Fresh Lobster for Father's Day! Get Dad what he really wants!

 

 

When it comes to seafood, there's one undisputed king of the ocean: lobster. Even thoug it's really not that expensive, lobster carries the image of being only for luxurious, special events.

 

Well, what's more special than Father's Day? Show Dad how much you care with a succulent lobster feast!

 

Lobsters are sold or graded by size. And believe it or not, there's a special vocabulary of lobster terms. Lucky for you, though, the folks at Brookshire's aren't lobster snobs. Just point to the one you want, and you'll be on your way!

 

 

 

Chickens or Chix are 1 pound or less.
Quarters are over 1 lb.-2 oz. to 1 lb.-4oz.
Halves are 1 lb.-6oz. to 1 1/2 lb.
Three Quarters are over 1 1/2 lb. to 1 3/4 lbs.
Deuces are over 1 3/4 lbs. to 2 lbs.
2-3 lbs. are over 2 1/2 lb. to 3 lb.
Jumbos are 4 lbs. and up.

Quarters through Deuces are the most popular and are called "Selects"
Lobsters missing a claw are culls.

 

Do not buy a dead, uncooked lobster. The stomach of a dead lobster continues to digest the lobster itself which can be both offensive and potentially dangerous to humans. If you flip a lobster upside down in your hand and the tail flops back towards the floor limp, it is likely dead or soon to be. Get one with some fight left in it!

How old is this thing?

 

A lobster takes about seven years to reach one pound in body weight. After that it takes about 4 years to gain each additional pound. A "four pounder" could be almost 20 years old.

 

Lobster is quick and easy to cook. Use a pot big enough to hold 6 quarts of water. Bring the water to a boil. Drop the lobsters in headfirst and cover the pot. Once the water returns to a boil, cook 10 minutes for the first pound of lobster and 3 minutes for each additional pound. (If the lobsters weigh 1-1/2 pounds each, they will be done in about 12 minutes. Base the time on the weight of one lobster, not the total weight.) Remove the cooked lobsters from the pot and drain before serving.

To grill lobsters,  fill a stockpot with enough water cover the lobsters. Bring the water to a boil and plunge the lobsters headfirst into the water. Cover the pot. When the water returns to a boil, cook for 6 minutes. Turn the lobsters on their backs, shell side down. Use a sharp knife to cut through the middle of the soft shell, but don't cut through the back shell. Pour melted butter and lemon right onto the meat. Crack the claws and pour additional melted butter and lemon on the claw meat. Grill the lobsters over medium-high heat with the shell side down for 8 to 10 minutes.

 

Serve immediately.

 

Published 05/09/08