We’re returning to the lobster series for a few days with a few recipes that start with our lobster stock.  You can see the entire lobster series here.  If you don’t have seafood, we have another risotto recipe that you may want to check out here.

This was a great meal and an example of how easily you can extend lobster to make it much more affordable than many people think.

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Lobster doesn’t have to be expensive when you use the whole animal.. 

At our most recent dinner party, most of the adults were stuffed with one 1.5 pound lobster.  Since we’re out of season, the price was a little high at $9 per pound.  If you purchased 1 lobster for each of the 8 people who attended, you would need 12 pounds of lobster ($108); or $13.50 per person which isn’t exactly cheap but is comparable to a some fast food dinners.

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So far you’ve bought yourself some fresh lobster, risked certain injury (or not) removing their bands and cooked them.  Now what?  Now’s the fun part.

Before we begin, let’s get into a quick explanation of why I don’t eat them in restaurants and why the idea drives me a little mad. 

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This is part of a series on how to buy, cook, eat and make stock from lobster.  Yesterday’s piece focused on how to purchase lobster and how to tell the gender; today we talk about the simple task of cooking it.  This article assumes knowledge from the previous (the most important part being that we cook 1.25-1.5 pound lobsters with an absolute ceiling of 1.75 pounds) – the timing is based on the assumption that the previous page has been followed.

If there is one thing that you need to know about how to cook a lobster it’s that it’s simple.  If there’s a second thing to know, it’s that each region, town and family has their own way that, according to them, is the ONLY way to cook a lobster.  My family is no different.

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