MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Seawater-Poached Beach Lobster w/Lemon Brown Butter
Categories: Seafood, Citrus, Chilies
Yield: 6 servings

Fresh seawater, or hot tap
- water w/2 Tbsp. (1.3 oz.)
- fine sea salt per quart
8 (1 1/2 lb ea) live lobsters
8 oz Unsalted butter
1 tb Fine grated lemon zest
2 tb Fresh lemon juice
Splash of hot sauce

BUILD A BEACH FIRE: Position 2-4 cinder blocks so
theygCOll firmly support a heavy-duty grill grate and a
large pot water while also allowing for lots of room
underneath for a fire. Build a campfire ring with
stones, then build a large wood fire between the cinder
blocks. Patiently tend burning wood into a fierce bed of
glowing coals, then position the grate over the blocks.
Using a shovel, bank the coals directly under the grate
to increase the heat. Fill a large stockpot
three-quarters or so with fresh seawater. Fill a second
pot or a pail with more cold seawater. Tend the fire,
adding more fuel as needed, until the water is boiling.
Enjoy a beverage while you wait.

Meanwhile, make the lemon brown butter. Position a small
pot over the fire and add the butter. Swirl the pot
gently as the butter melts, foams, and eventually
lightly browns. Remove from the fire, stir in the lemon
zest and juice and the hot sauce. Set aside.

BOIL THE LOBSTER: Pick up a lobster and grasp the claws
firmly with your two hands. Cross them and with one hand
hold them tightly together at the knuckles, under the
claws. With your other hand, tug and slide the rubber
bands off the claws. Immediately plunge the lobster into
the boiling water. Repeat with the remaining lobsters.
Quickly return the water to a boil and cook just until
the shells are bright red and the and the antennae
easily detach when pulled. 10-12 minutes for winter
"hard-shell" lobsters and 8-10 minutes for summer
"soft-shell" lobsters. Using tongs, remove the lobsters
from the water and immediately plunge them into the cold
seawater for 1 to 2 minutes to stop the cooking. Drain
and transfer to a large platter; serve with the reserved
lemon brown butter for dipping.

By: Michael Smith.

RECIPE FROM: https://www.saveur.com

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