 minutes, depending on the lobster's size, remove the tail and claws. Return the claws to the bowl. Remove the meat from the tail.

After 5 more minutes, remove the claws from the water and remove the meat from the shell.

He puts aside the meat from the body for other uses but I don't.

At this point the lobster is not cooked. It's just withdrawn from the shell enough that you can remove it.

Put the lobster meat in a pot and cover it with melted clarified butter. Poach the meat in the butter for about 5 minutes or until it's done.

Do whatever you want with it from there. He provides a few recipes. It's delicious. The lobster is more tender and tasty than any way I've ever eaten it.

Lobsters II

2 1 1/2-lb. live lobsters
Unsalted butter, melted (for serving)

Bring 2" water to a simmer in a large stockpot. Add live lobsters and quickly cover pot.

Steam lobsters until shells are bright red and meat is cooked through, 8–10 minutes.

Remove from pot and let cool 5 minutes before cracking. Serve with melted unsalted butter.