Equipment
Ingredients
Main
- 910 g lobster
- 3800 ml water
- 60 ml white vinegar
Nutrition (per serving)
Method
Place the lobsters in a lidded container and cover with cold water to measure the volume needed. Remove the lobsters and pour the water into a large pot.
Add 15ml of white vinegar for every 950ml of water in the pot. Bring the liquid to a full boil at 100°C/212°F.
Place the lobsters back into the empty lidded container. Pour the boiling vinegar-water over them, cover tightly, and steep for 3 minutes for 910g/2lb lobsters.
Remove lobsters from the water and set aside, keeping the hot water in the container. Twist the tails off the bodies and pull off the claws and knuckles.
Submerge the separated claws and knuckles back into the hot vinegar-water. Let them cook for an additional 5 minutes.
Cut through the underside of the tail shells using kitchen shears. Extract the meat, slice it in half lengthwise, and remove the dark vein from the top.
Remove claws from the water and detach the small pincer. Use shears to snip the shell at the knuckle end and extract the claw meat in one piece.
Snip the knuckle shells and pry them open to remove the meat. Place all meat on a platter lined with paper towels, cover with plastic wrap, and chill.
Chef's Notes
- This par-cooking method ensures the meat stays tender and doesn't become rubbery when added to final dishes like lobster thermidor or risotto.
Storage
Refrigerator: 48 hours — Keep tightly covered with plastic wrap to prevent drying.
Freezer: 1 month — Vacuum seal for best results.
Reheating: Gently steam or sauté in butter until the internal temperature reaches 63°C/145°F.
