Speaker: Okay, now I am going to show you how to cook a lobster in right way, which I believe a lot of people out there don't know the correct way of cooking a lobster, lot of people boil a lobster in fresh water. We are going to take Nova Scotia Steamer's Pure Seawater, which is going to make that salt content perfect and make these babies taste great. And we are going to fill it, like I say, with quarter full. So I am going to pour it in, maybe that takes about half of that bottle or so, might be a little left in quarter, you are going to be right about there. You are going to have that much water in there for your lobster. So now we are going to take it, we are going to put it on the stove, turn that burn on maximum or high, and we are going to cover that, so that get going.
Meanwhile, one of the most important things that you are going to do here, which I believe most people don't do, is we are going to remove the bands. Just think of it this way; if you were cooking potatoes or corn or carrots, will you take rubber bands and put them and boil them with it? Of course, not. Most people leave these bands on because they are scared to take them off, scared that they are going to get hands bruised. The perfect way to do this. If you are a little scary, get two people. One person holds the claw like this and the other claw like this and the other person is going to take these off. Now, if you bow yourself and you want to take these off, which you can do, and this is very easy, is you are going to take your hand and you are going to squeeze these up like this and you are going to hold this up close, so you are going to squeeze the claws together. You are going to take this, and you are going to just take the band off like that. That way lobster can't get out of you and you just take the other one and you take it off.
I am going to go over here before it just gets boiled too much. I am going to put directly in the pot. I am going to pick the other one, we are going to do the same thing; we are going to squeeze these claws, we are going to hold up around the eyes, squeeze these together so it can do nothing and then you are going to take the band off like that and then you take the other band off like that. Or if you don't feel comfortable doing that to bands on there, so your band was on, is you always take scissors and cut them off which is very easy. I am going to take this, put it in there nice there, I am going to cover. And then we are going to follow the cooking directions on www.steamersseawater.com. It's going to maybe all the different times and directions for cooking your lobster. We roughly a pound-and-a-half or two pounds; we are looking at about 15 to 20 minutes for a rapid boil. When this gets going on a rapid boil, we'll show you what we mean by a rapid boil, more of the steam.
Okay, so now we get the lobster starting to get into a more of a rapid boil, just consider the steam. What you know that is you can see the water starting to come up around there. So that's when you want to start your timing. Cover backup and start your timing, which is great if you've got a little clock like this. We are going to set it for 15 minutes. Start.
Okay, now we have a good steam and this is what you want near your lobster to be steaming that. If you look into pot, you can see it's steaming up around and take it off quick. See, perfect. Boil it down and put back on. At this point, you want to pay pretty close attention to your pot and make sure it doesn't boil over or steam over and if it does, you just turn that back but pay very close attention because if you turn it back too much, you are going to lose your rapid boil and it's going to change everything. We'll show you this one more time because it's really doing a good job. See how red that's turning and all of the water is getting up around there and the salt is going to make a very tasty lobster, the best you've ever had.
As you can see, I still got this pretty much rate on high; I turn it back to nine instead of Max. It's boiling very rapidly, very great steam. I believe I can leave it right on that. It's coming up over a bit, so what I am going to do is I am going to do just adjust it back about eight-and-a-half. If it does boiled looking, just take the top off and maybe it go down and maybe it just crack a little bit.
As you can see, we are like three, four minutes away from finishing these. We are still on that, we can come in here a little bit. We are still on a nice, rapid boil steam, looking good, tasting good, no bands, no rubber, perfect. Make sure you take the bands off again because this is what is going to make difference and the key is to have in that salt water. So here we are basically waiting for lobsters to get down because we are waiting to taste some really good lobsters.
Beep! And that could be the beautiful sound of our lobsters being cooked, so we’ll turn this off. Another thing to -- you don't want to make your lobster set in heat, it can end up make your meal a little bit more mushy and the other thing that I want to add with this, if your lobster is dead before you do cook your lobster, seven times maybe six times or ten, your meat can get really mealy and mushy, so that's another key why you want keep your lobster alive until you put it in the pot. So we'll turn this off.
Okay, so we are going to dump the rest of the lobster here. I will turn it off this but not before a good 15 minutes, I will keep about 15 minutes because also it gets the body done inside, which we like the body, a lot of people don't. But just give it a try, give it a try and you might enjoy and the preparation pain for lobster, you want to get the most as possible which I am going to show you how to get the absolute roaster (oh) lobster that you probably have never seen or done before. Okay, so dump that out and be careful not to burn yourself and leaving it cool for about three -- five minutes.
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